Leseprobe
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Carbohydrate Chemistry
Amélia Pilar Rauter (Hrsg.), Yves Queneau (Hrsg.), Angelina Sá Palma (Hrsg.)
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Naturwissenschaften, Medizin, Informatik, Technik / Biochemie, Biophysik
Beschreibung
The understanding of the structure, recognition, and function of carbohydrates and glycoconjugates remains crucial in diverse areas at the interface of biology, chemistry and biotechnology and is driving innovation in biomedical and material sciences. This new volume contains original work and critical reviews covering the current state-of-the-art and scientific advances in carbohydrate research and demonstrates cross-disciplinary areas within the field of glycosciences. Most of the chapters are contributions from speakers of the 14th International Meeting of the Portuguese Carbohydrate Group – GLUPOR 14, held in Caparica, Lisbon in January 2023. GLUPOR international meetings have a long history, with the first taking place in Lisbon in 1995 organized by Professor Amélia Pilar Rauter and resulting from the foundation of the Portuguese Carbohydrate Group of the Portuguese Chemical Society. Following the first meeting, GLUPOR has been held every two years providing a unique opportunity to strengthen collaborations and opening new directives for the carbohydrate community.
The topics in Volume 46 cover current methods for stereoselective synthesis of carbohydrates, technologies for increasing the efficiency of glycosylation reactions, value-added carbohydrate-based materials towards more sustainable approaches, molecular recognition and structural-based approaches and bioinformatics to understand microbe–host interactions and to develop new applications in biotechnology and tools in the glycosciences. This set of reports will certainly benefit any researcher who wishes to learn about the latest developments in the carbohydrate field from basic to applied research.
Kundenbewertungen
function of carbohydrates, glycoconjugates, nucleosides, scientific advances, recognition of carbohydrates, diagnosis, yeast cells, structure of carbohydrates, biotechnology, glycoscience, food packaging