Download or read book Lysozyme written by Elliott Osserman and published by Elsevier. This book was released on 2012-12-02 with total page 670 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lysozyme contains the proceedings of the Lysozyme Conference held in New York on October 29-31, 1972 on the occasion of the 50th anniversary of the discovery of lysozyme by Sir Alexander Fleming. The papers explore the chemistry and structure of lysozymes, their interactions with substrates and inhibitors, and distribution in tissues. Changes associated with various disease states are also discussed, along with evidence indicating that lysozyme may significantly alter certain mammalian cell constituents. Comprised of 42 chapters, this book begins with an overview of the structure of various lysozymes, including avian and mammalian lysozymes. The use of X-ray crystallography for lysozyme analysis is also considered. Subsequent chapters focus on the structure of bacterial cell walls; affinity labeling of lysozyme; substrate requirements of glycosidases for lytic activity on bacterial walls; and the solution behavior of hen egg white and human lysozyme. The role of lysozyme in hematology and its relation to myeloperoxidase and lactoferrin are also examined, together with lysozyme measurements in acute leukemia; serum and urine lysozyme in sarcoidosis; lysozyme as a component of human cartilage; and agglutination of rat liver mitochondria by lysozyme. This monograph should be of interest to practitioners and researchers in the fields of biophysics, chemistry, microbiology, physiology, and clinical medicine.
Download or read book Bioactive Egg Compounds written by Rainer Huopalahti and published by Springer Science & Business Media. This book was released on 2007-05-19 with total page 310 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bioactive Egg Compounds presents the latest results and concepts in the biotechnological use of egg compounds. Following an introduction to the different compounds of egg white, yolk and shell, the nutritive value of egg compounds is discussed. The text describes procedures for processing egg compounds to improve their nutritive value, including so-called enriched eggs. Also described is the isolation and application of egg compounds with special properties, such as antibiotic action.
Download or read book Protein Misfolding Aggregation and Conformational Diseases written by Vladimir N. Uversky and published by Springer Science & Business Media. This book was released on 2007-05-26 with total page 538 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second volume continues to fill the gap in protein review and protocol literature. It does this while summarizing recent achievements in the understanding of the relationships between protein misfoldings, aggregation, and development of protein deposition disorders. The focus of Part B is the molecular basis of differential disorders.
Download or read book Human and Mosquito Lysozymes written by Mauro Prato and published by Springer. This book was released on 2014-10-16 with total page 113 pages. Available in PDF, EPUB and Kindle. Book excerpt: Malaria remains an alarming emergency in developing countries. It is thus urgent to identify any parasite or host molecules that can serve as new affordable markers for early diagnosis of disease complications or as new targets for vector control. In this context, human and mosquito lysozymes are good candidate molecules, as their involvement in malaria has been recently reported by several independent groups. This book reviews the grounded knowledge on malaria etiology and physiopathology, as well as the current approaches for diagnosis, therapy, and vector control. In addition, the emerging evidence on the involvement of human and mosquito lysozymes in malaria from available experimental models and clinical studies is thoroughly discussed, as is the potential use of other antimicrobial peptides against malaria. Intriguingly, the contributors propose that old well-known molecules such as lysozymes might be used as new targets for cost-effective strategies to fight malaria.
