Biological Oxidations PDF Download
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Author: H. Sund
Publisher: Springer Science & Business Media
ISBN: 3642694675
Category : Science
Languages : en
Pages : 318
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Book Description
Author: David E. Green
Publisher: Cambridge University Press
ISBN: 1107560101
Category : Science
Languages : en
Pages : 191
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Book Description
In this book, which was originally published in 1940, Green provides a detailed account of the 'mechanisms of cellular oxidation'.
Author: H. Sund
Publisher: Springer Science & Business Media
ISBN: 3642694675
Category : Science
Languages : en
Pages : 318
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Book Description
Author: Thomas Peter Singer
Publisher:
ISBN:
Category : Enzymes
Languages : en
Pages : 744
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Book Description
Author: Carl H. Oppenheimer
Publisher: Springer
ISBN: 9401762910
Category : Medical
Languages : en
Pages : 325
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Book Description
Author: Cold Spring Harbor Symposia on Quantitative Biology
Publisher:
ISBN:
Category :
Languages : en
Pages : 463
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Book Description
Author: Raymond Chang
Publisher: University Science Books
ISBN: 9781891389337
Category : Science
Languages : en
Pages : 706
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Book Description
This book is ideal for use in a one-semester introductory course in physical chemistry for students of life sciences. The author's aim is to emphasize the understanding of physical concepts rather than focus on precise mathematical development or on actual experimental details. Subsequently, only basic skills of differential and integral calculus are required for understanding the equations. The end-of-chapter problems have both physiochemical and biological applications.
Author: David Ezra Green
Publisher:
ISBN:
Category :
Languages : en
Pages : 181
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Book Description
Author: Carl Oppenheimer
Publisher:
ISBN:
Category :
Languages : en
Pages :
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Book Description
Author: Bruce Alberts
Publisher:
ISBN: 9780815332183
Category : Cytology
Languages : en
Pages : 0
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Book Description
Author: Carlos Bravo-Diaz
Publisher: Springer Nature
ISBN: 303087222X
Category : Technology & Engineering
Languages : en
Pages : 477
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Book Description
This book offers a new physical chemistry perspective on the control of lipid oxidation reactions by antioxidants, and it further explores the application of several oxidation inhibition strategies on food and biological systems. Divided in 3 parts, the book reviews the latest methods to control lipid oxidation, it examines lipid oxidation and inhibition in different food systems, and it finishes with an overview of the biological, health and nutritional effects of lipid oxidation. Chapters from expert contributors cover topics such as the use of magnetic methods to monitor lipid and protein oxidation, the kinetics and mechanisms of lipid oxidation and antioxidant inhibition reactions, interfacial chemistry, oxidative stress and its impact in human health, nutritional, sensory and physiological aspects of lipid oxidation, and new applications of plant and marine antioxidants. While focused on lipid peroxidation in food and biological systems, the chemistry elucidated in this book is applicable also to toxicology, medicine, plant physiology and pathology, and cosmetic industry. The book will therefore appeal to researchers in the lipid oxidation field covering food, biological and medical areas.
