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Proteomics Applications in Food Science, Valeria Severino


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Автор: Valeria Severino
Название:  Proteomics Applications in Food Science
ISBN: 9781773611365
Издательство: Mare Nostrum (Eurospan)
Классификация:


ISBN-10: 1773611364
Обложка/Формат: Hardcover
Страницы: 275
Вес: 0.89 кг.
Дата издания: 30.01.2018
Серия: Medicine
Язык: English
Размер: 229 x 152
Читательская аудитория: Professional and scholarly
Ключевые слова: Dietetics & nutrition,Microbiology (non-medical)
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Поставляется из: Англии
Описание: In the last decades, proteomics has rapidly advanced with novel developments and cutting-edge approaches, resulting in reliable platforms widely used for several purposes. Among others, food science represents one of the most dynamic and growing research areas in which proteomics is extensively applied. Food proteomics is commonly used to characterize raw materials, determine the food composition and evaluate the relationship between the food protein content and the nutritional properties. Moreover, quality control during food production can be monitored with proteomics, along with food traceability, quality and safety, in particular by detecting the presence of allergens or contaminants. Considering the complexity of food matrices and the elevated variability of food-associated proteins and peptides, it is hard to choose a single proteomic strategy. Often, a combination of multiple techniques achieves the better results, with proteomic approaches well adapted to each problem.This book covers several aspects of proteomics in food science, highlighting a range of methods and applications for analyzing the food composition, the presence of specific allergens or microorganisms, and for evaluating food identity and quality. To this aim, the book is organized into three Sections.In Section 1 are reviewed technical aspects at the basis of proteomics, focusing on concepts and challenges of proteomic analyses, sample preparation and techniques commonly used such as one- and two-dimensional electrophoresis, chromatography and mass spectrometry.In Section 2 are reported proteomic applications in food science, emphasizing on food authentication, for example producing a fingerprint typical of each food or food component. Moreover, this Section contains some interesting applications such as the identification of milk components in ancient food and the use of proteomics to evaluate ex vivo protein modifications and their effects on foods.Finally, the Section 3 focuses on proteomics and food allergies, a particularly dynamic field also called food allergenomics. Here are reported some particular proteomic applications to assess the physicochemical properties of food allergens.

Seafood Science: Advances in Chemistry, Technology and Applications

Автор: Kim Se-Kwon
Название: Seafood Science: Advances in Chemistry, Technology and Applications
ISBN: 1466595825 ISBN-13(EAN): 9781466595828
Издательство: Taylor&Francis
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Цена: 193950.00 T
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Описание:

This book explores current trends in seafood science and examines various related topics including isolation aspects and different methodologies involved in seafood production. It provides detailed explanations about marine species such as fish, seaweed, and crustaceans and discusses their health benefits as well as the health risk for consumption. These topics provide a platform to develop various aquaculture/biotechnology studies. The book is essential reading for the novice and expert in marine-related fields such as aquaculture, as well as those in biotechnology, chemical sciences, natural products, materials science, pharmaceutical science, and nutraceutical science.


Minimal Cells: Design, Construction, Biotechnological Applications

Автор: Alvaro R. Lara; Guillermo Gosset
Название: Minimal Cells: Design, Construction, Biotechnological Applications
ISBN: 3030318966 ISBN-13(EAN): 9783030318963
Издательство: Springer
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Цена: 167700.00 T
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Описание: This book provides a comprehensive overview of the design, generation and characterization of minimal cell systems.

Food Emulsifiers and Their Applications

Автор: Gerard L. Hasenhuettl
Название: Food Emulsifiers and Their Applications
ISBN: 3030291855 ISBN-13(EAN): 9783030291853
Издательство: Springer
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Цена: 260870.00 T
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Описание: Emulsifiers, also known as surfactants, are often added to processed foods to improve stability, texture, or shelf life. These additives are regulated by national agencies, such as the FDA, or multi-national authorities, such as the EEC or WHO. The amphiphilic molecules function by assisting the dispersion of mutually insoluble phases and stabilizing the resulting colloids, emulsions, and foams. Emulsifiers can interact with other food components such as carbohydrates, proteins, water, and ions to produce complexes and mesophases. These interactions may enhance or disrupt structures and affect functional properties of finished foods. In dairy processing, small molecule emulsifiers may displace dairy proteins from oil/water and air/water interfaces, which affects stability and properties of the foams and emulsions. In baked products, emulsifiers contribute to secondary functionalities, such as dough strengthening and anti-staling. Synthetic food emulsifiers suffer from the stigma of chemical names on a product’s ingredient statement. Modern consumers are seeking products that are “all natural.” Fortunately, there are a number of natural ingredients that are surface-active, such as lecithin, milk proteins, and some protein-containing hydrocolloids. Mayonnaise, for example, is stabilized by egg yolk. This book can serve as both a guide for professionals in the food industry to provide an understanding of emulsifier functionality, and a stimulus for further innovation. Students of food science will find this to be a valuable resource.

