TY  - BOOK
AU  - 
ED  - SpringerLink (Online service)
TI  - The Nature of Biological Systems as Revealed by Thermal Methods
T2  - Hot Topics in Thermal Analysis and Calorimetry,
SN  - 9781402022197
AV  - QD450-882 
U1  - 541 23
PY  - 2005///
CY  - Dordrecht
PB  - Springer Netherlands
KW  - Chemistry
KW  - Food science
KW  - Chemistry, Physical organic
KW  - Biochemistry
KW  - Plant physiology
KW  - Animal Physiology
KW  - Physical Chemistry
KW  - Food Science
KW  - Biochemistry, general
KW  - Plant Physiology
N1  - Order-disorder conformational transitions of carbohydrate polymers -- Thermal analyses and combined techniques in food physical chemistry -- Recrystallisation of starch studied with MDSC -- Calorimetric information about food and food constituents -- Using DSC for monitoring protein conformation stability and effects on fat droplets crystallinity in complex food emulsions -- Structural and functional studies of muscle proteins by using differential scanning calorimetry -- Effect of nucleotides and environmental factors on the intermediate states of ATP hydrolysis cycle in skeletal muscle fibres -- Thermal investigation on whole plants and plant tissues -- Thermobiochemical studies of animal cell systems in vitro -- Thermal investigations on social insects -- DSC examination of the musculosceletal system -- Quantitative thermal analysis of carbohydrate-water systems -- Statistical mechanical analysis of protein heat capacity accompanied with thermal transition; ZDB-2-CMS
UR  - http://dx.doi.org/10.1007/1-4020-2219-0
ER  -