Sweet Biochemistry

Sweet Biochemistry
Author: Asha Kumari
Publsiher: Academic Press
Total Pages: 146
Release: 2017-10-24
Genre: Science
ISBN: 9780128144541

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Sweet Biochemistry: Remembering Structures, Cycles, and Pathways by Mnemonics makes biochemistry lively, interesting and memorable. by connecting objects, images and stories. Dr. Kumari has converted cycles and difficult pathways into very simple formula, very short stories and images which will help readers see familiar things in complicated cycles and better visualize biochemistry. Provides quick, indigenous formulas, mnemonics, figures and short stories to help users simply recollect the study of biochemistry Gives unique descriptions of the difficult areas in biochemistry and new ways of remembering a pathway or structure Presents original diagrams that resonate and are easy to recall

Sweet Reinforced and Fortified Wines

Sweet  Reinforced and Fortified Wines
Author: Fabio Mencarelli,Pietro Tonutti
Publsiher: John Wiley & Sons
Total Pages: 376
Release: 2013-04-16
Genre: Technology & Engineering
ISBN: 9781118569214

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Wines from Grape Dehydration is the first of itskind in the field of grape dehydration - the controlled dryingprocess which produces a special group of wines. These types of wine are the most ancient, made in the Mediterraneanbasin, and are even described in Herodotus. Until few years ago, itwas thought that these wines – such as Pedro Ximenez, Tokai,Passito, and Vin Santo – were the result of simple grapedrying, because the grapes were left in the sun, or insidegreenhouses that had no controls over temperature, relativehumidity or ventilation. But Amarone wine, one of the most prizedwines in the world, is the first wine in which the drying is acontrolled process. This controlled process – grapedehydration – changes the grape at the biochemical level, andinvolves specialist vine management, postharvest technology andproduction processes, which are different from the typicalwine-making procedure. After a history of grape dehydration, the book is then divided intotwo sections; scientific and technical. The scientific section approaches the subjects of vineyardmanagement and dehydration technology and how they affect thebiochemistry and the quality compounds of grape; as well asvinification practices to preserve primary volatiles compounds andcolour of grape. The technical section is devoted to fourmain classes of wine: Amarone, Passito, Pedro Ximenez, andTokai. The book then covers sweet wines not made by grape dehydration, andthe analytical/sensorial characteristics of the wines. A concludingfinal chapter addresses the market for these specialwines. This book is intended for wineries and wine makers, wineoperators, postharvest specialists, vineyard managers/growers,enology/wine students, agriculture/viticulture faculties and courseleaders and food processing scientists

Sorghum Biochemistry

Sorghum Biochemistry
Author: CV Ratnavathi,Jagannath Vishnu Patil,UD Chavan
Publsiher: Academic Press
Total Pages: 358
Release: 2016-09-08
Genre: Business & Economics
ISBN: 9780128031827

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Sorghum Biochemistry: An Industrial Perspective explores the many uses for sorghum in industry and biofuels. Not only does it offer a detailed understanding of the physical and biochemical qualities of the grain, it also takes an in-depth look at the role sorghum plays in such industries as brewing and ethanol production and the mechanics of post-harvest processing and value addition. Sorghum has long been an important staple in Africa and Asia, but its value goes far beyond its uses in human and animal consumption. Sorghum is also used in many industries, including waxes, packing material, wall board, ethanol, beverages, and brewing, and one variety called sweet sorghum has also been used as a bioenergy crop. Sorghum Biochemistry: An Industrial Perspective offers a closer look at how the grain is used in such a variety of ways, and how we can continue to optimize its potential. Provides detailed biochemical studies on grain sorghum to inform researchers grappling with similar issues Offers foundational information on the quality and composition of sorghum as a grain Covers a variety of uses for sorghum in many industries, including food and beverage, energy, and brewing Includes photos and illustrations to enhance the understanding of processes and sorghum biochemistry

Issues in Biochemistry and Geochemistry 2011 Edition

Issues in Biochemistry and Geochemistry  2011 Edition
Author: Anonim
Publsiher: ScholarlyEditions
Total Pages: 2342
Release: 2012-01-09
Genre: Science
ISBN: 9781464963896

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Issues in Biochemistry and Geochemistry / 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Biochemistry and Geochemistry. The editors have built Issues in Biochemistry and Geochemistry: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Biochemistry and Geochemistry in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Biochemistry and Geochemistry / 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Biochemistry

Biochemistry
Author: Richard Bowater,Laura Bowater,Tom Husband
Publsiher: Oxford University Press, USA
Total Pages: 184
Release: 2020-03-05
Genre: Electronic Book
ISBN: 9780198848394

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Written primarily for 16-19 year old students, this primer aims to extend students' knowledge and inspire them to take their school-level learning further. It explores topics that are familiar from the curriculum and also introduces new ideas, giving students a first taste of the study of biology beyond school-level and demonstrating how concepts frequently encountered at school are relevant to and applied in current research. This is the ideal text to supportstudents who are considering making the transition from studying biology at school to university. This is a concise, stimulating introduction to the fundamental biomolecules in cells and organisms, and the exciting ways biochemistry could be used to solve global problems, both now and in the future.

