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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
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...
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
Animal Cell Technology: Basic & Applied Aspects
Animal cell technology is a growing discipline of cell biology which aims to understand the structure, function and behaviour of differentiated animal cells, and especially the development of such abilities as are useful for industrial purposes. These developments range from clonal expansion of differentiated cells with useful abilities, to optimization of cell culture on industrial scale and modulation of the cells' abilities to produce drugs and monoclonal antibodies. The sixth volume in this series gives a complete review of today's state of the art in Japan, a country where this field is especially well advanced. It will be of interest to cell biologists, biochemists, molecular biologists, immunologists and other disciplines related to animal cell culture, working in the academic environment as well as in (biotechnology or pharmaceutical) industry.
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.
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...
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.
Animal Cell Technology: Basic & Applied Aspects
Complete updates of rapidly expanding fields of animal cell technology Covers all topics from academic to industrial matters
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.
