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La structure et le métabolisme des principales molécules, la relation entre structure chimique et fonction biologique, l'organisation et les fonctions des organites cellulaires, le flux d'informations dans les cellules et les organismes et la bi[...]Livre
Forming the bedrock of modern applications of food analysis, the third volume of the Handbook of Food Analysis, Second Edition explores usage and results with chemometrics, differential scanning calorimetry, chromatographic and electrophoretic t[...]Livre
Volume 1 of the Handbook of Food Analysis, Second Edition evaluates current methods of measuring optical properties and other physical characteristics of food and of tracing moisture and ash content and nutrient analytes ranging from peptides, p[...]Livre
Thoroughly updated to accommodate recent research and state-of-the-art technologies impacting the field. Volume 2 compiles modern methods for the detection of residues in foods from pesticides, herbicides, antibacterials, food packaging, and oth[...]Livre
Pourquoi mon acheteur refuse-t-il mon vin qui contient 100 mg de calcium ? Mon vin contient-il assez d'alcool phényléthylique pour avoir une odeur de rosé ? Selon le laboratoire, mon vin contient de l'histamine. Qu'est-ce que c'est ? D'où cela [...]Livre
This reference presents methods of enzyme purification, characterization, isolation, and identification,as well as the latest biotechnological strategies for enzyme discovery and developmentdetailing the chemistry, behavior, and physicochemical[...]Livre
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Thèse-Mémoire
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Developments in poultry science continue at an ever increasing rate. In parallel, poultry production has, from comparatively humble beginnings, little more than 50 years ago, emerged to become one of the World's major livestock enterprises with [...]Livre
"For a long time, the importance of the intestinal flora on the entire human organism, and its role as an important causative factor in the development of gastrointestinal disease, was not not recognized at all or only insufficiently."Livre
L'amidon, principale forme sous laquelle les plantes stockent leurs sucres, est une matière première renouvelable à partir de laquelle on crée des centaines de produits dérivés, destinés aux industries alimentaire, chimique et pharmaceutique.[...]Livre
SOMMAIRE: 1.Des blés aux farines. 2.Protéines. 3.Amidon, pentosanes et lipides. 4.Enzymes. 5.De la farine à la pte et de la pte au pain. 6.Biscuits, ptes alimentaires et autres produits dérivés du blé. 7.Régulateurs des farines et agents de l[...]Livre
I Foundations of Biochemistry 1 1 The Molecular Logic of Life 3 2 Cells 20 3 Biomolecules 53 4 Water 82 II Structure and Catalysis 113 5 Amino Acids, Peptides, and Proteins 115 6 The Three-Dimensional Structure of Pro[...]Livre
Nutricines - undoubtedly an unfamiliar term to many - are components of food which are considered for their beneficial effect upon health rather than their direct contribution to nutrition. Examples of important nutricines include antioxidants, [...]