Anaerobic biotechnology for bioenergy production : principles and applications / Samir Kumar Khanal (2008)

Public ISBD Titre : Anaerobic biotechnology for bioenergy production : principles and applications Type de document : texte imprimé Auteurs : Samir Kumar Khanal Editeur : AMES : Wiley-Blackwell Année de publication : 2008 Importance : 1 vol. (XV-301 p.) Présentation : ill., couv. ill. en coul. Format : 27 cm ISBN/ISSN/EAN : 978-0-8138-2346-1 Note générale : Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 17.6 (ENERGIES) [Classement Massy] Thésaurus Agro-alimentaire ANAEROBIE ; TRAITEMENT DES EAUX USEES ; CINETIQUE ; MODELISATION ; BIOENERGIE ; BIOREACTEUR ; MEMBRANE ; ETHANOL ; BIOLOGIE MOLECULAIRE ; ADN ; ACIDE NUCLEIQUE ; BACTERIE ; METHANE ; FERMENTATION ; HYDROGENE Type de document : Livre Table des matières : 1 OVERVIEW OF ANAEROBIC BIOTECHNOLOGY 1.1 Anaerobic Biotechnology and Bioenergy Recovery 1.2 Historical Development 1.3 Importance of Anaerobic Biotechnology in Overall Waste Treatment 1.4 Definition and Principle of Anaerobic Processes 1.5 Important Considerations in Anaerobic Biotechnology 1.6 Merits of Anaerobic Biotechnology 1.7 Limitations of Anaerobic Process 2 MICROBIOLOGY AND BIOCHEMISTRY OF ANAEROBIC BIOTECHNOLOGY 2.1 Background 2.2 Organics Conversion in Anaerobic Systems 2.3 Process Microbiology 3 ENVIRONMENTAL FACTORS 3.1 Background 3.2 Temperature 3.3 Operating pH and Alkalinity 3.4 Nutrients 3.5 Toxic Materials 3.6 Redox Potential or Oxidation–Reduction Potential 4 KINETICS AND MODELING IN ANAEROBIC PROCESSES 4.1 Background 4.2 Basic Elements 4.3 Stepwise Approach to Modeling 4.4 Modeling of pH Change 4.5 Modeling of Energy Generation 5 ANAEROBIC REACTOR CONFIGURATIONS FOR BIOENERGY PRODUCTION 5.1 Background 5.2 Strategies for Decoupling HRT and SRT 5.3 Classification of Anaerobic Bioreactors 5.4 Membrane Technology for Syngas Fermentation to Ethanol 6 MOLECULAR TECHNIQUES IN ANAEROBIC BIOTECHNOLOGY: APPLICATION IN BIOENERGY GENERATION 6.1 Background 6.2 Molecular Techniques in Anaerobic Biotechnology 6.3 Fundamentals of Molecular Techniques 6.4 Phylogenetic Analysis 6.5 Molecular Techniques for Microbial Community Structure Analysis: DNA Fingerprinting, Clone Library,and Fluorescent in Situ Hybridization 6.6 Molecular Techniques for Functional Analysis 6.7 Nucleic Acid Extraction of Anaerobic Cells/Isolates and Sludge 6.8 Molecular Techniques for Structure and Function Analysis 6.9 Postgenomic Approaches for Bioenergy Research 7 BIOENERGY RECOVERY FROM SULFATE-RICH WASTE STREAMS AND STRATEGIES FOR SULFIDE REMOVAL 7.1 Background 7.2 Sulfate-Reducing Bacteria 7.3 High-Strength Sulfate-Rich Wastewater 7.4 Methane Recovery from High-Strength Sulfate-Laden Wastewater 7.5 Important Considerations in Treatment and Methane Recovery from High-Strength Sulfate-Laden Wastewater 7.6 Interactions between MPB and SRB 7.7 Sulfite Removal 8 BIOENERGY GENERATION FROM RESIDUES OF BIOFUEL INDUSTRIES 8.1 Background 8.2 Bioethanol Feedstocks 8.3 Biodiesel Feedstocks 8.4 Ethanol Production 8.5 Thin Stillage Characterization 8.6 Cassava-Based Ethanol Production 8.7 Cellulose-Based Ethanol Production 8.8 Bioenergy Recovery from Crude Glycerin 9 BIOHYDROGEN PRODUCTION: FUNDAMENTALS, CHALLENGES, AND OPERATION STRATEGIES FOR ENHANCED YIELD 9.1 Background 9.2 Biological Hydrogen Production 9.3 Microbiology of Dark Fermentation 9.4 Hydrogen Production Pathway through Dark Fermentation 9.5 Suppression of Hydrogen Consumers 9.6 Hydrogen Yield 9.7 Important Considerations in Biohydrogen Production 9.8 Limitations of Dark Fermentation