Pensum/l?ringskrav

Food Carbohydrates: Chemistry, Physical properties and applications, ed. Steve W.Cui, Taylor and Francis, 2005,  tilgjengelig p? nett: 

http://ttngmai.files.wordpress.com/2012/09/foodcarbohydrates.pdf

Kapittel 1, 2, 3 (Kari)

 

Maxwell, E.G., Belshaw, N.J., Waldron, K.W., Morris, V.J., 2012. Pectin – An emerging new bioactive food polysaccharide. Trends in Food Science & Technology, 24, 64-73. (Kari)

Schepetkin, I.A., Quinn, M.T., 2006. Botanical polysaccharides: Macrophage immunomodulation and therapeutic potential. International Immunopharmacology, 6, 317-333. (Kari)

Samuelsen, A.B., 2015. Kolesterolsenkende aktivitet av β-glukan. Norsk Farmaceutisk Tidsskrift, 5, 25-29. (Anne Berit)

Dalonso, N., Goldman, G.H., Gern, R.M.M., 2015. Β-(1→3),(1→6)-Glucans: medicinal activities, characterization, biosynthesis and new horizons. Appl Microbiol Biotechnol, 99, 7893-7906. (Anne Berit)

 

St?ttelitteratur:

Pettolino,F.A., Walsh,C., Fincher,G.B., Bacic,A., 2012. Determining the polysaccharide composition of plant cell walls. Nature Protocols 7(9), 1590-1607.

 

Publisert 17. okt. 2017 09:19 - Sist endret 17. okt. 2017 09:23