Download or read book Natural Food Antimicrobial Systems written by A.S. Naidu and published by CRC Press. This book was released on 2000-06-21 with total page 836 pages. Available in PDF, EPUB and Kindle. Book excerpt: Consumer concerns play a critical role in dictating the direction of research and development in food protection. The rising demand for minimally processed foods, growing concerns about the use of synthetic preservatives, and suspected links between the overuse of antibiotics and multi-drug resistance in microbes has made food safety a global priority. Natural Food Antimicrobial Systems focuses on advances in the technology of food safety. Numerous antimicrobial agents exist in animals and plants where they evolved as defense mechanisms. For example, the antimicrobial components of milk have been unraveled in recent years. The book covers how these components - such as lactoferrin - can be used as multifunctional food additives such as antioxidants and immuno-modulating agents. The six sections cover lacto-antimicrobials, ovo-antimicrobials, phyto-antimicrobials, bacto-antimicrobials, acid-antimicrobials, and milieu-antimicrobials. Each chapter provides background and historical information, molecular properties, antimicrobial activity, biological advantage, applications, safety, tolerance, and efficacy, and biotechnology. To satisfy the rapidly changing consumption patterns of the global market, the food processing industry continuously searches for new technologies in food science. Designed as a reference for academia and corporate R & D, Natural Food Antimicrobial Systems fills this need, offering in-depth information on emerging biotechnology, efficacy, and applications of natural food antimicrobial systems.
Download or read book Biochemistry written by David E. Metzler and published by Academic Press. This book was released on 2001-03-23 with total page 968 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biochemistry: The Chemical Reactions of Living Cells is a well-integrated, up-to-date reference for basic biochemistry, associated chemistry, and underlying biological phenomena. Biochemistry is a comprehensive account of the chemical basis of life, describing the amazingly complex structures of the compounds that make up cells, the forces that hold them together, and the chemical reactions that allow for recognition, signaling, and movement. This book contains information on the human body, its genome, and the action of muscles, eyes, and the brain. It also features: thousands of literature references that provide introduction to current research as well as historical background; twice the number of chapters of the first edition; and each chapter contains boxes of information on topics of general interest. -- Publisher description.
Download or read book Mucosal Immunology written by Jiri Mestecky and published by Elsevier. This book was released on 2005-02-02 with total page 1995 pages. Available in PDF, EPUB and Kindle. Book excerpt: Mucosal immunology is so important since most infectious agents enter the body through the various mucous membranes, and many common infections take place in or on mucous membranes. Mucosal Immunology, now in its third edition, is the only comprehensive reference covering the basic science and clinical manifestations of mucosal immunology. This book contains new research data, exceptional illustrations, original theory, a new perspective and excellent organization. - The most comprehensive text on mucosal immunology from internationally recognized experts in the field - Includes exceptional color illustrations, new research data, original theory and information on all mucosal diseases - Contains nine new chapters and an expanded appendix
Download or read book Bioactive Components in Milk and Dairy Products written by Young W. Park and published by John Wiley & Sons. This book was released on 2009-09-15 with total page 439 pages. Available in PDF, EPUB and Kindle. Book excerpt: Although bioactive compounds in milk and dairy products have been extensively studied during the last few decades – especially in human and bovine milks and some dairy products – very few publications on this topic are available, especially in other dairy species’ milk and their processed dairy products. Also, little is available in the areas of bioactive and nutraceutical compounds in bovine and human milks, while books on other mammalian species are non-existent. Bioactive Components in Milk and Dairy Products extensively covers the bioactive components in milk and dairy products of many dairy species, including cows, goats, buffalo, sheep, horse, camel, and other minor species. Park has assembled a group of internationally reputed scientists in the forefront of functional milk and dairy products, food science and technology as contributors to this unique book. Coverage for each of the various dairy species includes: bioactive proteins and peptides; bioactive lipid components; oligosaccharides; growth factors; and other minor bioactive compounds, such as minerals, vitamins, hormones and nucleotides, etc. Bioactive components are discussed for manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products. Aimed