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Sweeteners are forever in the news. Whether it's information about a new sweetener or questions about one that has been on the market for years, interest in sweeteners and sweetness continues. Completely revised and updated, this fourth edition of Alternative Sweeteners provides information on new, recently evaluated, and numerous other alternatives to sucrose. This edition retains the successful format that made previous editions so popular. The discussion of each sweetener includes production, physical characteristics, utility and relative sweetness compared to sucrose, technical qualities, admixture potential, application, availability, shelf life, general cost and economics, metabolism, carcinogenicity and other toxicity evaluation data, cariogenicity evaluations, and regulatory status. Scientists and food technologists have been researching sweeteners and sweetness for more than 100 years. The number of approved sweeteners has increased substantially in the last three decades. Food product developers now have a number of sweeteners from which to choose in order to provide more product choices to meet the increasing demand for good-tasting products that have reduced calories. With contributions from experts who develop, make, and use the sweeteners, this book draws together the latest information into a convenient resource that can bring researchers closer to developing the ideal sweetener.
By covering the full spectrum of topics relevant to peptidic drugs,
this timely handbook serves as an introductory reference for both
drug developers and biomedical researchers interested in
pharmaceutically active peptides, presenting both the advantages
and challenges associated with this molecular class.
In this book, the self-healing of composite structures with shape memory polymer as either matrix or embedded suture is systematically discussed. Self-healing has been well known in biological systems for many years: a typical example is the self-healing of human skin. Whilst a minor wound can be self-closed by blood clotting, a deep and wide cut needs external help by suturing. Inspired by this observation, this book proposes a two-step close-then-heal (CTH) scheme for healing wide-opened cracks in composite structures-by constrained shape recovery first, followed by molecular healing. It is demonstrated that the CTH scheme can heal wide-opened structural cracks repeatedly, efficiently, timely, and molecularly. It is believed that self-healing represents the next-generation technology and will become an engineering reality in the near future.
The book consists of both fundamental background and practical skills for implementing the CTH scheme, with additional focus on understanding strain memory versus stress memory and healing efficiency evaluation under various fracture modes. Potential applications to civil engineering structures, including sealant for bridge decks and concrete pavements, and rutting resistant asphalt pavements, are also explored. This book will help readers to understand this emerging field, and to establish a framework for new innovation in this direction.
Key features: explores potential applications of shape memory polymers in civil engineering structures, which is believed to be unique within the literaturebalanced testing and mathematical modeling, useful for both academic researchers and practitionersthe self-healing scheme is based on physical change of polymers and is written in an easy to understand style for engineering professionals without a strong background in chemistry
Polymer translocation occurs in many biological and biotechnological phenomena where electrically charged polymer molecules move through narrow spaces in crowded environments. Unraveling the rich phenomenology of polymer translocation requires a grasp of modern concepts of polymer physics and polyelectrolyte behavior. Polymer Translocation discusses universal features of polymer translocations and summarizes the key concepts of polyelectrolyte structures, electrolyte solutions, ionic flow, mobility of charged macromolecules, polymer capture by pores, and threading of macromolecules through pores.
With approximately 150 illustrations and 850 equations, the book:
The challenge in understanding the complex behavior of translocation of polyelectrolyte molecules arises from three long-range forces due to chain connectivity, electrostatic interactions, and hydrodynamic interactions. Polymer Translocation provides an overview of fundamentals, established experimental facts, and important concepts necessary to understand polymer translocation. Readers will gain detailed strategies for applying these concepts and formulas to the design of new experiments.
Highlighting sustainable catalytic processes in synthetic organic chemistry, this useful guide places special emphasis on catalytic reactions carried out at room temperature. It describes the fundamentals, summarizes key advances, and covers applications in the field of organic synthesis, biomass conversion, and pollution control. Throughout, the latest research from various disciplines is combined, such as homogeneous and heterogeneous catalysis, biocatalysis, and photocatalysis. The book concludes with a chapter on future trends and energy challenges for the latter half of the 21st century and two case studies. With its multidisciplinary approach this is an essential reference for academic and industrial researchers in catalysis science aiming to design more sustainable and energy-efficient processes.
