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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.
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.
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.
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.
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.
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
Edited by three of the world's leading pharmaceutical scientists, this is the first book on this important and hot topic, containing much previously unpublished information. As such, it covers all aspects of green chemistry in the pharmaceutical industry, from simple molecules to complex proteins, and from drug discovery to the fate of pharmaceuticals in the environment. Furthermore, this ready reference contains several convincing case studies from industry, such as Taxol, Pregabalin and Crestor, illustrating how this multidisciplinary approach has yielded efficient and environmentally-friendly processes. Finally, a section on technology and tools highlights the advantages of green chemistry.
This book provides a detailed description of metal-complex functionalized carbon allotrope forms, including classic (such as graphite), rare (such as M- or T-carbon), and nanoforms (such as carbon nanotubes, nanodiamonds, etc.). Filling a void in the nanotechnology literature, the book presents chapters generalizing the synthesis, structure, properties, and applications of all known carbon allotropes. Metal-complex composites of carbons are described, along with several examples of their preparation and characterization, soluble metal-complex carbon composites, cost-benefit data, metal complexes as precursors of carbon allotropes, and applications. A lab manual on the synthesis and characterization of carbon allotropes and their metal-complex composites is included. Provides a complete description of all carbon allotropes, both classic and rare, as well as carbon nanostructures and their metal-complex composites; Contains a laboratory manual of experiments on the synthesis and characterization of metal-complex carbon composites; Discusses applications in diverse fields, such as catalysis on supporting materials, water treatment, sensors, drug delivery, and devices.
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.
The first edition of Radiation Technology for Polymers set the standard as a valuable, time-saving resource offering systematic fundamental information about industrial radiation technologies. Raising the bar even further, Radiation Technology for Polymers, Second Edition explores emerging applications of ultraviolet (UV) and electron beam (EB) radiation to polymer processing, detailing significant changes in the field since the first publication.
Presents important new processing and engineering data from selected commercial products
Since the publication of the previous edition, many technological developments have taken place, new applications and products have been developed and commercialized, and some already established ones have been discontinued. This book updates changes, trends, and general issues in radiation technology. It presents vital, cutting-edge information to aid further reduction of volatile organic compounds and toxic substances in the environment, develop alternative sources of energy, and harness energy in both medical and industrial applications.
The author considers novel uses of UV/EB technology in:
This reference discusses new uses for UV and EB irradiation, the response of polymers to irradiation, tests related to dosimetry and radiometry, and related safety and hygiene. It is also fortified with new problems and worked solutions, as well appendices with supplementary information on equipment manufacturers, raw materials suppliers, and principles of green chemistry and sustainability.
Modern food biotechnology is now a billion-dollar industry, producing functional foods and nutraceuticals that offer a whole host of increased health benefits, including prevention against illness, and chronic and degenerative conditions. Written by a team of top-tier researchers and scientists from around the world, Biotechnology in Functional Foods and Nutraceuticals brings you up to speed on the cutting-edge research advances taking place in the field.
The book begins with an overview of recent advances in biotechnology and their contributions to food science. It then examines the impact of genetic modification on functional foods and explores various aspects of food manufacturing technology. This one-of-a-kind resource also gives insight into quality assurance and food safety and an assessment of where the field currently stands on legal, social, and regulatory aspects of food biotechnology. The book rounds out its solid coverage with a look at future directions in the applications of biotechnology to functional foods and nutraceuticals.
Biotechnology in Functional Foods and Nutraceuticals is the first book of its kind to position functional foods and nutraceuticals in the broader context of emerging technologies, making it a one-stop reference for food and nutrition scientists as well as researchers in the functional foods and nutraceuticals industries, nutritionists, dieticians, and supplement manufacturers.
This second edition has 20% more scope, with four completely new chapters and eight existing ones completely revised to include more modeling, more industrial examples, new coating types, and new medical applications.
Combining theory and practice from design to application, the monograph continues to provide a state-of-the-art treatise on plasma spray technology, beginning with the principles and techniques. Successive chapters treat the three important stages of energy transfer from the plasma to the surface, with modeling, depositing, testing and applying ceramic and metallic coatings covered in the shape of industrial problem solution examples. Concluding with quality control and a new section on biomedical issues and opportunities, the book offers pertinent knowledge for materials scientists, engineers, biologists and medical researchers alike.
"Pharmaceutical Emulsions: A Drug Developer's Toolbag" covers all the key aspects of pharmaceutical emulsions, starting from the fundamental scientific basics, to the pharmaceutical forms and the chemical tests for its application. The author uses his extensive experience in both industry and academic experience to provide a concise, student friendly guide to the essential fundamentals of physical pharmacy.
Divided into three clear sections, the text begins with Section A - "Consideration for Product: Medicinal Formulation" which includes a historical perspective, explanation of what is an emulsion, stability and instability, and manufacture. Section B - "Forms, Use and Application" follows, with chapters on creams and ointments, pastes and bases, colloids, transdermal, gels and implants. The final Section, "Tests: Chemistry to control the quality," efficacy and fitness for purpose of the product includes chapters on physic-chemical properties, sizing and microscopy, rheology, QC and finally questions, calculations and dilemmas. Throughout the text there are numerous figures, diagrams and tables to engage the reader.
