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Biochemie --- Biochemistry --- Biochimie --- Biological chemistry --- Chemistry [Biological ] --- Chemistry [Physiological ]
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Biochemie --- Biochemistry --- Biochimie --- Biological chemistry --- Chemistry [Biological ] --- Chemistry [Physiological ] --- Biochemistry.
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Biochemistry --- -Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Dictionaries --- -German --- Composition --- -Dictionaries --- Biological chemistry --- Dictionaries&delete& --- German --- BIOCHEMISTRY --- DICTIONARIES --- GERMAN
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Biochemistry. --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Composition
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This assembly of lectures, each on a major aspect of the development of biochemistry, should appeal to anyone with an interest in the history of science and the nature of living things. Seven of the eight lectures are by eminent biochemists and describe the development of their own subject from the inside; the eighth is a more general one by a professional historian of science. They contain a good deal of information not readily available elsewhere and do not require a special knowledge of biochemistry. The lectures were originally given as a series, over a period of several years, under the auspices of the department of the History and Philosophy of Science in the University of Cambridge.
History --- General biochemistry --- -Biological chemistry --- Biochemistry --- history --- History. --- Biochemistry - History --- Biochemistry - history --- Biochimie --- Histoire
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Whey - Biological Properties and Alternative Uses proposes to rethink our use of agro-industrial by-products. Especially, those from cheese production, which although contain 50% of the nutrients of the original milk, are treated as waste. In this book, the authors offer alternative processes beyond the traditional ones, such as the production of vodka beverages from fermented whey, lactose-free isotonic beverages and glycomacropeptides in the food industry. Also, it discusses alternative uses of buttermilk: the production of biofilms, beverages, and microbiology additives. As always, the emphasis is on reducing environmental impact during food production and finding new strategies to reduce the waste of raw materials with nutritional value. This book is an excellent opportunity for graduate students and researchers from other areas to become aware of the problems faced when considering agro-industrial by-products with nutritional value as waste.
Biochemistry. --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Composition --- Biochemistry
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Neurodegenerative diseases are debilitating conditions that result in degeneration and death of nerve cells. A significant group of these diseases is the synucleinopathies, which are characterized by the accumulation of aggregates of alpha-synuclein in neurons, nerve fibers, or glial cells. There are three main types of synucleinopathies: Parkinson's disease, dementia with Lewy bodies, and multiple system atrophy. Synucleins are small, naturally unfolded proteins prone to aggregate and form intracellular inclusions, which impair normal cellular functions. This book presents new data on synuclein aggregation and its effect on cholesterol transport. It also discusses the role of genetic contribution to these diseases and approaches to inhibition of synuclein aggregation.
Biochemistry. --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Composition --- Neurosciences
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Biochemistry. --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Biology --- Chemistry --- Medical sciences --- Composition
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