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  • 1980-1984  (4)
  • Enna, S. J.  (2)
  • Parker, K. J.  (2)
  • Dordrecht : Springer Netherlands  (4)
Datenlieferant
Materialart
Sprache
Erscheinungszeitraum
  • 1980-1984  (4)
Jahr
Verfasser
Verlag/Herausgeber
  • Dordrecht : Springer Netherlands  (4)
Schlagwörter
  • 1
    Online-Ressource
    Online-Ressource
    Enzymes and Food Processing (1981)
    Dordrecht : Springer Netherlands
    Details
    ISBN: 9789401167406
    Sprache: Englisch
    Seiten: Online-Ressource , online resource
    Ausgabe: Springer eBook Collection. Humanities, Social Sciences and Law
    Paralleltitel: Erscheint auch als
    Paralleltitel: Erscheint auch als
    Paralleltitel: Erscheint auch als
    Schlagwort(e): Science (General) ; Social sciences. ; Humanities.
    Kurzfassung: Paper 1. Keynote: Enzymes and Food Processing -- Paper 2. New Developments in Starch Syrup Technology -- Paper 3. Enzymes in Fructose Manufacture -- Paper 4. Production of Maltose by Pullulanase and ?-Amylase -- Paper 5. Lactases and their Applications -- Paper 6. Pectic Enzymes -- Paper 7. Application of Enzymes in Fruit Juice Technology -- Paper 8. The Impact of the Enzymic Hydrolysis Process on Recovery and Use of Proteins -- Paper 9. Enzymes in the Tenderisation of Meat -- Paper 10. Rennet and Cheesemaking -- Paper 11. Indigenous Enzymes of Bovine Milk -- Paper 12. Enzymes: Health and Safety Considerations -- Paper 13. Detoxifying Enzymes -- Paper 14. Enzymes in Analysis of Foods.
    Kurzfassung: R. S. SHALLENBERGER Cornell University, New York State Agricultural Research Station, New York, USA Among the material to be discussed in this first section of the 'Enzymes and Food Processing Symposium' is subject matter that can be viewed as a marriage between enzyme technology and sugar stereochemistry. In order to bring the significance of the material to be presented into proper perspective, I would like you to pretend, for a moment, that you are a researcher making a proposal on this subject to a Research Granting Agency in order to obtain financial support for your ideas. However, the year is 1880. Under the 'objectives' section of your proposal, you state that you intend to attach the intangible vital force or spirit-that is, the catalyst unique to the chemistry of living organisms-to an inert substrate such as sand. Thereafter you will pass a solution of right­ handed glucose (also known as starch sugar) past the 'vital force' and in the process convert it to left-handed glucose (also known as fruit sugar). The peer review committee would probably reject the proposal as sheer nonsense because the statements made were not only contrary to their experience, but also contrary to what they had been taught. Perhaps a few select people would have some feeling for what you were talking about, but commiseration would be the only form of support that they could offer.
    Beschreibung / Inhaltsverzeichnis: Paper 1. Keynote: Enzymes and Food ProcessingPaper 2. New Developments in Starch Syrup Technology -- Paper 3. Enzymes in Fructose Manufacture -- Paper 4. Production of Maltose by Pullulanase and ?-Amylase -- Paper 5. Lactases and their Applications -- Paper 6. Pectic Enzymes -- Paper 7. Application of Enzymes in Fruit Juice Technology -- Paper 8. The Impact of the Enzymic Hydrolysis Process on Recovery and Use of Proteins -- Paper 9. Enzymes in the Tenderisation of Meat -- Paper 10. Rennet and Cheesemaking -- Paper 11. Indigenous Enzymes of Bovine Milk -- Paper 12. Enzymes: Health and Safety Considerations -- Paper 13. Detoxifying Enzymes -- Paper 14. Enzymes in Analysis of Foods.
    DOI: 10.1007/978-94-011-6740-6
    URL: Volltext  (lizenzpflichtig)
    URL: lizenzpflichtig
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Online-Ressource
    MPI Ethno. Forsch.
  • 2
    Online-Ressource
    Online-Ressource
    Neurotransmitter Receptors : Part 2 Biogenic Amines (1981)
    Dordrecht : Springer Netherlands
    Details
    ISBN: 9789400959286
    Sprache: Englisch
    Seiten: Online-Ressource , online resource
    Ausgabe: Springer eBook Collection. Humanities, Social Sciences and Law
    Serie: Receptors and Recognition 10
    Serie: Series B 10
    Paralleltitel: Erscheint auch als
    Paralleltitel: Erscheint auch als
    Paralleltitel: Erscheint auch als
    Schlagwort(e): Science (General) ; Social sciences. ; Humanities.
    Kurzfassung: 1 Serotonergic Receptors in the Central Nervous System -- 2 Histamine Receptors -- 3 Acetylcholine Receptors -- 4 Dopamine Receptors -- 5 Adrenergic Receptor Molecules.