and Potential Remedial Options 9.9 Technoeconomic Analysis of Hydrogen Fermentation 10 MICROBIAL FUEL CELL: NOVEL ANAEROBIC BIOTECHNOLOGY FOR ENERGY GENERATION FROM WASTEWATER 10.1 Background 10.2 How Does a Microbial Fuel Cell Work? 10.3 Stoichiometry and Energetics 10.4 Electrochemically Active Microbes and Electron Transfer Mechanisms 10.5 Evaluation of MFC Performance 10.6 MFC Designs and Electrode Materials 10.7 Operational Factors Affecting MFC Performance 10.8 Opportunities and Challenges for MFCs in Wastewater Treatment 11 PRETREATMENT OF HIGH-SOLIDS WASTES/RESIDUES TO ENHANCE BIOENERGY RECOVERY 11.1 Background 11.2 Efficiency of Sludge Pretreatment 11.3 Ultrasound Pretreatment 11.4 Chemical and Physical Pretreatment 11.5 Thermal Hydrolysis 11.6 Impact of Improved Digestibility on Overall Process Economics 12 BIOGAS PROCESSING AND UTILIZATION AS AN ENERGY SOURCE 12.1 Background 12.2 Biogas Production 12.3 Factors Affecting Digester Gas Production 12.4 Biogas Composition 12.5 Biogas Impurities 12.6 Biogas Cleaning for Effective Utilization 12.7 Biogas Utilization 12.8 Future of Biogas as a Renewable Resource Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160486 Anaerobic biotechnology for bioenergy production : principles and applications [texte imprimé] / Samir Kumar Khanal . - AMES : Wiley-Blackwell, 2008 . - 1 vol. (XV-301 p.) : ill., couv. ill. en coul. ; 27 cm. ISBN : 978-0-8138-2346-1 Bibliogr. Index Langues : Anglais (eng) Catégories : Liste Plan de classement 17.6 (ENERGIES) [Classement Massy] Thésaurus Agro-alimentaire ANAEROBIE ; TRAITEMENT DES EAUX USEES ; CINETIQUE ; MODELISATION ; BIOENERGIE ; BIOREACTEUR ; MEMBRANE ; ETHANOL ; BIOLOGIE MOLECULAIRE ; ADN ; ACIDE NUCLEIQUE ; BACTERIE ; METHANE ; FERMENTATION ; HYDROGENE Type de document : Livre Table des matières : 1 OVERVIEW OF ANAEROBIC BIOTECHNOLOGY 1.1 Anaerobic Biotechnology and Bioenergy Recovery 1.2 Historical Development 1.3 Importance of Anaerobic Biotechnology in Overall Waste Treatment 1.4 Definition and Principle of Anaerobic Processes 1.5 Important Considerations in Anaerobic Biotechnology 1.6 Merits of Anaerobic Biotechnology 1.7 Limitations of Anaerobic Process 2 MICROBIOLOGY AND BIOCHEMISTRY OF ANAEROBIC BIOTECHNOLOGY 2.1 Background 2.2 Organics Conversion in Anaerobic Systems 2.3 Process Microbiology 3 ENVIRONMENTAL FACTORS 3.1 Background 3.2 Temperature 3.3 Operating pH and Alkalinity 3.4 Nutrients 3.5 Toxic Materials 3.6 Redox Potential or Oxidation–Reduction Potential 4 KINETICS AND MODELING IN ANAEROBIC PROCESSES 4.1 Background 4.2 Basic Elements 4.3 Stepwise Approach to Modeling 4.4 Modeling of pH Change 4.5 Modeling of Energy Generation 5 ANAEROBIC REACTOR CONFIGURATIONS FOR BIOENERGY PRODUCTION 5.1 Background 5.2 Strategies for Decoupling HRT and SRT 5.3 Classification of Anaerobic Bioreactors 5.4 Membrane Technology for Syngas Fermentation to Ethanol 6 MOLECULAR TECHNIQUES IN ANAEROBIC BIOTECHNOLOGY: APPLICATION IN BIOENERGY GENERATION 6.1 Background 6.2 Molecular Techniques in Anaerobic Biotechnology 6.3 Fundamentals of Molecular Techniques 6.4 Phylogenetic Analysis 6.5 Molecular Techniques for Microbial Community Structure Analysis: DNA Fingerprinting, Clone Library,and Fluorescent in Situ Hybridization 6.6 Molecular Techniques for Functional Analysis 6.7 Nucleic Acid Extraction of Anaerobic Cells/Isolates and Sludge 6.8 Molecular Techniques for Structure and Function Analysis 6.9 Postgenomic Approaches for Bioenergy Research 7 BIOENERGY RECOVERY FROM SULFATE-RICH WASTE STREAMS AND STRATEGIES FOR SULFIDE REMOVAL 7.1 Background 7.2 