Index of Conference Proceedings PDF Download

Author: British Library. Document Supply Centre
Publisher:
ISBN:
Category : Conference proceedings
Languages : en
Pages : 870

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Book Description

Author:
Publisher: Academic Press
ISBN: 0080553176
Category : Science
Languages : en
Pages : 461

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Book Description
Since its inception in 1945, this serial has provided critical and integrating articles written by research specialists that integrate industrial, analytical, and technological aspects of biochemistry, organic chemistry, and instrumentation methodology in the study of carbohydrates. The articles provide a definitive interpretation of the current status and future trends in carbohydrate chemistry and biochemistry.

Author: Grégorio Crini
Publisher: Springer Nature
ISBN: 3030493083
Category : Science
Languages : en
Pages : 409

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Book Description
This book presents the historical development of Cyclodextrins by scientists who have made outstanding contribution to the field. Cyclodextrins are safe, cage-like molecules that have found major applications in many industrial sectors such as medicine, food, agriculture, environment and chemistry.

Author: Ann-Charlotte Eliasson
Publisher: CRC Press
ISBN: 1315355515
Category : Technology & Engineering
Languages : en
Pages : 537

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Book Description
Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: Explains how models for starch molecules have been improved recently leading to clearer understanding Discusses the growing interest in new sources of carbohydrates, such as chitosan and fructans, because of their function as prebiotics Features the latest developments on research into dietary fiber and starch digestion Carbohydrates in Food, Third Edition combines the latest data on the analytical, physicochemical, and nutritional properties of carbohydrates, offering a comprehensive and accessible single source of information. It evaluates the advantages and disadvantages of using various analytical methods, presents discussion of relevant physicochemical topics that relate to the use of carbohydrates in food that allow familiarity with important functional aspects of carbohydrates; and includes information on relevant nutritional topics in relation to the use of carbohydrates in food.

Author: Helmut Brade
Publisher: CRC Press
ISBN: 1000110389
Category : Science
Languages : en
Pages : 968

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Offering a basis for further research into the interactions of hosts and pathogens, this work gathers up-to-date findings, and details basic structures, functions and immunology. It provides descriptions of a variety of experimental endotoxin neutralizing agents, as well as a guide to clinical research initiatives and the latest treatments.

Author: Carol L. Nilsson
Publisher: Elsevier
ISBN: 0080548660
Category : Science
Languages : en
Pages : 457

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Book Description
Lectins: Analytical Technologies covers both analytical and biological aspects of lectins (functional carbohydrate (complex sugar) recognition proteins) and provides researchers in the field with a resource containing background information and 'look-up' tables detailing lectin specificity and structures. Also included are methods and practical tips for designing new lectins from existing non-lectin proteins, automated approaches to lectin proteomics and high resolution mass spectrometry techniques. This book will be of interest to both novice and advanced researchers in biomedical, analytical and pharmaceutical fields who are involved in the study of lectin structures or who utilize lectins as analytical tools. The study of lectins and their employment in analytical settings spans a range of fields including: * Crystallography and lectin structure databases* Carbohydrate microarrays for lectin characterization and glycotope identification* Proteomic approaches to the functional identification of bacterial adhesins* Generation of lectins from enzymes* Probing cell-surface lectins with neoglycoconjugates* Reviews up-to-date techniques, including practical hints for laboratory work* Provides overview of lectin e-resources and several color illustrations* Includes a 'look-up' table detailing lectin specificity

Author: David Schrunk
Publisher: Springer Science & Business Media
ISBN: 0387739823
Category : Science
Languages : en
Pages : 588

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Book Description
This extraordinary book details how the Moon could be used as a springboard for Solar System exploration. It presents a realistic plan for placing and servicing telescopes on the Moon, and highlights the use of the Moon as a base for an early warning system from which to combat threats of near-Earth objects. A realistic vision of human development and settlement of the Moon over the next one hundred years is presented, and the author explains how global living standards for the Earth can be enhanced through the use of lunar-based generated solar power. From that beginning, the people of the Earth would evolve into a spacefaring civilisation.

Author: Thomas Caudell
Publisher: Routledge
ISBN: 1351422510
Category : Science
Languages : en
Pages : 456

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Book Description
An exploration of fundamental as well as practical aspects of supercritical fluid chromatography and extraction. It addresses topics such as: packed columns in SFC; detection in SFC; supercritical fluid chromatography/mass spectroscopy; and evaporative light scattering detection in SFC.

Author:
Publisher:
ISBN:
Category :
Languages : en
Pages : 106

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Book Description

Author: Lyn O'Brien-Nabors
Publisher: CRC Press
ISBN: 1439846146
Category : Technology & Engineering
Languages : en
Pages : 591

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Book Description
Sweeteners are forever in the news. Whether it’s information about a new sweetener or questions about one that has been on the market for years, interest in sweeteners and sweetness continues. Completely revised and updated, this fourth edition of Alternative Sweeteners provides information on new, recently evaluated, and numerous other alternatives to sucrose. This edition retains the successful format that made previous editions so popular. The discussion of each sweetener includes production, physical characteristics, utility and relative sweetness compared to sucrose, technical qualities, admixture potential, application, availability, shelf life, general cost and economics, metabolism, carcinogenicity and other toxicity evaluation data, cariogenicity evaluations, and regulatory status. Scientists and food technologists have been researching sweeteners and sweetness for more than 100 years. The number of approved sweeteners has increased substantially in the last three decades. Food product developers now have a number of sweeteners from which to choose in order to provide more product choices to meet the increasing demand for good-tasting products that have reduced calories. With contributions from experts who develop, make, and use the sweeteners, this book draws together the latest information into a convenient resource that can bring researchers closer to developing the ideal sweetener.