    Kurzfassung: Since the discovery that neuronal transmission can be chemically mediated, a large number of compounds have been found in the mammalian central nervous system which appear to function as neurotransmitter agents. Recently, electro physiological and biochemical methods have been developed which have enabled neuroscientists to classify better the myriad of neurotransmitter receptor sites in brain and to study their properties in finer detail. As a result of these investigations, a significant number of new discoveries have been made about the mechanisms involved in neurotransmitter receptor interactions, the role neurotransmitters play in the actions of pharmacological agents and in the pathogenesis of various neuropsychiatric disorders. The present two volume text was compiled to summarize the information relating to the physiological, biochemical, pharmacological and functional characteristics of neurotransmitter receptor sites. While emphasis is placed on neurotransmitter receptors in the mammalian central nervous system, the characteristics of these receptors in other species, both vertebrate and invertebrate, are also discussed where appropriate. While these books cover the major classes of putative neurotransmitters - amino acids, peptides and biogenic amines - and are therefore broad in scope, each is discussed in a concise fashion to highlight the major points of historical and contemporary interest. In addition to outlining data, each chapter addresses current theories relating to the various aspects of receptor properties and function in an attempt to reveal the directions of future research and as a stimulus for other workers in the field.
    Beschreibung / Inhaltsverzeichnis: 1 Serotonergic Receptors in the Central Nervous System2 Histamine Receptors -- 3 Acetylcholine Receptors -- 4 Dopamine Receptors -- 5 Adrenergic Receptor Molecules.
    DOI: 10.1007/978-94-009-5928-6
    URL: Volltext  (lizenzpflichtig)
    URL: lizenzpflichtig
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Online-Ressource
    MPI Ethno. Forsch.
  • 3
    Online-Ressource
    Online-Ressource
    Neurotransmitter Receptors : Part 1 Amino Acids, Peptides and Benzodiazepines (1980)
    Dordrecht : Springer Netherlands
    Details
    ISBN: 9789401095471
    Sprache: Englisch
    Seiten: Online-Ressource (XI, 212 p) , online resource
    Ausgabe: Springer eBook Collection. Humanities, Social Sciences and Law
    Serie: Receptors and Recognition 9
    Serie: Series B 9
    Paralleltitel: Erscheint auch als
    Paralleltitel: Erscheint auch als
    Paralleltitel: Erscheint auch als
    Schlagwort(e): Science (General) ; Social sciences. ; Humanities.
    Kurzfassung: 1 Excitatory Amino Acid Receptors -- 2 Glycine, GABA and Benzodiazepine Receptors -- 3 Substance P Receptors -- 4 Enkephalin and Endorphin Receptors -- 5 Other Peptide Receptors.
    Kurzfassung: Since the discovery that neuronal transmission can be chemically mediated, a large number of compounds have been found in the mammalian central nervous system which appear to function as neurotransmitter agents. Recently, electrophysiological and biochemical methods have been developed which have enabled neuroscientists to classify better the myriad of neurotransmitter receptor sites in brain and to study their properties in finer detail. As a result of these investigations, a significant number of new discoveries have been made about the mechanisms involved in neurotransmitter receptor interactions, the role neurotransmitters play in the actions of pharmacological agents and in the pathogenesis of various neuropsychiatric disorders. The present two volume text was compiled to summarize the information relating to the physiological, biochemical, pharmacological and functional characteristics of neurotransmitter receptor sites. While emphasis is placed on neurotransmitter receptors in the mammalian central nervous system, the characteristics of these receptors in other species, both vertebrate and invertebrate, are also discussed where appropriate. While these books cover the major classes of putative neurotransmitters - amino acids, peptides and biogenic amines - and are therefore broad in scope, each is discussed in a concise fashion to highlight the major points of historical and contemporary interest. In addition to outlining data, each chapter addresses current theories relating to the various aspects of receptor properties and function in an attempt to reveal the directions of future research and as a stimulus for other workers in the field.
    DOI: 10.1007/978-94-010-9547-1
    URL: Volltext  (lizenzpflichtig)
    URL: lizenzpflichtig
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Online-Ressource
    MPI Ethno. Forsch.
  • 4
    Online-Ressource
    Online-Ressource
    Food and Health: Science and Technology (1980)
    Dordrecht : Springer Netherlands
    Details
    ISBN: 9789400987180
    Sprache: Englisch
    Seiten: Online-Ressource , online resource
    Ausgabe: Springer eBook Collection. Humanities, Social Sciences and Law
    Paralleltitel: Erscheint auch als
    Paralleltitel: Erscheint auch als
    Paralleltitel: Erscheint auch als
    Schlagwort(e): Science (General) ; Social sciences. ; Humanities.