Sulfate-Reducing Bacteria 7.3 High-Strength Sulfate-Rich Wastewater 7.4 Methane Recovery from High-Strength Sulfate-Laden Wastewater 7.5 Important Considerations in Treatment and Methane Recovery from High-Strength Sulfate-Laden Wastewater 7.6 Interactions between MPB and SRB 7.7 Sulfite Removal 8 BIOENERGY GENERATION FROM RESIDUES OF BIOFUEL INDUSTRIES 8.1 Background 8.2 Bioethanol Feedstocks 8.3 Biodiesel Feedstocks 8.4 Ethanol Production 8.5 Thin Stillage Characterization 8.6 Cassava-Based Ethanol Production 8.7 Cellulose-Based Ethanol Production 8.8 Bioenergy Recovery from Crude Glycerin 9 BIOHYDROGEN PRODUCTION: FUNDAMENTALS, CHALLENGES, AND OPERATION STRATEGIES FOR ENHANCED YIELD 9.1 Background 9.2 Biological Hydrogen Production 9.3 Microbiology of Dark Fermentation 9.4 Hydrogen Production Pathway through Dark Fermentation 9.5 Suppression of Hydrogen Consumers 9.6 Hydrogen Yield 9.7 Important Considerations in Biohydrogen Production 9.8 Limitations of Dark Fermentation and Potential Remedial Options 9.9 Technoeconomic Analysis of Hydrogen Fermentation 10 MICROBIAL FUEL CELL: NOVEL ANAEROBIC BIOTECHNOLOGY FOR ENERGY GENERATION FROM WASTEWATER 10.1 Background 10.2 How Does a Microbial Fuel Cell Work? 10.3 Stoichiometry and Energetics 10.4 Electrochemically Active Microbes and Electron Transfer Mechanisms 10.5 Evaluation of MFC Performance 10.6 MFC Designs and Electrode Materials 10.7 Operational Factors Affecting MFC Performance 10.8 Opportunities and Challenges for MFCs in Wastewater Treatment 11 PRETREATMENT OF HIGH-SOLIDS WASTES/RESIDUES TO ENHANCE BIOENERGY RECOVERY 11.1 Background 11.2 Efficiency of Sludge Pretreatment 11.3 Ultrasound Pretreatment 11.4 Chemical and Physical Pretreatment 11.5 Thermal Hydrolysis 11.6 Impact of Improved Digestibility on Overall Process Economics 12 BIOGAS PROCESSING AND UTILIZATION AS AN ENERGY SOURCE 12.1 Background 12.2 Biogas Production 12.3 Factors Affecting Digester Gas Production 12.4 Biogas Composition 12.5 Biogas Impurities 12.6 Biogas Cleaning for Effective Utilization 12.7 Biogas Utilization 12.8 Future of Biogas as a Renewable Resource Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=160486

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Calorimetry in food processing: Analysis and design of food systems. / Gönül Kaletunç (2009)

Public ISBD Titre : Calorimetry in food processing: Analysis and design of food systems. Type de document : texte imprimé Auteurs : Gönül Kaletunç, Editeur scientifique Editeur : AMES : Wiley-Blackwell Année de publication : 2009 Collection : IFT Press series Importance : 320 p. - 392 p. ISBN/ISSN/EAN : 978-0-8138-1483-4 Prix : 162,64 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire CALORIMETRIE ; PROTEINE ; TRAITEMENT THERMIQUE ; BACTERIE ; CRISTALLISATION ; SECHAGE ; GELIFICATION ; PRODUIT ALIMENTAIRE Liste Plan de classement 4.5 (CALORIMETRIE) [Classement Massy] Type de document : Livre Table des matières : Part 1 Analysis of Food and Biological Materials by Calorimetry Chapter 1 Calorimetric Methods as Applied to Food: An Overview Chapter 2 Methods and Applications of Microcalorimetry in Food Chapter 3 High-Pressure DifferentiaI Scanning Calorimetry Chapter 4 Calorimetry of Proteins in Dilute Solution Chapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System Chapter 6 Heat-Induced Phase Transformations of Protein Solutions and Fat Droplets in Oil-in-Water Emulsions: A Thermodynamic and Kinetic Study Chapter 7 Analysis of Foodborne Bacteria by DifferentiaI Scanning Calorimetry Chapter 8 Coupling of