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Advances in High Pressure Bioscience and Biotechnology II

Proceedings of the 2nd International Conference on High Pressure Bioscience and Biotechnology, Dortmund, September 16–19, 2002

  • Conference proceedings
  • © 2003

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Table of contents (88 papers)

  1. Protein Unfolding and Reactions

  2. Proteins and High Pressure Enzymology

  3. Protein Misfolding and Aggregation

  4. Protein Crystallography

  5. Nucleic Acids

  6. Membranes and Lipid Mesophases

Keywords

About this book

At present, there is growing interest in high pressure bioscience and biotechnology. The activities are nearly equally distributed between fundamental research and applications. With original work on marine and terrestrial microbiology, biochemistry, molecular biology, deep-sea diving, food science and other industrial applications, this book covers the whole range of current high pressure bioscience. Advances in High Pressure Bioscience and Biotechnology will be welcomed by all industrial and academic researchers who are working in this field.

Editors and Affiliations

  • Department of Chemistry, Physical Chemistry I, University of Dortmund, Dortmund, Germany

    Roland Winter

Bibliographic Information

  • Book Title: Advances in High Pressure Bioscience and Biotechnology II

  • Book Subtitle: Proceedings of the 2nd International Conference on High Pressure Bioscience and Biotechnology, Dortmund, September 16–19, 2002

  • Editors: Roland Winter

  • DOI: https://doi.org/10.1007/978-3-662-05613-4

  • Publisher: Springer Berlin, Heidelberg

  • eBook Packages: Springer Book Archive

  • Copyright Information: Springer-Verlag Berlin Heidelberg 2003

  • Hardcover ISBN: 978-3-540-00977-1Published: 28 May 2003

  • Softcover ISBN: 978-3-642-05674-1Published: 30 November 2010

  • eBook ISBN: 978-3-662-05613-4Published: 11 November 2013

  • Edition Number: 1

  • Number of Pages: XV, 490

  • Topics: Biotechnology, Biomedical Engineering and Bioengineering, Medical and Radiation Physics, Biochemistry, general, Microbiology, Food Science

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