Biochemistry of Sensory Functions

Biochemistry of Sensory Functions
Author: L. Jaenicke
Publsiher: Springer Science & Business Media
Total Pages: 644
Release: 2012-12-06
Genre: Medical
ISBN: 9783642660122

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This volume contains the Proceedings of the 25th Mosbach Colloquium, the general theme of which is the Biochemistry of Sensory Functions. It was intended, continuing the silver-tradition of these Colloquia, to provide the uninitiated biochemist with an insight into the current status of a line of research in Molecular Biology which, more than many other fields in Biochemistry, has maintained its contacts with and respect for Physiology. The speakers were asked to attempt to outline their topic sufficiently to define the fundamentals and to build up upon this basis the more sophisticated details of their own studies. It is for the reader to evaluate how well both organizer and participants 1 have attained this end • These Proceedings not only mirror the hubs around which several groups of scientists wheel but may also serve as a source of literature references and for the advanced student as an introduction to this highly up-to-date branch of Biochemistry, although no index is provided as the table of con tents is considered sufficient to locate most of the s,

Handbook of Biochemistry and Molecular Biology

Handbook of Biochemistry and Molecular Biology
Author: Roger L. Lundblad,Fiona Macdonald
Publsiher: CRC Press
Total Pages: 1001
Release: 2018-06-14
Genre: Medical
ISBN: 9781315314402

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Edited by renowned protein scientist and bestselling author Roger L. Lundblad, with the assistance of Fiona M. Macdonald of CRC Press, this fifth edition of the Handbook of Biochemistry and Molecular Biology gathers a wealth of information not easily obtained, including information not found on the web. Presented in an organized, concise, and simple-to-use format, this popular reference allows quick access to the most frequently used data. Covering a wide range of topics, from classical biochemistry to proteomics and genomics, it also details the properties of commonly used biochemicals, laboratory solvents, and reagents. An entirely new section on Chemical Biology and Drug Design gathers data on amino acid antagonists, click chemistry, plus glossaries for computational drug design and medicinal chemistry. Each table is exhaustively referenced, giving the user a quick entry point into the primary literature. New tables for this edition: Chromatographic methods and solvents Protein spectroscopy Partial volumes of amino acids Matrix Metalloproteinases Gene Editing Click Chemistry

Handbook of Biochemistry

Handbook of Biochemistry
Author: Gerald D Fasman
Publsiher: CRC Press
Total Pages: 655
Release: 2019-08-08
Genre: Medical
ISBN: 9781351089289

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This volume contains information on the nucleotide composition of bacterial DNA. Eukaryotic protists, etc.; Nearest neighbour frequencies in DNA; repeated and unique sequences in eukaryotes; nucleic acid sequences in bacteriophage, chloroplasts, mitochondria, kinetoplasts, satellites and TRNA. Information on the physical properties of RNA, atomic coordinates of DNA-DNA. Also included in this volume is information on enzymes involved in nucleic acid function.

Biochemistry and Physiology of Plant Immunity

Biochemistry and Physiology of Plant Immunity
Author: B. A. Rubin,Ye. V. Artsikhovskaya
Publsiher: Elsevier
Total Pages: 368
Release: 2013-10-22
Genre: Science
ISBN: 9781483185040

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Biochemistry and Physiology of Plant Immunity details the physiological properties of plant immunity from a biochemical perspective. The book provides a summary and concise explanation of the various studies conducted on the field of biochemistry and physiology of plant immunity. The text first details the evolution of parasitism, and then proceeds to discussing the biochemistry and physiology of heterotrophic micro-organisms. Next, the selection talks about the biochemistry and physiology of diseased plant, before it finally deals with plant immunity. The book will be of great use to researchers and practitioners of disciplines that deal with the health of vegetation, such as botany and horticulture.

Biochemistry of Taste and Olfaction

Biochemistry of Taste and Olfaction
Author: Robert Cagan
Publsiher: Elsevier
Total Pages: 564
Release: 2012-12-02
Genre: Science
ISBN: 9780323145916