DifferentiaI Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols Part 2 Calorimetry as a Tool for Process Design Chapter 9 Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design Chapter 10 Shelf Life Prediction of Complex Food Systems by Quantitative Interpretation of Isothermal Calorimetrie Data Chapter 11 Use of Thermal Analysis to Design and Monitor Cereal Processing Chapter 12 Importance of Calorimetry in Understanding Food Dehydration and Stability Chapter 13 High-Pressure Calorimetry and Transitiometry Chapter 14 Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing Chapter 15 Use of Calorimetry to Evaluate Safety of Processing Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68959 Calorimetry in food processing: Analysis and design of food systems. [texte imprimé] / Gönül Kaletunç, Editeur scientifique . - AMES : Wiley-Blackwell, 2009 . - 320 p. - 392 p.. - (IFT Press series) . ISBN : 978-0-8138-1483-4 : 162,64 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire CALORIMETRIE ; PROTEINE ; TRAITEMENT THERMIQUE ; BACTERIE ; CRISTALLISATION ; SECHAGE ; GELIFICATION ; PRODUIT ALIMENTAIRE Liste Plan de classement 4.5 (CALORIMETRIE) [Classement Massy] Type de document : Livre Table des matières : Part 1 Analysis of Food and Biological Materials by Calorimetry Chapter 1 Calorimetric Methods as Applied to Food: An Overview Chapter 2 Methods and Applications of Microcalorimetry in Food Chapter 3 High-Pressure DifferentiaI Scanning Calorimetry Chapter 4 Calorimetry of Proteins in Dilute Solution Chapter 5 Thermal Analysis of Denaturation and Aggregation of Proteins and Protein Interactions in a Real Food System Chapter 6 Heat-Induced Phase Transformations of Protein Solutions and Fat Droplets in Oil-in-Water Emulsions: A Thermodynamic and Kinetic Study Chapter 7 Analysis of Foodborne Bacteria by DifferentiaI Scanning Calorimetry Chapter 8 Coupling of DifferentiaI Scanning Calorimetry and X-Ray Diffraction to Study the Crystallization Properties and Polymorphism of Triacyglycerols Part 2 Calorimetry as a Tool for Process Design Chapter 9 Overview of Calorimetry as a Tool for Efficient and Safe Food-Processing Design Chapter 10 Shelf Life Prediction of Complex Food Systems by Quantitative Interpretation of Isothermal Calorimetrie Data Chapter 11 Use of Thermal Analysis to Design and Monitor Cereal Processing Chapter 12 Importance of Calorimetry in Understanding Food Dehydration and Stability Chapter 13 High-Pressure Calorimetry and Transitiometry Chapter 14 Calorimetric Analysis of Starch Gelatinization by High-Pressure Processing Chapter 15 Use of Calorimetry to Evaluate Safety of Processing Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68959

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Fruit and vegetable phytochemicals. Chemistry, nutritional value and stability. / Laura A. de la Rosa (2010)

Public ISBD Titre : Fruit and vegetable phytochemicals. Chemistry, nutritional value and stability. Type de document : texte imprimé Auteurs : Laura A. de la Rosa, Editeur scientifique ; Emilio Alvarez-Parrilla, Editeur scientifique ; Gustavo A. González-Aguilar, Editeur scientifique Editeur : AMES : Wiley-Blackwell Année de publication : 2010 Importance : 12 p. - 367 p. ISBN/ISSN/EAN : 978-0-8138-0320-3 Prix : 162,64 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 18.5 (FRUITS-LEGUMES) [Classement Massy] Thésaurus Agro-alimentaire COMPOSE PHENOLIQUE ; FRUIT ; LEGUME ; SANTE ; FLAVONOIDE ; CAROTENOIDE ; ANTIOXYGENE ; CONSOMMATION ; METABOLISME ; FIBRE ALIMENTAIRE Type de document : Livre Table des matières : Chapter 1. The Contribution of Fruit and Vegetable Consumption to Human Health Chapter 2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables Chapter 3. Synthesis and Metabolism of Phenolic Compounds Chapter 4. Enzymatic and Nonenzymatic Degradation of Polyphenols Chapter 5. Chemistry of Flavonoids Chapter 6. Flavonoids and Their Relation to Human Health Chapter 7. Chemistry, Stability, and Biological Actions of Carotenoids Chapter 8. