Skip to main content
Elsevier

Books in Life sciences

  • The Chlorophylls

    • 1st Edition
    • Leo P. Vernon + 1 more
    • English
    The Chlorophylls reviews developments in study of chlorophylls, and at the same time summarizes the state of knowledge in the more established areas of the physics, chemistry, and biology of chlorophylls. The book is organized into four sections. The first section deals with the chlorophylls as chemical entities, and treats their isolation, analysis, chemistry, and synthesis. The second concerns chlorophylls in real and colloidal solution and in the solid state in vitro, and includes the effects of aggregation on visible, infrared, and NMR spectral properties. The third section treats the biosynthesis, organization, and properties of chlorophylls in the plant and bacterial cell, and the fourth is concerned with the photochemical and photophysical behavior of chlorophylls in vitro and in vivo. It is hoped that this work will help those investigating selected aspects of chlorophyll to keep abreast of other methods and approaches, and will provide the interested scientist with a modern, conceptually organized treatment of the subject.

  • Advances in Lipid Research

    • 1st Edition
    • Volume 14
    • Rodolfo Paoletti + 1 more
    • English
    Advances in Lipid Research, Volume 14 is a five-chapter text that covers other important aspects of lipid chemistry, including an enzyme controlling cholesterol biogenesis, fatty acid activation, and lipid synthesis. The first chapter concerns with the control of activity of ?-hydroxy-?-methylgl... coenzyme A reductase. The second chapter deals with the specificity, localization, and function of fatty acid activation. The third chapter describes the interaction between polyene antibiotics and sterols. This chapter specifically tackles some antibiotic activity to understand membrane function and in vivo hypolipidemic activity. The fourth chapter focuses on the lipids in plant cultures, while the fifth chapter looks into the methods of synthesis of acylglycerols and phosphoglycerides. This book will prove useful to lipid chemists, biochemists, and researchers.

  • Immunological Tolerance

    Mechanisms and Potential Therapeutic Applications
    • 1st Edition
    • David H. Katz + 1 more
    • English
    Immunological Tolerance: Mechanisms and Potential Therapeutic Applications documents the proceedings of a conference held at Brook Lodge, Michigan, April 27-May 1, 1974. The conference brought together many of the investigators who have actively contributed to furthering knowledge and understanding of immunological tolerance. It will be immediately clear to the reader that the conference was structured in a way to consider phenomena of tolerance and immune suppression as interrelated entities with a certain degree of emphasis on the possible common cellular mechanisms involved. The volume contains 36 contributions presented during the seven sessions of the conference. The papers presented in Session I examined T-cell tolerance. The presentations in Session II focused on B cell tolerance. The papers in Sessions III and IV focused on the mechanisms of B cell and T cell tolerance, respectively. Session V dealt with the activity of suppressor cells as a mechanism of tolerance. The papers in Session VI investigated the suppressive activity of antibody and antigen-antibody complexes. In Session VII a final General Discussion was held in order to identify what has been established concerning the phenomenology and mechanisms of specific immunological tolerance, what are the major unresolved issues, and what approaches appear most promising to answer these questions.

  • Bacteriocins of Lactic Acid Bacteria

    • 1st Edition
    • Dallas G. Hoover + 1 more
    • English
    Bacteriocins of Lactic Acid Bacteria is based on the 1990 Annual Meeting of the Institute of Food Technologists held in Dallas, Texas. It describes a number of well-characterized bacteriocins and, where possible, discusses practical applications for those that have been defined thus far from the lactic acid bacteria. The book begins with an introductory overview of naturally occurring antibacterial compounds. This is followed by discussions of methods of detecting bacteriocins and biochemical procedures for extraction and purification; genetics and cellular regulation of bacteriocins; bacteriocins based on the genera of lactic acid bacteria Lactococcus, Lactobacillus, Pediococcus, and Leuconostoc, and related bacteria such as Carnobacterium and Propionibacterium; and the regulatory and political aspects for commercial use of these substances. The final chapter sets out the prognosis for the future of this dynamic area. The information contained in this book should benefit those with interest in the potential for industrial use of bacteriocins as preservative ingredients. Anyone interested in lactic acid bacteria or the biosynthesis, regulation, and mechanisms of inhibition of these proteinaceous compounds will also appreciate the material presented. These include food scientists, microbiologists, food processors and product physiologists, food toxicologists, and food and personal product regulators.

  • Fusarium

    Mycotoxins, Taxonomy, Pathogenicity
    • 1st Edition
    • Volume 2
    • J. Chelkowski
    • English
    Specialists from a number of different disciplines have contributed to this book which presents actual basic and applied findings on Fusarium species, on their metabolites and taxonomy, in connection with pathogenicity to cereal plants and potato tubers. Over 100 metabolites produced by Fusaria are described together with results of studies on their occurrence in agricultural products, their metabolism in farm animals, and possibilities of elmination and detoxification during technological processes. Pathogenic Fusarium species are described from the point of view of their taxonomy, profiles of produced metabolites, ecology, pathogenicity and interaction with cereal tissues. Finally, some actual solutions to avoid cereal grain contamination are discussed, mainly in connection with agricultural practices and breeding programmes.The interdisciplinary and comprehensive nature of the book makes it particularly useful to all who are studying or teaching plant pathology, plant breeding, animal nutrition and any other area in which Fusaria and their metabolites play an important role.

