Beginnings -- Developments -- Transformations -- Modifications -- Sweetness -- Polysaccharides -- Cyclodextrins -- Glycoconjugates -- Biosynthesis -- Biodegradation -- Determinations -- Appendix A: Primer on Carbohydrate Nomenclature -- Appendix B: Primer on Enzyme Names and Their Catalyzed Reactions -- Index.
بدون عنوان
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یادداشتهای مربوط به خلاصه یا چکیده
متن يادداشت
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.
ویراست دیگر از اثر در قالب دیگر رسانه
شماره استاندارد بين المللي کتاب و موسيقي
9781461272205
قطعه
عنوان
Springer eBooks
موضوع (اسم عام یاعبارت اسمی عام)
موضوع مستند نشده
Biochemistry.
موضوع مستند نشده
Chemistry, Organic.
موضوع مستند نشده
Chemistry.
موضوع مستند نشده
Cytology.
موضوع مستند نشده
Food science.
نام شخص به منزله سر شناسه - (مسئولیت معنوی درجه اول )