Search Results - "proteins"

Proteins : biochemistry and biotechnology / by Walsh, Gary

Subjects: “…Proteins Chemistry.…”
An electronic book accessible through the World Wide Web; click to view

Proteins in solution and at interfaces methods and applications in biotechnology and materials science /

Subjects: “…Proteins Biotechnology.…”
An electronic book accessible through the World Wide Web; click to view

Fusion protein technologies for biopharmaceuticals applications and challenges /

Subjects: “…Recombinant proteins.…”
An electronic book accessible through the World Wide Web; click to view

Applied food protein chemistry /

Subjects: “…Proteins in human nutrition.…”
An electronic book accessible through the World Wide Web; click to view

Nutritional evaluation of protein foods /

Mechanical and dynamical principles of protein nanomotors the key to nano-engineering applications / by Khataee, A. R. (Ali Reza), 1977-

Subjects: “…Protein engineering.…”
An electronic book accessible through the World Wide Web; click to view

Ionic liquids in biotransformations and organocatalysis solvents and beyond /

Subjects: “…Proteins Biotechnology.…”
An electronic book accessible through the World Wide Web; click to view

Soy protein and formulated meat products by Hoogenkamp, Henk W.

Table of Contents: “…The soy journey -- Soy protein essentials -- Soy protein paradigms and dynamics -- A long and winding road, a history of meat processing -- Lifestyle foods paradigms -- Downsizing super-sized food -- Genetically modified organisms (GMO) -- Functional non-meat protein properties -- Emulsified meats -- Meat patties -- Ingredients for whole muscle meats -- Breaded poultry foods -- Dry fermented sausage -- Liver sausage and patés -- Protein-enhanced fresh meat.…”
An electronic book accessible through the World Wide Web; click to view

Mammalian cell biotechnology in protein production

Subjects: “…Proteins Biotechnology.…”
An electronic book accessible through the World Wide Web; click to view

Phage display as a tool for synthetic biology by Carnazza, Santina

Subjects: An electronic book accessible through the World Wide Web; click to view

Frontiers of engineering reports on leading-edge engineering from the 2008 symposium.

Subjects: An electronic book accessible through the World Wide Web; click to view

Fermentation Microbiology and Biotechnology, Fourth Edition /

Subjects: Click here to view

Bionanotechnology : principles and applications / by Anal, Anil Kumar

Table of Contents: Click here to view.

Advanced Technologies for Meat Processing, Second Edition /

Table of Contents: “…chapter 12 Bioactive Properties of Peptides Generated from Meat Proteins /…”
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Pharmaceutical Biocatalysis : Fundamentals, Enzyme Inhibitors, and Enzymes in Health and Diseases /

Taylor & Francis
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Downstream industrial biotechnology recovery and purification /

Table of Contents: “…Downstream recovery of cells and protein capture -- pt. III. Process development in downstream purification -- pt. …”
An electronic book accessible through the World Wide Web; click to view

Biotechnology fundamentals / by Khan, Firdos Alam

Taylor & Francis
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The endurance paradox bone health for the endurance athlete / by Whipple, Thomas J.

Table of Contents: “…Nutrition -- Hormones -- Energy balance -- Protein -- Dietary fat -- Inflammation -- Acid-base regulation -- Calcium -- Nutrient timing -- Quality training -- Measurement of bone -- Stress fracture -- Rehabilitation.…”
An electronic book accessible through the World Wide Web; click to view

Fuel for sport : the basics / by Larson, Abigail J.

Table of Contents: “…Energy content of food and label reading -- 2. Carbohydrates -- 3. Protein and amino acids -- 4. Fats -- 5. Micronutrients and phytonutrients -- 6. …”
An electronic book accessible through the World Wide Web; click to view

Cooking as a chemical reaction : culinary science with experiments / by Ozilgen, Z. Sibel

Table of Contents: “…Measurements and units -- Basic food chemistry -- Water in culinary transformations -- Carbohydrates in culinary transformations -- Proteins in culinary transformations -- Fats and oils in culinary transformations -- Sensory properties of foods: keys to developing the perfect bite -- Food additives in culinary transformations.…”
Taylor & Francis
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