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Chemical and Biological Effects of Maillard Reaction Products - Hao Jing
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Hao Jing:

Chemical and Biological Effects of Maillard Reaction Products - Livres de poche

2007, ISBN: 9783639176896

Edition reliée, ID: 593172991

Cambridge University Press. Hardcover. New. Hardcover. 564 pages. Dimensions: 9.8in. x 7.1in. x 1.3in.This book provides a comprehensive overview of reaction processes in the Earths crust and on its surface, both in the laboratory and in the field. A clear exposition of the underlying equations and calculation techniques is balanced by a large number of fully worked examples. The book uses The Geochemists Workbench modeling software, developed by the author and already installed at over 1000 universities and research facilities worldwide. Since publication of the first edition, the field of reaction modeling has continued to grow and find increasingly broad application. In particular, the description of microbial activity, surface chemistry, and redox chemistry within reaction models has become broader and more rigorous. These areas are covered in detail in this new edition, which was originally published in 2007. This text is written for graduate students and academic researchers in the fields of geochemistry, environmental engineering, contaminant hydrology, geomicrobiology, and numerical modeling. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN., Cambridge University Press, VDM Verlag. Paperback. New. Paperback. 220 pages. Dimensions: 8.7in. x 5.9in. x 0.5in.There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs). Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i. e. , HMW fraction), more so than ethanol extracts (i. e. , LMW fraction), were mainly responsible for scavenging HO and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN., VDM Verlag

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Chemical and Biological Effects Of Maillard Reaction Products - Hao Jing
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Hao Jing:

Chemical and Biological Effects Of Maillard Reaction Products - nouveau livre

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Chemical and biological effects of lysine- and casein-sugar (glucose, fructose, and ribose) Maillard reaction products There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs). Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i.e., HMW fraction), more so than ethanol extracts (i.e., LMW fraction), were mainly responsible for scavenging HO and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment. Bücher / Fremdsprachige Bücher / Englische Bücher 978-3-639-17689-6, VDM

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Chemical and Biological Effects Of Maillard Reaction Products - Hao Jing
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Hao Jing:
Chemical and Biological Effects Of Maillard Reaction Products - nouveau livre

ISBN: 9783639176896

ID: 173690673

There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs). Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i.e., HMW fraction), more so than ethanol extracts (i.e., LMW fraction), were mainly responsible for scavenging HO and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment. Chemical and biological effects of lysine- and casein-sugar (glucose, fructose, and ribose) Maillard reaction products Buch (fremdspr.) Bücher>Fremdsprachige Bücher>Englische Bücher, VDM

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CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS - Jing, Hao
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Jing, Hao:
CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS - Livres de poche

2009, ISBN: 9783639176896

[ED: Softcover], [PU: Vdm Verlag Dr. Müller], There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs). Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i.e., HMW fraction), more so than ethanol extracts (i.e., LMW fraction), were mainly responsible for scavenging HO and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment.2009. 220 S.Versandfertig in 3-5 Tagen, [SC: 0.00]

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Chemical And Biological Effects Of Maillard Reaction Products - Hao Jing
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Hao Jing:
Chemical And Biological Effects Of Maillard Reaction Products - Livres de poche

ISBN: 9783639176896

ID: 9783639176896

Chemical And Biological Effects Of Maillard Reaction Products Chemical-And-Biological-Effects-Of-Maillard-Reaction-Products~~Hao-Jing Science/Tech>Engineering>Chemical Engr Paperback, VDM Verlag

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Détails sur le livre
CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS
Auteur:

Jing, Hao

Titre:

CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS

ISBN:

3639176898

There were significant differences between chemical characteristics of ribose (Rib)-, glucose (Glc)-, and fructose (Fru)-lysine (Lys) Maillard reaction products (MRPs). Rib was the most reactive sugar and exerted the greatest change in Maillard-reaction (MR), followed by Glc and Fru in the sugar-Lys model. All three sugar-Lys MRPs not only exhibited strong free radical scavenging activity in chemical systems, but also protected intestinal Caco-2 cells from injury caused by oxidants and transition metal ions. Different chemical characteristics of MRPs generated by the three sugars could not be associated with distinct antioxidant properties in most cases. While antioxidant activities were apparent for whole MRP mixtures, ethanol precipitates (i.e., HMW fraction), more so than ethanol extracts (i.e., LMW fraction), were mainly responsible for scavenging HO and DPPH radicals and protecting against both ferrous ion- and cupric ion- induced cytotoxicity. Free radical scavenging activities of MRPs were influenced not only by high and low molecular fractions, but also by the source of ROS present in the reaction environment.

Informations détaillées sur le livre - CHEMICAL AND BIOLOGICAL EFFECTS OF MAILLARD REACTION PRODUCTS


EAN (ISBN-13): 9783639176896
ISBN (ISBN-10): 3639176898
Version reliée
Livre de poche
Date de parution: 2009
Editeur: BLUES KIDS OF AMER 01/08/2014

Livre dans la base de données depuis 31.03.2009 23:44:10
Livre trouvé récemment le 31.08.2016 03:22:38
ISBN/EAN: 3639176898

ISBN - Autres types d'écriture:
3-639-17689-8, 978-3-639-17689-6

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