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Food Factors
The text covers research on food factors of a variety of physiological significance. The actual goal is to establish a role of food factors in disease prevention and health promotion from the scientific base. The two volumes present research data and reviews by numerous experts and should be of special interest and relevance to all who are concerned with food factors in disease prevention and health promotion. Topics covered include: cancer prevention and those in antioxidants as well as vitamin E, minerals and trace elements, peptide and amino acids, flavones and flavonols, isoflavones, dietary fibers, oligo and polysaccharides, lipids, catechins, carotenoids, polyphenols, terpenoids, and sulfur-containing compounds.
Food Macromolecules and Colloids
Food macromolecules play a crucial role in the formulation of a wide range of food products such as beverages, bread, cheese, dressings, desserts, ice-cream, and spreads. This book presents the very latest research in the area and is unique in covering both proteins and polysaccharides in the same volume. Specifically it describes recent experimental and theoretical macromolecules in solutions, suspensions, gels, glasses, emulsions and foams. Food Macromolecules and Colloids takes a fundamental approach to complex systems, providing an understanding of the physico-chemical role of macromolecular interactions in controlling the behaviour of real and model food colloids. It gives special atten...
Nutraceutical Proteins and Peptides in Health and Disease
Reports of the beneficial health effects of some peptides have begun to make their way into the scientific literature. Peptides can act as immunomodulators, and have been shown to have a positive influence on calcium absorption, and on regulation of serum cholesterol. A number of peptides may also possess antimicrobial properties that enhance the b
Animal Cell Technology: Basic & Applied Aspects
Proceedings of the Thirteenth Annual Meeting of the Japanese Association for Animal Cell Technology (JAACT), Fukuoka-Karatsu, November 16-21, 2000
Biochemistry of Milk Products
Biochemistry of milk products documents advances in the field and focuses on the two most active areas of research areas, which are starter cultures and enzymes for use in cheese and other foods, and factors influencing the functional properties of milk.The book covers the current thinking and research on the roles of proteinases and peptidases in the milk clotting process and in texture and flavour development during maturation of product. It also covers the protein engineering of enzymes and molecular biological manipulation of microorganisms, including the use of protein engineering to clarify the molecular basis of functional behavior and to manipulate protein properties in a defined and planned way.Biochemistry of milk products provides important reading for research workers, lecturers, graduates and final year undergraduates with interest in the practical applications of molecular biology, enzymology, and protein chemistry, not just in improving the quality and performance of dairy foods and ingredients but also in a much wider context.
Structure of Antigens
Volume 3 of Structure of Antigens presents analytical methods used to elucidate the structure of antigens. As in the first two volumes, this reference focuses on the structure and analysis of antibody binding sites. It brings together the structural basis of major types of antigens, including lysozyme, cytochrome c, muscle proteins, cereal and milk proteins, carbohydrate antigens, and more. Major groups of antigens associated with particular biological systems, such as the cytoskeleton, muscle proteins, and viral antigens, are discussed. This reference analyzes the molecular basis of antibody specificity and the structure of T cell epitopes.
Animal Cell Culture
This is a comprehensive research guide that describes both the key new techniques and more established methods. Every chapter discusses the merits and limitations of the various approaches and then provides selected tried-and-tested protocols, as well as a plethora of good practical advice, for immediate use at the bench. It presents the most accessible and comprehensive introduction available to the culture and experimental manipulation of animal cells. Detailed protocols for a wide variety of methods provide the core of each chapter, making new methodology easily accessible. This book is an essential laboratory manual for all undergraduates and graduates about to embark on a cell culture project. It is a book which both experienced researchers and those new to the field will find invaluable.
Liquid Interfaces In Chemical, Biological And Pharmaceutical Applications
Provides a comprehensive treatment of surface chemistry and its applications to chemical engineering, biology, and medicine. Focuses on the chmical and physical structure of oil-water interfaces and membrane surfaces. Details interfacial potentials, ion solvation, and electrostatic instabilities in double layers.
Advanced Dairy Chemistry
Professor Fox’s multi-volume Advanced Dairy Chemistry set was first published in four volumes in the early 1980s. A second edition came out in the early 1990s, and an updated third edition was published a decade later. The set is the leading major reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, and lactose. The editors propose beginning the revision cycle again, with a revised first volume on proteins, to be divided and published separately as Volume 1A - Proteins: Basics Aspects, and Volume 1B – Applied Aspects. Fox and his co-editor, Paul McSweeney, have created an extensively revised the Table of Contents for Volume 1A, which details the novel and updated chapters to be included in this upcoming fourth edition. New contributors include highly regarded dairy scientists and scholars from around the world.
Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
Advanced Dairy Chemistry-1. Proteins addresses the most commercially important constituents of milk in terms of their roles in nutrition and as functional components in foods. This third edition, which is the work of dairy scientists and other experts from around the world, provides detailed scientific information on all aspects of milk proteins.An extensively revised Table of Contents includes more chapter-level headings to make the material more accessible and highlights a number of key topics, such as methods for resolving and identifying proteins, biologically and physiologically active proteins, molecular genetics and functional milk proteins-all of which have assumed increased importan...