Food Applications of Nanotechnology

Автор: Tim, Loong-Tak
Название: Food Applications of Nanotechnology
ISBN: 012816073X ISBN-13(EAN): 9780128160732
Издательство: Elsevier Science
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Цена: 160570.00 T
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Описание:

Food Applications of Nanotechnology, Volume 88, consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals. Chapters in this new release include Assembled protein nanoparticles in food and nutrition applications, Nano-scale carbohydrate Materials in food/nutrition/agricultural applications, Nanotechnology-based colloidal delivery systems in foods, Electrospinning and Electrospraying in food, Bioavailability of nanotechnology-based bioactives and nutraceuticals, and more.

  • Contains contributions from experts in the areas of food nano-science and technology
  • Provides extensive citation of references to cover up-to-date and background literature
  • Covers past, present and future aspects of food nano science and technology

Nanotechnology: Applications in Energy, Drug and Food

Автор: Siddiquee Shafiquzzaman, Melvin Gan Jet Hong, Rahman MD Mizanur
Название: Nanotechnology: Applications in Energy, Drug and Food
ISBN: 3319996010 ISBN-13(EAN): 9783319996011
Издательство: Springer
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Цена: 158380.00 T
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Applications of nanotechnology are the remarkable sizes dependent on physiochemical properties of nanomaterials that have led to the developed protocols for synthesizing nanomaterials over a range of size, shapes and chemical compositions. Nanomaterials are normally powders composed of nanoparticles which exhibit properties that are different from powders. Nanotechnology is the engineering of functional systems at the molecular scale with their wide applications in energy sector, including -but not limited to- energy resources, energy conversion, energy storage, and energy usage; drug delivery systems including- safety concerns, perspective, challenges, target therapeutics for cancer, neurodegenerative diseases and other human diseases, nanomaterials based tissue engineering; and food sectors including to- food safety and quality, opportunities, challenges, nanomaterials based enhancing food packing, and determination of foodborne pathogens, agro and marine food, analysis of market, regulations and future prospects. The utilization of nanotechnology in the energy field will be emphasized and highlighted, in accordance to their prominent and high impact in this particular field. Recent trends and significant benefits of nanotechnology in the energy field will be revealed to the readers, and their promising advanced applications will be discussed. The current drug discovery paradigm constantly needs to improve, enhance efficiency and reduce time to the market on the basis of designing new drug discovery, drug delivery and pharmaceutical manufacturing. In this book will be highlighted nanotechnology based drug delivery is an important aspect of medicine, as more potent and specific drugs that are particularly discussed the understanding of disease pathways. Several biomaterials can be applied to small-molecule drugs as controlled release reservoirs for drug delivery and provide new insights into disease processes, thus understanding the mechanisms of action of drugs. Applications of food nanotechnology are an area of emerging interest for the food industry, for the reason, in this book will be given more priority to discuss the uses of nanomaterials for food packing, food safety and quality, and to remove the contaminated or spoiled by foodborne pathogens. And also nanotechnology based food products will be discussed how making them tastier, healthier, and more nutritious such as vitamins, to reduce fat content, and to ensure they do not degrade during a product’s shelf life. Nanotechnology is basically the uses of nanomaterials, devices and systems through the control of matter on the nanometer scale. Multidisciplinary studies are required the technology for discovery and moving so fast from concept to the reality. Nanotechnology always not only provided more benefits in energy, drugs and food products but also provided significantly benefits around multidisciplinary field applications.

Enzymes in Food Processing: Fundamentals and Potential Applications

Автор: Parmjit S. Panesar, Satwinder S. Marwaha, Harish Kumar
Название: Enzymes in Food Processing: Fundamentals and Potential Applications
ISBN: 9380026331 ISBN-13(EAN): 9789380026336
Издательство: Mare Nostrum (Eurospan)
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Цена: 157080.00 T
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Описание: Provides comprehensive coverage of the advances in the application of enzymes in food processing. This indispensable guide is authored by leading experts in food technology and biotechnology. They provide an holistic view of enzymes in food processing.

Real-Time PCR in Food Science: Current Technology and Applications

Автор: Rodriguez-Lazaro David
Название: Real-Time PCR in Food Science: Current Technology and Applications
ISBN: 1908230150 ISBN-13(EAN): 9781908230157
Издательство: Неизвестно
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Цена: 306530.00 T
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Electrolyzed Water in Food: Fundamentals and Applications

Автор: Tian Ding; Deog-Hwan Oh; Donghong Liu
Название: Electrolyzed Water in Food: Fundamentals and Applications
ISBN: 981133806X ISBN-13(EAN): 9789811338069
Издательство: Springer
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Цена: 111790.00 T
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Описание: This book provides fundamentals, highlights recent developments and offers new perspectives relating to the use of electrolyzed water (EW) as an emerging user- and environmental-friendly broad-spectrum sanitizer, with particular focus on the food industry. It addresses the generation, inactivation, pesticide degradation and safety of food by EW, illustrates the mechanism of the germicidal action of EW and its antimicrobial efficacy against a variety of microorganisms in suspensions. In addition, the sanitizing effects of combining EW with various chemical and physical sanitizing technologies have been evaluated, and recent developments and applications of EW in various areas including fruits and vegetables, meat, aquatic products, environment sterilization, livestock and agriculture has been described.

