Molecular Biology of the Cell PDF Download
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Author:
Publisher:
ISBN: 9780815332183
Category : Cells
Languages : en
Pages : 0
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Book Description
Author: Allan Svendsen
Publisher: CRC Press
ISBN: 0824756916
Category : Medical
Languages : en
Pages : 638
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Book Description
Enzyme Functionality serves as a conduit for trailblazing research in enzyme engineering-relating current understanding of sequence families, the new notion of enzyme structure classes, and modern methods in protein engineering, design, and directed evolution to accelerate the development of novel enzyme functionalities. This reference gathers the diverse perspectives of nearly 80 scientists from around the globe and surveys all leading rational and random approaches to the artificial evolution of enzymes. Citing more than 1500 notable works, it outlines assays for enzyme activity, stability, and specificity and a wide variety of site-directed, redesign, and evolutionary engineering methods.
Author: Allan Svendsen
Publisher: CRC Press
ISBN: 9814669334
Category : Mathematics
Languages : en
Pages : 884
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Book Description
Understanding Enzymes: Function, Design, Engineering, and Analysis focuses on the understanding of enzyme function and optimization gained in the past decade, past enzyme function analysis, enzyme engineering, and growing insights from the simulation work and nanotechnology measurement of enzymes in action in vitro or in silico. The book also prese
Author: Rickey Y. Yada
Publisher: Elsevier
ISBN: 1782422978
Category : Technology & Engineering
Languages : en
Pages : 266
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Book Description
Improving and Tailoring Enzymes for Food Quality and Functionality provides readers with the latest information on enzymes, a biological processing tool that offers the food industry a unique means to control and tailor specific food properties. The book explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications. In addition, chapters include detailed discussions of enzyme processing, analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities. Provides readers with the latest information on enzymes and their unique applications in the food industry Explores new techniques in the production, engineering, and application of enzymes, covering sourcing, isolation, and production of enzymes for food applications Chapters include detailed discussions of enzyme processing, engineering and analytical and diagnostic applications of enzymes in the food industry, and enzyme applications in specific food commodities
Author:
Publisher:
ISBN: 9780815332183
Category : Cells
Languages : en
Pages : 0
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Book Description
Author: Rickey Y. Yada
Publisher: Elsevier
ISBN: 0443154384
Category : Technology & Engineering
Languages : en
Pages : 380
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Book Description
Improving and Tailoring Enzymes for Food Quality and Functionality, Second Edition covers the most relevant information demanded in the production, engineering, and application of enzymes. The title is very detailed and is in the important cross-field of academia and industry. This totally revised new edition covers a broad range of topics related to enzymes and their use in food, presenting both the fundamental theory and practical application, updated with interesting novel information on biosensors, waste, valorization, up-cycling and engineering perspectives, besides an increased focus on sustainability. Thoroughly updated revision covering a broad range of topics related to enzymes and their use in the food industry Presents both the fundamental theory and recent examples from the literature, including the fundamentals of protein folding and enzyme catalysis, the preparation of enzymes from natural and recombinant sources, immobilizing enzymes, and a range of specific food applications Covers new research directions in enzymes, thus helping those trying to solve a technical issue or develop a new product
Author: Chetan S. Rao
Publisher:
ISBN:
Category :
Languages : en
Pages : 334
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Book Description
Author: Mohammed Kuddus
Publisher: Academic Press
ISBN: 0128132817
Category : Technology & Engineering
Languages : en
Pages : 912
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Book Description
