Download or read online books in PDF, EPUB and Mobi Format. Click Download or Read Online button to get book now. This site is like a library, Use search box in the widget to get ebook that you want.

Advances in Food and Nutrition Research

Advances in Food and Nutrition Research Author Mirta Noemi Sivak
ISBN-10 OCLC:646758230
Release 1998
Pages 199
Download Link Click Here

This volume presents the physiological and biochemical aspects of storage carbohydrates, or starch granules, in plants. This up-to-date and thorough resource carefully integrates fundamental knowledge with the most recent information on the starch granule. It discusses the chemistry of the starch granule and the biochemistry, molecular biology, plant physiology, and genetics of plant starch synthesis. The books also describes the implications of these studies for theseed, biotechnology, and modified starch industries. Key Features * Written for a broad readership * Emphasizes the recent findings on the properties of starch biosynthetic enzymes and on studies describing their localization * Details the implications these studies have on the seed, biotechnology, and modified starch industries * Includes numerous references to the original literature * Introduces the reader to the most important individuals and discoveries in the field.



Starch Basic Science to Biotechnology

Starch  Basic Science to Biotechnology Author
ISBN-10 9780080567860
Release 1998-08-10
Pages 199
Download Link Click Here

This volume presents the physiological and biochemical aspects of storage carbohydrates, or starch granules, in plants. This up-to-date and thorough resource carefully integrates fundamental knowledge with the most recent information on the starch granule. It discusses the chemistry of the starch granule and the biochemistry, molecular biology, plant physiology, and genetics of plant starch synthesis. The books also describes the implications of these studies for theseed, biotechnology, and modified starch industries. Written for a broad readership Emphasizes the recent findings on the properties of starch biosynthetic enzymes and on studies describing their localization Details the implications these studies have on the seed, biotechnology, and modified starch industries Includes numerous references to the original literature Introduces the reader to the most important individuals and discoveries in the field



Advances in Food and Nutrition Research

Advances in Food and Nutrition Research Author Steve Taylor
ISBN-10 0120164469
Release 2003
Pages 332
Download Link Click Here

This is a cumulative index of Volumes 1-45 of the Advances in Food and Nutrition Research series, established in 1948. This ecclectic serial recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas encompassed by the fields of food science and nutrition and are intended to ensure that food scientists in academia and industry, as well as professional nutritionists and dieticians, are kept informed concerning emerging research and developments in these important disciplines. Series established in 1948 Advisory Board consists of 8 respected scientists Unique as it combines food science and nutrition research together



An Introduction to Metabolic and Cellular Engineering

An Introduction to Metabolic and Cellular Engineering Author Sonia Cortassa
ISBN-10 9810248369
Release 2002
Pages 248
Download Link Click Here

Metabolic and cellular engineering is a powerful alliance of two technologies: genetics-molecular biology and fermentation technology.



Ancient Starch Research

Ancient Starch Research Author Robin Torrence
ISBN-10 1598740180
Release 2006-01
Pages 256
Download Link Click Here

This book describes the fundamental principles and methods of using ancient starch molecules to elicit plant use, environmental conditions, and social relations in the ancient world.



New Zealand Journal of Crop and Horticultural Science

New Zealand Journal of Crop and Horticultural Science Author
ISBN-10 UIUC:30112046922651
Release 1999
Pages
Download Link Click Here

New Zealand Journal of Crop and Horticultural Science has been writing in one form or another for most of life. You can find so many inspiration from New Zealand Journal of Crop and Horticultural Science also informative, and entertaining. Click DOWNLOAD or Read Online button to get full New Zealand Journal of Crop and Horticultural Science book for free.



Food Australia

Food Australia Author
ISBN-10 CORNELL:31924089491579
Release 1999
Pages
Download Link Click Here

Food Australia has been writing in one form or another for most of life. You can find so many inspiration from Food Australia also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Food Australia book for free.



