Inicio > Tecnología, ingeniería, agricultura > > Química industrial > Tecnología de alimentos y bebidas > Das ABC des Genklonens
Das ABC des Genklonens

Das ABC des Genklonens

Dominic W. S. Wong

35,58 €
IVA incluido
Disponible
Editorial:
Springer Nature B.V.
Año de edición:
2023
Materia
Tecnología de alimentos y bebidas
ISBN:
9783031221897
35,58 €
IVA incluido
Disponible
Añadir a favoritos
Sobre IBD

Dieses klare und übersichtliche Buch bietet einen Einführungskurs in die Sprache des Genklonens und deckt dabei mikrobielle, pflanzliche und Säugetiersysteme ab. Es stellt die Grundlagen des Genklonens in einer gut organisierten und zugänglichen Weise dar. Teil I dieses Buches umreißt die Grundlagen der Biologie und Genetik, die für das Konzept des Genklonens relevant sind. Teil II beschreibt gängige Techniken und Ansätze des Genklonens, angefangen von den grundlegenden Mechanismen der DNA-Manipulation, Vektorsystemen, Prozesstransformation bis hin zur Genanalyse. In Teil III und IV werden Anwendungstechnologien vorgestellt, die in der Landwirtschaft, Biomedizin und verwandten Bereichen von großer Bedeutung sind. Das ABC des Genklonens, dritte Auflage, enthält Aktualisierungen, darunter ein Tutorial-Kapitel über die Konstruktion von Genvektoren, Methoden zur Exom-Sequenzierung bei der Suche nach Krankheitsgenen, überarbeitete Themen zur Gentherapie und zur Ganzgenom-Sequenzierung, neue Entwicklungen zum Gen-Targeting und zur Genom-Editierung sowie den aktuellen Stand des Next Generation Sequencing. Mit mehr als 140 Abbildungen ist diese neue Ausgabe ein unschätzbarer Text für Studenten und alle, die die Sprache des Genklonens lesen und sprechen wollen.

Artículos relacionados

  • Improving the quality of apples
    Fabrizio Costa
    This collection reviews the wealth of recent research undertaken on the factors which can determine the quality of apples, focussing on attributes such as texture and nutritional content. The book also considers how these attributes can be optimised at both the pre- and postharvest stages in the value chain for apples as a means of meeting the increasing expectations and demand...
    Disponible

    234,72 €

  • FOOD CHEMISTRY
    V. Ramani Alex
    This enlightening guide explores the chemical intricacies of what we eat. It unravels the basic chemical substances that constitute our food, and the methods through which these can be analyzed, providing a comprehensive understanding of what we consume. The book delves into how food supports our well-being, focusing on the essential nutrients required for our biochemical proce...
    Disponible

    21,52 €

  • Culinary Innovations
    Thirdy Ventenilla
    'Culinary Innovations: A Textbook Exploring Solar Energy in the Kitchen' is a comprehensive manual that delves into the intersection of solar energy and culinary artistry. Through a blend of scientific exploration and practical application, this book offers readers a unique journey into the world of eco-friendly cooking powered by sunlight.The book begins by demystifying solar ...
    Disponible

    12,83 €

  • Chemical Changes in Lipid After Heat Treatment of The Meat
    Mitre Stojanovski
    Meat is a rich source of lightly-digestible proteins, fats, and minerals. The meat contains all the necessary nutrients in an appropriate ratio for maximum utilization by the human organism, and as a result, the meat is characterized by high digestibility of 96% and utilization of 98%, thus bringing meat into a high biological food product and nutritional value.The meat as a fo...
    Disponible

    47,76 €

  • Innovations in Engineering and Food Science
    As the global population continues to grow, the depletion of Earth’s resources poses a significant challenge in ensuring food security for current and future generations. This book addresses this pressing issue by presenting innovative strategies and methods to reduce food loss, enhance production, identify alternative ingredients, and digitize the food system. It explores topi...
    Disponible

    262,26 €

  • Molecular Mechanism of Sheath Blight Tolerance in Rice
    Pankajini Samal
    Rice being the most important cereal of not only in India but in most of the Asian and African countries and also the most important cereal second to wheat only. In India the average productivity of rice is approximately 3.4 t/h which is much below than its highest productivity. The major constraints of rice production are different stresses which include both biotic and abioti...

Otros libros del autor

  • Food Enzymes
    Dominic W. S. Wong
    Food Enzymes: Structure and Mechanism is the first volume to bring together current information on the structures and mechanisms of important food enzymes. It provides an in-depth discussion of the dynamic aspects of enzyme structures and their relationship to the chemistry of catalysis. The book emphasizes aspects of the chemistry of enzyme stru...
    Disponible

    133,37 €