Listing 1 - 8 of 8 |
Sort by
|
Choose an application
Pharmacosynthesis. Pharmacochemistry --- Peptides --- Proteins --- Synthesis --- Biosynthese --- Eiwitten --- Peptiden --- Synthese --- Synthesis. --- Biosynthese. --- Eiwitten. --- Peptiden. --- Synthese. --- Monograph --- Peptides - Synthesis --- Proteins - Synthesis
Choose an application
Glandular physiology --- Pharmacology. Therapy --- Peptiden --- Protein precursors. --- Peptides. --- Protein Precursors. --- Hormones. --- Peptide hormones --- Metabolism. --- Proteins --- Precursors --- Metabolism --- Peptide hormones - Metabolism.
Choose an application
Biological techniques --- Enzymology --- Animal embryology and growth --- Croissance [Facteurs de ] --- Facteurs de croissance --- Factoren [Groei] --- Groeifactoren --- Growth factors --- Growth substances --- Hormonal peptides --- Hormones peptidiques --- Peptide hormonen --- Peptide hormones --- Peptiden --- Peptides --- Polypeptide hormones --- 577.112.6 --- 577.175.322 --- Synthetic peptides and polypeptides --- Growth hormone. Somatotrophic hormone --- 577.175.322 Growth hormone. Somatotrophic hormone --- 577.112.6 Synthetic peptides and polypeptides --- Hormoonpeptiden. (Versch. onderwerpen) --- Peptides / et croissance. (Mélanges) --- Hormones peptidiques. (Mélanges) --- Peptiden / en groei. (Versch. onderwerpen) --- Growth Substances. --- Growth factors. --- Cell proliferation. --- Peptides. --- Peptiden. --- Groeifactoren (biowetenschappen). --- Cell proliferation
Choose an application
Enzymes --- Enzymology --- Catalysis --- Enzymes. --- Enzymology. --- 577.15 --- 577.325 --- aminozuren --- biochemie --- biologie --- co-enzymen --- eiwitstructuur --- enzymactiviteiten --- enzymen --- enzymologie --- geneeskunde --- inhibitoren --- laboratoriumtechnieken --- peptiden --- proteïnen --- regulatie --- scheidingsmethoden --- thermodynamica --- Enzymes. Catalysts of biological reactions. Enzymology --- enzymen - enzymologie --- 577.15 Enzymes. Catalysts of biological reactions. Enzymology --- Biochemistry --- Biocatalysts --- Ferments --- Soluble ferments --- Catalysts --- Proteins --- Reaction kinetics
Choose an application
This is a timely review of what is known and what we need to know about important plant cell cycle interfaces. Only through proper understanding can we underpin the manipulation of crop plants and, in turn, provide the vital resources for an ever-increasing human population. The book addresses fundamental questions about plant growth and development such as how plant growth regulators regulate the cell cycle, how nutrients drive the cell cycle, and how homeotic genes interface with the cell cycle at these key transition points.
Phytopathogenic microorganisms --- Plant diseases --- Molecular aspects. --- Plant cell cycle. --- Molecular aspects --- Alkaloids. --- Carbohydrates. --- Lipids. --- Nucleic Acids. --- Steroids. --- biochemie --- biotechnologie --- microbiologie --- aminozuren --- peptiden --- DNA --- RNA --- lipiden --- koolhydraten --- steroïden --- 547.96 --- 547.96 Proteins --- Proteins --- Catatoxic Steroids --- Steroids, Catatoxic --- Acids, Nucleic --- Carbohydrate --- Glycomics --- Plant Alkaloids --- Alkaloids, Plant --- Steroid --- Nucleic Acid --- Acid, Nucleic --- Lipid --- Alkaloid --- Plant Alkaloid --- Alkaloid, Plant --- Alkaloids --- Carbohydrates --- Lipids --- Nucleic Acids --- Steroids --- Nomenclature --- Plant diseases - Molecular aspects --- Phytopathogenic microorganisms - Molecular aspects --- Proteins. --- Nucleic acids. --- Molecular biology.