An integral overview of the theory and design of printheads, authored by an expert with over 30 years' experience in the field of inkjet printing. Clearly structured, the book presents the design of a printhead in a comprehensive and clear form, right from the start. To begin with, the working principle of piezo-driven drop-on-demand printheads in theory is discussed, building on the theory of mechanical vibrations and acoustics. Then the design of single-nozzle as well as multi-nozzle printheads is presented, including the importance of various parameters that need to be optimized, such as viscosity, surface tension and nozzle shape. Topics such as refilling the nozzle and the impact of the droplet on the surface are equally treated. The text concludes with a unique set of worked-out questions for training purposes as well as case studies and a look at what the future holds. An essential reference for beginning as well as experienced researchers, from ink developers to mechanical engineers, both in industry and academia.
This book provides a comprehensive treatment of investing chemical processing incidents. It presents on-the-job information, techniques, and examples that support successful investigations. Issues related to identification and classification of incidents (including near misses), notifications and initial response, assignment of an investigation team, preservation and control of an incident scene, collecting and documenting evidence, interviewing witnesses, determining what happened, identifying root causes, developing recommendations, effectively implementing recommendation, communicating investigation findings, and improving the investigation process are addressed in the third edition. While the focus of the book is investigating process safety incidents the methodologies, tools, and techniques described can also be applied when investigating other types of events such as reliability, quality, occupational health, and safety incidents.
Increased public awareness of the importance of healthy living presents new challenges for the commercial food processing sector. The industry is always on the hunt for novel and safe additives with functional properties that can be used to impart healthy and appealing properties to foods. While the ocean is known as a conventional source of fish proteins and lipids, it is yet to be tapped as a source of polysaccharides. A clear exposition on how these resources can be developed, Marine Polysaccharides: Food Applications compiles recent data on the food applications of marine polysaccharides from such diverse sources as fishery products, seaweeds, microalgae, microorganisms, and corals. The book begins with discussions on the isolation of polysaccharides from marine sources and their properties, particularly those important from a food technology point of view. It then focuses on the actual food applications of these compounds and concludes with a brief examination of biomedical applications. The author presents an overview of the general functional properties of polysaccharides, including their structure; their hydration, gelation, emulsification, and rheological properties; and interactions among themselves and with other food components such as proteins that are relevant to food processing. He then explores the isolation and food-related properties of various marine polysaccharides, use of these polysaccharides in food product and biopackaging, recent developments in composite films and nanotechnology, and safety and regulatory issues. While there are many books available on polysaccharides, few address the applications of marine polysaccharide food product development. Written from a realistic, practical point of view avoiding technical jargon, this book highlights the ocean not as a conventional source of fish protein and lipids, but as a major supplier of versatile carbohydrates that can have diverse food applications.
The first guide devoted to the functions, structures, and applications of natural hydrocolloids In today's health-conscious climate, the demand for natural food products is growing all the time. Natural hydrocolloids, therefore, have never been more popular. With their thickening, stabilizing, gelling, fat replacing, and binding qualities, these naturally occurring, plant-based polymers can fulfil many of the same functions as commercial ingredients like xanthan, guar, gum Arabic, pectin, and starch. Moreover, certain health benefits have been linked with their often biological active compounds and high-fiber compositions, including potential prebiotic effects and the reduction of blood cholesterol levels. Application of these novel hydrocolloids is, however, still underexplored. Emerging Natural Hydrocolloids aims to remedy this by providing a thorough overview of their structure-function relationships, rheological aspects, and potential utility in mainly the food and pharmaceutical industries. This accessible, quick-reference guide features: A comprehensive and up-to-date survey of the most significant research currently available on natural hydrocolloids Examinations of the major functions and rheological aspects of novel hydrocolloids Information on the potential applications of biopolymers within both foods and pharmaceutical systems Collaborations from an international team of food scientists Emerging Natural Hydrocolloids: Rheology and Functions offers scientists, engineers, technologists, and researchers alike a unique and in-depth account of the uncharted world of novel hydrocolloids, their uses, properties, and potential benefits.
Despite the fact that Rubber is one of the world's major commodities, surprispingly little has been written about hte the subject. First published in 1994, The World Rubber Industry seeks to redress this deficiency. It presents information in a clear and accessible manner, with numerous tables and illustrations, and an extensive glossary. This is a comprehensive and definitive analysis of one of the world's major and most essential commodities.
Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nutritive and non-utritive antioxidants. This important resource concentrates mainly on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in oils and fats (such as antioxidant vitamins and carotenoids) and minor constituents (such as phytosterols, phospholipids and hydrocarbons), which appear to affect the performance of a heated oil and/or may also be categorized as functional. Frying of Food also discusses olar phenolic compounds, which have an impact on the stability of oils at high temperatures. Food and lipid chemists, food technologists and product developers involved in the processing of foods by frying, and to those involved in fat and oil research, in quality assessment of heated fats, and in improving dietary fat intake profiles will find this book valuable.
A comprehensive review of the many new developments in the growing food processing and packaging field Revised and updated for the first time in a decade, this book discusses packaging implications for recent nonthermal processing technologies and mild food preservation such as high pressure processing, irradiation, pulsed electric fields, microwave sterilization, and other hurdle technologies. It reviews typical nonthermal processes, the characteristics of food products after nonthermal treatments, and packaging parameters to preserve the quality and enhance the safety of the products. In addition, the critical role played by packaging materials during the development of a new nonthermal processed product, and how the package is used to make the product attractive to consumers, is discussed. Packaging for Nonthermal Processing of Food, Second Edition provides up to date assessments of consumer attitudes to nonthermal processes and novel packaging (both in the U.S. and Europe). It offers a brand new chapter covering smart packaging, including thermal, microbial, chemical, and light sensing biosensors, radio frequency identification systems, and self-heating and cooling packaging. There is also a new chapter providing an overview of packaging laws and regulations in the United States and Europe. Covers the packaging types required for all major nonthermal technologies, including high pressure processing, pulsed electric field, irradiation, ohmic heating, and others Features a brand new chapter on smart packaging, including biosensors (thermal-, microbial-, chemical- and light-sensing), radio frequency identification systems, and self-heating and cooling packaging Additional chapters look at the current regulatory scene in the U.S. and Europe, as well as consumer attitudes to these novel technologies Editors and contributors bring a valuable mix of industry and research experience Packaging for Nonthermal Processing of Food, Second Edition offers many benefits to the food industry by providing practical information on the relationship between new processes and packaging materials, to academia as a source of fundamental knowledge about packaging science, and to regulatory agencies as an avenue for acquiring a deeper understanding of the packaging requirements for new processes.
Ten years after the debut of the expansive CRC Handbook of Thermodynamic Data of Copolymer Solutions, The CRC Handbook of Phase Equilibria and Thermodynamic Data of Copolymer Solutions updates and expands the world's first comprehensive source of this vital data. Author Christian Wohlfarth, a chemical thermodynamicist specializing in phase equilibria of polymer and copolymer solutions and a respected contributor to the CRC Handbook of Chemistry and Physics, has gathered up-to-the-minute data from more than 500 newly published references. Fully committed to ensuring the reliability of the data, the author included only results with published or personally communicated numerical values. With volumetric, calormetric, and various phase equilibrium data on more than 450 copolymers and 130 solvents, this handbook furnishes: * 150 new vapor-liquid equilibrium datasets * 50 new tables containing classical Henry's coefficients * 250 new liquid-liquid equilibrium datasets * 350 new high-pressure fluid phase equilibrium * 70 new PVT-properties datasets * 40 new enthalpic datasets * Expanded second osmotic virial coefficients data table Carefully organized, clearly presented, and fully referenced, The Handbook of Phase Equilibria and Thermodynamic Data of Copolymer Solutions will prove a cardinal contribution to the open literature and invaluable to anyone working with copolymers.
Taste is the number one driving force in the decision to purchase a food product and food consumption is the most critical function for living organisms to obtain the energy and resources essential to their vitality. Flavor and aroma are therefore universally important concepts: intrinsic to human well-being and pleasure, and of huge significance for the multi-trillion dollar global food business. How Flavor Works: the Science of Taste and Aroma offers a fascinating and accessible primer on the concepts of flavor science for all who have an interest in food and related topics. Professionals and students of food science and technology who do not already specialize in flavor science will find it a valuable reference on a topic crucial to how consumers perceive and enjoy food products. In this regard, it will also be of interest to product developers, marketers and food processors. Other readers with a professional (eg culinary and food service) or personal interest in food will also find the book interesting as it provides a user-friendly account of the mechanisms of flavor and aroma which will provide new insights into their craft.
