Author: Paul Haas
Publisher:
ISBN:
Category : Botanical chemistry
Languages : en
Pages : 158
Book Description
An Introduction to the Chemistry of Plant Products: Metabolic processes
Author: Paul Haas
Publisher:
ISBN:
Category : Botanical chemistry
Languages : en
Pages : 158
Book Description
Publisher:
ISBN:
Category : Botanical chemistry
Languages : en
Pages : 158
Book Description
An Introduction to the Chemistry of Plant Products
Author: Paul Haas
Publisher:
ISBN:
Category : Botanical chemistry
Languages : en
Pages : 442
Book Description
Publisher:
ISBN:
Category : Botanical chemistry
Languages : en
Pages : 442
Book Description
An Introduction to the Chemistry of Plant Products: On the nature and significance of the commoner organic compounds of plants
Author: Paul Haas
Publisher:
ISBN:
Category : Botanical chemistry
Languages : en
Pages : 470
Book Description
Publisher:
ISBN:
Category : Botanical chemistry
Languages : en
Pages : 470
Book Description
The Chemistry of Plants: Perfumes, Pigments and Poisons 2nd Edition
Author: Margareta Séquin
Publisher: Royal Society of Chemistry
ISBN: 1788019016
Category : Science
Languages : en
Pages : 231
Book Description
This new edition of a popular book, eases access to organic chemistry by connecting it with the world of plants and their colours, fragrances and defensive mechanisms.
Publisher: Royal Society of Chemistry
ISBN: 1788019016
Category : Science
Languages : en
Pages : 231
Book Description
This new edition of a popular book, eases access to organic chemistry by connecting it with the world of plants and their colours, fragrances and defensive mechanisms.
The Constituents of Medicinal Plants
Author: Andrew Pengelly
Publisher: Routledge
ISBN: 1000247937
Category : Body, Mind & Spirit
Languages : en
Pages : 168
Book Description
Pengelly's user friendly text will encourage educators in medical science to consider using this material in the complementary medicine/nutraceuticals areas May I congratulate Andrew Pengelly for writing this text as it is going to be very popular with undergraduate students as well as more experienced readers.' D. Green, London Metropolitan University, UK This unique book explains in simple terms the commonly occurring chemical constituents of medicinal plants. The major classes of plant constituents such as phenols, terpenes and polysaccharides, are described both in terms of their chemical structures and their pharmacological activities. Identifying specific chemical compounds provides insights into traditional and clinical use of these herbs, as well as potential for adverse reactions. Features include: * Over 100 diagrams of chemical structures * References to original research studies and clinical trials * References to plants commonly used throughout Europe, North America and Australasia. Written by an experienced herbal practitioner, The Constituents of Medicinal Plants seriously challenges any suggestion that herbal medicine remains untested and unproven, including as it does hundreds of references to original research studies and trials. Designed as an undergraduate text, the first edition of this book became an essential desktop reference for health practitioners, lecturers, researchers, producers and anyone with an interest in how medicinal herbs work. This edition has been extensively revised to incorporate up-to-date research and additional sections, including an expanded introduction to plant molecular structures, and is destined to become a classic in the literature of herbal medicine.
Publisher: Routledge
ISBN: 1000247937
Category : Body, Mind & Spirit
Languages : en
Pages : 168
Book Description
Pengelly's user friendly text will encourage educators in medical science to consider using this material in the complementary medicine/nutraceuticals areas May I congratulate Andrew Pengelly for writing this text as it is going to be very popular with undergraduate students as well as more experienced readers.' D. Green, London Metropolitan University, UK This unique book explains in simple terms the commonly occurring chemical constituents of medicinal plants. The major classes of plant constituents such as phenols, terpenes and polysaccharides, are described both in terms of their chemical structures and their pharmacological activities. Identifying specific chemical compounds provides insights into traditional and clinical use of these herbs, as well as potential for adverse reactions. Features include: * Over 100 diagrams of chemical structures * References to original research studies and clinical trials * References to plants commonly used throughout Europe, North America and Australasia. Written by an experienced herbal practitioner, The Constituents of Medicinal Plants seriously challenges any suggestion that herbal medicine remains untested and unproven, including as it does hundreds of references to original research studies and trials. Designed as an undergraduate text, the first edition of this book became an essential desktop reference for health practitioners, lecturers, researchers, producers and anyone with an interest in how medicinal herbs work. This edition has been extensively revised to incorporate up-to-date research and additional sections, including an expanded introduction to plant molecular structures, and is destined to become a classic in the literature of herbal medicine.
