Handbook of Proteolytic Enzymes


Author: Alan J. Barrett,J. Fred Woessner,Neil D. Rawlings
Publisher: Elsevier
ISBN: 0080984150
Category: Science
Page: 984
View: 7718

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Handbook of Proteolytic Enzymes, Second Edition, Volume 1: Aspartic and Metallo Peptidases is a compilation of numerous progressive research studies on proteolytic enzymes. This edition is organized into two main sections encompassing 328 chapters. This handbook is organized around a system for the classification of peptidases, which is a hierarchical one built on the concepts of catalytic type, clan, family and peptidase. The concept of catalytic type of a peptidase depends upon the chemical nature of the groups responsible for catalysis. The recognized catalytic types are aspartic, cysteine, metallo, serine, threonine, and the unclassified enzymes, while clans and families are groups of homologous peptidases. Homology at the level of a family of peptidases is shown by statistically significant relationship in amino acid sequence to a representative member called the type example, or to another member of the family that has already been shown to be related to the type example. Each chapter discusses the history, activity, specificity, structural chemistry, preparation, and biological aspects of the enzyme. This book will prove useful to enzyme chemists and researchers.

Handbook of Proteolytic Enzymes


Author: Neil D. Rawlings,G. Salvesen
Publisher: Elsevier/AP
ISBN: 9780124077430
Category: Electronic books
Page: 3932
View: 7100

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"The third edition of the Handbook of Proteolytic Enzymes is a fully revised and updated major reference work in Elsevier's canon. For the first time the Handbook will be available as an online via Elsevier's ScienceDirect platform as well as a three-volume book. The online version will have the enhanced options including online multimedia, cross-referencing capabilities, integrated online delivery and closer integration with the online MEROPS database of peptidases and their inhibitors. This reference work is intended for university libraries, researchers and students, and will be of great interest to the pharmaceutical and biotechnology companies."--description from Elsevier.com.

Industrial Enzymes

Structure, Function and Applications
Author: Julio Polaina,Andrew P. MacCabe
Publisher: Springer Science & Business Media
ISBN: 1402053770
Category: Science
Page: 641
View: 8611

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Recent developments in genetic engineering and protein chemistry are bringing ever more powerful means of analysis to bear on the study of enzyme structure. This volume reviews the most important types of industrial enzymes. In a balanced manner it covers three interrelated aspects of paramount importance for enzyme performance: three-dimensional protein structure, physicochemical and catalytic properties, and the range of both classical and novel applications.

Proteolytic Enzymes

Aspartic and Metallo Peptidases
Author: Alan J. Barrett
Publisher: N.A
ISBN: N.A
Category: Aspartic proteinases
Page: 873
View: 1729

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In this volume of Methods in Enzymology and its companion Volume 244, the chapters on specific methods, enzymes, and inhibitors are organized within the rational framework of the new systems for classificationand nomenclature. A wide variety of specificities of peptide bond hydrolysis are represented in each set of peptidases, together with an equally wide range of biological functions. Key Features * Aspartic peptidases * Metallopeptidases * New information on classification of proteolytic enzymes * Medical implications of research in this area * Biotechnological uses of these enzymes

Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition


Author: Y. H. Hui,E. Özgül Evranuz
Publisher: CRC Press
ISBN: 1439870691
Category: Technology & Engineering
Page: 821
View: 1384

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Fermented food can be produced with inexpensive ingredients and simple techniques and makes a significant contribution to the human diet, especially in rural households and village communities worldwide. Progress in the biological and microbiological sciences involved in the manufacture of these foods has led to commercialization and heightened interest among scientists and food processors. Handbook of Plant-Based Fermented Food and Beverage Technology, Second Edition is an up-to-date reference exploring the history, microorganisms, quality assurance, and manufacture of fermented food products derived from plant sources. The book begins by describing fermented food flavors, manufacturing, and biopreservation. It then supplies a detailed exploration of a range of topics, including: Soy beverages and sauce, soymilk, and tofu Fruits and fruit products, including wine, capers, apple cider and juice, mangos, olive fruit, and noni fruits Vegetables and vegetable products, including red beet juice, eggplant, olives, pickles, sauerkraut, and jalapeño peppers Cereals and cereal products, including fermented bread, sourdough bread, rice noodles, boza, Chinese steamed buns, whiskey, and beer Specialty products such as balsamic vinegar, palm wine, cachaça, brick tea, shalgam, coconut milk and oil, coffee, and probiotic nondairy beverages Ingredients such as proteolytic bacteria, enzymes, and probiotics Fermented food products play a critical role in cultural identity, local economy, and gastronomical delight. With contributions from over 60 experts from more than 20 countries, the book is an essential reference distilling the most critical information on this food sector.

