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Download or read book The Public Image of Chemistry written by Joachim Schummer and published by World Scientific. This book was released on 2007 with total page 390 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stem cells have the ability to differentiate into cells that are found throughout the body. This fundamental property of stem cells suggests that they can potentially be used to replace degenerative cells within the body, and regenerate the functional capacity of organ systems that have deteriorated because of disease or aging. This authoritative textbook provides an overview of the latest advances in the field of stem cell biology, spanning topics that include nuclear reprogramming, somatic cell cloning, and determinants of cell fate; embryonic stem cells for hematopoietic and pancreatic repair; adult stem cells for cardiovascular, neural, renal, and hepatic repair; and manufacturing of stem cells for clinical use.

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Download or read book Proceedings of the Chemical Society written by Chemical Society (Great Britain) and published by . This book was released on 1896 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Download or read book Proceedings of the Chemical Society written by and published by . This book was released on 1897 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt:

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Download or read book New Ingredients in Food Processing written by Gunnar Linden and published by CRC Press. This book was released on 1999-10-25 with total page 396 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry has seen a rapid expansion in the manufacture of tailor-made ingredients for use in secondary processing. This new generation of intermediate food products (or IFPs) is transforming the food industry, offering greater flexibility, functionality, and consistency in processing. New Ingredients in Food Processing provides the food industry professional with a guide to the range of intermediate food products, their functionality, methods of manufacture, and applications. The first part of the book examines the development of IFPs, common functional properties, and methods of extraction and purification. It then covers IFPs derived from plants, milk, eggs, meat, and fish. IFPs from by-products such as whey and blood are also discussed. In part two, the book reviews IFPs manufactured from carbohydrates, lipids, amino acids, and natural pigments and aromas. In each case, the authors cover composition and functional properties, methods of manufacture, and applications.

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