Chemistry of Plant Natural Products
Author: Sunil Kumar Talapatra
Publisher: Springer
ISBN: 3642454100
Category : Science
Languages : en
Pages : 1197
Book Description
Aimed at advanced undergraduate and graduate students and researchers working with natural products, Professors Sunil and Bani Talapatra provide a highly accessible compilation describing all aspects of plant natural products. Beginning with a general introduction to set the context, the authors then go on to carefully detail nomenclature, occurrence, isolation, detection, structure elucidation (by both degradation and spectroscopic techniques) stereochemistry, conformation, synthesis, biosynthesis, biological activity and commercial applications of the most important natural products of plant origin. Each chapter also includes detailed references (with titles) and a list of recommended books for additional study making this outstanding treatise a useful resource for teachers of chemistry and researchers working in universities, research institutes and industry.
Publisher: Springer
ISBN: 3642454100
Category : Science
Languages : en
Pages : 1197
Book Description
Aimed at advanced undergraduate and graduate students and researchers working with natural products, Professors Sunil and Bani Talapatra provide a highly accessible compilation describing all aspects of plant natural products. Beginning with a general introduction to set the context, the authors then go on to carefully detail nomenclature, occurrence, isolation, detection, structure elucidation (by both degradation and spectroscopic techniques) stereochemistry, conformation, synthesis, biosynthesis, biological activity and commercial applications of the most important natural products of plant origin. Each chapter also includes detailed references (with titles) and a list of recommended books for additional study making this outstanding treatise a useful resource for teachers of chemistry and researchers working in universities, research institutes and industry.
An Introduction to the Chemistry of Plant Products: Metabolic processes
Author: Paul Haas
Publisher:
ISBN:
Category : Botanical chemistry
Languages : en
Pages : 242
Book Description
Publisher:
ISBN:
Category : Botanical chemistry
Languages : en
Pages : 242
Book Description
Introduction to the Chemistry of Food
Author: Michael Zeece
Publisher: Academic Press
ISBN: 0128117265
Category : Technology & Engineering
Languages : en
Pages : 432
Book Description
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein
Publisher: Academic Press
ISBN: 0128117265
Category : Technology & Engineering
Languages : en
Pages : 432
Book Description
Introduction to the Chemistry of Food describes the molecular composition of food and the chemistry of its components. It provides students with an understanding of chemical and biochemical reactions that impact food quality and contribute to wellness. This innovative approach enables students in food science, nutrition and culinology to better understand the role of chemistry in food. Specifically, the text provides background in food composition, demonstrates how chemistry impacts quality, and highlights its role in creating novel foods. Each chapter contains a review section with suggested learning activities. Text and supplemental materials can be used in traditional face-to-face, distance, or blended learning formats. Describes the major and minor components of food Explains the functional properties contributed by proteins, carbohydrates and lipids in food Explores the chemical and enzymatic reactions affecting food attributes (color, flavor and nutritional quality) Describes the gut microbiome and influence of food components on its microbial population Reviews major food systems and novel sources of food protein
Chemistry of Natural Products
Author: Sujata V. Bhat
Publisher: Springer Science & Business Media
ISBN: 9783540406693
Category : Science
Languages : en
Pages : 886
Book Description
During the last few decades, research into natural products has advanced tremendously thanks to contributions from the fields of chemistry, life sciences, food science and material sciences. Comparisons of natural products from microorganisms, lower eukaryotes, animals, higher plants and marine organisms are now well documented. This book provides an easy-to-read overview of natural products. It includes twelve chapters covering most of the aspects of natural products chemistry. Each chapter covers general introduction, nomenclature, occurrence, isolation, detection, structure elucidation both by degradation and spectroscopic techniques, biosynthesis, synthesis, biological activity and commercial applications, if any, of the compounds mentioned in each topic. Therefore it will be useful for students, other researchers and industry. The introduction to each chapter is brief and attempts only to supply general knowledge in the particular field. Furthermore, at the end of each chapter there is a list of recommended books for additional study and a list of relevant questions for practice.