Handbook of Detection of Enzymes on Electrophoretic Gels


Author: Gennady P. Manchenko
Publisher: CRC Press
ISBN: 9781420040531
Category: Medical
Page: 568
View: 1030

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Still widely used as gene markers, isozymes detected by zymogram techniques have proven valuable in a range of other biological applications over the last few years. Along with these new applications, many new techniques have also emerged. Yet more than eight years since the Handbook of Detection of Enzymes on Electrophoretic Gels was first published, it remains the only book completely devoted to zymogram methods. The time has come to bring its contents up to date. New in the Second Edition: An overview of new applications of enzyme electrophoresis and zymogram techniques Zymogram techniques for approximately 100 enzymes not included in the first edition, bringing the total to more than 900 methods for detecting more than 400 different enzymes Information on subunit structure included within the enzyme sheets to facilitate interpretation of isozyme patterns detected on zymograms An appendix containing information on the buffer systems most commonly used for enzyme electrophoresis in starch, cellulose acetate, and polyacrylamide gels. The second edition of this bestselling handbook makes significant additions to the set of reliable gene markers suitable for electrophoretic analysis. It also strengthens the value of enzyme electrophoresis as a powerful tool proven successful in solving a variety of problems encountered across many biological areas, including the post-genome biology.

Handbook of Nutrition, Diet and the Eye


Author: Victor R. Preedy
Publisher: Academic Press
ISBN: 0124046061
Category: Technology & Engineering
Page: 704
View: 2972

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The Handbook of Nutrition, Diet and the Eye is the first book to thoroughly address common features and etiological factors in how dietary and nutritional factors affect the eye. The ocular system is perhaps one of the least studied organs in diet and nutrition, yet the consequences of vision loss can be devastating. One of the biggest contributors to complete vision loss in the western hemisphere is diabetes, precipitated by metabolic syndrome. In some developing countries, micronutrient deficiencies are major contributory factors to impaired vision. However, there are a range of ocular defects that have either their origin in nutritional deficiencies or excess or have been shown to respond favorably to nutritional components. The eye from the cornea to the retina may be affected by nutritional components. Effects may be physiological or molecular. This book represents essential reading for nutritionists, dietitians, optometrists, ophthalmologists, opticians, endocrinologists, and other clinicians and researchers interested in eye health and vision in general. Saves clinicians and researchers time in quickly accessing the very latest details on a broad range of nutrition, ocular health, and disease issues Provides a common language for nutritionists, nutrition researchers, optometrists, and ophthalmologists to discuss how dietary and nutritional factors, and related diseases and syndromes affect the eye Preclinical, clinical, and population studies will help nutritionists, dieticians, and clinicians map out key areas for research and further clinical recommendations

Handbook of Mineral Elements in Food


Author: Miguel de la Guardia,Salvador Garrigues
Publisher: John Wiley & Sons
ISBN: 1118654331
Category: Technology & Engineering
Page: 792
View: 8196

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Mineral elements are found in foods and drink of all different types, from drinking water through to mothers’ milk. The search for mineral elements has shown that many trace and ultratrace-level elements presented in food are required for a healthy life. By identifying and analysing these elements, it is possible to evaluate them for their specific health-giving properties, and conversely, to isolate their less desirable properties with a view to reducing or removing them altogether from some foods. The analysis of mineral elements requires a number of different techniques – some methods may be suitable for one food type yet completely unsuited to another. The Handbook of Mineral Elements in Food is the first book to bring together the analytical techniques, the regulatory and legislative framework, and the widest possible range of food types into one comprehensive handbook for food scientists and technologists. Much of the book is based on the authors’ own data, most of which is previously unpublished, making the Handbook of Mineral Elements in Food a vital and up-to-the-minute reference for food scientists in industry and academia alike. Analytical chemists, nutritionists and food policy makers will also find it an invaluable resource. Showcasing contributions from international researchers, and constituting a major resource for our future understanding of the topic, the Handbook of Mineral Elements in Food is an essential reference and should be found wherever food science and technology are researched and taught.

