Download or read book Microbiologie des aliments MCB 3050 travaux pratiques written by Miailhe, Annie-Claude and published by Montréal : Librairie de l'Université de Montréal, [2001-2002 i.e. 2001]. This book was released on 2000 with total page 204 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book MCB 3050 microbiologie des aliments written by Annie-Claude Miailhe and published by . This book was released on 2004 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Enzymes in Food Technology written by Mohammed Kuddus and published by Springer. This book was released on 2018-11-19 with total page 419 pages. Available in PDF, EPUB and Kindle. Book excerpt: The integration of enzymes in food processing is well known, and dedicated research is continually being pursued to address the global food crisis. This book provides a broad, up-to-date overview of the enzymes used in food technology. It discusses microbial, plant and animal enzymes in the context of their applications in the food sector; process of immobilization; thermal and operational stability; increased product specificity and specific activity; enzyme engineering; implementation of high-throughput techniques; screening of relatively unexplored environments; and development of more efficient enzymes. Offering a comprehensive reference resource on the most progressive field of food technology, this book is of interest to professionals, scientists and academics in the food and biotech industries.
Download or read book Uumajursiutik unaatuinnamut Hunter with Harpoon Chasseur au harpon written by Markoosie Patsauq and published by McGill-Queen's Press - MQUP. This book was released on 2021-01-20 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt: Fifty years ago, Markoosie Patsauq, then a bush pilot in his late twenties living in the tiny, isolated High Arctic community of Resolute, spent his spare time quietly writing a story that effectively emerged as the first Indigenous novel released in Canada. Published in English under the title Harpoon of the Hunter in 1970 by McGill-Queen's University Press, that version of the story was Patsauq's own adaptation. In the years that followed the widely acclaimed English edition was translated into many different languages, but what has remained obscured until the present day is the Inuktitut text originally produced by the author. In collaboration with Patsauq, Valerie Henitiuk and Marc-Antoine Mahieu have foregrounded the original Inuktitut text to inform their translations into both English and French. This critical edition, complete with the story in both Inuktitut syllabics and Latin script, utilizes the author's handwritten manuscript as well as interviews with Patsauq to produce a new, rigorous examination of this literary and cultural milestone. This work also includes the first comprehensive account of the critical response to his writing while underscoring the way the much-altered English adaptation from 1970 shaped that response. A momentous achievement that situates a new classic in the twenty-first century, Hunter with Harpoon brings readers back to the roots of Markoosie Patsauq's Inuit story to experience it as it was originally written.
Download or read book Biological Dosimetry written by W. G. Eisert and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 343 pages. Available in PDF, EPUB and Kindle. Book excerpt: In October 1982, a small international symposium was held at the Gesellschaft fUr Strahlen- und Umweltforschung mbH (GSF) in Munich as a satellite meeting of the IX International Conference on Analytical Cytology. The symposium focussed on cytometric approaches to biological dosimetry, and was, to the best of our knowledge, the first meeting on this subject ever held. There was strong encouragement from the 75 attendees and from others to publish a proceedings of the symposium. Hence this book, containing 30 of the 36 presentations, has been assembled. Dosimetry, the accurate and systematic determination of doses, usually refers to grams of substance administered or rads of ionization or some such measure of exposure of a patient, a victim or an experimental system. The term also can be used to describe the quantity of an ultimate, active agent as delivered to the appropriate target material within a biological system. Thus, for mutagens, one can speak of DNA dosimetry, meaning the number of adducts produced in the DNA of target cells such as bone-mar row stem cells or spermatogonia.
Download or read book Enzymes in Food Biotechnology written by Mohammed Kuddus and published by Academic Press. This book was released on 2018-08-23 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt: Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry
Download or read book Taste and Smell written by Dietmar Krautwurst and published by Springer. This book was released on 2016-12-29 with total page 210 pages. Available in PDF, EPUB and Kindle. Book excerpt: Medicinal chemistry is both science and art. The science of medicinal chemistry offers mankind one of its best hopes for improving the quality of life. The art of medicinal chemistry continues to challenge its practitioners with the need for both intuition and experience to discover new drugs. Hence sharing the experience of drug research is uniquely beneficial to the field of medicinal chemistry. Drug research requires interdisciplinary team-work at the interface between chemistry, biology and medicine. Therefore, the topic-related series Topics in Medicinal Chemistry covers all relevant aspects of drug research, e.g. pathobiochemistry of diseases, identification and validation of (emerging) drug targets, structural biology, drugability of targets, drug design approaches, chemogenomics, synthetic chemistry including combinatorial methods, bioorganic chemistry, natural compounds, high-throughput screening, pharmacological in vitro and in vivo investigations, drug-receptor interactions on the molecular level, structure-activity relationships, drug absorption, distribution, metabolism, elimination, toxicology and pharmacogenomics. In general, special volumes are edited by well known guest editors.
