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Allium --- Garlic --- Onions --- History --- Analysis --- garlic --- Allium sativum --- Alliaceae --- Botanique --- Botany --- Arts --- Composition chimique --- Chemical composition --- composé biochimique --- Biochemical compounds --- Phytothérapie --- Phytotherapy --- Allium. --- Garlic. --- Onions. --- History. --- Analysis. --- Allium - History --- Allium - Analysis

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The first stand-alone textbook for at least ten years on this increasingly hot topic in times of global climate change and sustainability in ecosystems. Ecological biochemistry refers to the interaction of organisms with their abiotic environment and other organisms by chemical means. Biotic and abiotic factors determine the biochemical flexibility of organisms, which otherwise easily adapt to environmental changes by altering their metabolism. Sessile plants, in particular, have evolved intricate biochemical response mechanisms to fit into a changing environment. This book covers the chemistry behind these interactions, bottom up from the atomic to the system's level. An introductory part explains the physico-chemical basis and biochemical roots of living cells, leading to secondary metabolites as crucial bridges between organisms and the respective ecosystem. The focus then shifts to the biochemical interactions of plants, fungi and bacteria within terrestrial and aquatic ecosystems with the aim of linking biochemical insights to ecological research, also in human-influenced habitats. A section is devoted to methodology, which allows network-based analyses of molecular processes underlying systems phenomena.

Biochimie --- biochemistry --- composé biochimique --- Biochemical compounds --- Génie biochimique --- biochemical engineering --- Réaction biochimique --- Biochemical reactions --- Voie biochimique du métabolisme --- Biochemical pathways --- environment --- Interactions biologiques --- biological interaction --- Relation plante animal --- plant animal relations --- Écologie chimique --- chemical ecology --- Écologie animale --- animal ecology --- Phytoécologie --- plant ecology --- Métabolite --- Metabolites --- Écosystème --- ecosystems --- Basic Sciences. Chemistry --- Environmental Sciences and Forestry. Ecology --- Biochemistry --- Ecology (General) --- Biochemistry. --- Ecology (General).

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The Journal of Biochemistry, founded in 1922, publishes the results of original research in the fields of Biochemistry, Molecular Biology, Cell, and Biotechnology written in English in the form of Regular Papers or Rapid Communications. A Rapid Communication is not a preliminary note, but it is, though brief, a complete and final publication. The materials described in Rapid Communications should not be included in a later paper. The Journal also publishes short reviews (JB Reviews) and papers solicited by the Editorial Board.

General biophysics --- General biochemistry --- Biochemistry --- Biochimie --- Periodicals --- Périodiques --- Periodicals. --- Biochemistry. --- Biochemie. --- Chemistry. --- Biochemistry, --- Biotechnology, --- Cytology, Cell Biology, --- Micro and Molecular Biology. --- Engineering. --- Life Sciences. --- Chemistry --- Engineering --- Health Sciences --- Life Sciences --- Biotechnology --- Physiology --- Cytology, Cell Biology --- Micro and Molecular Biology --- biochemie --- Périodiques --- EJBIOMO EPUB-ALPHA-J EPUB-PER-FT MDBIOCHE OXFUNIPRE-E --- Biological chemistry --- Chemical composition of organisms --- Organisms --- Physiological chemistry --- Composition --- MDBIOCHE --- Biology --- Medical sciences --- biochemistry. --- Biological Sciences --- bioaccumulation --- bioactive properties --- bioavailability --- biochemical compounds --- biochemical mechanisms --- biochemical pathways --- biochemical polymorphism --- bioluminescence --- biomineralization --- biotransformation --- endogenous sources --- enzymatic reactions --- enzymology --- exogenous sources --- glycomics --- inactivation --- metabolism --- synergism --- physiology --- plant biochemistry --- serology --- Biochimie. --- Biochemistry - Periodicals --- Biochemistry - Periodicals. --- Popular Science and Nature.

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The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry.

Research & information: general --- Biology, life sciences --- common wheat --- vinification by-product --- texture --- dough rheology --- physico-chemical properties --- sorghum flour --- roasting --- proximate composition --- functional properties --- particle size --- FT-IR spectra --- amaranth flour --- bread characteristics --- wheat flour --- trans-resveratrol --- post-pruning storage --- total phenolic content --- antioxidant activity --- plant growth regulators --- plant properties --- biochemical compounds --- mineral compounds --- crop quality --- bakery margarine --- fatty acids --- fracturability --- color --- PCA --- vegetable ice cream --- dietary fibers --- sensorial properties --- rheological properties --- baby water --- potentially toxic elements --- health risk assessment --- water quality --- amaranth seed --- extraction --- polyphenols --- amino acids --- apple chips --- drying --- physico-chemical characteristics --- sensory analysis --- corn --- deoxynivalenol --- food --- fumonisins --- mycotoxins --- zearalenone --- hempseed oil --- bread --- dough --- textural properties --- n/a --- Research. --- Biology.

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The Special Issue reprint presents the latest developments in the food industry field, with a specific focus on the biotechnological processes that take place in various branches of the food industry, which have major implications in determining the overall quality of food products. This Special Issue capitalizes the experience of the authors in the latest advancements and future trends in biotechnologies from the food industry, applied engineering sciences, food product quality, food safety, environment protection, and equipment for the food industry.

Research. --- Biology. --- common wheat --- vinification by-product --- texture --- dough rheology --- physico-chemical properties --- sorghum flour --- roasting --- proximate composition --- functional properties --- particle size --- FT-IR spectra --- amaranth flour --- bread characteristics --- wheat flour --- trans-resveratrol --- post-pruning storage --- total phenolic content --- antioxidant activity --- plant growth regulators --- plant properties --- biochemical compounds --- mineral compounds --- crop quality --- bakery margarine --- fatty acids --- fracturability --- color --- PCA --- vegetable ice cream --- dietary fibers --- sensorial properties --- rheological properties --- baby water --- potentially toxic elements --- health risk assessment --- water quality --- amaranth seed --- extraction --- polyphenols --- amino acids --- apple chips --- drying --- physico-chemical characteristics --- sensory analysis --- corn --- deoxynivalenol --- food --- fumonisins --- mycotoxins --- zearalenone --- hempseed oil --- bread --- dough --- textural properties