at food scientists, food technologists, dairy manufacturers, nutritionists, nutraceutical and functional foods specialists, allergy specialists, biotechnologists, medical and health professionals, and upper level students and faculty in dairy and food sciences and nutrition, Bioactive Components in Milk and Dairy Products is an important resource for those who are seeking nutritional, health, and therapeutic values or product technology information on milk and dairy products from the dairy cow and speciesbeyond. Areas featured are: Unique coverage of bioactive compounds in milks of the dairy cow and minor species, including goat, sheep, buffalo, camel, and mare Identifies bioactive components and their analytical isolation methods in manufactured dairy products, such as caseins, caseinates, and cheeses; yogurt products; koumiss and kefir; and whey products Essential for professionals as well as biotechnology researchers specializing in functional foods, nutraceuticals, probiotics, and prebiotics Contributed chapters from a team of world-renowned expert scientists
Download or read book Aquatic Genomics written by N. Shimizu and published by Springer Science & Business Media. This book was released on 2003-01-15 with total page 456 pages. Available in PDF, EPUB and Kindle. Book excerpt: In a scientific pursuit there is continual food for discovery and wonder. M. Shelley (1818) Genomic analysis of aquatic species has long been overshadowed by the superb activity of the human genome project. However, aquatic genomics is now in the limelight as evidenced by the recent accomplishment of fugu genome sequencing, which provided a significant foundation for comparative fish genomics. Undoubt edly, such progress will provide an exciting and unparalleled boost to our knowl edge of the genetics of aquatic species. Thus, aquatic genomics research has become a promising new research field with an impact on the fishery industry. It is notewor thy that the Food and Agriculture Organization (FAO) of the United Nations has projected that current global fisheries production will soon become insufficient to supply the increasing world population and that aquaculture has a great potential to fulfill that demand. This book, Aquatic Genomic. ~: Steps Toward a Great Future, was designed as a collection of advanced knowledge in aquatic genomics and biological sciences. It covers a variety of aquatic organisms including fish, crustaceans, and shellfish, and describes various advanced methodologies, including genome analysis, gene map ping, DNA markers, and EST analysis. Also included are discussions of many sub jects such as regulation of gene expression, stress and immune responses, sex differ entiation, hormonal control, and transgenic fishes.
Download or read book The Macrophage as Therapeutic Target written by J. M. Aerts and published by Springer Science & Business Media. This book was released on 2003-07-10 with total page 518 pages. Available in PDF, EPUB and Kindle. Book excerpt: with contributions by numerous experts
Download or read book Essentials of Glycobiology written by Ajit Varki and published by CSHL Press. This book was released on 1999 with total page 694 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sugar chains (glycans) are often attached to proteins and lipids and have multiple roles in the organization and function of all organisms. "Essentials of Glycobiology" describes their biogenesis and function and offers a useful gateway to the understanding of glycans.
Download or read book Lehninger Principles of Biochemistry written by Albert L. Lehninger and published by Macmillan. This book was released on 2005 with total page 1256 pages. Available in PDF, EPUB and Kindle. Book excerpt: CD-ROM includes animations, living graphs, biochemistry in 3D structure tutorials.
Download or read book Antimicrobials in Food written by P. Michael Davidson and published by CRC Press. This book was released on 2005-04-28 with total page 721 pages. Available in PDF, EPUB and Kindle. Book excerpt: Twelve years have passed since its last edition - making Antimicrobials in Foods, Third Edition the must-have resource for those interested in the latest information on food antimicrobials. During that time, complex issues regarding food preservation and safety have emerged. A dozen years ago, major outbreaks of Escherichia coli O157:H7 and Listeri
Download or read book Encyclopedia of Dairy Sciences written by and published by Academic Press. This book was released on 2011-03-25 with total page 4072 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dairy Science, Four Volume Set includes the study of milk and milk-derived food products, examining the biological, chemical, physical, and microbiological aspects of milk itself as well as the technological (processing) aspects of the transformation of milk into its various consumer products, including beverages, fermented products, concentrated and dried products, butter and ice cream. This new edition includes information on the possible impact of genetic modification of dairy animals, safety concerns of raw milk and raw milk products, peptides in milk, dairy-based allergies, packaging and shelf-life and other topics of importance and interest to those in dairy research and industry. Fully reviewed, revised and updated with the latest developments in Dairy Science Full color inserts in each volume illustrate key concepts Extended index for easily locating information
