Alan Crozier – författare

Vikingatiden var en period med långvariga kontakter mellan gaeler och skandinaver mellan folket på Erin och främlingarna som kom seglande från det nordliga Lochlann för att plundra, handla och grunda Irlands första städer. Dessa kontakter har ofta skildrats av historiker, men den här boken fokuserar på hur ämnet har behandlats i poesi av samtida iriska barder och norröna skalder men även av moderna poeter som skriver på engelska.   Två gestalter återkommer som Irlands främsta försvarare mot nordmännen: Brian Bóruma, en historisk kung som år 1014 segrade i slaget vid Clontarf, och Finn mac Cumaill, en ren sagohjälte som är huvudpersonen i en rik berättelsecykel.

Boken inleds med en allmän presentation av den tidiga poesin som skrevs på forniriska. Vi ser även hur dessa vackra dikter har översatts till engelska och inspirerat poeter ända sedan Irlands litterära renässans tog sin början under 1800-talet. Nyckel­figurer här är George Sigerson, William Butler Yeats, Oliver St. John Gogarty, James Joyce, Flann OBrien och Seamus Heaney.

Alan Crozier är fil. dr. i germansk filologi och översättare. Han har översatt en lång rad akademiska böcker och artiklar från svenska, norska och danska till engelska. Detta är den första bok där han själv står som författare, och här gör han dessutom svenska tolkningar av dikter på iriska, isländska, fornfranska och medeltidslatin.

Denna översikt är den första i sitt slag på svenska. Dess långa historiska perspektiv och omfattande litterära källmaterial visar inte bara en tusenårig litterär traditions rikedom utan också dess återklanger i vår moderna litteratur. Boken är därtill rikligt illustrerad.

Plant Secondary Metabolites: Occurrence, Structure and Role in the Human Diet addresses this wider interest by covering the main groups of natural products from a chemical and biosynthetic perspective with illustrations of how genetic engineering can be applied to manipulate levels of secondary metabolites of economic value as well as those of potential importance in diet and health. These descriptive chapters are augmented by chapters showing where these products are found in the diet, how they are metabolised and reviewing the evidence for their beneficial bioactivity.

All organisms produce nucleobases, nucleosides, and nucleotides of purines and pyrimidines. However, while there have been a number of texts on nucleotide metabolism in microorganisms and humans, the presence of these phenomena in plant life has gone comparatively unexplored. This ground-breaking new book is the first to focus exclusively on the aspects of purine nucleotide metabolism and function that are particular to plants, making it a unique and essential resource.  

The authors provide a comprehensive break down of purine nucleotide structures and metabolic pathways, covering all facets of the topic. Furthermore, they explain the role that purine nucleotides can play in plant development, as well as the effects they may have on human health when ingested.

Plant Nucleotide Metabolism offers a unique and important resource to all students, researchers, and lecturers working in plant biochemistry, physiology, chemistry, agricultural sciences, nutrition, and associated fields of research. 

All organisms produce nucleobases, nucleosides, and nucleotides of purines and pyrimidines. However, while there have been a number of texts on nucleotide metabolism in microorganisms and humans, the presence of these phenomena in plant life has gone comparatively unexplored. This ground-breaking new book is the first to focus exclusively on the aspects of purine nucleotide metabolism and function that are particular to plants, making it a unique and essential resource.  

The authors provide a comprehensive break down of purine nucleotide structures and metabolic pathways, covering all facets of the topic. Furthermore, they explain the role that purine nucleotides can play in plant development, as well as the effects they may have on human health when ingested.

Plant Nucleotide Metabolism offers a unique and important resource to all students, researchers, and lecturers working in plant biochemistry, physiology, chemistry, agricultural sciences, nutrition, and associated fields of research. 

Plant Metabolism and Biotechnology is an essential guide to this important field for researchers and students of biochemistry, plant biology, metabolic engineering, biotechnology, food science, agriculture, and medicine.

Plant Metabolism and Biotechnology is an essential guide to this important field for researchers and students of biochemistry, plant biology, metabolic engineering, biotechnology, food science, agriculture, and medicine.

This book covers the latest science on the metabolism and potential health benefits of teas, cocoa, coffee and their extracts in the human diet. From an opening chapter tracing the origins of teas, cocoa and coffee as beverage, the book proceeds to explore the phytochemical content of coffee, cocoa and the various types of tea. The bioavailability of secondary metabolites from each of the beverages is then considered in depth, and related directly to their health benefits. Embracing the full range of tea, coffee and cocoa beverages and products, the book offers the most up-to-date and comprehensive treatment of these increasingly important dietary components.

As the only book to bring together the latest information on the biochemistry and health benefits of teas, coffee and cocoa, this book is essential reading for food scientists and technologists involved in the production of tea, coffee and cocoa products. Nutritionists will value the book''s health focus, while agricultural scientists working on the cultivation of these crops will prize its scope and depth of detail. It is also an important resource for all those who use functional ingredients in other products, whether they are based in industry or research.

This book covers the latest science on the metabolism and potential health benefits of teas, cocoa, coffee and their extracts in the human diet. From an opening chapter tracing the origins of teas, cocoa and coffee as beverage, the book proceeds to explore the phytochemical content of coffee, cocoa and the various types of tea. The bioavailability of secondary metabolites from each of the beverages is then considered in depth, and related directly to their health benefits. Embracing the full range of tea, coffee and cocoa beverages and products, the book offers the most up-to-date and comprehensive treatment of these increasingly important dietary components.

As the only book to bring together the latest information on the biochemistry and health benefits of teas, coffee and cocoa, this book is essential reading for food scientists and technologists involved in the production of tea, coffee and cocoa products. Nutritionists will value the book''s health focus, while agricultural scientists working on the cultivation of these crops will prize its scope and depth of detail. It is also an important resource for all those who use functional ingredients in other products, whether they are based in industry or research.