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters. Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource -- * Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids * Examines the contents of lipids in plants, fish, milk, meat, and eggs * Describes advances in methods of physical, chemical, and biochemical analyses * Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods * Provides a biochemist's view of lipid oxidation and antioxidants -- crucial for the sensory and nutritive aspects of food quality * Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity * Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.
Innovative and forward-looking, this volume focuses on recent achievements in this rapidly progressing field and looks at future potential for development. The first part provides a basic understanding of the factors governing protein-ligand interactions, followed by a comparison of key experimental methods (calorimetry, surface plasmon resonance, NMR) used in generating interaction data. The second half of the book is devoted to insilico methods of modeling and predicting molecular recognition and binding, ranging from first principles-based to approximate ones. Here, as elsewhere in the book, emphasis is placed on novel approaches and recent improvements to established methods. The final part looks at unresolved challenges, and the strategies to address them. With the content relevant for all drug classes and therapeutic fields, this is an inspiring and often-consulted guide to the complexity of protein-ligand interaction modeling and analysis for both novices and experts.
When it comes to food selection, consumers are very reliant on their senses. No matter the date on a carton of milk or the seal on the package of meat, how that milk smells and the color of that meat are just as critical as any official factors. And when it comes to meal time, all the senses must conspire to agree that taste, smell, color, and texture are appealing. Fidel Toldra was named 2010 American Meat Science Association Distinguished Research Award recipient Compiled by two of the most esteemed researchers in the food science industry, Leo M.L. Nollet and Fidel Toldra, Sensory Analysis of Foods of Animal Origin identifies and quantifies the quality attributes to help those in the industry understand the importance of perceived sensory quality. This book is divided into four parts: meat; processed meats and poultry; fish and seafood products; and milk and dairy products. In all four parts, the authors - Describe the analysis of color and texture of the different foods of animal origin, as well as recent advances in texture measurement Discuss techniques for sampling and identifying volatile compounds Detail and quantify a number of sensory aspects including descriptors, perception, and aroma Include subjective quality index methods that have recently been developed Each chapter starts with a discussion of the parameter in question, and as necessary, sample preparation methods are reviewed in depth. This is followed by a discussion and assessment of the sensory qualities, or a detailed overview of different detection methods. Finally, a brief summary covers the presence of these parameters in different end products, regions, and countries. With all the chapters written by experts in their fields, only the most recent techniques and related literature is included.
This book examines the current state of the art, new challenges, opportunities, and applications in the area of polymer nanocomposites. Special attention has been paid to the processing-morphology-structure-property relationship of the system. Various unresolved issues and new challenges in the field of polymer nanocompostes are discussed. The influence of preparation techniques (processing) on the generation of morphologies and the dependence of these morphologies on the properties of the system are treated in detail. This book also illustrates different techniques used for the characterization of polymer nanocomposites. The handpicked selection of topics and expert contributors across the globe make this survey an outstanding resource reference for anyone involved in the field of polymer nanocompostes for advanced technologies.
Since publication of the first edition of Wine Microbiology in
1997, the volume of new information and concepts has dramatically
increased. Even with the tremendous increase in available
information, a comprehensive understanding regarding the role of
individual microorganisms towards wine quality as well as the
impact of complicated interactions between microorganisms and
processing techniques is lacking.
The Encyclopedia of Biotechnology in Agriculture and Food provides users with unprecedented access to nearly 200 entries that cover the entire food system, describing the concepts and processes that are used in the production of raw agricultural materials and food product manufacturing. So that users can locate the information they need quickly without having to flip through pages and pages of content, the encyclopedia avoids unnecessary complication by presenting information in short, accessible overviews.
Addresses Environmental Issues & Sustainability in the Context of 21st Century Challenges
Edited by a respected team of biotechnology experts, this unrivaled resource includes descriptions and interpretations of molecular biology research, including topics on the science associated with the cloning of animals, the genetic modification of plants, and the enhanced quality of foods. It discusses current and future applications of molecular biology, with contributions on disease resistance in animals, drought-resistant plants, and improved health of consumers via nutritionally enhanced foods.