Download or read book Handbook of Egg Science and Technology written by Yoshinori Mine and published by CRC Press. This book was released on 2023-09-12 with total page 807 pages. Available in PDF, EPUB and Kindle. Book excerpt: Eggs are one of the most popular foods worldwide due to their great taste and versatility, economical value and high nutritional content. The egg plays an important role in the human diet, both for the nutritional value of its many components (e.g., proteins, vitamins, minerals, choline, specific long chain fatty acids) as well for its wide range of functional characteristics, including foaming, gelling and emulsifying properties. The egg sector is a vibrant field with many new developments in terms of production, processing and commercialization as well as research. Since the beginning of the 21st century, the global production of eggs has grown by 69.5%, farm production systems have evolved to improve the welfare of laying hens, many eggshell and egg products have been developed to address the changing demands of consumers and our knowledge of the composition of the egg has been boosted by the latest gene-based technologies. Information on the science and technology of egg and egg processing is essential to governments, academia and industry. The Handbook of Egg Science and Technology aims to be the first book providing a complete source of information about egg science and technology, covering topics such as world egg production, marketing of eggs, chemistry of egg components, functional properties of egg components, egg processing, egg product development, eggshell quality, grading, egg microbiology, egg pasteurization, egg nutrition and bioactive components, egg biotechnology and sustainability of egg production. Features Includes the most current and comprehensive scientific and technical information about egg science and technology Presents an ideal guide for professionals in related food industries, egg business consultants, regulatory agencies and research groups Answers the need for a comprehensive textbook for upper-level undergraduate and graduate courses in food science, animal science and poultry departments A global panel of experts in the field of egg science was gathered with the aim to provide the most updated information and development on many topics likely to interest readers ranging from academia and food science students to managers working in the food production and egg processing sectors. This handbook is an excellent resource for the food and poultry industry, R&D sectors, as well as experts in the field of food and nutrition.
Download or read book Current Topics in Microbiology and Immunology written by H. G. Schweiger and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 224 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phenomena as diverse as tuberculin sensitivity, delayed sensitivity to soluble proteins other than tuberculin, contact allergy, homograft rejection, experimental autoallergies, and the response to many microorganisms, have been classified as members of the class of immune reactions known as delayed or cellular hypersensitivity. Similarities in time course, histology, and absence of detectable circulating immunoglobulins characterize these cell-mediated immune reactions in vivo. The state of delayed or cellular hypersensitivity can be transferred from one animal to another by means of sensitized living lymphoid cells (CHASE, 1945; LANDSTEINER and CHASE, 1942; MITCHISON, 1954). The responsible cell has been described by GOWANS (1965) as a small lymphocyte. Passive transfer has also been achieved in the human with extracts of sensitized cells (LAWRENCE, 1959). The in vivo characteristic of delayed hypersensitivity from which the class derives its name is the delayed skin reaction. When an antigen is injected intradermally into a previously immunized animal, the typical delayed reaction begins to appear after 4 hours, reaches a peak at 24 hours, and fades after 48 hours. It is grossly characterized by induration, erythyma, and occasionally necrosis. The histology of the delayed reaction has been studied by numerous investigators (COHEN et al., 1967; GELL and HINDE, 1951; KOSUNEN, 1966; KOSUNEN et al., 1963; MCCLUSKEY et al., 1963; WAKSMAN, 1960; WAKSMAN, 1962). Initially dilatation of the capillaries with exudation of fluid and cells occurs.
Download or read book Histochemistry of the Salivary Glands written by Masahiko Mori and published by CRC Press. This book was released on 2019-06-04 with total page 307 pages. Available in PDF, EPUB and Kindle. Book excerpt: First published in 1991, Histochemistry of the Salivary Glands is a well-structured, in depth exploration of Cytoskeletal proteins and their function. With references and data from numerous sources, this book is essential for students of medicine and practitioners in their respective fields.
