Dairy Chemistry and Biochemistry, P. F. Fox; T. Uniacke-Lowe; P. L. H. McSweeney; J.

Автор: Richard B. Silverman
Название: The Organic Chemistry of Drug Design and Drug Action,
ISBN: 0123820308 ISBN-13(EAN): 9780123820303
Издательство: Elsevier Science
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Цена: 88690.00 T
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Описание:

The Organic Chemistry of Drug Design and Drug Action, Third Edition, represents a unique approach to medicinal chemistry based on physical organic chemical principles and reaction mechanisms that rationalize drug action, which allows reader to extrapolate those core principles and mechanisms to many related classes of drug molecules.

This text is designed for undergraduate and graduate students in chemistry studying medicinal chemistry or pharmaceutical chemistry; research chemists and biochemists working in pharmaceutical and biotechnology industries.

Автор: Birdi, K. S. (KSB Consultant, Holte, Denmark)
Название: Surface and Colloid Сhemistry.
ISBN: 142009503X ISBN-13(EAN): 9781420095036
Издательство: Taylor&Francis
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Цена: 94090.00 T
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Описание: Grounded in real applications, this volume provides an introduction to the fundamentals and applications of surface and colloid chemistry. Presenting an overview of liquid surfaces, it also describes the liquid - solid interface phenomena, colloid chemistry systems, emulsion science aspects, and more complex issues.

Название: Pharmaceutical Chemistry
ISBN: 0199655308 ISBN-13(EAN): 9780199655304
Издательство: Oxford Academ
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Цена: 35890.00 T
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Описание: Pharmaceutical Chemistry provides a wide-ranging overview of organic chemistry as applied to the study and practice of pharmacy. Drugs are simply chemicals, so to fully understand their manufacture, formulation, and the way they work in our bodies, an understanding of organic compounds and their reactions is essential.

Автор: Abraham
Название: Green Chemistry and Engineering: A Path to Sustainability
ISBN: 0470413263 ISBN-13(EAN): 9780470413265
Издательство: Wiley
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Цена: 88650.00 T
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Описание: * Presents the same concepts commonly taught in undergraduate general chemistry and general engineering courses (organic, inorganic, analytical, and biochemistry, with applications to environmental and materials science) but with a green perspective.

Автор: Fox P. F.
Название: Dairy Chemistry and Biochemistry
ISBN: 3319148915 ISBN-13(EAN): 9783319148915
Издательство: Springer
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Цена: 79190.00 T
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Описание: It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species.

Автор: M. Victoria Moreno-Arribas; Carmen Polo
Название: Wine Chemistry and Biochemistry
ISBN: 1441925481 ISBN-13(EAN): 9781441925480
Издательство: Springer
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Цена: 139310.00 T
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Описание: Contributors here describe in a scientifically rigorous yet approachable fashion the chemical and biochemical aspects of winemaking that are currently being researched. The editors have selected the very best experts to supply chapters on each of the areas.

Автор: Robert Jenness; Elmer H. Marth; Noble P. Wong; Mar
Название: Fundamentals of Dairy Chemistry
ISBN: 0834213605 ISBN-13(EAN): 9780834213609
Издательство: Springer
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Цена: 243800.00 T
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Автор: Noble P. Wong
Название: Fundamentals of Dairy Chemistry
ISBN: 0442204892 ISBN-13(EAN): 9780442204891
Издательство: Springer
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Цена: 121890.00 T
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Описание: Fundamentals of Dairy Chemistry has always been a reference text which has attempted to provide a complete treatise on the chemistry of milk and the relevant research.

Автор: Patrick F. Fox; Paul L. H. McSweeney
Название: Advanced Dairy Chemistry Volume 2: Lipids
ISBN: 1461498309 ISBN-13(EAN): 9781461498308
Издательство: Springer
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Цена: 167700.00 T
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Описание: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents. Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids. Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods. This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.

Автор: Paul L. H. McSweeney; Patrick F. Fox
Название: Advanced Dairy Chemistry
ISBN: 1489977236 ISBN-13(EAN): 9781489977236
Издательство: Springer
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Цена: 167700.00 T
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Описание: 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.

Автор: Fox Patrick F., McSweeney Paul
Название: Advanced Dairy Chemistry: Volume 1: Proteins, Parts A&B
ISBN: 0306472716 ISBN-13(EAN): 9780306472718
Издательство: Springer
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Цена: 204040.00 T
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Описание: 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 importance in recent years.All chapters from the second edition have been completely updated and coverage of the biological properties and stability of milk proteins has been enhanced greatly. The book has been expanded from 18 chapters in the second edition to 29 chapters and is divided into two parts: Part A (Chapters 1-11) describes the more basic aspects of milk proteins, while Part B (Chapters 12-29) reviews the more applied aspects. New topics include an overview of the milk protein system, allergenicity of milk proteins, bioactive peptides, genetic engineering of milk proteins, and certain additional chapters on protein-rich dairy products.This authoritative work summarizes current knowledge on milk proteins and suggests areas for future work.

Автор: Fox P.F., McSweeney P.L.H.
Название: Advanced Dairy Chemistry Volume 2: Lipids
ISBN: 0387263640 ISBN-13(EAN): 9780387263649
Издательство: Springer
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Цена: 200260.00 T
Наличие на складе: Невозможна поставка.
Описание: The Advanced Dairy Chemistry series was first published in four volumes in the 1980s (under the title Developments in Dairy Chemistry) and revised in three volumes in the 1990s. The series is the leading reference on dairy chemistry, providing in-depth coverage of milk proteins, lipids, lactose, water and minor constituents.Advanced Dairy Chemistry Volume 2: Lipids, Third Edition, is unique in the literature on milk lipids, a broad field that encompasses a diverse range of topics, including synthesis of fatty acids and acylglycerols, compounds associated with the milk fat fraction, analytical aspects, behavior of lipids during processing and their effect on product characteristics, product defects arising from lipolysis and oxidation of lipids, as well as nutritional significance of milk lipids.Most topics included in the second edition are retained in the current edition, which has been updated and considerably expanded. New chapters cover the following subjects: Biosynthesis and nutritional significance of conjugated linoleic acid, which has assumed major significance during the past decade; Formation and biological significance of oxysterols; The milk fat globule membrane as a source of nutritionally and technologically significant products; Physical, chemical and enzymatic modification of milk fat; Significance of fat in dairy products: creams, cheese, ice cream, milk powders and infant formulae; Analytical methods: chromatographic, spectroscopic, ultrasound and physical methods.This authoritative work summarizes current knowledge on milk lipids and suggests areas for further work. It will be very valuable to dairy scientists, chemists and others working in dairy research or in the dairy industry.