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Chemistry of Natural Products
During the last few decades, research into natural products has advanced tremendously thanks to contributions from the fields of chemistry, life sciences, food science and material sciences. Comparisons of natural products from microorganisms, lower eukaryotes, animals, higher plants and marine organisms are now well documented. This book provides an easy-to-read overview of natural products. It includes twelve chapters covering most of the aspects of natural products chemistry. Each chapter covers general introduction, nomenclature, occurrence, isolation, detection, structure elucidation both by degradation and spectroscopic techniques, biosynthesis, synthesis, biological activity and commercial applications, if any, of the compounds mentioned in each topic. Therefore it will be useful for students, other researchers and industry. The introduction to each chapter is brief and attempts only to supply general knowledge in the particular field. Furthermore, at the end of each chapter there is a list of recommended books for additional study and a list of relevant questions for practice.
Amino Acids, Peptides and Proteins
Indispensable reference source for researchers in the pharmaceutical and allied industries, and at the biology/chemistry interface in academia.
Bio-Based Antimicrobial Agents to Improve Agricultural and Food Safety
Bio-Based Antimicrobial Agents to Improve Agricultural and Food Safety provides a comprehensive overview of the latest advancements in bio-based antimicrobial agents used to enhance food safety and agricultural production. This book highlights natural alternatives to chemical preservatives, focusing on surfactin, bacillomycin, fengycin, bacteriocins, and plant-based antimicrobials. It explores their applications in controlling microbial contamination, improving crop health, and extending food shelf life. Key topics include biopreservation techniques, biological control of pathogens, and sustainable agricultural practices. With contributions from experts worldwide, this book is an essential resource for researchers, biotechnologists, microbiologists, food scientists, and industry professionals aiming to understand modern bio-safe methods for food preservation and crop protection.
Peptides
In recent years, research has shown the importance of peptides in neuroscience, immunology, and cell biology. Active research programs worldwide are now engaged in developing peptide-based drugs and vaccines using modification of natural peptides and proteins, design of artificial peptides and peptide mimetics, and screening of peptide and phage libraries. In this comprehensive book, the authors discuss peptide synthesis and application within the context of their increasing importance to the pharmaceutical industry. Peptides: Synthesis, Structures, and Applications explores the broad growth of information in modern peptide synthetic methods and the structure-activity relationships of synthe...
Antibiotics
Antibiotics: Origin, Nature and Properties, Volume I is a systematic coverage of the sources, varieties, and properties of the antibiotics. This book is organized into two main parts encompassing 13 chapters. This book considers the antibiotics according to their sources. It describes the antibiotics produced by bacteria, Actinomycetes,Fungi imperfecti, Basidiomycetes, algae, lichens and green plants, and those from animal sources. This group of antibiotics includes, streptomycin, the tetracyclines, chloromycetin, the macrolide family of compounds of which erythromycin, magnamycin and spiramycin are members, and the antifungal polyene compounds. The members of each group are arranged accordi...
Techniques in Protein Chemistry
Techniques in Protein Chemistry VI, an invaluable bench-top reference source for protein chemists, highlights current methods in the following areas: - Protein sequencing and amino acid analysis - Mass spectral analysis of peptides and proteins - Posttranslational processing - High-sensitivity protein and peptide separations - Protein folding and NMR - Analysis of protein interactions - Protein design and engineeringTechniques in Protein Chemistry VI, an invaluable bench-top reference source for protein chemists, highlights current methods in the following areas: - Protein sequencing and amino acid analysis - Mass spectral analysis of peptides and proteins - Posttranslational processing - High-sensitivity protein and peptide separations - Protein folding and NMR - Analysis of protein interactions - Protein design and engineering
EJB Reviews 1990
In the mid-1980s the European Journal of Biochemistry set out to publish review articles. The enterprise proved successful resulting in high-level reviews written by well-known scientists appearing in the Journal. The reviews represent emerging and rapidly growing fields of research in fundamental as well as applied areas of biochemistry, such as medicine, biotechnology, agriculture and nutrition. Novel methodological and technological approaches which stimulate biochemical research are also included. The authors of the reviews are explicitly asked to be critical, selective, evaluative and interdisciplinarily oriented. The reviews should encourage young scientists toward independent and creative thinking, and inform active investigators about the state of the art in a given field.