Choose an application
General biochemistry --- Food science and technology --- Food Analysis. --- Food --- Aliments --- Analysis. --- Composition. --- Analyse --- Composition --- Food Analysis --- Analysis --- Produit alimentaire --- foods --- Technique analytique --- Analytical methods --- Composition chimique --- Chemical composition --- Valeur nutritive --- Nutritive value --- Technologie alimentaire --- Food technology --- Chimie --- Chemistry --- Glucide --- Carbohydrates --- Lipide --- Lipids --- Protéine --- proteins --- Vitamine --- Vitamins --- Minéraux --- minerals --- water --- Glace --- ice --- Propriété physicochimique --- chemicophysical properties --- État dispersé --- Dispersions --- -Food --- -chemie --- samenstelling van voedingsmiddelen --- voedingsleer --- voedselanalyse --- 664 --- additieven --- alcoholische dranken --- aminozuren --- cacao --- eieren --- enzymen --- fruit --- granen --- groenten --- koffie --- koolwaterstoffen --- lipiden --- melkproducten --- mineraalwater --- mineralen --- oliën --- peptiden --- proteïnen --- smaakstoffen --- specerijen --- suikers --- thee --- toxische stoffen --- vetten --- vis --- vitaminen --- vlees --- voeding --- voedingsmiddelenchemie --- voedingsmiddelentechnologie --- 612.39 --- Voedingsleer --- aminozuur --- koolhydraat --- lipide --- melk --- vitamine --- voedselchemie --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Analysis, Food --- Analyses, Food --- Food Analyses --- Food Quality --- analysis --- chemie --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Analysis of food --- Chemistry, Technical --- Sanitary chemistry --- Food - Analysis --- Food - Composition
Choose an application
The 3rd edition has been extensively re-written and a number of new topics, many of which will be of particular interest to food technologists, have been introduced or completely revised. The book now comprises more than 620 tables and 472 figures, including the structural formulae of around 1.100 food components. This well-known and world-wide accepted advanced text and reference book is logically organized according to food constituents and commodities. It provides students and researchers in food science, food technology, agricultural chemistry and nutrition with up-to-date information. The extensive use of tables for easy reference, the wealth of information given, and the comprehensive subject index supports the advanced student into getting in-depth insight into food chemistry and technology and makes this book also a valuable on the job reference for chemists, food chemists, food technologists, engineers, biochemists, nutritionists, and analytical chemists in food and agricultural research, food industry, nutrition, food control, and service laboratories.
Food --- Analysis --- Agrotechnology and Food Sciences. Food Sciences --- Analysis. --- Food Chemistry. --- foods --- food composition --- water --- Amino acids --- proteins --- peptides --- Enzymes --- Lipids --- Carbohydrates --- Flavour compounds --- Vitamins --- minerals --- Food additives --- Biological contamination --- Chemical contamination --- milk --- Milk products --- Eggs --- Meat --- oils --- Cereals --- Vegetables --- Vegetable legumes --- Fruit --- Sugar --- Miel --- Honey --- Alcoholic beverages --- Café --- Coffee --- Tea --- cocoa powder --- Spices --- Salts --- Vinegar --- Food Analysis. --- Food Additives. --- Food Contamination. --- Beverages --- 547.9 --- 641.1 --- 613.2 --- 664 --- -#abib:cursus --- 577.1 --- additieven --- alcoholische dranken --- aminozuren --- cacao --- eieren --- enzymen --- fruit --- granen --- groenten --- koffie --- koolwaterstoffen --- lipiden --- melkproducten --- mineraalwater --- mineralen --- oliën --- peptiden --- proteïnen --- smaakstoffen --- specerijen --- suikers --- thee --- toxische stoffen --- vetten --- vis --- vitaminen --- vlees --- voeding --- voedingsmiddelenchemie --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- 664 Production and preservation of solid foodstuffs --- Production and preservation of solid foodstuffs --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- Foodstuffs from the point of view of properties. Nutritional value --- 547.9 Natural substances. Substances of unknown composition --- Natural substances. Substances of unknown composition --- Food Adulteration --- Adulteration, Food --- Adulterations, Food --- Contamination, Food --- Contaminations, Food --- Food Adulterations --- Food Contaminations --- Additive, Food --- Additives, Food --- Food Additive --- Analysis, Food --- Analyses, Food --- Food Analyses --- Food Quality --- analysis. --- Voedingsleer. Dieet --- chemische basis van leven. biochemie en bio-organische chemie in het algemeen --- levensmiddelen --- analysis --- Food Additives --- Food Analysis --- Food Contamination --- #abib:cursus --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Chemistry --- Composition --- Voedingsmiddelen ; chemie --- Honey. --- Coffee. --- Food—Biotechnology. --- Agriculture. --- Forestry. --- Analytical chemistry. --- Biochemistry. --- Food Science. --- Analytical Chemistry. --- Biochemistry, general. --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Medical sciences --- Analysis, Chemical --- Analytic chemistry --- Chemical analysis --- Chemistry, Analytic --- Forest land --- Forest lands --- Forest planting --- Forest production --- Forest sciences --- Forestation --- Forested lands --- Forestland --- Forestlands --- Forestry --- Forestry industry --- Forestry sciences --- Land, Forest --- Lands, Forest --- Silviculture --- Sylviculture --- Woodlands --- Woods (Forests) --- Agriculture --- Natural resources --- Afforestation --- Arboriculture --- Logging --- Timber --- Tree crops --- Trees --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Food analysis --- Food - Analysis --- Acqui 2006 --- Poisson
Choose an application
This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also giben to food additives, food contaminants and tho understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers in food science or agricultural chemistry with an outstanding textbook. In addition it will serve as reference text for advanced students in food technology and a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs.