    Kurzfassung: Paper 1. Food and Health from Conception to Extreme Old Age -- Paper 2. The Control and Standardisation of National Food Quality -- Paper 3. The Validity of the Concept of Health Foods -- Paper 4. Healthy Eating -- Paper 5. Education and Responsibility of Modern Food Technologists -- Paper 6. Consumer Health Considerations in EEC Legislation -- Paper 7. The Microbiological Control of Salmonellae in Processed Foods -- Paper 8. The Occurrence and Control of Clostridium botulinum in Foods -- Paper 9. Mycotoxins in Foods -- Paper 10. Assessment and Control of Microbiological Health Risks Presented by Foods -- Paper 11. Biochemical Aspects of Food Safety -- Paper 12. Food Additives: Industrial Uses, Value and Safety -- Paper 13. Acceptable Limits for Pesticides in Foods: The FAO/WHO Approach -- Paper 14. The Role of Food Processing in Decreasing Pesticide Contamination of Foods -- Paper 15. Trends and Perspectives in Food Contaminants -- Paper 16. Use of Prokaryotic and Eukaryotic Culture Systems for Examining Biological Activity of Food Constituents 251 -- Paper 17. Erucic Acid -- Paper 18. Detoxification of Foods in Food Processing -- Paper 19. Performance of Process Plant in Relation to Food Quality and Safety -- Paper 20. The Processing of Food Using Ionising Radiation; Present Status -- Paper 21. Technological and Health Considerations of Modern Food Packaging -- Paper 22. Interaction of Food Components During Processing -- Paper 23. Methodology to Detect Nutritional Damage During Thermal Food Processing -- Paper 24. Are We Adequately Fed? -- Paper 25. Optimisation of Food Nutrient Composition -- Paper 26. Some Aspects of Dietary Fibre Metabolism in the Human Gut -- Paper 27. Obesity and Anorexia -- Paper 28. Infant Nutrition -- Paper 29. Protein Deficiency and the Brain -- Paper 30. Food and the Brain -- Paper 31. Lead and Brain Function.
    Kurzfassung: The Control and Standardisation of National Food Quality. There must be very many different opinions as to what this title means. To some people it will mean the control by legislation of additive and contaminant levels in food, to others it may mean the laying down of compositional standards for different food commodities, yet again some may consider that it covers the nutritional quality of the food and the maintenance of an adequate satisfactory diet for the population of the country. I think certainly that it could be all of these things and a glance at the variety of titles of papers which other speakers will be giving later in this symposium illustrates the very wide area which is covered by food quality in its many aspects. I will try only to present to you some of those aspects which are the concern of government in the control of food quality. I will not concern myself with those aspects which are the concern only of the manufacturer and his customer, and here I am thinking of flavour, appearance and physical state, such as whether canned, fresh or frozen. These aspects, which affect the type of products to be marketed, and also the aspects of quality control which set out to maintain the standard that the manufacturer has set himself, are I think outside my province.
    Beschreibung / Inhaltsverzeichnis: Paper 1. Food and Health from Conception to Extreme Old AgePaper 2. The Control and Standardisation of National Food Quality -- Paper 3. The Validity of the Concept of Health Foods -- Paper 4. Healthy Eating -- Paper 5. Education and Responsibility of Modern Food Technologists -- Paper 6. Consumer Health Considerations in EEC Legislation -- Paper 7. The Microbiological Control of Salmonellae in Processed Foods -- Paper 8. The Occurrence and Control of Clostridium botulinum in Foods -- Paper 9. Mycotoxins in Foods -- Paper 10. Assessment and Control of Microbiological Health Risks Presented by Foods -- Paper 11. Biochemical Aspects of Food Safety -- Paper 12. Food Additives: Industrial Uses, Value and Safety -- Paper 13. Acceptable Limits for Pesticides in Foods: The FAO/WHO Approach -- Paper 14. The Role of Food Processing in Decreasing Pesticide Contamination of Foods -- Paper 15. Trends and Perspectives in Food Contaminants -- Paper 16. Use of Prokaryotic and Eukaryotic Culture Systems for Examining Biological Activity of Food Constituents 251 -- Paper 17. Erucic Acid -- Paper 18. Detoxification of Foods in Food Processing -- Paper 19. Performance of Process Plant in Relation to Food Quality and Safety -- Paper 20. The Processing of Food Using Ionising Radiation; Present Status -- Paper 21. Technological and Health Considerations of Modern Food Packaging -- Paper 22. Interaction of Food Components During Processing -- Paper 23. Methodology to Detect Nutritional Damage During Thermal Food Processing -- Paper 24. Are We Adequately Fed? -- Paper 25. Optimisation of Food Nutrient Composition -- Paper 26. Some Aspects of Dietary Fibre Metabolism in the Human Gut -- Paper 27. Obesity and Anorexia -- Paper 28. Infant Nutrition -- Paper 29. Protein Deficiency and the Brain -- Paper 30. Food and the Brain -- Paper 31. Lead and Brain Function.
    DOI: 10.1007/978-94-009-8718-0
    URL: Volltext  (lizenzpflichtig)
    URL: lizenzpflichtig
    Bibliothek Standort Signatur Band/Heft/Jahr Verfügbarkeit
    BibTip Andere fanden auch interessant ...
    Online-Ressource
    MPI Ethno. Forsch.
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