  • Pyruvate and Fatty Acid Metabolism

    • 1st Edition
    • Volume 18
    • Marcel Florkin + 1 more
    • English
    Comprehensive Biochemistry, Volume 18S: Pyruvate and Fatty Acid Metabolism focuses on the processes, methodologies, principles, and reactions involved in pyruvate and fatty acid metabolism, including broad outlines of the metabolism of amino acids, proteins, carbohydrates, lipids, and their derived products. The selection first ponders on pyruvate dehydrogenase complex and citric acid cycle. Numerical analyses of the various reaction sequences are presented. The text also takes a look at fatty acid metabolism. Discussions focus on fatty acid oxidation and biosynthesis, elongation and desaturation of fatty acids, and control of fatty acid oxidation and biosynthesis. The book is a valuable reference for researchers interested in pyruvate and fatty acid metabolism.

  • The Mollusca

    Environmental Biochemistry and Physiology
    • 1st Edition
    • Volume 2
    • Karl M. Wilbur + 1 more
    • English
    The Mollusca, Volume 2: Environmental Biochemistry and Physiology provides information pertinent to the advances in the traditional areas of biochemistry and in other developed areas that have become a part of molluskan biochemistry. This book discusses the developments in the various aspects of molecular biomechanics and environmental biochemistry. Organized into 10 chapters, this volume begins with an overview of the comparative studies of the structure–function relationships in molluskan oxygen carriers. This text then describes the specific types and classes of molluskan respiratory proteins. Other chapters consider the nature and distribution of respiratory proteins in mollusks. This book discusses as well the oxygen equilibrium properties of gastropod hemocyanins. The final chapter deals with host–symbiont interactions in mollusks. This book is a valuable resource for researchers of the Mollusca and other phyla, as well as to teachers and qualified graduate students. Biochemists and physiologists will also find this book useful.

  • Laboratory Methods in Microbiology

    • 1st Edition
    • W. F. Harrigan + 1 more
    • English
    Laboratory Methods in Microbiology is a laboratory manual based on the experience of the authors over several years in devising and organizing practical classes in microbiology to meet the requirements of students following courses in microbiology at the West of Scotland Agricultural College. The primary object of the manual is to provide a laboratory handbook for use by students following food science, dairying, agriculture and allied courses to degree and diploma level, in addition to being of value to students reading microbiology or general bacteriology. It is hoped that laboratory workers in the food manufacturing and dairying industries will find the book useful in the microbiological aspects of quality control and production development. The book is organized into two parts. Part I is concerned with basic methods in microbiology and would normally form the basis of a first year course. Abbreviated recipes and formulations for a number of typical media and reagents are included where appropriate, so that the principles involved are more readily apparent. Part II consists of an extension of these basic methods into microbiology as applied in the food manufacturing, dairying and allied industries. In this part, the methods in current use are given in addition to, or in place of, the ""classical"" or conventional techniques.

  • Microbial Transformations of Steroids

    A Handbook
    • 1st Edition
    • William Charney + 1 more
    • English
    Microbial Transformations of Steroids: A Handbook aims to provide those who wish to use microbial transformations of steroids with a single source book starting from 1937 to the present. The handbook first offers information on the history of the microbial transformations of organic compounds, including earliest works on the study of nonsteroids and steroids; significance of discovery of anti-inflammatory action of cortisone; first hydroxylations and dehydrogenations; manufacture of natural and synthetic corticosteroids; and trends in research. The text then ponders on chemical classification of microbial transformations of steroids, as well as the role of enzymes in microbial transformations and the classes of reactions. The publication elaborates on the construction and use of the table. Topics include order of the table, nomenclature, description of the transformation leading to the product, yield, organism, and constants. The book also focuses on taxonomy and use of the table, including system of classification, specific notes on divisions of the table, and source of cultures. The handbook is a valuable source of data for readers interested in the microbial transformations of steroids.

  • Food Texture and Viscosity: Concept and Measurement

    • 1st Edition
    • Malcolm C. Bourne
    • English
    Food Science and Technology: A Series of Monographs: Food Texture and Viscosity: Concept and Measurement focuses on the texture and viscosity of food and how these properties are measured. The publication first elaborates on texture, viscosity, and food, body-texture interactions, and principles of objective texture measurement. Topics include area and volume measuring instruments, chemical analysis, multiple variable instruments, soothing effect of mastication, reasons for masticating food, rheology and texture, and the rate of compression between the teeth. The book then examines the practice of objective texture measurement and viscosity and consistency, including the general equation for viscosity, methods for measuring viscosity, factors affecting viscosity, tensile testers, distance measuring measurements, and shear testing. The manuscript takes a look at the selection of a suitable test procedure and sensory methods of texture and viscosity measurement. Discussions focus on nonoral methods of sensory measurement; correlations between subjective and objective measurements; variations on the texture profile technique; and importance of sensory evaluation. The publication is a vital source of information for food experts and researchers interested in food texture and viscosity.

Related subjects