Download or read book Encyclopedia of Food Grains written by Colin W Wrigley and published by Academic Press. This book was released on 2015-12-17 with total page 1956 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Encyclopedia of Food Grains, Four Volume Set is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further
Download or read book Sex Smoke and Spirits written by Brian Guthrie and published by ACS Symposium. This book was released on 2020-09-22 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Compiling recent advances in the chemistry of sex, smoke, and spirits, this work showcases applications of common methods of analysis and mechanistic learning to diverse subjects. This work addresses emerging concerns about environmental smoke, the under-representation of the chemistry of attraction, and challenges in the analyses of alcoholic beverages. Researchers practicing these methods and those active in the chemical origins of sensations, including analysis and mechanisms of formation, will find this book useful.
Download or read book Advanced Gas Chromatography in Food Analysis written by Peter Q Tranchida and published by Royal Society of Chemistry. This book was released on 2019-10-30 with total page 492 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gas chromatography is widely used in applications involving food analysis. Typical applications pertain to the quantitative and/or qualitative analysis of food composition, natural products, food additives, and flavour and aroma components. Providing an up-to-date look at the significant advances in the technology, this book includes details on novel sample preparation processes; conventional, high-speed multidimensional gas chromatography systems, including preparative instrumentation; gas chromatography–olfactometry principles; and, finally, chemometrics principles and applications in food analysis. Aimed at providing the food researcher or analyst with detailed analytical information related to advanced gas chromatography technologies, this book is suitable for professionals and postgraduate students learning about the technique in the food industry and research.
Download or read book Yvain written by Chretien de Troyes and published by Yale University Press. This book was released on 1987-09-10 with total page 244 pages. Available in PDF, EPUB and Kindle. Book excerpt: A twelfth-century poem by the creator of the Arthurian romance describes the courageous exploits and triumphs of a brave lord who tries to win back his deserted wife's love
Download or read book Conservation and Utilization of Agricultural Plant Genetic Resources in Nepal written by Bal Krishna Joshi and published by . This book was released on 2017 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Peroxidases and Catalases written by H. Brian Dunford and published by John Wiley & Sons. This book was released on 2010-03-15 with total page 480 pages. Available in PDF, EPUB and Kindle. Book excerpt: SINGLE SOURCE GUIDE TO PEROXIDASES AND CATALASES Reflecting the important historical discoveries and exciting research in the field in recent years, Peroxidases and Catalases: Biochemistry, Biophysics, Biotechnology and Physiology provides a much-needed systematic, up-to-date treatment of peroxidases and catalases. From the structure and properties of the various superfamilies to current applications of peroxidases, the book consolidates vast amounts of information previously scattered in the professional literature, covering all aspects of these ubiquitous enzymes that act on a variety of substances and processes in living systems—their properties, reactions, crystal structures, cloning, and more. Considering the subject from both theoretical and applied perspectives, Peroxidases and Catalases offers a critical review of the literature and detailed discussions of the most current research. Chapters cover: The background and history of peroxidases and catalases Plant, fungal, and bacterial peroxidase superfamilies and their organization Mammalian peroxidases including medical and physiological roles Spectroscopic and theoretical techniques for studying peroxidases highlighting the contributions of physicists and physical/theoretical chemists Heme peroxidases, catalases, and other peroxidases such as vanadium and selenium peroxidase Relevant plant and animal physiology This one-stop reference is a vital reference for biochemists, biologists, biochemical engineers, physiologists, environmental and pharmaceutical researchers, and others interested in the study and use of peroxidases and catalases.
Download or read book Importance of Chirality to Flavor Compounds written by Karl-Heinz Engel and published by ACS Symposium. This book was released on 2016-08 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Chiral molecules are ubiquitous in nature. Thus, it is not surprising to come across this phenomenon in the world of flavor substances. This book provides an overview on the analytical procedures currently applied to analyze chiral flavor substances at trace levels. It demonstrates several examples for the application of these techniques to determine naturally occurring enantiomeric compositions of chiral key flavor compounds in various natural systems. In addition to the analytical aspects, the contributions focus on the sensory properties of enantiomers and enlarge our knowledge on the correlation between configurations and odor properties and intensities of chiral flavor compounds. The practical importance of the topic is reflected by a discussion of merits and limitations of chiral analysis for the authenticity control of food flavorings. In addition, examples for the use of enzymes and microorganisms to obtain enantiopure flavor substances and thus to meet legal requirements for "natural" labeling are presented. Finally, the book covers aspects recently getting more and more in the focus of flavor science: What are the physiological mechanisms underlying the perception of sensory properties and does chirality matter in that respect?
