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Books on the topic 'Proteins; Lectin'

Author: Grafiati

Published: 4 June 2021

Last updated: 1 February 2022

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Consult the top 26 books for your research on the topic 'Proteins; Lectin.'

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1

Sousa, Michelle Amelia De. Investigation into the lectin component of type 11 ribosome inactivating proteins. [s.l.]: typescript, 1996.

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2

1923-, Lis H., ed. Lectins. London: Chapman and Hall, 1989.

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3

1923-, Lis H., ed. Lectins. 2nd ed. Dordrecht: Kluwer Academic Publishers, 2003.

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4

Lord, Mike, and Martin R. Hartley. Toxic plant proteins. Heidelberg: Springer, 2010.

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5

Ezekowitz, R. Alan B. Collectins and innate immunity. New York: Springer, 1996.

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6

Carbohydrate recognition: Biological problems, methods, and applications. Hoboken, N.J: Wiley, 2011.

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7

Kilpatrick, David C. Handbook of animal lectins: Properties and biomedical applications : a compendium of galectins, collectins, selectins, pentraxins, and other carbohydrate-binding proteins from throughout the animal kingdom. Chichester: John Wiley, 2000.

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8

M, Shannon Leland, Chrispeels Maarten J. 1938-, and University of California, Riverside. Dept. of Botany and Plant Sciences, eds. Molecular biology of seed storage proteins and lectins: Proceedings of the Ninth Annual Symposium in Plant Physiology, January 9-11, 1986, University of California, Riverside. Rockville, Md: American Society of Plant Physiologists, 1986.

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9

Tkac, Jan. Chapter Perspectives in Glycomics and Lectin Engineering. Springer Nature, 2014.

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10

1938-, Mirelman David, ed. Microbial lectins and agglutinins: Properties and biological activity. New York: Wiley, 1986.

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11

Sharon, Nathan. Lectins. Springer, 1998.

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12

Sharon, Nathan. Lectins. Springer, 2012.

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13

Shannon, Leland M. Molecular Biology of Seed Storage Proteins and Lectins. American Society of Plant Physiologists, 1986.

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14

Hartley, Martin R., and J. Michael Lord. Toxic Plant Proteins. Springer, 2012.

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15

Mammalian Carbohydrate Recognition Systems (Results and Problems in Cell Differentiation). Springer, 2001.

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16

Kilpatrick, David C. Handbook of Animal Lectins: Properties and Biomedical Applications. Wiley, 2000.

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17

C, Lee Y., and Lee Reiko T, eds. Recognition of carbohydrates in biological systems. San Diego, Calif: Academic Press, 2003.

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18

Recognition of Carbohydrates in Biological Systems, Part B: Specific Applications, Volume 363 (Methods in Enzymology). Academic Press, 2003.

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19

C, Lee Y., and Lee Reiko T, eds. Recognition of carbohydrates in biological systems: Edited by Yuan C. Lee, Reiko T. Lee. San Diego, Calif: Academic Press, 2003.

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20

Lee, Y. C., and Reiko T. Lee. Recognition of Carbohydrates in Biological Systems, Part A : General Procedures, Volume 362 (Methods in Enzymology). Academic Press, 2003.

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21

Lee, Y. C., and Reiko T. Lee. Recognition of Carbohydrates in Biological Systems, Part A : General Procedures, Volume 362 (Methods in Enzymology). Academic Press, 2003.

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22

Els. J. M. Van Damme, Willy J. Peumans, Arpad Pusztai, and Susan Bardocz. Handbook of Plant Lectins: Properties and Biomedical Applications. Wiley, 1998.

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23

Damme, Els J. M. Van, ed. Handbook of plant lectins: Properties and biomedical applications. Chichester: Wiley, 1998.

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24

Peumans, Willy J., Arpad Pusztai, Susan Bardocz, and Els J. M. Van Damme. Handbook of Plant Lectins: Properties and Biomedical Applications. Wiley & Sons, Incorporated, John, 2008.

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25

1955-, Gabius H. J., and Gabius S. 1960-, eds. Glycosciences: Status and perspectives. London: Chapman & Hall, 1997.

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26

Ambrosio, Annamaria Filomena, Luz Indira Sotelo Díaz, María Paula Deaza Fernández, and Bibiana Ramírez Pulido. Desde Cundinamarca. Harina de grillo: gastronomía y sostenibilidad para Colombia y el mundo. Universidad de La Sabana, Minciencias, Gobernación de Cundinamarca, ArthroFood S.A.S., 2021. http://dx.doi.org/10.5294/978-958-12-0583-7.

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Abstract:

La incorporación de harina de grillo, como ingrediente en la cocina, trae diversos beneficios nutricionales y ambientales. Este ingrediente innovador se valora especialmente por su notorio contenido de proteínas y aminoácidos esenciales; además, su producción tiene un impacto ambiental mínimo, por lo que se considera una fuente proteica sostenible. Los desafíos ambientales que se viven en la actualidad y las proyecciones de crecimiento de la población plantean diversas problemáticas y, a su vez, impulsan la creación de estrategias innovadoras y disruptivas orientadas a mitigar las consecuencias negativas de un sistema de producción de alimentos no sostenible. Por tales razones, en este libro se plantea la utilización de la harina de grillo en la cocina de Cundinamarca, un departamento de Colombia, ubicado en el centro del país, en la región andina, que se caracteriza por su biodiversidad y condiciones ambientales que favorecen la actividad agrícola. En efecto, en las regiones con climas cálidos de este departamento se encuentra la especie de grillo Gryllodes sigillatus (Walker) con base en la cual en la actualidad se está produciendo harina para uso alimentario, un ingrediente versátil que puede ser incluido en diversas preparaciones gastronómicas. El presente libro cuenta con un amplio recetario en el que el lector descubrirá cómo la harina de grillo puede aportar al desarrollo de una alimentación saludable y sostenible.

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