PRINCIPLES OF FOOD SCIENCE: VOLUME I—FOOD TECHNOLOGY AND BIOCHEMISTRY; VOLUME II—FOOD MICROBIOLOGY AND BIOCHEMISTRY

Essays in Biochemistry (Volume 8)

The high standards set by previous publications in the series are well maintained in this the eighth volume, which contains five essays by distinguished contributors. An account by Sir Hans Krebs of the Pasteur effect and the relations between fermentation and respiration is the introductory article, the early theories and the reasons for their rejection being subjected to critical appraisal. A...

Bamboo shoot: Microbiology, Biochemistry and Technology of fermentation - a review

Dried-fermented, fermented-canned and fermented-sliced bamboo shoots form a customary grace of different cookeries of the South-East Asian countries. Bamboo shoots are high moisture product, low in fat, cholesterol and high in carbohydrates and dietary fibers. Many nutrients and active materials can be extracted from them. Hence, bamboo shoots are more valuable in pharmaceutical and food proces...

The Biochemistry and Physiology of Bone. Volume II

pressure, and temperature, illustrated by many interesting, but somewhat loosely arranged, examples. Unfortunately, the major part of this chapter deals with laboratory work, and we never really find out whether clinical counterparts exist. For example, it is fascinating to know that digitalis is more toxic at higher altitudes and when the barometer falls, but is the clinical incidence of digit...

Principles of Biochemistry

Additivity principles in biochemistry.

We cannot yet reliably fold proteins or RNA molecules by computer, predict ligand binding affinities, compute conformational transitions, or use the sequence information in the Human Genome very effectively to understand biomolecular function and disease. Why not? Perhaps some of our models in computational biology are based on flawed assumptions. Thermodynamic additivity principles are the fou...