Biomolecules from Natural Sources

23 End User License Agreement

1 Chapter 1Figure 1.1 The chemical structures of the most common glycolipids.Figure 1.2 Hydrolysis of the sugar–lipid or sugar–sugar...Figure 1.3 Hydrolysis of sugar–lipid ester bonds from glycolipids.Figure 1.4 The main chemical structure of trehalose...Figure 1.5 Synthesis of trehalose dimycolates, in four different reactions...Figure 1.6 Scheme of trehalose-mono- and -dimycolate synthesis from...

2 Chapter 2Figure 2.1 Gum Arabic; the first known biopolymer, its name comes...Figure 2.2 Acacia tree as drawn and memorized...Figure 2.3 Chemical structures of PHAs.

3 Chapter 3Figure 3.1 Biosynthetic pathways of quinones...

4 Chapter 4Figure 4.1 Fungi obtained compared against soil showing pigments.

5 Chapter 6Figure 6.1 PHAs are a plastic-like and a biodegradable natural biopolymer.Figure 6.2 Chemical structure of PHAs.Figure 6.3 Different natural and engineered metabolic pathways...Figure 6.4 Phylogenetic tree of 40 PHA synthases...Figure 6.5 Multiple alignment of the primary structure...Figure 6.6 PHA MCLpolymerization in PhaC synsase Class...Figure 6.7 PhaC synthases 3D models representing (a) Class I PhaC synthase...Figure 6.8 Strategy for random mutagenesis using XL1Red and Nile red.Figure 6.9 Random mutagenesis for screening mutants such as overproducer...

6 Chapter 7Figure 7.1 Structural characteristics of lignocellulose of woody...Figure 7.2 Determination of lignin, cellulose and hemicellulose contents...Figure 7.3 Basic steps for bioethanol production from lignocellulosic...Figure 7.4 Carbohydrate-active enzymes classification into different...Figure 7.5 Carbohydrate-active enzymes...Figure 7.6 Structure properties of extremo...

7 Chapter 8Figure 8.1 1x8i pdb file of the 3D protein of the crystal structures...

8 Chapter 9Figure 9.1 Fruit and vegetable losses and waste.Figure 9.2 Fruit and vegetable losses and wastes through the food chain.Figure 9.3 Main bioactive compounds in the by-products and waste of tomatoes.Figure 9.4 Main bioactive compounds in onion by-products and waste.Figure 9.5 The main bioactive compounds in lettuce by-products and waste.Figure 9.6 The main bioactive compounds in potato by-products and waste.Figure 9.7 The main bioactive compounds in carrot by-products and waste.Figure 9.8 Different compounds with the ability to form...

9 Chapter 12Figure 12.1 Most abundant bioactive compounds of...

10 Chapter 14Figure 14.1 Processing of whey and derived products.

11 Chapter 15Figure 15.1 Chemical, technological, and functional properties of EPS...

12 Chapter 16Figure 16.1 Growth kinetics and bacteriocin production...Figure 16.2 Co-culture growth of...

1 Chapter 3 Table 3.1 Chemical grouping of natural dyes. Table 3.2 Pigments found in some ascomycetes and basidiomycetes.

2 Chapter 4Table 4.1 Database survey conducted in 2021 (SCOPUS)...Table 4.2 Selected books, book chapters or reviews dealing...

3 Chapter 5Table 5.1 Encapsulation of BCs and drugs using BSA as a carrier.Table 5.2 Encapsulation of BCs and drugs using HSA as a carrier.Table 5.3 Encapsulation of BCs and drugs using ALA as a carrier.Table 5.4 Encapsulation of BCs and drugs using OVA as a carrier.

4 Chapter 6Table 6.1 Properties of some PHAs and polypropylene.Table 6.2 The average % of the amino acids profiles for different...

5 Chapter 7Table 7.1 Advantages and disadvantages of differents...Table 7.2 Chemical composition of some abundant...Table 7.3 Microbial lignocellulose degrading-enzymes...

6 Chapter 9Table 9.1 Fruit (F) and Vegetable (V) waste generated after...Table 9.2 Plant food waste generated in the European Union in...Table 9.3 The most produced vegetables in the world in 2019.Table 9.4 Phytochemical...Table 9.5 Phytochemical from whole onion cv.Table 9.6 Phenolic compounds in the by-products of different varieties...Table 9.7 Phenolic compounds from whole potatoes and their...Table 9.8 Bioactive compounds extracted from different carrot varieties.Table 9.9 Phytochemicals extracted from artichoke by-products.

7 Chapter 10Table 10.1 Bioactive attributes retention (%) of...

8 Chapter 11Table 11.1 The most common species of basil with description.Table 11.2 Phytochemical constituents in...

9 Chapter 12Table 12.1 Ethnomedicinal uses of...Table 12.2 Other biological activities of...

10 Chapter 13Table 13.1 Daily consumption data for some monoterpenes.Table 13.2 Industrial use data for some monoterpenes (ppm).Table 13.3 Antidiabetic effects of some monoterpenes.Table 13.4 The antioxidant capacity and related metabolic...Table 13.5 Cardiovascular effects of monoterpenes.

11 Chapter 14Table 14.1 Physicochemical composition of whey (%, w/v).Table 14.2 Typical chemical composition of powder products...

12 Chapter 15Table 15.1 EPS produced by bifidobacteria (shaded in grey) and...Table 15.2 Summary of the different bifidobacteria...

13 Chapter 16Table 16.1 Bacteriocin usages in foods: advantages and disadvantages.

1 Cover

2 Title page

3 Copyright

4 Table of Contents

5 Preface

6 List of Contributors

7 Begin Reading

8 Index

9 End User License Agreement

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