Uses Illustrations to Communicate Essential Concepts & Visually Enhance the Text
This one-of-a-kind periodical examines regulation associated with biotechnology applications?with specific attention to genetically modified organisms?regulation differences in various countries, and biotechnology's impact on the evolution of new applications. The encyclopedia also looks at how biotechnology is covered in the media, as well as the biotechnology/environment interface and consumer acceptance of the products of biotechnology. Rounding out its solid coverage, the encyclopedia discusses the benefits and concerns about biotechnology in the context of risk assessment, food security, and genetic diversity.
ALSO AVAILABLE ONLINE
This Taylor & Francis encyclopedia is also available through online subscription, offering a variety of extra benefits for both researchers, students, and librarians, including:
For more information, visit Taylor & Francis Online or contact us to inquire about subscription options and print/online combination packages. US: (Tel) 1.888.318.2367 / (E-mail) [email protected] International: (Tel) +44 (0) 20 7017 6062 / (E-mail) [email protected] Dennis R. Heldman speaks about his work on the CRC Press YouTube Channel.
A practical guide to Quality by Design for pharmaceutical product development Pharmaceutical Quality by Design: A Practical Approach outlines a new and proven approach to pharmaceutical product development which is now being rolled out across the pharmaceutical industry internationally. Written by experts in the field, the text explores the QbD approach to product development. This innovative approach is based on the application of product and process understanding underpinned by a systematic methodology which can enable pharmaceutical companies to ensure that quality is built into the product. Familiarity with Quality by Design is essential for scientists working in the pharmaceutical industry. The authors take a practical approach and put the focus on the industrial aspects of the new QbD approach to pharmaceutical product development and manufacturing. The text covers quality risk management tools and analysis, applications of QbD to analytical methods, regulatory aspects, quality systems and knowledge management. In addition, the book explores the development and manufacture of drug substance and product, design of experiments, the role of excipients, multivariate analysis, and include several examples of applications of QbD in actual practice. This important resource: Covers the essential information about Quality by Design (QbD) that is at the heart of modern pharmaceutical development Puts the focus on the industrial aspects of the new QbD approach Includes several illustrative examples of applications of QbD in practice Offers advanced specialist topics that can be systematically applied to industry Pharmaceutical Quality by Design offers a guide to the principles and application of Quality by Design (QbD), the holistic approach to manufacturing that offers a complete understanding of the manufacturing processes involved, in order to yield consistent and high quality products.
Authored by leading experts from around the world, the three-volume Handbook of Nanostructured Thin Films and Coatings gives scientific researchers and product engineers a resource as dynamic and flexible as the field itself. The first two volumes cover the latest research and application of the mechanical and functional properties of thin films and coatings, while the third volume explores the cutting-edge organic nanostructured devices used to produce clean energy.
This first volume, Nanostructured Thin Films and Coatings: Mechanical Properties, concentrates on essential properties such as hardness, toughness, and adhesion. It looks at process and performance and offers a detailed analysis of theories and size effect. It also covers:
This book presents an industrial perspective on diamond and metal-containing amorphous carbon nanostructured coatings and transition metal nitride-based nanolayered and nanocomposite coatings. It also covers polymer films, from nanoscale synthesis to macroscale functionality.
A complete resource, this handbook provides the detailed explanations that newcomers need, as well as the latest cutting-edge research and data for experts. Covering a wide range of mechanical and functional technologies, including those used in clean energy, these books also feature figures, tables, and images that will aid research and help professionals acquire and maintain a solid grasp of this burgeoning field.
The Handbook of Nanostructured Thin Films and Coatings is composed of this volume and two others:
Nanostructured Thin Films and Coatings: Functional Properties
Organic Nanostructured Thin Film Devices and Coatings for Clean Energy
This book is a collection of chapters focusing on green composite materials. The selection of natural fibers and polymer matrix materials, and the bonding between them forms an essential aspect of this book. The book discusses the chemical treatment of natural fibers and their compatibility with different matrix materials. The growing applications of composites in every day life ranging from automobiles to aerospace are also discussed. The book highlights the importance of processing of natural fiber reinforced composite materials to enhance their mechanical strength and performance. The contents of this book will be beneficial for students, researchers and industry professionals working on composite materials.
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