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables Chapter 9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables, and Other Natural Sources Chapter 10. Methods of Analysis of Antioxidant Capacity of Phytochemicals Chapter 11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables Chapter 12. Quality Loss of Fruits and Vegetables Induced by Microbial Growth Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68957 Fruit and vegetable phytochemicals. Chemistry, nutritional value and stability. [texte imprimé] / Laura A. de la Rosa, Editeur scientifique ; Emilio Alvarez-Parrilla, Editeur scientifique ; Gustavo A. González-Aguilar, Editeur scientifique . - AMES : Wiley-Blackwell, 2010 . - 12 p. - 367 p. ISBN : 978-0-8138-0320-3 : 162,64 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Liste Plan de classement 18.5 (FRUITS-LEGUMES) [Classement Massy] Thésaurus Agro-alimentaire COMPOSE PHENOLIQUE ; FRUIT ; LEGUME ; SANTE ; FLAVONOIDE ; CAROTENOIDE ; ANTIOXYGENE ; CONSOMMATION ; METABOLISME ; FIBRE ALIMENTAIRE Type de document : Livre Table des matières : Chapter 1. The Contribution of Fruit and Vegetable Consumption to Human Health Chapter 2. Phenolic Compounds: Chemistry and Occurrence in Fruits and Vegetables Chapter 3. Synthesis and Metabolism of Phenolic Compounds Chapter 4. Enzymatic and Nonenzymatic Degradation of Polyphenols Chapter 5. Chemistry of Flavonoids Chapter 6. Flavonoids and Their Relation to Human Health Chapter 7. Chemistry, Stability, and Biological Actions of Carotenoids Chapter 8. Dietary Fiber and Associated Antioxidants in Fruit and Vegetables Chapter 9. Emerging Technologies Used for the Extraction of Phytochemicals from Fruits, Vegetables, and Other Natural Sources Chapter 10. Methods of Analysis of Antioxidant Capacity of Phytochemicals Chapter 11. Phytochemical Changes in the Postharvest and Minimal Processing of Fresh Fruits and Vegetables Chapter 12. Quality Loss of Fruits and Vegetables Induced by Microbial Growth Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68957

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Hydrocolloids in food processing. / Thomas R. Laaman (2011)

Public ISBD Titre : Hydrocolloids in food processing. Type de document : texte imprimé Auteurs : Thomas R. Laaman, Editeur scientifique Editeur : AMES : Wiley-Blackwell Année de publication : 2011 Importance : 14 p. - 344 p. ISBN/ISSN/EAN : 978-0-8138-2076-7 Prix : 169,22 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire COLLOIDE ; ASSAISONNEMENT ; MUSCLE ; PRODUIT A BASE DE CEREALE ; PRODUIT LAITIER ; PRODUIT RECONSTITUE ; FLAVEUR ; ENTREMETS Liste Plan de classement 4.8 (SYSTEMES COLLOIDAUX) [Classement Massy] Type de document : Livre Table des matières : Chapter 1 Hydrocolloids: Fifteen Practical Tips Chapter 2 Hydrocolloids in Salad Dressings Chapter 3 Hydrocolloids in Muscle Foods Chapter 4 Hydrocolloids in Bakery Products Chapter 5 Hydrocolloids in Bakery Fillings Chapter 6 Hydrocolloids in Frozen Dairy Desserts Chapter 7 Hydrocolloids in Cultured Dairy Products Chapter 8 Hydrocolloids in Restructured Foods Chapter 9 Hydrocolloids in Flavor Stabilization Chapter 10 Hydrocolloid Purchasing I: