Download or read book Synthesis and Biological Applications of Glycoconjugates Title pdf 02 Cover Page 03 eBooks End User License Agreement Website 04 Contents 05 Foreword 06 Preface 07 Contributors 08 Chap1 Imberty 09 Chap2 Lindhorst 10 Chap3 Casnati 11 Chap4 Roy 12 Chap5 Turnbull 13 Chap6 Vidal 14 Chap7 Reymond 15 Chap8 Renaudet 16 Chap9 Spinelli 17 Chap10 Penades 18 Chap11 Peri 19 Chap12 Kren 20 Chap13 Nativi 21 Chap14 Labb 22 Index written by Olivier Renaudet and published by . This book was released on 2011 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: The interactions between carbohydrates and proteins have been extensively explored in a wide range of physiological and pathological processes over several decades. The recent emergence of glycomics has strengthened this interest and notably contributed to spectacular progress in understanding how carbohydrates mediate and regulate complex biological events. Synthesis and Biological Applications of Glycoconjugates gives a summary of contemporary findings in glycoconjugate research. Readers will be updated on major achievements in chemical methods and biological applications employed in modern.
Download or read book Synthesis and Biological Applications of Glycoconjugates written by Olivier Renaudet and published by Bentham Science Publishers. This book was released on 2011 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: The interactions between carbohydrates and proteins have been extensively explored in a wide range of physiological and pathological processes over several decades. The recent emergence of glycomics has strengthened this interest and notably contributed t
Download or read book Food Carbohydrates written by Steve W. Cui and published by CRC Press. This book was released on 2005-05-23 with total page 431 pages. Available in PDF, EPUB and Kindle. Book excerpt: Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
Download or read book Food Carbohydrate Chemistry written by Ronald E. Wrolstad and published by John Wiley & Sons. This book was released on 2012-02-07 with total page 239 pages. Available in PDF, EPUB and Kindle. Book excerpt: Not since "Sugar Chemistry" by Shallenberger and Birch (1975) has a text clearly presented and applied basic carbohydrate chemistry to the quality attributes and functional properties of foods. Now in Food Carbohydrate Chemistry, author Wrolstad emphasizes the application of carbohydrate chemistry to understanding the chemistry, physical and functional properties of food carbohydrates. Structure and nomenclature of sugars and sugar derivatives are covered, focusing on those derivatives that exist naturally in foods or are used as food additives. Chemical reactions emphasize those that have an impact on food quality and occur under processing and storage conditions. Coverage includes: how chemical and physical properties of sugars and polysaccharides affect the functional properties of foods; taste properties and non-enzymic browning reactions; the nutritional roles of carbohydrates from a food chemist's perspective; basic principles, advantages, and limitations of selected carbohydrate analytical methods. An appendix includes descriptions of proven laboratory exercises and demonstrations. Applications are emphasized, and anecdotal examples and case studies are presented. Laboratory units, homework exercises, and lecture demonstrations are included in the appendix. In addition to a complete list of cited references, a listing of key references is included with brief annotations describing their important features. Students and professionals alike will benefit from this latest addition to the IFT Press book series. In Food Carbohydrate Chemistry, upper undergraduate and graduate students will find a clear explanation of how basic principles of carbohydrate chemistry can account for and predict functional properties such as sweetness, browning potential, and solubility properties. Professionals working in product development and technical sales will value Food Carbohydrate Chemistry as a needed resource to help them understand the functionality of carbohydrate ingredients. And persons in research and quality assurance will rely upon Food Carbohydrate Chemistry for understanding the principles of carbohydrate analytical methods and the physical and chemical properties of sugars and polysaccharides.
Download or read book Carbohydrate Analysis written by Martin F. Chaplin and published by Oxford University Press, USA. This book was released on 1994 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: The second edition of this highly successful text details the involvement of carbohydrates in biological processes which have greatly fuelled the current interest in this diverse range of molecules. This text presents the up-to-date techniques required to analyse a wide variety of carbohydrates and carbohydrate-containing molecules.