Advances in Food Biotechnology

Advances in Food Biotechnology Author Ravishankar Rai V
ISBN-10 9781118864470
Release 2015-10-12
Pages 752
Download Link Click Here

The application of biotechnology in the food sciences has led to an increase in food production and enhanced the quality and safety of food. Food biotechnology is a dynamic field and the continual progress and advances have not only dealt effectively with issues related to food security but also augmented the nutritional and health aspects of food. Advances in Food Biotechnology provides an overview of the latest development in food biotechnology as it relates to safety, quality and security. The seven sections of the book are multidisciplinary and cover the following topics: GMOs and food security issues Applications of enzymes in food processing Fermentation technology Functional food and nutraceuticals Valorization of food waste Detection and control of foodborne pathogens Emerging techniques in food processing Bringing together experts drawn from around the world, the book is a comprehensive reference in the most progressive field of food science and will be of interest to professionals, scientists and academics in the food and biotech industries. The book will be highly resourceful to governmental research and regulatory agencies and those who are studying and teaching food biotechnology.



Advances in Food Biochemistry

Advances in Food Biochemistry Author Fatih Yildiz
ISBN-10 1420007696
Release 2009-12-16
Pages 522
Download Link Click Here

Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate molecular concepts throughout the text, this volume examines a range of issues on the food spectrum, including: water and its relation to food the glycobiology of food components enzymes plant, animal, and human hormones functional foods, herbs, and dietary supplements flavor compounds in foods organic acids interactions between the environment with food components biological and lipid oxidation in foods food safety nutrition and the genetic makeup of individual food components Dr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO, UNIDO, UNICEF, and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.



Advances in Potato Chemistry and Technology

Advances in Potato Chemistry and Technology Author Jaspreet Singh
ISBN-10 9780128005767
Release 2016-01-19
Pages 752
Download Link Click Here

Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality optimization that provides students, researchers, and technologists working in the area of food science with recent information and updates on state-of-the-art technologies. The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and non-carbohydrate composition, cell wall chemistry, an analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing, and quality optimization. In addition, new and sophisticated methods of quality determination of potatoes and their products, innovative and healthy potato-based foods, the future of genetically modified potatoes, and the non-food use of potatoes and their products is discussed. Includes both the emerging non-food uses of potato and potato-by-products as well as the expanding knowledge on the food-focused use of potatoes Presents case studies on the problems, factors, proposed solutions, and pros and cons of each, allowing readers facing similar concerns and issues to effectively and efficiently identify an appropriate solution Written by a global collection of experts in both food and non-food potato science



Wiley encyclopedia of chemical biology

Wiley encyclopedia of chemical biology Author Tadhg P. Begley
ISBN-10 STANFORD:36105210630856
Release 2009-02-03
Pages 810
Download Link Click Here

The first major reference at the interface of chemistry, biology, and medicine Chemical biology is a rapidly developing field that uses the principles, tools, and language of chemistry to answer important questions in the life sciences. It has enabled researchers to gather critical information about the molecular biology of the cell and is the fundamental science of drug discovery, playing a key role in the development of novel agents for the prevention, diagnosis, and treatment of disease. Now students and researchers across the range of disciplines that use chemical biology techniques have a single resource that encapsulates what is known in the field. It is an excellent place to begin any chemical biology investigation. Major topics addressed in the encyclopedia include: Applications of chemical biology Biomolecules within the cell Chemical views of biology Chemistry of biological processes and systems Synthetic molecules as tools for chemical biology Technologies and techniques in chemical biology Some 300 articles range from pure basic research to areas that have immediate applications in fields such as drug discovery, sensor technology, and catalysis. Novices in the field can turn to articles that introduce them to the basics, whereas experienced researchers have access to articles exploring the cutting edge of the science. Each article ends with a list of references to facilitate further investigation. With contributions from leading researchers and pioneers in the field, the Wiley Encyclopedia of Chemical Biology builds on Wiley's unparalleled reputation for helping students and researchers understand the crucial role of chemistry and chemical techniques in the life sciences.



