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Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation  Health Benefits  Analytical Methods  and Molecular Biology of Functional Foods (English) 1st Edition. Edition (Hardcover): Book by Shahidi Ho

Recent Advances in Food and Flavor Chemistry: Food Flavors and Encapsulation Health Benefits Analytical Methods and Molecular Biology of Functional Foods (English) 1st Edition. Edition (Hardcover)

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ISBN: 9781847552013    Publisher: RSC Publishing Year of publishing: 2010     Format:  Hardcover No of Pages: 488        Language: English
This authoritative single-source reference provides comprehensive examinations of the complement system-offering recent findings in basic science on the structure biology physiology and pathophysiology...Read more
This authoritative single-source reference provides comprehensive examinations of the complement system-offering recent findings in basic science on the structure biology physiology and pathophysiology of complement proteins and the latest therapeutic approaches towards the control of complement-mediated diseases. Written by over 40 international experts from North America Europe and Asia The Human Complement System in Health and Disease describes the molecular architecture of the complement system details the structure of complement genes discusses gene organization as well as the topology and chemistry of ligand-binding sites and catalytic centers of complement proteins analyzes complement organization and activation including phylogeny and the newly discovered lectin pathway elucidates the regulation of complement gene expression and the structure and function of bioactive peptides explicates opsonic and immunoregulatory properties of complement fragments endothelial responses and interactions with viruses and bacteria and more!
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About the author: Shahidi Ho
Chi-Tang Ho is Professor of Food Science, Rutgers University and has over 36 years experience in teaching and research on food chemistry. Cynthia J. Mussinan... Read more
Chi-Tang Ho is Professor of Food Science, Rutgers University and has over 36 years experience in teaching and research on food chemistry. Cynthia J. Mussinan is Director of Global Analytical and Sensory Measurement; VP R&D with 42 years experience in the industry. Professor Fereidoon Shahidi is Professor of Biochemistry at the Memorial University of Newfoundland and Ellene Tratras-Contis is Professor of Chemistry at Eastern Michigan University and Project Director of the CSIE Program.
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Review:
'The book represents valuable and useful materials because it can be considered an advocacy for correct nutrition for health, safety and efficiency, for environmental protection and analytical...Read more
'The book represents valuable and useful materials because it can be considered an advocacy for correct nutrition for health, safety and efficiency, for environmental protection and analytical methods of control'."The papers published here create a solid foundation of knowledge about the food chemistry field.' Daniela Suteu
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