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Britton G., Liaaen-Jensen S., Pfander H. (Eds.) Carotenoids: Handbook

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Britton G., Liaaen-Jensen S., Pfander H. (Eds.) Carotenoids: Handbook
Springer, 2004. — 647 p.
With the number of natural carotenoid structures reported rising above 700, there is a clear need for a single reference work containing data on all these compounds. A previous work, the Key to Carotenoids (1987, 2nd edition, Birkhäuser Publishing), listed complete literature references to 563 carotenoids obtained from natural sources up to 1982; this list was extended in an appendix to Carotenoids Vol. 1A. The forthcoming Handbook expands this coverage to include all natural carotenoids and common isolation artefacts for which structures have been assigned up to the end of 2001. For each compound, it provides selected key references and critically assessed information about natural occurrence and isolation, and spectroscopic data for identification.
Though the Handbook serves as a unique comprehensive reference book on the known carotenoids, it is designed to be used in conjunction with the Carotenoids series. The numbering of carotenoids in the Handbook is the same as that used throughout the Carotenoids volumes. The factual information and practical guidance given in this well received book series ideally complements the informations given in the Handbook. It is highly advisable to be familiar with the general methods and precautions for handling carotenoids, and with the isolation and purification strategies and methods as described and evaluated in Vol. 1A, and the principles, application and interpretation of the spectroscopic techniques as described in Vol. 1B, to ensure that the identifications and analyses on which carotenoid work is based are accurate and reliable.
The Handbook of Carotenoids is an important source of information for both specialists and non-specialists. It will be of great value not only to chemists and biochemists, but to all researchers whose work and interests bring them into the diverse field of carotenoids, especially those from areas of biology, food science, nutrition, medicine, horticulture, agriculture, aquaculture, ecology, and biotechnology.
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