Handbook of Starch Hydrolysis Products and their Derivatives

Handbook of Starch Hydrolysis Products and their Derivatives Author S.Z. Dziedzic
ISBN-10 9781461521594
Release 2012-12-06
Pages 275
Download Link Click Here

Starch hydrolysis products are arguably the most versatile of all food sugar ingredients because they can be designed to meet many different nutritional and technological requirements. This book covers all aspects of starch production, from its hydrolysis to the analysis of the finished product. In addition, the most important derivatives of starch hydrolysis products are described and their applications in the food and, increasingly pharmaceutical industries are detailed. This book is essential reading for industrial food scientists and technologists, particularly those in processing and will be of interest to those involved in the formulation of pharmaceutical products. It is also a valuable reference source for food scientists and nutritionists in academic research institutes.



Subject Guide to Books in Print

Subject Guide to Books in Print Author
ISBN-10 STANFORD:36105025888533
Release 2003
Pages
Download Link Click Here

Subject Guide to Books in Print has been writing in one form or another for most of life. You can find so many inspiration from Subject Guide to Books in Print also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Subject Guide to Books in Print book for free.



Starch Chemistry and Technology

Starch  Chemistry and Technology Author Roy L. Whistler
ISBN-10 9780323139502
Release 2012-12-02
Pages 589
Download Link Click Here

Starch: Chemistry and Technology, Second Edition focuses on the chemistry, processes, methodologies, applications, and technologies involved in the processing of starch. The selection first elaborates on the history and future expectation of starch use, economics and future of the starch industry, and the genetics and physiology of starch development. Discussions focus on polysaccharide biosynthesis, nonmutant starch granule polysaccharide composition, cellular developmental gradients, projected future volumes of corn likely to be used by the wet-milling industry, and organization of the corn wet-milling industry. The manuscript also tackles enzymes in the hydrolysis and synthesis of starch, starch oligosaccharides, and molecular structure of starch. The publication examines the organization of starch granules, fractionation of starch, and gelatinization of starch and mechanical properties of starch pastes. Topics include methods for determining starch gelatinization, solution properties of amylopectin, conformation of amylose in dilute solution, and biological and biochemical facets of starch granule structure. The text also takes a look at photomicrographs of starches, industrial microscopy of starches, and starch and dextrins in prepared adhesives. The selection is a vital reference for researchers interested in the processing of starch.



Australian Journal of Plant Physiology

Australian Journal of Plant Physiology Author
ISBN-10 UOM:39015027155608
Release 1994
Pages
Download Link Click Here

Australian Journal of Plant Physiology has been writing in one form or another for most of life. You can find so many inspiration from Australian Journal of Plant Physiology also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Australian Journal of Plant Physiology book for free.



Cassava flour and starch progress in research and development

Cassava flour and starch  progress in research and development Author D. Dufour
ISBN-10 9789589439883
Release 1996
Pages 409
Download Link Click Here

Cassava flour and starch progress in research and development has been writing in one form or another for most of life. You can find so many inspiration from Cassava flour and starch progress in research and development also informative, and entertaining. Click DOWNLOAD or Read Online button to get full Cassava flour and starch progress in research and development book for free.



Encyclopedia of Food Grains

Encyclopedia of Food Grains Author Colin W Wrigley
ISBN-10 9780123947864
Release 2015-12-17
Pages 1976
Download Link Click Here

The Encyclopedia of Food Grains is an in-depth and authoritative reference covering all areas of grain science. Coverage includes everything from the genetics of grains to the commercial, economic and social aspects of this important food source. Also covered are the biology and chemistry of grains, the applied aspects of grain production and the processing of grains into various food and beverage products. With the paramount role of cereals as a global food source, this Encyclopedia is sure to become the standard reference work in the field of science. Also available online via ScienceDirect – featuring extensive browsing, searching, and internal cross-referencing between articles in the work, plus dynamic linking to journal articles and abstract databases, making navigation flexible and easy. For more information, pricing options and availability visit www.info.sciencedirect.com. Written from an international perspective the Encyclopedia concentrates on the food uses of grains, but details are also provided about the wider roles of grains Well organized and accessible, it is the ideal resource for students, researchers and professionals seeking an authoritative overview on any particular aspect of grain science This second edition has four print volumes which provides over 200 articles on food grains Includes extensive cross-referencing and "Further Reading" lists at the end of each article for deeper exploration into the topic This edition also includes useful items for students and teachers alike, with Topic Highlights, Learning objectives, Exercises for Revision and exercises to explore the topic further