Molecular Mechanisms of Parasite Invasion


Author: Barbara A. Burleigh,Dominique Soldati
Publisher: Springer Science & Business Media
ISBN: 9780387782676
Category: Medical
Page: 237
View: 379

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All of the parasitic organisms highlighted in this new book represent medically important human pathogens that contribute significantly to the global burden of disease. As such there is intense interest in understanding the molecular basis of infection by these pathogens—not only with regard to their clinical relevance but also the fascinating biology they reveal. For most of the parasites discussed here the ability to penetrate biological barriers and/or to establish intracellular residence is critical to survival of the pathogen in the mammalian hosts. For other parasites, a tissue invasive phenotype is a key virulence determinant. In the ensuing 18 chapters, select members of this diverse set of protozoan parasites, as well as some examples of the extremely reduced fungal parasites classified as Microsporidia, are discussed within the context of the fascinating molecular strategies employed by these organisms to migrate across biological barriers and to establish residence within target host cells.

Handbook of Practical Immunohistochemistry

Frequently Asked Questions
Author: Fan Lin,Jeffrey Prichard
Publisher: Springer
ISBN: 1493915789
Category: Medical
Page: 764
View: 9972

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In a conceptually current, quick-reference, Question & Answer format, the second edition of Handbook of Practical Immunohistochemistry: Frequently Asked Questions continues to provide a comprehensive and yet concise state-of-the-art overview of the major issues specific to the field of immunohistochemistry. With links to the authors Immunohistochemical Laboratory website, this volume creates a current and up-to-date information system on immunohistochemistry. This includes access to tissue microarrays (TMA) of over 10,000 tumors and normal tissue to validate common diagnostic panels and provide the best reproducible data for diagnostic purposes. Fully revised and updated from the first edition, the new features of the second edition include over 200 additional questions or revised questions with an IHC panel to answer each question; over 250 new color photos and illustrations; over 20 new useful biomarkers; hundreds of new references; several new chapters to cover phosphoproteins, rabbit monoclonal antibodies, multiplex IHC stains, overview of predictive biomarkers, and integration of IHC into molecular pathology; many new coauthors who are international experts in a related field; many updated IHC panels using Geisinger IHC data collected from over 10,000 tumors and normal tissues; and updated appendices containing detailed antibody information for both manual and automated staining procedures. Comprehensive yet practical and concise, the Handbook of Practical Immunohistochemistry: Frequently Asked Questions, Second Edition will be of great value for surgical pathologists, pathology residents and fellows, cytopathologists, and cytotechnologists.

Bacterial Enzymes and Virulence


Author: Ian Alan Holder
Publisher: CRC Press
ISBN: 1351086944
Category: Science
Page: 204
View: 5863

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All aspects of the relationship between the elaboration of exoenzymes and the virulence of bacteria are addressed in the following pages. The authors have provided the most current information available in their areas of expertise. In circumstances where definitive information is lacking, the speculations of the authors should prove interesting to the reader.

Biochemistry And Physiology of Nutrition


Author: Geoffrey Bourne
Publisher: Elsevier
ISBN: 0323143881
Category: Science
Page: 654
View: 985

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Biochemistry and Physiology of Nutrition, Volume II focuses on the processes, methods, and studies on nutrition. The book starts by discussing intracellular localization through histochemical methods of enzymes and vitamins; the structural changes in vitamin deficiency; and microbiology of digestion. Deficiencies in vitamins, A, C, D, E, B1, riboflavin, nicotinic acid, choline, biotin, and folic acid are noted. The book then focuses on microbiology of digestion, considering the establishment of microbial population in the alimentary tract, results of microbial digestion, antibiotics, and intestinal flora of man. The text also defines the nutrition system of worms, insects, and protozoa. The generation of ATP in terminal respiration and anaerobic glycolysis, as well as ATP's role in energy transfer, is noted. The discussions also focus on hydrolytic and phosphorylitic enzymes, such as carbohydrates, esterases, amidases, phosphatases, and phosporylases. Other topics covered are respiratory enzymes and coenzymes in which nucleotides, glucose diphosphate, diphosphoglyceric acid, and thiamine pyrophosphate are noted. The book notes the functions of iron compounds in the body, particularly in blood and tissues, and then touches on calcium and phosphorus metabolism. Given considerations are calcium and phosphorus in blood, skeletal calcium and phosphorus, and the factors affecting adsorption. A discussion also focuses on trace elements and the effects of protein, carbohydrates, fats, and vitamins in nutrition. The book is a vital source of data for readers interested in studying the elements, factors, processes, and methods involved in nutrition.

