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FISIOLOGI HEWAN
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DASAR-DASAR MIKROBIOLOGI DAN PENERAPANNYA
Mikrobiologi merupakan ilmu terapan yang memanfaatkan mikroorganisme (mikroba) sebagai alat untuk peningkatan kualitas hidup manusia. Pada awalnya pemanfaatan mikroba hanya berkisar pada industri makanan saja. Seiring dengan berkembangnya ilmu pengetahuan, mikroba pun banyak digunakan untuk kegiatan manusia yang lainnya seperti pengelolaan limbah, pengembangan ilmu pengetahuan di bidang rekayasa genetika dan lain sebagainya. Selain itu, kini mikroba mulai digunakan untuk mengatasi masalah limbah. Misalnya, pada saat pengangkutan minyak bumi dari pengeboran lepas pantai atau distribusi minyak bumi dari satu tempat ke tempat yang lain. Jika terjadi kebocoran di laut sehingga mengakibatkan tump...
Fungi
Fungi: Biology and Applications, Second Edition provides a comprehensive treatment of fungi, covering biochemistry, genetics and the medical and economic significance of these organisms at introductory level. With no prior knowledge of the subject assumed, the opening chapters offer a broad overview of the basics of fungal biology, in particular the physiology and genetics of fungi and also a new chapter on the application of genomics to fungi. Later chapters move on to include more detailed coverage of topics such as antibiotic and chemical commodities from fungi, new chapters on biotechnological use of fungal enzymes and fungal proteomics, and fungal diseases of humans, antifungal agents for use in human therapy and fungal pathogens of plants.
Food Microbiology, 2 Volume Set
This book covers application of food microbiology principles into food preservation and processing. Main aspects of the food preservation techniques, alternative food preservation techniques, role of microorganisms in food processing and their positive and negative features are covered. Features subjects on mechanism of antimicrobial action of heat, thermal process, mechanisms for microbial control by low temperature, mechanism of food preservation, control of microorganisms and mycotoxin formation by reducing water activity, food preservation by additives and biocontrol, food preservation by modified atmosphere, alternative food processing techniques, and traditional fermented products processing. The book is designed for students in food engineering, health science, food science, agricultural engineering, food technology, nutrition and dietetic, biological sciences and biotechnology fields. It will also be valuable to researchers, teachers and practising food microbiologists as well as anyone interested in different branches of food.
Bioactive Peptides
Bioactive peptides have been receiving attention recently due to their applications as health-promoting agents. Derived from food proteins and other natural sources, they exhibit various beneficial effects such as preventing diseases or modulating physiological systems once absorbed. As the market for nutraceuticals and functional foods continues to expand, consumer interest has also grown and there are many common foods that have shown an abundance of bioactive peptides, including dairy products, cereal, legumes, meat, and numerous other sources. In this newest addition to the series Nutraceuticals: Basic Research and Clinical Applications, Bioactive Peptides: Production, Bioavailability, H...
Proteins
Organized on a combined basis of chronology and of structural and functional hierarchy, This comprehensive text describes all aspects of proteins--biosynthesis, evolution, dynamics, ligand binding, catalysis, and energy transduction--not just their structures. This edition (first was 1984) is thoroughly updated--especially in the area of protein biosynthesis--and features end-of-chapter exercises and problems, many of which require the student to consult the cited literature in order to obtain the answer. Annotation copyright by Book News, Inc., Portland, OR
Virus
Viruses are the last frontier of undiscovered life on our planet. The most abundant type of organism on Earth, they infect all types of cellular life, and, as micro-organisms that cause disease in their hosts, they are highly opportunistic and relentlessly efficient. They exist at the vanguard of DNA variance, exhibiting more structural diversity than plants, animals, archaea, or even bacteria. This 21st-century guide offers an engaging introductory section explaining exactly what viruses are and how they operate, followed by individual profiles of 101 of the world's most notable examples, each with its own dazzling mugshot
