Trends in High Pressure Bioscience and Biotechnology
Elsevier, Jan 21, 2002 - Science - 668 pages
A world wide interest in the various aspects of high pressure in the field of biological science led to the First International Conference on High Pressure Bioscience and Biotechnology in Kyoto, Japan. High pressure bioscience encompasses the fields of food sciences, pharmacy and medical fields and some high pressure techniques are used in the production of industrial products. Moreover, high pressure is a valuable tool for the study of natural macromolecules including biomembranes which are composed, primarily, of lipid and protein. Many intermediate processes in the pressure-induced protein unfolding have been discovered, as a result. This book covers the entire range of current high pressure bioscience and its possible applications.
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Chapter 2 Lipid bilayer membrane and lipid protein interaction
Chapter 3 Enzyme and enzyme reaction
Chapter 4 Cell physiology and molecular biology
Chapter 5 Microbiology
Chapter 6 Inactivation of viruses
Chapter 7 Food processing
Chapter 8 Food gel
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2002 Elsevier Science acid actin activity aggregation B.V. All rights bacteria Balny bilayer membranes Biochem Biol Biophys Biotechnology buffer Chem compressibility concentration crystals decrease denaturation DPPC DPPE effect of pressure Elsevier Science B.V. enzyme Escherichia coli extract Figure fluorescence folding Food gelation genes growth Hayashi editor heat heat shock proteins high hydrostatic pressure High Pressure Bioscience high pressure treatment hydrophobic hydrostatic pressure inactivation increase incubation induced interactions Japan kbar kefir kinetic Kyoto lipid lysozyme maltose measured meat metabolic method Microbiol milk molecular molecules myofibrils myosin NaCl observed phase piezophilic pressure application pressure dependence pressure-induced pressure-processed pressurised proteasome reaction rice rights reserved saccharides samples SDS-PAGE showed shown ſº solubility solution spectra stability storage strains structure sucrose surimi Technology thawing thermal transition tryptophan unfolding viscosity volume change yeast yeast cells