Live Chat
Today's Hours: 8:00am - 10:00pm
Lane Medical Library

Search

Filter Results

Did You Mean:

Search Results

Sort by
relevance
  • Book
    Md. Asraful Alam, Jing-Liang Xu, Zhongming Wang, editors.
    Summary: "Microalgae Biotechnology for Food, Health and High Value Products" presents the latest technological innovations in microalgae production, market status of algal biomass-based products, and future prospects for microalgal applications. It provides stimulating overviews from different perspectives of application that demonstrate how rapidly the commercial production of microalgae-based food, health and high value products is advancing. It also addresses a range of open questions and challenges in this field. The book highlights the latest advances of interest to those already working in the field, while providing a comprehensive overview for those readers just beginning to learn about the promise of microalgae as a sustainable source of both specialty and commercial products. It offers a valuable asset for commercial algae producers, algae product developers, scientific researchers and students who are dedicated to the advancement of microalgae biotechnology for applications in health, diet, nutrition, cosmetics, biomaterials etc.

    Contents:
    Part 1. Microalgae in Food Product Development
    Chapter 1. Food and high value products from microalgae: market opportunities and challenges
    Chapter 2. Algae as a mainstream food ingredient: demand and supply perspective
    Chapter 3. Microalgae pigments: a source of natural food color
    Chapter 4. Algal biotechnology: a sustainable route for omega-3 fatty acids and carotenoids production
    Part 2. Microalgae in Health Product Development
    Chapter 5. Microalgae in human health and medicine
    Chapter 6. Astaxanthin production from microalgae
    Chapter 7. Microalgae nutraceuticals: the role of lutein in human health
    Part 3. Microalgae for Cosmetic Formulations
    Chapter 8. Algae and Aging
    Chapter 9. Extracts and bioactives from microalgae (sensu stricto): opportunities and challenges for a new generation of cosmetics
    Part 4. Other High Value Application
    Chapter 10. Microalgae as Vaccine Delivery System to Aquatic Organisms
    Chapter 11. Microalgal as a sustainable source for bioplastic
    Chapter 12. Microalgae as biofertillizer in modern agriculture
    Part 5. Biomass Production
    Chapter 13. Microalgae biomass production, drying and storage
    Chapter 14. Microalgal carbohydrate and proteins: synthesis, extraction, application and challenges
    Chapter 15. Pretreatment and lipid extraction from wet microalgae: Challenges, potential and application for industrial scale application.
    Digital Access Springer 2020
  • Article
    Okada M, Vergne J, Brahms J.
    Nucleic Acids Res. 1978 Jun;5(6):1845-62.
    E. Coli RNA polymerase binding to different DNAs (from E. Coli, 5-bromodeoxyuridine (BrdUrd) substituted DNA and poly [d(BrU-A)] was induced with ultraviolet (U.V.) light to form protein-DNA crosslinked complexes. Two independent methods of analysis, polyacrylamide gel electrophoresis in SDS and chloroform extraction indicated the formation of a stable complex between the enzyme and DNA. The complexes were formed under different ionic strength conditions, at low enzyme to DNA ratios in order to approach the conditions of specific binding. In contrast there was no crosslinking of the complex in 1 M KCl solution which dissociates the enzyme from DNA. The efficiency of formation of strongly bound complex was found to be much higher with holoenzyme than with core enzyme. The following results were obtained : 1) The large subunits beta and beta' were found to be bound to DNA. 2) Relatively small amount of sigma subunit were bound to DNA while alpha subunits were essentially not attached to DNA. The high binding affinity of beta and beta' subunits was also observed in the studies of isolated subunits. These results lead to a model of enzyme-DNA complex in which the large beta and beta' subunits provide the contacts between the RNA polymerase and the DNA.
    Digital Access Access Options