Handbook of Dietary and Nutritional Aspects of Human Breast Milk


Author: Sherma Zibadi,Victor R. Preedy,Ronald Ross Watson
Publisher: Wageningen Academic Pub
ISBN: 9086862098
Category: Medical
Page: 852
View: 4518

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Breast feeding has a great impact on the growth of infants both physically and psychologically. Human breast milk is beneficial to infant health because it contains the necessary macro- and micro-nutrients for tissue accretion, repair and behavioural developments. The production of milk is a complex biological process and its composition and volume is dependent upon a variety of factors such as the health and dietary status of the mother. Moreover, it is influenced by the different stages and duration of breast feeding. Environmental factors, both global and local, may also alter lactation, milk composition and nutritional value. This handbook provides a unique and complete insight into the dietary and nutritional aspects of human breast milk. For a general understanding an overview is given of breast structure and function and lactation. Nutritional aspects are highlighted in a section on the composition of breast milk, including recent research results on breast milk and growth factors, vitamins, proteins and antigens, amongst others. Finally an analysis of both the beneficial and adverse factors relating to lactation and composition of breast milk are discussed.

Handbook of Food and Beverage Fermentation Technology


Author: Y. H. Hui,Lisbeth Meunier-Goddik,Jytte Josephsen,Wai-Kit Nip,Peggy S. Stanfield
Publisher: CRC Press
ISBN: 9780203913550
Category: Technology & Engineering
Page: 1000
View: 8012

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Over the past decade, new applications of genetic engineering in the fermentation of food products have received a great deal of coverage in scientific literature. While many books focus solely on recent developments, this reference book highlights these developments and provides detailed background and manufacturing information. Co-Edited by Fidel Toldra - Recipient of the 2010 Distinguished Research Award from the American Meat Science Association Presenting a comprehensive overview, Handbook of Food and Beverage Fermentation Technology examines a wide range of starter cultures and manufacturing procedures for popular alcoholic beverages and bakery, dairy, meat, cereal, soy, and vegetable food products. An international panel of experts from government, industry, and academia provide an in-depth review of fermentation history, microorganisms, quality assurance practices, and manufacturing guidelines. The text focuses on the quality of the final food product, flavor formation, and new advances in starter cultures for dairy fermentations using recent examples that depict the main species used, their characteristics, and their impact on the development of other fermented foods. With approximately 2,300 references for further exploration, this is a valuable resource for food scientists, technologists, microbiologists, toxicologists, and processors.

Handbook of Cosmetic Science and Technology, Fourth Edition


Author: André O. Barel,Marc Paye,Howard I. Maibach
Publisher: CRC Press
ISBN: 1842145649
Category: Medical
Page: 725
View: 4404

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Written by experienced and internationally renowned contributors, this is the fourth edition of what has become the standard reference for cosmetic scientists and dermatologists seeking the latest innovations and technology for the formulation, design, testing, use, and production of cosmetic products for skin, hair, and nails. New to this fourth edition are chapters on dermatocosmetic vehicles, surface film, causes and measurement of skin aging, make-up products, skin healing, cosmetics in sports, cosmetotextiles, nutricosmetics, natural ingredients, cosmeceuticals, and regulatory vigilance.

Biology of Disease


Author: Nessar Ahmed,Maureen Dawson,Chris Smith,Ed Wood
Publisher: Garland Science
ISBN: 1135728712
Category: Science
Page: 600
View: 7136

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Biology of Disease describes the biology of many of the human disorders and disease that are encountered in a clinical setting. It is designed for first and second year students in biomedical science programs and will also be a highly effective reference for health science professionals as well as being valuable to students beginning medical school. Real cases are used to illustrate the importance of biology in understanding the causes of diseases, as well as in diagnosis and therapy.