History and Product Grades Chapter 11 Hydrocolloid Purchasing II: Pricing and Supplier Evaluation Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=69032 Hydrocolloids in food processing. [texte imprimé] / Thomas R. Laaman, Editeur scientifique . - AMES : Wiley-Blackwell, 2011 . - 14 p. - 344 p. ISBN : 978-0-8138-2076-7 : 169,22 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire COLLOIDE ; ASSAISONNEMENT ; MUSCLE ; PRODUIT A BASE DE CEREALE ; PRODUIT LAITIER ; PRODUIT RECONSTITUE ; FLAVEUR ; ENTREMETS Liste Plan de classement 4.8 (SYSTEMES COLLOIDAUX) [Classement Massy] Type de document : Livre Table des matières : Chapter 1 Hydrocolloids: Fifteen Practical Tips Chapter 2 Hydrocolloids in Salad Dressings Chapter 3 Hydrocolloids in Muscle Foods Chapter 4 Hydrocolloids in Bakery Products Chapter 5 Hydrocolloids in Bakery Fillings Chapter 6 Hydrocolloids in Frozen Dairy Desserts Chapter 7 Hydrocolloids in Cultured Dairy Products Chapter 8 Hydrocolloids in Restructured Foods Chapter 9 Hydrocolloids in Flavor Stabilization Chapter 10 Hydrocolloid Purchasing I: History and Product Grades Chapter 11 Hydrocolloid Purchasing II: Pricing and Supplier Evaluation Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=69032

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Nutrigenomics and proteomics in health and disease. Food factors and gene interactions. / Yoshinori Mine (2009)

Public ISBD Titre : Nutrigenomics and proteomics in health and disease. Food factors and gene interactions. Type de document : texte imprimé Auteurs : Yoshinori Mine, Editeur scientifique ; Kazuo Miyashita, Editeur scientifique ; Fereidoon Shahidi, Editeur scientifique Editeur : AMES : Wiley-Blackwell Année de publication : 2009 Collection : Functional food science and technology series Importance : 12 p. - 399 p. ISBN/ISSN/EAN : 978-0-8138-0033-2 Prix : 185,19 Note générale : Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire GENETIQUE ; MALADIE ; SANTE ; PRODUIT ALIMENTAIRE ; ACIDE AMINE ; OBESITE ; THE ; ANTIOXYGENE ; CANCER ; FLAVONOIDE ; NUTRITION ; ALIMENT FONCTIONNEL ; ALLERGIE ; ACIDE GRAS ; PROTEINE ; PEPTIDE ; CAROTENOIDE ; COMPOSE PHENOLIQUE ; ANTHOCYANE ; DIABETE ; TECHNIQUE ANALYTIQUE Liste Plan de classement 5.8 (NUTRITION-DIETETIQUE) [Classement Massy] Type de document : Livre Table des matières : Section I Introduction 1 Nutrigenomics and Proteomics in Health and Disease: An Overview 2. Omics in Nutrition and Health Research Section II Genomics and Proteomics in Health and Diseases 3. Toward Personalized Nutrition and Medicine: Promises and Challenges 4. Obesity and Nuclear Receptors: Effective Genomic Strategies in Functional Foods 5. Inflammatory Genes Involved in Obesity-Induced Inflammatory Responses and Pathologies 6. Genomics and Proteomics in Allergy Section III Food Factors-Gene Interactions 7. BeneficiaI Effects of Conjugated Linoleic Acid 8. Regulation of Gene Transcription by Fatty Acids 9. Nonnutrient Functionality of Amino Acids 10. Functional Bioactive Proteins and Peptides in Nutrigenomics 11. Antiobesity Effect of Allenic Carotenoid, Fucoxanthin 12. Control of Systemic Inflammation and Chronic Diseases-The Use of Turmeric and Curcuminoids 13. Alteration in Gene Expression and Proteomic Profiles by Soy Isoflavone 14. Green Tea Polyphenol-Modulated Genome Functions for Protective Health Benefits 15. Oat Avenanthramides: A Novel Antioxidant 16. Cancer-Preventive Effects and Molecular Actions of Anthocyanins 17. Food Components Activating Capsaicin Receptor 18. New Therapeutic Effects of Anthocyanins: Antiobesity Effect, Antidiabetes