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1. |
Record Nr. |
UNINA9910463720003321 |
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Autore |
Wang Zhao-Wen |
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Titolo |
Biosolids Engineering and Management [[electronic resource]] |
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Pubbl/distr/stampa |
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Dordrecht, : Springer, 2010 |
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Descrizione fisica |
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1 online resource (353 p.) |
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Collana |
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Contemporary Neuroscience |
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Disciplina |
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Soggetti |
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Sewage -- Purification |
Sewage sludge |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di contenuto |
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Molecular Mechanisms of Neurotransmitter Release; Preface; Contents; Contributors; Chapter 1: The Architecture of the Presynaptic Release Site; Chapter 2: Multiple Modes of Fusion and Retrieval at the Calyx of Held Synapse; Chapter 3: Roles of SNARE Proteins in Synaptic Vesicle Fusion; Chapter 4: Roles and Sources of Calcium in Synaptic Exocytosis; Chapter 5: Regulation of Presynaptic Calcium Channels; Chapter 6: Synaptotagmin: Transducing Ca2+-Binding to Vesicle Fusion; Chapter 7: Functional Interactions Among the SNARE Regulators UNC-13, Tomosyn, and UNC-18 |
Chapter 8: Roles of the ELKS/CAST Family and SAD Kinase in Neurotransmitter ReleaseChapter 9: The Role of Potassium Channels in the Regulation of Neurotransmitter Release; Chapter 10: Modulation of Neurotransmitter Release and Presynaptic Plasticity by Protein Phosphorylation; Chapter 11: Synaptic Vesicle Endocytosis; Chapter 12: Lipids and Secretory Vesicle Exocytosis; Chapter 13: Neurotransmitter Reuptake and Synaptic Vesicle Refilling; Chapter 14: Regulation of Neurotransmitter Release by Presynaptic Receptors |
Chapter 15: Transsynaptic Regulation of Presynaptic Release Machinery in Central Synapses by Cell Adhesion MoleculesChapter 16: Differential Regulation of Small Clear Vesicles and Large Dense-Core Vesicles; Index |
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Sommario/riassunto |
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Within the complex neuronal network of the nervous system, neuron-to-neuron communication occurs mainly through chemical synapses, where the presynaptic nerve terminal releases neurotransmitters which control the function of postsynaptic neurons by acting on postsynaptic receptors. Recent decades have brought ground-breaking new developments and a wealth of knowledge to this field. In 'Molecular Mechanisms of Neurotransmitter Release', leading experts provide concise, up-to-date information on all major molecular mechanisms involved, with complete background information and figures and diagram |
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2. |
Record Nr. |
UNINA9910145809703321 |
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Titolo |
Bioactive compounds in foods [[electronic resource] /] / edited by John Gilbert, Hamide Z. Şenyuva |
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Pubbl/distr/stampa |
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Oxford, : Blackwell Pub., 2008 |
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ISBN |
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1-282-70640-3 |
9786612706400 |
1-4443-0228-0 |
1-4443-0229-9 |
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Descrizione fisica |
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1 online resource (434 p.) |
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Altri autori (Persone) |
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GilbertJohn |
ŞenyuvaHamide Z |
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Disciplina |
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Soggetti |
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Food - Analysis |
Food - Toxicology |
Food contamination |
Bioactive compounds - Effect of temperature on |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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Contents; Contributors; PART ONE: NATURAL TOXICANTS; 1 Introduction; 1.1 Different perceptions of chemicals in food; 1.2 Residues and contaminants in foods; 1.3 Natural toxicants in foods; 1.4 Developments in analytical methodology; 1.5 Emerging risks; 1.6 Bioactive compounds in foods; 2 Pyrrolizidine Alkaloids; Summary; 2.1 Introduction; 2.2 The pyrrolizidine alkaloids; 2.3 Occurrence; 2.3.1 Formation and function; 2.4 Exposure; 2.4.1 Contamination of foods; 2.4.2 Pyrrolizidines in herbal preparations; 2.5 Regulations; 2.6 Toxicity and metabolism; 2.6.1 General toxicity; 2.6.2 Metabolism |
2.6.3 Carcinogenicity and mutagenicity2.7 Analytical methods; 2.7.1 Extraction; 2.7.2 Gas chromatography; 2.7.3 High performance liquid chromatography; 2.7.4 Other methods; Conclusions; References; 3 Glucosinolates; Summary; 3.1 Introduction; 3.2 Nature and occurrence; 3.3 Biosynthesis; 3.3.1 Amino acid modification; 3.3.2 Conversion of amino acids; 3.3.3 Secondary transformations; 3.4 Hydrolysis; 3.4.1 Myrosinase; 3.4.2 Hydrolysis products; 3.5 Analytical methods; 3.5.1 Total glucosinolates; 3.5.2 Individual glucosinolates; 3.5.3 Breakdown products; 3.6 Biological effects |
3.6.1 Anticarcinogenicity3.6.2 Toxicity; 3.7 Taste versus health; 3.8 Responses to stress factors; 3.9 Effects of processing; Conclusions; References; 4 Phycotoxins in Seafood; Summary; 4.1 Introduction; 4.2 Causative and vector organisms; 4.3 Classification of phycotoxins; 4.4 The saxitoxin (STX) group (PSP); 4.4.1 The toxins causing PSP: the saxitoxin family; 4.4.2 Toxic effects; 4.5 The okadaic acid (OA) group (DSP); 4.5.1 The toxins causing DSP: okadaic acid and the dinophysistoxins; 4.5.2 Toxic effects; 4.6 The domoic acid (DA) group (ASP) |
4.6.1 The toxins causing ASP (DAP): domoic acid and its isomers4.6.2 Toxic effects; 4.7 The azaspiracid (AZA) group (AZP); 4.7.1 The toxins causing AZP: the azaspiracids; 4.7.2 Toxic effects; 4.8 The brevetoxin (BTX) group (NSP); 4.8.1 The toxins causing NSP: the brevetoxins; 4.8.2 Toxic effects; 4.9 The ciguatera toxin (CTX) group (CFP); 4.9.1 The toxins causing CFP; 4.9.2 Toxic effects of CTXs; 4.10 Other phycotoxins; 4.10.1 The pectenotoxin group; 4.10.2 The yessotoxin group; 4.10.3 The cyclic imine group; 4.10.4 The cyanobacterial toxins; 4.10.5 Miscellaneous phycotoxins |
4.11 Detection of phycotoxins in seafood and algae4.11.1 Assays and analyses; 4.11.2 Mammalian bioassays; 4.11.3 Instrumental (physico-chemical) analysis; 4.11.4 In vitro assays; 4.12 Depuration of phycotoxins; 4.12.1 Natural depuration; 4.12.2 Studies on cooking as a method of depuration; 4.12.3 The effects of freezing and chilling; 4.13 Monitoring and regulation; 4.13.1 Phytoplankton monitoring; 4.13.2 Monitoring of shellfish tissues for toxicity; 4.13.3 Risk analysis; 4.14 Future prospects; 4.15 A note on the IOC harmful algal bloom programme; Acknowledgements; References |
5 Mushroom Toxins |
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Sommario/riassunto |
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Inherent toxicants and processing contaminants are both non-essential, bioactive substances whose levels in foods can be difficult to control. This volume covers both types of compound for the first time, examining their beneficial as well as their undesirable effects in the human diet. Chapters have been written as individually comprehensive reviews, and topics have been selected to illustrate recent scientific advances in understanding of the occurrence and mechanism of formation, exposure/risk assessment and developments in the underpinning analytical methodology. A wide range of contaminan |
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