Enzymes in Food Biotechnology: Production, Applications, and Future Prospects presents a comprehensive review of enzyme research and the potential impact of enzymes on the food sector. This valuable reference brings together novel sources and technologies regarding enzymes in food production, food processing, food preservation, food engineering and food biotechnology that are useful for researchers, professionals and students. Discussions include the process of immobilization, thermal and operational stability, increased product specificity and specific activity, enzyme engineering, implementation of high-throughput techniques, screening to relatively unexplored environments, and the development of more efficient enzymes. Explores recent scientific research to innovate novel, global ideas for new foods and enzyme engineering Provides fundamental and advanced information on enzyme research for use in food biotechnology, including microbial, plant and animal enzymes Includes recent cutting-edge research on the pharmaceutical uses of enzymes in the food industry
Author: Donald Hilvert
Publisher: World Scientific
ISBN: 9814603848
Category : Science
Languages : en
Pages : 380
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Book Description
A select group of 40 eminent scientists from all parts of the world met to consider the current state of chemical and biological knowledge on the ever-expanding protein universe, and to discuss emerging opportunities for the foreseeable future. Scientific approaches to discover, characterize, and regulate protein functions were discussed over a range of disciplines, including natural product chemistry, microbiology, enzymology, biochemistry, structural biology, chemical biology, and glycobiology. Some notable highlights included discovery of new enzymatic pathways, innovative carbohydrate chemistry, design of proteins containing unnatural amino acids, structural elucidation of complex supramolecular machines, and design and application of small molecule drugs, biologics and biosimilars.This fascinating compendium of scientific presentations and in-depth discussions affords a unique perspective on today's protein chemistry and biology as well as on the challenges for tomorrow.
Author: Xiaoyu Wang
Publisher: Springer
ISBN: 3662530686
Category : Technology & Engineering
Languages : en
Pages : 134
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Book Description
This book describes the fundamental concepts, the latest developments and the outlook of the field of nanozymes (i.e., the catalytic nanomaterials with enzymatic characteristics). As one of today’s most exciting fields, nanozyme research lies at the interface of chemistry, biology, materials science and nanotechnology. Each of the book’s six chapters explores advances in nanozymes. Following an introduction to the rise of nanozymes research in the course of research on natural enzymes and artificial enzymes in Chapter 1, Chapters 2 through 5 discuss different nanomaterials used to mimic various natural enzymes, from carbon-based and metal-based nanomaterials to metal oxide-based nanomaterials and other nanomaterials. In each of these chapters, the nanomaterials’ enzyme mimetic activities, catalytic mechanisms and key applications are covered. In closing, Chapter 6 addresses the current challenges and outlines further directions for nanozymes. Presenting extensive information on nanozymes and supplemented with a wealth of color illustrations and tables, the book offers an ideal guide for readers from disparate areas, including analytical chemistry, materials science, nanoscience and nanotechnology, biomedical and clinical engineering, environmental science and engineering, green chemistry, and novel catalysis.
Author: Timothy Johns
Publisher: Springer Science & Business Media
ISBN: 1461559197
Category : Science
Languages : en
Pages : 280
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Book Description
Phytochemists are aware that their focus of interest is receiving attention from a wider segment of society and from a greater diversity of disciplines within the scientific community than ever before. Nonetheless, they were bemused to learn three years ago that "until recently scientists didn't even know phytochemi cals existed" (Newsweek, April 24, 1994). Changing public perception of the positive contributions of phytochemicals to human well-being has foundations in scientific advances. With popular reports emphasizing the important implica tions of phytochemicals in the daily lives of people, there is a pressing need for those working in this area to explain their diverse scientific activities to the public. Chemicals from plant foods are linked through epidemiological and ex perimental studies with reduced incidence of chronic degenerative diseases. Phytomedicines, standardized according to particular constituents, are making increasing contributions to health care. Naturally occurring constituents of plants are recognized as fundamental to the appeal, quality, and marketability of food products. In light of such developments, perceptions by phytochemists of their own discipline and its applications are expanding. Until recently, food phyto chemistry largely implied food toxicants. Food plants were familiar, but seldom the source of novel economically important compounds. Increasingly sophisti cated methods of analysis, however, have opened new opportunities for under standing the nature and functions offood constituents, and for manipulating them to improve the quality, acceptability, and value of food products.
