Kirjahaku

This is the first book to present a topical overview of the research and development of microbial polyesters. Comprehensive and amply illustrated, it covers the * biosynthesis * structure * properties * applications of these biodegradable and biocompatible thermoplastics. The book provides the reader with the necessary background to understand the nature and mechanism of biological polymerization. It unites aspects from both the biological and polymer sciences and is a typical modern example of the analysis of biological macromolecules.

'Rice, miso soup, pickles is not just a recommended Japanese menu. It's a system, a philosophy, and an aesthetic.' Yoshiharu Doi, Japan's best-known food writer Rice, Miso Soup, Pickles: the Japanese secret to a long and happy life is for lovers of all things Japanese and reveals much about the country and its people. Not a cookbook, but a unique insight into Japanese cuisine and culture by one of its most revered food writers, Rice, Miso Soup, Pickles has sold almost half a million copies in Japan and is now for the first time translated into English. Traditional Japanese food is a way of eating that embodies seasonality and simplicity; encourages health and longevity; and delights in the meditative peace to be found in preparing the same meal time and again . . . a simple bowl of rice, miso soup containing seasonal vegetables, and salty pickles. Yoshiharu Doi, Japan's best-known cookery writer urges readers to adopt this traditional Japanese diet to make life and cooking easier - creating a routine, a modest way of eating that is in sympathy with the body, that nurtures and soothes the mind and which makes home a place of reassurance and comfort.

'Rice, miso soup, pickles is not just a recommended Japanese menu. It's a system, a philosophy, and an aesthetic.'Yoshiharu Doi, Japan's best-known chefRice, Miso Soup, Pickles: the Japanese secret to a long and happy life is for lovers of all things Japanese and reveals much about the country and its people. Not a cookbook, but a unique insight into Japanese cuisine and culture by one of its most revered chefs, Rice, Miso Soup, Pickles has sold almost half a million copies in Japan and is now for the first time translated into English. Traditional Japanese food is a way of eating that embodies seasonality and simplicity; encourages health and longevity; and delights in the meditative peace to be found in preparing the same meal time and again . . . a simple bowl of rice, miso soup containing seasonal vegetables, and salty pickles. Yoshi Doi, Japan's best-known chef, urges readers to adopt this traditional Japanese diet to make life and cooking easier - creating a routine, a modest way of eating that is in sympathy with the body, that nurtures and soothes the mind and which makes home a place of reassurance and comfort.

The best of the "Biopolymers" series. Since only a small number of individuals can afford to buy the entire Biopolymers series, or would simply prefer a broader overview, this handbook contains the very best of biotechnology, with articles taken directly from Alexander Steinbuchel's successful series. As such, these two volumes cover the entire range of biopolymers and not just one chemical class, with the focus on the biotechnological systems and processes under development for a cost effective production, isolation and modification of biopolymers. Furthermore it covers the fundamentals of their chemical and physical properties, their occurrence, metabolism, biosynthesis and biodegradation as well as their industrial applications as renewable resources, novel materials and technical applications.With its contributions similarly structured for easy data comparison and an extensive table of patents, this is an ideal reference for medium sized laboratories and libraries.