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Biochemistry of Taste and Olfaction examines the biochemical aspects of taste and olfaction and their relevance to nutrition, medicine, and food science. More specifically, it considers the biological processes that influence dietary habits, nutritional status, and enjoyment of food, as well as other important social and biological phenomena. It also describes biochemical mechanisms at the peripheral receptor level in taste and olfaction, with emphasis on the role of the cell surface, along with neurotransmitters and other neurochemical aspects of the olfactory system. Organized into five sections comprised of 24 chapters, this book begins with an overview of biochemical approaches used in studying the phenomena of taste and olfaction. It then proceeds with a discussion of olfactory receptor mechanisms, the accessibility of odorant molecules to the receptors, the role of cilia in olfactory recognition, and the involvement of receptor proteins in vertebrate olfaction. Middle chapters focus on the chemosensation, major histocompatibility complex and olfactory receptors, taste receptor mechanisms, biochemistry of sugar reception in insects, intensity/time phenomena in sugar sweetness, and recognition of taste stimuli at the initial binding interaction. The reader is also introduced to the physicochemical principles of taste and olfaction, molecular mechanisms of transduction in chemoreception, biochemical mechanisms in vertebrate primary olfactory neurons, neurotransmitter biochemistry of the mammalian olfactory bulb, and chemical sensing by bacteria. Examples of chemical sensory systems are included. This book will be of interest to biochemists, physiologists, neurobiologists, neuroscientists, molecular biologists, food scientists, students, and specialists in psychology, neurophysiology, organic chemistry, and nutrition.

Advances in Carbohydrate Chemistry and Biochemistry

Advances in Carbohydrate Chemistry and Biochemistry
Author: Anonim
Publsiher: Academic Press
Total Pages: 592
Release: 2012-12-05
Genre: Science
ISBN: 9780123964670

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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. Features contributions from leading authorities and industry experts Informs and updates on all the latest developments in the field

The Biochemistry of Alkaloids

The Biochemistry of Alkaloids
Author: Trevor Robinson
Publsiher: Springer Science & Business Media
Total Pages: 152
Release: 2013-04-17
Genre: Medical
ISBN: 9783662010150

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The alkaloids were of great importance to mankind for centuries, long before they were recognized as a chemical class. The influence they have had on literature is hinted at by some of the quotations I have used as chapter headings. Their in fluence on folklore and on medicine has been even greater. The scientific study of alkaloids may be said to have begun with the isolation of morphine by SERTURNER in 1804. Since that time they have remained of great interest to chemists, and now in any month there appear dozens of publications dealing with the isolation of new alkaloids or the determination of the structures of previously known ones. The area of alkaloid biochemistry, in comparison, has received little attention, and today is much less developed. There is a certain amount of personal arbitrariness in defining "biochemistry", as there is in defining "alkaloid", and this arbitrariness is doubtless compounded by the combination. Nevertheless, it seems to me that in any consideration of the bio chemistry of a group of compounds three aspects are always worthy of attention pathways of biosynthesis, function or activity, and pathways of degradation. For the alkaloids, treatment of these three aspects is necessarily lopsided. Much has been learned about routes of biosynthesis, but information on the other aspects is very scanty. It would be possible to enter into some speculation regarding the biosyn thesis of all the more than 1,000 known alkaloids.

Chemical and Functional Properties of Food Saccharides

Chemical and Functional Properties of Food Saccharides
Author: Piotr Tomasik
Publsiher: CRC Press
Total Pages: 440
Release: 2003-10-20
Genre: Technology & Engineering
ISBN: 9780203495728

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This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a

Wine Chemistry and Biochemistry

Wine Chemistry and Biochemistry
Author: M. Victoria Moreno-Arribas,Carmen Polo
Publsiher: Springer Science & Business Media
Total Pages: 735
Release: 2008-11-06
Genre: Technology & Engineering
ISBN: 9780387741185

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The aim of this book is to describe chemical and biochemical aspects of winemaking that are currently being researched. The authors have selected the very best experts for each of the areas. The first part of the book summarizes the most important aspects of winemaking technology and microbiology. The second most extensive part deals with the different groups of compounds, how these are modified during the various steps of the production process, and how they affect the wine quality, sensorial aspects, and physiological activity, etc. The third section describes undesirable alterations of wines, including those affecting quality and food safety. Finally, the treatment of data will be considered, an aspect which has not yet been tackled in any other book on enology. In this chapter, the authors not only explain the tools available for analytical data processing, but also indicate the most appropriate treatment to apply, depending on the information required, illustrating with examples throughout the chapter from enological literature.

Biochemistry of Oxidative Stress

Biochemistry of Oxidative Stress
Author: Ricardo Jorge Gelpi,Alberto Boveris,Juan José Poderoso
Publsiher: Springer
Total Pages: 454
Release: 2016-12-28
Genre: Medical
ISBN: 9783319458656

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The strongest point of this book titled “Biochemistry of Oxidative Stress: Physiopathology and Clinical Aspects”, is that the academic and scientific background of the authors/editors guarantee the authorship of a book comprising all aspects of oxidative stress, ranging from very molecular aspects, to clinical application, including the antioxidant therapy. Of particular importance is the fact that the aforementioned aspects are described in the book in a general section and in three different and important pathologies, such as cardiovascular diseases, neurodegenerative diseases, and cancer. The importance of these pathologies lays in the fact that, taken separately or together, they represent by far the leading cause of death in the world. Finally, all the chapters have been written by highly recognized authorities in the field of their investigations. At least to our knowledge, this is the first book with this characteristics in the field of oxidative stress.