Trends in High Pressure Bioscience and Biotechnology

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R. Hayashi
Elsevier, 21.01.2002 - 668 Seiten
A world wide interest in the various aspects of high pressure in the field of biological science led to the First International Conference on High Pressure Bioscience and Biotechnology in Kyoto, Japan. High pressure bioscience encompasses the fields of food sciences, pharmacy and medical fields and some high pressure techniques are used in the production of industrial products. Moreover, high pressure is a valuable tool for the study of natural macromolecules including biomembranes which are composed, primarily, of lipid and protein. Many intermediate processes in the pressure-induced protein unfolding have been discovered, as a result. This book covers the entire range of current high pressure bioscience and its possible applications.
 

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Inhalt

Chapter 1 Protein and macromolecules
7
Chapter 2 Lipid bilayer membrane and lipid protein interaction
131
Chapter 3 Enzyme and enzyme reaction
177
Chapter 4 Cell physiology and molecular biology
211
Chapter 5 Microbiology
287
Chapter 6 Inactivation of viruses
355
Chapter 7 Food processing
365
Chapter 8 Food gel
437
Chapter 9 Food sterilization
487
Chapter 10 Food enzyme and protein
517
Chapter 11 Freezing and thawing
563
Chapter 12 Deep sea phenomena
625
Chapter 13 Concluding remark
637
Subject Index
643
Author Index
649
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Seite 46 - Effects of pressure on the sol-gel transition of food macromolecules in High Pressure and Biotechnology; Balny, C , Hayashi, R, Heremans, K , Masson, P Eds.John Libbey Eurotext: Montrouge, 1992, 105-1 13 (9 2002 Elsevier Science BV All rights reserved.

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