Marine enzymes and specialized metabolism - Part B, Volume 605 in the Methods in Enzymology series, highlights experimental methods on diverse marine enzymes involved in the construction of bioactive natural product molecules. Unique sections in this new release include discussions on polysaccharide-degrading enzymes from marine gastropods, radical SAM epimerases from sponge microbes, DMS/P demethylase in bacteria, reconstitution of particulate methane monooxygenase into membrane mimetics, the structure and function of cyanobactin enzymes, marine cyanobacterial polyketide beta-branching enzymology, marine cyanobacterial PKS-NRPS enzymology and structural biology, biochemical profiling of DMSP lyases, and more. - Subject not before covered in a methods book - Authority and expertise of the contributors

Marine enzymes and specialized metabolism - Part A, Volume 604 highlights experimental methods on diverse marine enzymes involved in the construction of bioactive natural product molecules. These detailed protocols are written by experts who actively study and apply marine enzymes in biosynthesis and biotechnology. Comprehensive chapters in this latest release cover Chemoenzymatic synthesis of starting materials and characterization of halogenases requiring acyl carrier protein tethered substrates, Assaying biradical aryl coupling activity of CYP450 enzymes, the Characterization and application of marine microbial omega-3 polyunsaturated fatty acid synthesis, Catalase-related allene oxide synthase: on a biosynthetic route to fatty acid cyclopentenones, Haloalkane dehalogenases from marine microorganisms, and more. - Presents comprehensive information on a subject not widely covered in other method book - Contains the authority and expertise of recognized and celebrated contributors

In recent years, professionals have combined nutrition, health, and engineering sciences to develop new technologies within the food industry. As we are beginning to shift focus on how we view the health benefits of various food products, perseveration and processing techniques have become much more vital. New developments regarding how we store and preserve food are emerging rapidly, making it necessary for research to be done that studies the latest scientific improvements and contemporary methods of food processing. Technological Developments in Food Preservation, Processing, and Storage is a collection of innovative research on the latest developments and advancements of preservation technologies and storage methods within the food processing industry. While highlighting topics including nutritional supplements, microfiltration, and thermal technology, this book is ideally designed for biologists, nutrition scientists, health professionals, engineers, government officials, policymakers, food service professionals, industry practitioners, researchers, academicians, and students.

For hundreds of years, indigenous populations have developed drugs based on medicinal plants. Many practitioners, especially advocates of traditional medicine, continue to support the use of plants and functional foods as methods by which many ailments can be treated. With relevance around the world as a complementary and alternative medicine, advancements for the use of both ethnopharmacology and nutraceuticals in disease must continually be explored, especially as society works to combat chronic illnesses, increasingly resilient infectious diseases, and pain management controversies. The Research Anthology on Recent Advancements in Ethnopharmacology and Nutraceuticals discusses the advancements made in herbal medicines and functional foods that can be used as alternative medical treatments for a variety of illness and chronic diseases. The anthology will further explain the benefits that they provide as well as the possible harm they may do without proper research on the subject. Covering topics such as food additives, dietary supplements, and physiological benefits, this text is an important resource for dieticians, pharmacists, doctors, nurses, medical professionals, medical students, hospital administrators, researchers, and academicians.

The importance of metals in biology, the environment and medicine has become increasingly evident over the last twenty five years. The study of the multiple roles of metal ions in biological systems, the rapidly expanding interface between inorganic chemistry and biology constitutes the subject called Biological Inorganic Chemistry. The present text, written by a biochemist, with a long career experience in the field (particularly iron and copper) presents an introduction to this exciting and dynamic field. The book begins with introductory chapters, which together constitute an overview of the concepts, both chemical and biological, which are required to equip the reader for the detailed analysis which follows. Pathways of metal assimilation, storage and transport, as well as metal homeostasis are dealt with next. Thereafter, individual chapters discuss the roles of sodium and potassium, magnesium, calcium, zinc, iron, copper, nickel and cobalt, manganese, and finally molybdenum, vanadium, tungsten and chromium. The final three chapters provide a tantalising view of the roles of metals in brain function, biomineralization and a brief illustration of their importance in both medicine and the environment.Relaxed and agreeable writing style. The reader will not only fiind the book easy to read, the fascinating anecdotes and footnotes will give him pegs to hang important ideas on.Written by a biochemist. Will enable the reader to more readily grasp the biological and clinical relevance of the subject.Many colour illustrations. Enables easier visualization of molecular mechanismsWritten by a single author. Ensures homgeneity of style and effective cross referencing between chapters

This volume discusses recent advancements to the age old practice of using microbial enzymes in the preparation of food. Written by leading experts in the field, it discusses novel enzymes and their applications in the industrial preparation of food to improve taste and texture, while reducing cost and increasing consistency. This book will be of interest to both researchers and students working in food technology.