Nutritionary hygiene. Diet --- Food --- Aliments --- Analysis --- Analyse --- Produit alimentaire --- foods --- Composition des aliments --- food composition --- water --- Acide aminé --- Amino acids --- Protéine --- proteins --- Peptide --- peptides --- Enzymes --- Lipide --- Lipids --- Glucide --- Carbohydrates --- Composé de la flaveur --- Flavour compounds --- Vitamine --- Vitamins --- Minéraux --- minerals --- Additif alimentaire --- Food additives --- Contamination biologique --- Biological contamination --- Contamination chimique --- Chemical contamination --- Lait --- milk --- Produit laitier --- Milk products --- Oeuf --- Eggs --- Viande --- Meat --- Huile --- oils --- Céréale --- Cereals --- Vegetables --- Légumineuse légumière --- Vegetable legumes --- Fruit --- Sucre --- Sugar --- Miel --- Honey --- Boisson alcoolisée --- Alcoholic beverages --- Café --- Coffee --- Tea --- Boisson chocolatée --- cocoa beverages --- Épice --- Spices --- Salts --- Vinaigre --- Vinegar --- Food Analysis. --- Food Additives. --- Food Contamination. --- Beverages --- 547.9 --- 641.1 --- 613.2 --- 664 --- -#abib:cursus --- 577.1 --- additieven --- alcohol --- aminozuren --- bieren --- cacao --- eieren --- enzymen --- fruit --- granen --- koffie --- koolwaterstoffen --- kruiden --- lipiden --- melk --- mineralen --- oliën --- peptiden --- proteïnen --- smaakstoffen --- suikers --- thee --- vegetarische produkten --- vetten --- vis --- vitaminen --- vlees --- voeding --- voedingsmiddelenchemie --- wijn --- Foods --- Dinners and dining --- Home economics --- Table --- Cooking --- Diet --- Dietaries --- Gastronomy --- Nutrition --- Food Adulteration --- Adulteration, Food --- Adulterations, Food --- Contamination, Food --- Contaminations, Food --- Food Adulterations --- Food Contaminations --- Additive, Food --- Additives, Food --- Food Additive --- Analysis, Food --- Analyses, Food --- Food Analyses --- Food Quality --- analysis. --- Natural substances. Substances of unknown composition --- Foodstuffs from the point of view of properties. Nutritional value --- Voedingsleer. Dieet --- Production and preservation of solid foodstuffs --- .chemische basis van leven. biochemie en bio-organische chemie in het algemeen --- levensmiddelen --- analysis --- Analysis. --- 664 Production and preservation of solid foodstuffs --- 641.1 Foodstuffs from the point of view of properties. Nutritional value --- 547.9 Natural substances. Substances of unknown composition --- Chemistry. --- Analytical chemistry. --- Nutrition. --- Agriculture. --- Forestry. --- Food Science. --- Analytical Chemistry. --- Biotechnology. --- Food-chemical composition. --- Food Additives --- Food Analysis --- Food Contamination --- #abib:cursus --- Analysis of food --- Chemistry of food --- Food, Chemistry of --- Food chemistry --- Chemistry, Technical --- Sanitary chemistry --- Chemistry --- Composition --- Honey. --- Coffee. --- Food—Biotechnology. --- Nutrition . --- Alimentation --- Health --- Physiology --- Dietetics --- Digestion --- Food habits --- Malnutrition --- Analysis, Chemical --- Analytic chemistry --- Chemical analysis --- Chemistry, Analytic --- Forest land --- Forest lands --- Forest planting --- Forest production --- Forest sciences --- Forestation --- Forested lands --- Forestland --- Forestlands --- Forestry --- Forestry industry --- Forestry sciences --- Land, Forest --- Lands, Forest --- Silviculture --- Sylviculture --- Woodlands --- Woods (Forests) --- Agriculture --- Natural resources --- Afforestation --- Arboriculture --- Logging --- Timber --- Tree crops --- Trees --- Farming --- Husbandry --- Industrial arts --- Life sciences --- Food supply --- Land use, Rural --- Health aspects --- Food analysis --- Poisson
Listing 1 - 8 of 8 |
Sort by
|