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Starch: Basic Science to Biotechnology (Advances in Food and Nutrition Research, nr. 41)

Steve Taylor Mirta Noemi Sivak, Jack Preiss
Notă GoodReads:
en Limba Engleză Hardback – 10 Aug 1998
This volume presents the physiological and biochemical aspects of storage carbohydrates, or starch granules, in plants. This up-to-date and thorough resource carefully integrates fundamental knowledge with the most recent information on the starch granule. It discusses the chemistry of the starch granule and the biochemistry, molecular biology, plant physiology, and genetics of plant starch synthesis. The books also describes the implications of these studies for theseed, biotechnology, and modified starch industries.

  • Written for a broad readership
  • Emphasizes the recent findings on the properties of starch biosynthetic enzymes and on studies describing their localization
  • Details the implications these studies have on the seed, biotechnology, and modified starch industries
  • Includes numerous references to the original literature
  • Introduces the reader to the most important individuals and discoveries in the field
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Specificații

ISBN-13: 9780120164417
ISBN-10: 0120164418
Pagini: 199
Dimensiuni: 152 x 229 x 25 mm
Greutate: 0.52 kg
Editura: ELSEVIER SCIENCE
Seria Advances in Food and Nutrition Research


Public țintă

Researchers and graduate students in food science and nutrition.

Cuprins

Preface. Abbreviations. Acknowledgments. Occurrence of Starch. Physico-Chemical Structure of the Starch Granule. The Biosynthetic Reactions of Starch Synthesis. ADPglucose Pyrophosphorylase. Starch Synthases. Branching Enzymes.The Site of Starch Synthesis in Non-Photosynthetic Plant Tissues. Regulation of the Starch Biosynthetic Pathway: Targets for Biotechnology. Starch Accumulation in Photosynthetic Cells. Starch Degradation. Industrial Applications of Starch.

Recenzii

"...an extremely informative volume that is of benefit to individuals with research interests in starch science."
CARBOHYDRATE POLYMERS

"Recommended to all biochemists, chemists, food scientists, nutritionists, and others seriously interested in analysis."
FOOD TECHNOLOGY

"This series will undoubtedly remain a major reference for some years to come."
FOOD AND DRUG RESEARCH