This is an invaluable reference for all students of pharmaceutical sciences, pharmacy industrial pharmaceutical sciences, physical pharmacy and pharmaceutical forms as well as industry professionals
Advances in Polymer Science enjoys a longstanding tradition and good reputation in its community. Each volume is dedicated to a current topic, and each review critically surveys one aspect of that topic, to place it within the context of the volume. The volumes typically summarize the significant developments of the last 5 to 10 years and discuss them critically, presenting selected examples, explaining and illustrating the important principles, and bringing together many important references of primary literature. On that basis, future research directions in the area can be discussed. Advances in Polymer Science volumes thus are important references for every polymer scientist, as well as for other scientists interested in polymer science - as an introduction to a neighboring field, or as a compilation of detailed information for the specialist.
Das grundlegende Lehrbuch der Technischen Chemie mit hohem Praxisbezug jetzt in der zweiten Auflage: ?? beschreibt didaktisch ausserst gelungen die Bereiche chemische Reaktionstechnik, Grundoperationen, Verfahrensentwicklung sowie chemische Prozesse ?? alle Kapitel wurden komplett uberarbeitet und aktualisiert ?? NEU: umfangreiches Kapitel uber Katalyse als Schlusseltechnologie in der chemischen Industrie. Homogene und Heterogene Katalyse, aber auch Biokatalyse werden ausfuhrlich behandelt ?? zahlreiche Fragen als Zusatzmaterial fur Studenten online auf Wiley-Vch erhaltlich ?? unterstutzt das Lernen durch zahlreiche im Text eingestreute Rechenbeispiele, inklusive Losung ?? setzt neben einem grundlegenden chemischen Verstandnis und Grundkenntnissen der Physikalischen Chemie und Mathematik kein Spezialwissen voraus Ideal fur Studierende der Chemie, des Chemieingenieurwesens und der Verfahrenstechnik in Bachelor- und Masterstudiengangen. Begleitmaterial fur Dozenten verfugbar unter www.wiley-vch.de/textbooks Aus Rezensionen zur Vorauflage: Endlich gibt es ein neues Lehrbuch auf Deutsch, das den Kernbereich der technischen Chemie umfassend abdeckt. Das Buch vereinigt auf einzigartige Weise das grundlegende Wissen aus den tragenden Saulen der technischen Chemie ...Technische Chemie deckt somit den Inhalt mehrerer alterer Lehrbucher ab...Hervorragend sind Sicherheitsaspekte in die Kapitel des Buches eingeflochten...Bei der Erarbeitung des Stoffs sind die zahlreichen Rechenbeispiele ausserst hilfreich, deren Musterlosungen leicht nachzuvollziehen sind...Insgesamt ist das Buch ausserst ansprechend und gelungen und hat das Potential, das grundlegende Standardwerk fur das Studium in technischer Chemie sowie ein wichtiges Nachschlagewerk fur die berufliche Praxis zu werden. Nachrichten aus der Chemie ...Neben der Darstellung der Grundlagen bestand ein Ziel der Autoren auch darin, Verknupfungen zwischen den verschiedenen Sachgebieten aufzuzeigen. Dies ist bestens gelungen. Das gesamte Gebiet der technischen Chemie und der Verfahrenstechnik wird grundlegend, jedoch in komprimierter Form dargeboten. Filtrieren und Separieren
Most drugs are analogue drugs. There are no general rules how a new
drug can be discovered, nevertheless, there are some observations
which help to find a new drug, and also an individual story of a
drug discovery can initiate and help new discoveries. Volume III is
a continuation of the successful book series with new examples of
established and recently introduced drugs.
Edited and authored by top international experts, this first book on conjugated polymers with a focus on synthesis provides a detailed overview of all modern synthetic methods for these highly interesting compounds. As such, it describes every important compound class, including polysilanes, organoboron compounds, and ferrocene-containing conjugated polymers. An indispensable source for every synthetic polymer chemist.
Applied Biophysics for Drug Discovery is a guide to new techniques and approaches to identifying and characterizing small molecules in early drug discovery. Biophysical methods are reasserting their utility in drug discovery and through a combination of the rise of fragment-based drug discovery and an increased focus on more nuanced characterisation of small molecule binding, these methods are playing an increasing role in discovery campaigns. This text emphasizes practical considerations for selecting and deploying core biophysical method, including but not limited to ITC, SPR, and both ligand-detected and protein-detected NMR. Topics covered include: Design considerations in biophysical-based lead screening Thermodynamic characterization of protein-compound interactions Characterizing targets and screening reagents with HDX-MS Microscale thermophoresis methods (MST) Screening with Weak Affinity Chromatography Methods to assess compound residence time 1D-NMR methods for hit identification Protein-based NMR methods for SAR development Industry case studies integrating multiple biophysical methods This text is ideal for academic investigators and industry scientists planning hit characterization campaigns or designing and optimizing screening strategies.
These specifications provide information on the identity and purity of food additives used directly in foods or in food production. The main objectives are to identify the food additives that have been subjected to testing for safety, to ensure that the additives are of the quality required for use in food or in processing, and to reflect and encourage good manufacturing practice. This publication and other documents produced by JECFA are is useful to all those who work with or are interested in food additives and their safe use in food.
Site-specific drug delivery and targeting is attracting much research interest from both academia and industry, but because of the many challenges faced in the development of these systems, only a handful of targeted therapies have successfully made it into clinical practice. Bringing together leading field experts, Targeted Delivery of Small and Macromolecular Drugs summarizes current progress with a focus on the novel ideas being explored to overcome these challenges.
Focuses on the Targeted Drug Delivery Technologies that
? Active targeting
Targeted Delivery of Small and Macromolecular Drugs demonstrates why targeted delivery is one of the most exciting contributions pharmaceutical sciences can make to drug therapy.
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