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Metabolism and Molecular Physiology of Saccharomyces Cerevisiae
Since the publication of the best-selling first edition, much has been discovered about Saccharomyces cerevisiae, the single-celled fungus commonly known as baker's yeast or brewer's yeast that is the basis for much of our understanding of the molecular and cellular biology of eukaryotes. This wealth of new research data demands our attention and r
Development Biology
The purpose of this module is to provide a survey of the rapidly expanding field of developmental biology and to introduce it to the student in a unifying way. In medical schools where courses in biochemistry, physiology, and pharmacology are already considerably intersecting, there is not surprisingly a rising demand in modern medical education for books emphasizing the interdisciplinary approach. In recent years, developmental biology has become a very vibrant and exciting field. The adoption of the interdisciplinary approach in this field has yielded enormous information about how DNA is able to produce a living organism from a fertilized egg. The discovery of 'master' genes in Drosophila...
Beer in Health and Disease Prevention
Beer in Health and Disease Prevention is the single comprehensive volume needed to understand beer and beer-related science. Presenting both the concerns and problems of beer consumption as well as the emerging evidence of benefit, this book offers a balanced view of today's findings and the potential of tomorrow's research. Just as wine in moderation has been proposed to promote health, research is showing that beer – and the ingredients in beer – can have similar impact on improving health, and in some instances preventing disease. This book addresses the impact of beer and beer ingredients on cancers, cardiovascular disease, anti-oxidant benefits, and other health related concerns. It...
Yeasts in Food and Beverages
Yeasts play a key role in the production of many foods and beverages. This role now extends beyond their widely recognized contributions to the production of alcoholic beverages and bread to include the production of many food ingredients and additives, novel uses as probiotic and biocontrol agents, their significant role as spoilage organisms, and their potential impact on food safety. Drawing upon the expertise of leading yeast researchers, this book provides a comprehensive account of the ecology, physiology, biochemistry, molecular biology, and genomics of the diverse range of yeast species associated with the production of foods and beverages.
Molecular and Cellular Biology of Bone, Part A
These volumes differ from the current conventional texts on bone cell biology. Biology itself is advancing at breakneck speed and many presentations completely fail to present the field in a truly modern context. This text does not attempt to present detailed clinical descriptions. Rather, after discussion of basic concepts, there is a concentration on recently developed findings equally relevant to basic research and a modern understanding of metabolic bone disease. The book will afford productive new insights into the intimate inter-relation of experimental findings and clinical understanding. Modern medicine is founded in the laboratory and demands of its practitioners a broad scientific understanding: these volumes are written to exemplify this approach. This book is likely to become essential reading equally for laboratory and clinical scientists.
