Buch, Englisch, 399 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 633 g
Buch, Englisch, 399 Seiten, Format (B × H): 155 mm x 235 mm, Gewicht: 633 g
Reihe: Springer Advanced Texts in Chemistry
ISBN: 978-1-4612-7220-5
Verlag: Springer
Carbohydrates are the most widely distributed naturally-occurring organic compounds on Earth. They make up much of our food, clothing and shelter, and are as vital to national economies as they are to our diet. This book is the first broad treatment of carbohydrate chemistry in many years, and presents the structures, reactions, modifications, and properties of carbohydrates. Woven throughout the text are discussions of biological properties of carbohydrates, their industrial applications, and the history of the field of carbohydrate chemistry. Written for students as well as practicing scientists, this text/reference will be of interest to a wide range of disciplines influenced by carbohydrates: biochemistry, chemistry, food and nutrition, microbiology, pharmacology, and medicine.
Zielgruppe
Graduate
Autoren/Hrsg.
Fachgebiete
- Technische Wissenschaften Verfahrenstechnik | Chemieingenieurwesen | Biotechnologie Lebensmitteltechnologie und Getränketechnologie
- Naturwissenschaften Biowissenschaften Biochemie (nichtmedizinisch)
- Naturwissenschaften Biowissenschaften Zellbiologie
- Technische Wissenschaften Maschinenbau | Werkstoffkunde Technische Mechanik | Werkstoffkunde
- Naturwissenschaften Chemie Organische Chemie
Weitere Infos & Material
1 Beginnings.- 2 Developments.- 3 Transformations.- 4 Modifications.- 5 Sweetness.- 6 Polysaccharides I:Structure and Function.- 7 Polysaccharides II:Chemical Modificationsand Their Applications.- 8 Cyclodextrins.- 9 GIycoconjugates.- 10 Biosynthesis.- 11 Biodegradation.- 12 Determinations.- Appendix A.- Primer on Carbohydrate Nomenclature.- Appendix B.- Primer on Enzyme Names and Their Catalyzed Reactions.
