The European High Pressure research Group (EHPRG) has a long tradition in bringing together scientists from various fields of physics, chemistry, biology, geoscience, material science etc. The Leuven meeting was the first that was almost entirely devoted to the subject of Bioscience and Biotechnology. It is a sequal to the First European Seminar organized at Montpellier in 1992 and of the International Kyoto meeting in 1995.
The present volume gives an overview on the fundamental as well as applied aspects of the use of high pressure techniques, often in combination with temperature, in a wide variety of biosystems. Containing 130 contributions from scientists from 25 countries, it reflects the truly interdisciplinary character of research in this field.
Sprache
Verlagsort
Zielgruppe
Für höhere Schule und Studium
Für Beruf und Forschung
Maße
Höhe: 240 mm
Breite: 160 mm
Gewicht
ISBN-13
978-90-6186-807-1 (9789061868071)
Copyright in bibliographic data is held by Nielsen Book Services Limited or its licensors: all rights reserved.
Schweitzer Klassifikation
Protein reactions and unfolding: thermodynamics and kinetics; molecular engineering; fluorescence, UV/VIS and NMR spectroscopy; biomimetic polymers
Protein-Protein and Protein-Nucleic Acid Interactions: animal viruses; cold dissociation of complexes; transcriptional inhibition; antigen-antibody interactions
Experimental approaches: capillary electrophoresis; solution X-ray scattering; infrared spectroscopy; diamond anvil cell; Laue diffraction; high pressure stopped-flow; ultrasonic velocimetry; molecluar dynamics simulations
Lipids and Lipid-protein Interactions: lateral organization and phase behaviour; distribution of cholesterol; morphology of liposomes; phospholipases; structural and dynamic properties of phospholipid/stereol mixtures
Polysaccharides: aging of high pressure starch gels; pressure stability of starch; pectin gelification
Microbiology: pressure sensing and adaptation; yeasts; baroprotective effect of sugars and ions; bacterial spores; HIV infectivity; cytoskeleton; anaerobic bacteria
Food microbiology: Microorganisms in foods; inactivation kinetics; combined high pressure-temperature processing; Listeria species in cheese, egg and poultry meat
Processing of food materials: food preservation; polyphenoloxidases; a-amylase; vitamin A acetat; cyclization reactions; natural plants pigments; freezing and thawing
Functional Properties of Food Biopolymers: rheology and morphology of gels; protein-polysaccharide interactions in emulsions; gel of chum salmon meat; microstructure by confocal scanning light microscopy; cheese manufacturing
Milk and Milk Proteins: whey proteins of goat's milk; functional properties of whey proteins: mineral equilibria and protein interactions; a-lactalbumin
Industrial Equipment and Applications: Fruit and vegetables; shelf-life of fruit products; chilled orange juice; fish and fish products; continuous treatment of milk; chicken mechanical deboned meat; sterilization of food wastes; packaging materials; food processing equipment; semicontinuous pasteurizer for juices; plants for high-pressure processing of foods
Organic and Physical Chemistry: triblock copolymers gels; polymer materials; inclusion reactions; synthesis of peptides