The book can be a go-to reference book of EW for: (1) Researchers who need to understand the role of various parameters in its generation, the bactericidal mecha
nism of EW and its wide applications for further research and development; (2) Equipment producers who need comprehensive understanding of various factors (e.g. type of electrolyte, flow rates of water and electrolyte) which govern the efficacy of EW and developing its generators; (3) Food processors who need good understanding of EW in order to implement it in the operations and supervisors who need to balance the advantages and limitations of EW and ensuring its safe use.
Applications of Ion Exchange Materials in the Environment

Автор: Inamuddin; Mohd Imran Ahamed; Abdullah M. Asiri
Название: Applications of Ion Exchange Materials in the Environment
ISBN: 303010429X ISBN-13(EAN): 9783030104290
Издательство: Springer
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Цена: 93160.00 T
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Описание: This book presents the applications of ion-exchange materials in the area of environmental analysis and treatment. It includes chapters on applications of organic, inorganic and composite ion exchange materials and hexacyanoferrates in various fields such as chemical and biochemical separations, water purification, removal of harmful impurities, dyes and cationic and anionic complexes. This title is a highly valuable source of knowledge on ion-exchange materials and their applications suitable for postgraduate students and researchers but also to industrial R&D specialists in chemistry, chemical, and biochemical technology. Additionally, this book will provide an in-depth knowledge of ion-exchange column and operations suitable for engineers and industrialists.

Virology - Principles and Applications 2e

Автор: Carter
Название: Virology - Principles and Applications 2e
ISBN: 1119991420 ISBN-13(EAN): 9781119991427
Издательство: Wiley
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Цена: 55910.00 T
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Описание: The second edition of Virology is an accessible introduction designed to enable students to understand the principles of virus structure, replication and genetics. The aim of this book is to help the reader appreciate the relevance of virology in the modern world, including the fields of vaccines, anti-viral drugs and cancer.

Proteomics in Food Science

Автор: Colgrave, Michelle Lisa
Название: Proteomics in Food Science
ISBN: 0128040076 ISBN-13(EAN): 9780128040072
Издательство: Elsevier Science
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Цена: 132500.00 T
Наличие на складе: Поставка под заказ.
Описание:

Proteomics in Food Science: From Farm to Fork is a solid reference providing concepts and practical applications of proteomics for those in various disciplines of food science. The book covers a range of methods for elucidating the identity or composition of specific proteins in foods or cells related to food science, from spoilage organisms, to edible components.

A variety of analytical platforms are described, ranging from the usage of simple electrophoresis, to more sophisticated mass spectrometry and bio-informatic platforms. The book is designed for food scientists, technologists, food industry workers, microbiologists, and public health workers, and can also be a valuable reference book for students.

  • Includes a variety of analytical platforms, ranging from simple electrophoresis to more sophisticated mass spectrometry and bio-informatic platforms
  • Presents analytical techniques for each food domain, including beverages, meats, dairy and eggs, fruit, fish/seafood, cereals, nuts, and grains that range from sample collection, proportion, and storage analysis
  • Provides applications of proteomics in hot topics area of food safety, including food spoilage, pathogenic organisms, and allergens
  • Covers major pathogens of concern e.g., Salmonella and applications to animal husbandry

Microbial Diversity in Ecosystem Sustainability and Biotechnological Applications

Автор: Tulasi Satyanarayana; Bhavdish Narain Johri; Subra
Название: Microbial Diversity in Ecosystem Sustainability and Biotechnological Applications
ISBN: 9811383146 ISBN-13(EAN): 9789811383144
Издательство: Springer
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Цена: 214280.00 T
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Описание: This book discusses microbial diversity in various habitats and environments, its role in ecosystem maintenance, and its potential applications (e.g. biofertilizers, biocatalysts, antibiotics, other bioactive compounds, exopolysaccharides etc.). The respective chapters, all contributed by renowned experts, offer cutting-edge information in the fields of microbial ecology and biogeography. The book explains the reasons behind the occurrence of various biogeographies and highlights recent tools (e.g. metagenomics) that can aid in biogeography studies by providing information on nucleic acid sequence data, thereby directly identifying microorganisms in various habitats and environments. In turn, the book describes how human intervention results in depletion of biodiversity, and how numerous hotspots are now losing their endemic biodiversity, resulting in the loss of many ecologically important microorganisms. In closing, the book underscores the importance of microbial diversity for sustainable ecosystems.


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