Effect, and Vision Improvement 19. Licorice Flavonoids 20. Isoprenols 21. Anti - inflammatory and Anticarcinogenesis Potentials of Citrus Coumarins and Polymethylated Flavonoids 22. Probiotics: Food for Thought IV Advanced Analytical Techniques for Nutrigenomics and Proteomics 23. Microarrays: A Powerful Tool for Studying the Functions of Food and Its Nutrients 24. Challenges and Current Solutions in Proteomic Sample Preparations 25. Computational Methods in Cancer Gene Networking 26. Peptidomics Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68963 Nutrigenomics and proteomics in health and disease. Food factors and gene interactions. [texte imprimé] / Yoshinori Mine, Editeur scientifique ; Kazuo Miyashita, Editeur scientifique ; Fereidoon Shahidi, Editeur scientifique . - AMES : Wiley-Blackwell, 2009 . - 12 p. - 399 p.. - (Functional food science and technology series) . ISBN : 978-0-8138-0033-2 : 185,19 Bibliographie Illustrations Index Langues : Anglais (eng) Catégories : Thésaurus Agro-alimentaire GENETIQUE ; MALADIE ; SANTE ; PRODUIT ALIMENTAIRE ; ACIDE AMINE ; OBESITE ; THE ; ANTIOXYGENE ; CANCER ; FLAVONOIDE ; NUTRITION ; ALIMENT FONCTIONNEL ; ALLERGIE ; ACIDE GRAS ; PROTEINE ; PEPTIDE ; CAROTENOIDE ; COMPOSE PHENOLIQUE ; ANTHOCYANE ; DIABETE ; TECHNIQUE ANALYTIQUE Liste Plan de classement 5.8 (NUTRITION-DIETETIQUE) [Classement Massy] Type de document : Livre Table des matières : Section I Introduction 1 Nutrigenomics and Proteomics in Health and Disease: An Overview 2. Omics in Nutrition and Health Research Section II Genomics and Proteomics in Health and Diseases 3. Toward Personalized Nutrition and Medicine: Promises and Challenges 4. Obesity and Nuclear Receptors: Effective Genomic Strategies in Functional Foods 5. Inflammatory Genes Involved in Obesity-Induced Inflammatory Responses and Pathologies 6. Genomics and Proteomics in Allergy Section III Food Factors-Gene Interactions 7. BeneficiaI Effects of Conjugated Linoleic Acid 8. Regulation of Gene Transcription by Fatty Acids 9. Nonnutrient Functionality of Amino Acids 10. Functional Bioactive Proteins and Peptides in Nutrigenomics 11. Antiobesity Effect of Allenic Carotenoid, Fucoxanthin 12. Control of Systemic Inflammation and Chronic Diseases-The Use of Turmeric and Curcuminoids 13. Alteration in Gene Expression and Proteomic Profiles by Soy Isoflavone 14. Green Tea Polyphenol-Modulated Genome Functions for Protective Health Benefits 15. Oat Avenanthramides: A Novel Antioxidant 16. Cancer-Preventive Effects and Molecular Actions of Anthocyanins 17. Food Components Activating Capsaicin Receptor 18. New Therapeutic Effects of Anthocyanins: Antiobesity Effect, Antidiabetes Effect, and Vision Improvement 19. Licorice Flavonoids 20. Isoprenols 21. Anti - inflammatory and Anticarcinogenesis Potentials of Citrus Coumarins and Polymethylated Flavonoids 22. Probiotics: Food for Thought IV Advanced Analytical Techniques for Nutrigenomics and Proteomics 23. Microarrays: A Powerful Tool for Studying the Functions of Food and Its Nutrients 24. Challenges and Current Solutions in Proteomic Sample Preparations 25. Computational Methods in Cancer Gene Networking 26. Peptidomics Permalien de la notice : https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=68963

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Sustainability in the food industry. / Cheryl J. Baldwin (2009)

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Weight control and slimming ingredients in food technology. / Susan Sungsoo Cho (2010)

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