Publisher: Springer Science & Business Media
ISBN: 9783540406693
Category : Science
Languages : en
Pages : 886
Book Description
During the last few decades, research into natural products has advanced tremendously thanks to contributions from the fields of chemistry, life sciences, food science and material sciences. Comparisons of natural products from microorganisms, lower eukaryotes, animals, higher plants and marine organisms are now well documented. This book provides an easy-to-read overview of natural products. It includes twelve chapters covering most of the aspects of natural products chemistry. Each chapter covers general introduction, nomenclature, occurrence, isolation, detection, structure elucidation both by degradation and spectroscopic techniques, biosynthesis, synthesis, biological activity and commercial applications, if any, of the compounds mentioned in each topic. Therefore it will be useful for students, other researchers and industry. The introduction to each chapter is brief and attempts only to supply general knowledge in the particular field. Furthermore, at the end of each chapter there is a list of recommended books for additional study and a list of relevant questions for practice.
Selected Topics in the Chemistry of Natural Products
Author: Raphael Ikan
Publisher: World Scientific
ISBN: 9812705694
Category : Science
Languages : en
Pages : 625
Book Description
A New York Times Notable Book for 2011 A Globe and Mail Best Books of the Year 2011 Title A Kirkus Reviews Best Nonfiction of 2011 title Virtually all human societies were once organized tribally, yet over time most developed new political institutions which included a central state that could keep the peace and uniform laws that applied to all citizens. Some went on to create governments that were accountable to their constituents. We take these institutions for granted, but they are absent or are unable to perform in many of today’s developing countries—with often disastrous consequences for the rest of the world. Francis Fukuyama, author of the bestselling The End of History and the Last Man and one of our most important political thinkers, provides a sweeping account of how today’s basic political institutions developed. The first of a major two-volume work, The Origins of Political Order begins with politics among our primate ancestors and follows the story through the emergence of tribal societies, the growth of the first modern state in China, the beginning of the rule of law in India and the Middle East, and the development of political accountability in Europe up until the eve of the French Revolution. Drawing on a vast body of knowledge—history, evolutionary biology, archaeology, and economics—Fukuyama has produced a brilliant, provocative work that offers fresh insights on the origins of democratic societies and raises essential questions about the nature of politics and its discontents.
Publisher: World Scientific
ISBN: 9812705694
Category : Science
Languages : en
Pages : 625
Book Description
A New York Times Notable Book for 2011 A Globe and Mail Best Books of the Year 2011 Title A Kirkus Reviews Best Nonfiction of 2011 title Virtually all human societies were once organized tribally, yet over time most developed new political institutions which included a central state that could keep the peace and uniform laws that applied to all citizens. Some went on to create governments that were accountable to their constituents. We take these institutions for granted, but they are absent or are unable to perform in many of today’s developing countries—with often disastrous consequences for the rest of the world. Francis Fukuyama, author of the bestselling The End of History and the Last Man and one of our most important political thinkers, provides a sweeping account of how today’s basic political institutions developed. The first of a major two-volume work, The Origins of Political Order begins with politics among our primate ancestors and follows the story through the emergence of tribal societies, the growth of the first modern state in China, the beginning of the rule of law in India and the Middle East, and the development of political accountability in Europe up until the eve of the French Revolution. Drawing on a vast body of knowledge—history, evolutionary biology, archaeology, and economics—Fukuyama has produced a brilliant, provocative work that offers fresh insights on the origins of democratic societies and raises essential questions about the nature of politics and its discontents.