Download or read book Comprehensive Foodomics written by and published by Elsevier. This book was released on 2020-11-12 with total page 2444 pages. Available in PDF, EPUB and Kindle. Book excerpt: Comprehensive Foodomics, Three Volume Set offers a definitive collection of over 150 articles that provide researchers with innovative answers to crucial questions relating to food quality, safety and its vital and complex links to our health. Topics covered include transcriptomics, proteomics, metabolomics, genomics, green foodomics, epigenetics and noncoding RNA, food safety, food bioactivity and health, food quality and traceability, data treatment and systems biology. Logically structured into 10 focused sections, each article is authored by world leading scientists who cover the whole breadth of Omics and related technologies, including the latest advances and applications. By bringing all this information together in an easily navigable reference, food scientists and nutritionists in both academia and industry will find it the perfect, modern day compendium for frequent reference. List of sections and Section Editors: Genomics - Olivia McAuliffe, Dept of Food Biosciences, Moorepark, Fermoy, Co. Cork, Ireland Epigenetics & Noncoding RNA - Juan Cui, Department of Computer Science & Engineering, University of Nebraska-Lincoln, Lincoln, NE Transcriptomics - Robert Henry, Queensland Alliance for Agriculture and Food Innovation, The University of Queensland, St Lucia, Australia Proteomics - Jens Brockmeyer, Institute of Biochemistry and Technical Biochemistry, University Stuttgart, Germany Metabolomics - Philippe Schmitt-Kopplin, Research Unit Analytical BioGeoChemistry, Neuherberg, Germany Omics data treatment, System Biology and Foodomics - Carlos Leon Canseco, Visiting Professor, Biomedical Engineering, Universidad Carlos III de Madrid Green Foodomics - Elena Ibanez, Foodomics Lab, CIAL, CSIC, Madrid, Spain Food safety and Foodomics - Djuro Josic, Professor Medicine (Research) Warren Alpert Medical School, Brown University, Providence, RI, USA & Sandra Kraljevic Pavelic, University of Rijeka, Department of Biotechnology, Rijeka, Croatia Food Quality, Traceability and Foodomics - Daniel Cozzolino, Centre for Nutrition and Food Sciences, The University of Queensland, Queensland, Australia Food Bioactivity, Health and Foodomics - Miguel Herrero, Department of Bioactivity and Food Analysis, Foodomics Lab, CIAL, CSIC, Madrid, Spain Brings all relevant foodomics information together in one place, offering readers a ‘one-stop,’ comprehensive resource for access to a wealth of information Includes articles written by academics and practitioners from various fields and regions Provides an ideal resource for students, researchers and professionals who need to find relevant information quickly and easily Includes content from high quality authors from across the globe
Download or read book Charles Pettigrew First Bishop elect of the North Carolina Episcopal Church written by Bennett H Wall and published by Hassell Street Press. This book was released on 2021-09-10 with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt: This work has been selected by scholars as being culturally important and is part of the knowledge base of civilization as we know it. This work is in the public domain in the United States of America, and possibly other nations. Within the United States, you may freely copy and distribute this work, as no entity (individual or corporate) has a copyright on the body of the work. Scholars believe, and we concur, that this work is important enough to be preserved, reproduced, and made generally available to the public. To ensure a quality reading experience, this work has been proofread and republished using a format that seamlessly blends the original graphical elements with text in an easy-to-read typeface. We appreciate your support of the preservation process, and thank you for being an important part of keeping this knowledge alive and relevant.
Download or read book Flavour Science written by Martin Steinhaus and published by Elsevier Inc. Chapters. This book was released on 2013-07-29 with total page 11 pages. Available in PDF, EPUB and Kindle. Book excerpt: Application of a comparative aroma extract dilution analysis on a freshly prepared and a commercial pineapple juice suggested methional as the compound mainly responsible for the cooked vegetable-like off-flavor frequently observed in industrially processed pineapple juices. Lab-scale pasteurization experiments showed that methional is thermally formed from methionine during processing.
