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Practical Applications of Physical Chemistry in Food Science and
Technology provides comprehensive information, original research,
and reports on scientific advances in practical applications of
physical chemistry in food science and technology, making a special
emphasis on incorporating sustainable development goals. This book
demonstrates the potential and actual developments in the design
and development of physical chemistry strategies and tools for the
food science and technology. Chapters cover many topics in this
field, including nutritional and pharmaceutical properties and
analysis, electroanalytical and electrochemical techniques,
valorization of food residues, bioactives and bioactivities,
separative extraction, microencapsulation, nanoemulsions, and much
more. Several chapters address how the food industry generates a
large amount of agroindustrial waste that seriously affects the
environment and present mitigation strategies and technology to use
these agroindustrial waste products to produce bioactive compounds
that can add value to food products. Certain fruit and vegetable
species are discussed as a potential new source for its use their
raw materials of use in the pharmaceutical, cosmetic, and food
industries.
The handbook provides an understanding of consolidated processing
and biorefinery systems for the production of bio-based chemicals
and value-added bioproducts from renewable sources. The chapters
look at a variety of bioenergy technological advances and
improvements in the energy and materials sectors that aim to lower
our dependence of fossil fuels and consequently reduce greenhouse
gas (GHG) emissions. The volume looks at a selection of processes
for the production of energy and biomaterials, including the
Fischer-Tropsch process, gasification, pyrolysis, combustion,
fermentation from renewable sources (such as, plants, animals and
their byproducts), and others. Applications that are explored
include transportation fuels, biodiesel production, wastewater
treatment, edible packaging, bioplastics, physical rehabilitation,
tissue engineering, biomedical applications, thermal insulation,
industrial value compounds, and more. All of the topics covered in
this publication address consolidated processes that play a pivotal
role in the production of bioenergy and biomaterials because these
processes require fewer unitary operations needed in the process,
leading to a more direct method of production. This type of
production system contributes to decreasing negative effects on the
environment, lowering costs, saving energy and time, and improving
profitability and efficiency. This volume will be valuable for the
industrial sector, for researchers and scientists, as well as for
faculty and advanced students.
This new volume provides important information on potential
applications and new developments in functional health foods and
nutraceuticals. It looks at the health-promoting properties in
functional foods and beverages as well as nutraceuticals. Some
health issues that are considered in conjunction with these foods
and nutraceuticals include oxidative stress, obesity, pharyngitis,
low cognitive concentration, among others. Research topics include
the antioxidant properties of certain products, the development of
functional and medicinal beverages, nutraceuticals and functional
foods for alternative therapies, and more.
This new volume presents original research and scientific advances
in the field of the food bioprocessing, bioproducts, valorization
of agricultural and food wastes, microbiology, and biotechnology.
It explores the most important advances in the valorization of
agri-food residues for the production of bioproducts and in the
development of several bioprocessing strategies. The authors place
a special emphasis on the challenges that the industry faces in the
era of sustainable development and aim to facilitate the reduction
of food loss and waste. This book demonstrates the potential and
actual development and advances in the design and development of
strategies and tools for the bioprocessing of agri-food residues
for the production of bioproducts. Bioprocessing of Agri-Food
Residues for Production of Bioproducts covers aspects related to
biotransformation of agri-food residues such as mango seed, citrus
waste, pomegranate husks, nut shells, melon peels, leaves and
grains, cheese whey, among others.
Applied Food Science and Engineering with Industrial Applications
highlights the latest advances and research in the
interdisciplinary field of food engineering, emphasizing food
science as well as quality assurance. The volume provides detailed
technical and scientific background of technologies and their
potential applications in food preservation. The volume's broad
perspective reflects the expertise of international and
interdisciplinary engineers, drawing on that of food technologists,
microbiologists, chemists, mechanical engineers, biochemists,
geneticists, and others. The volume will be valuable and useful for
researchers, scientists, and engineers, as well as for graduate
students in this dynamic field. This book is a rich resource on
recent research innovations in food science and engineering with
industrial applications, presenting a practical, unique and
challenging blend of principles and applications.
Medicinal chemistry and pharmacology are closely associated fields,
and the use of natural products for their medicinal properties is
ever-growing. The study of drugs from natural products and their
effects on the living body are explored in this volume. The book
looks into the research, discovery, and characterization of
chemicals that exhibit biological effects. Providing an informative
compilation of research, valuable case studies, and reviews of
existing literature in the area, the book focuses on the
ethnobotanical uses of natural products and phytochemicals for
health care, including applications for diabetes, ulcers, wound
healing, chronic alcoholism, hemorrhoidal treatment, cancer
mitigation, pain management, immunotherapy, and more.
Food Microbiology and Biotechnology: Safe and Sustainable Food
Production explores the most important advances in food
microbiology and biotechnology, with special emphasis on the
challenges that the industry faces in the era of sustainable
development and food security problems. Chapters cover broad
research areas that offer original and novel highlights in
microbiology and biotechnology and other related sciences. The
authors discuss food bioprocesses, fermentation, food microbiology,
functional foods, nutraceuticals, extraction of natural products,
nano- and micro-technology, innovative processes/bioprocesses for
utilization of by-products, alternative processes requiring less
energy or water, among other topics. The volume relates some of the
current developments in food microbiology that address the
relationship between the production, processing, service and
consumption of foods and beverages with the bacteriology, mycology,
virology, parasitology, and immunology. Demonstrating the potential
and actual developments across the innovative advances in food
microbiology and biotechnology, this volume will be of great
interest to students, teachers, and researchers in the areas of
biotechnology and food microbiology.
The pharmaceutical industry recognizes the shift to the use of
natural products while also considering the serious concerns that
have arisen regarding the claimed efficacy, quality, and safety of
these products. This volume showcases how pharmaceutical and
nutraceutical compounds from natural products can be used to cure
or prevent diseases. The chapters explore the connections between
agrochemicals and pharmaceuticals and the use of plants and plant
products in the formulation and development of new pharmaceuticals
and nutraceuticals.
This new volume, Physical Chemistry for Engineering and Applied
Sciences: Theoretical and Methodological Implications, introduces
readers to some of the latest research applications of physical
chemistry. The compilation of this volume was motived by the
tremendous increase of useful research work in the field of
physical chemistry and related subjects in recent years, and the
need for communication between physical chemists, physicists, and
biophysicists. This volume reflects the huge breadth and diversity
in research and the applications in physical chemistry and physical
chemistry techniques, providing case studies that are tailored to
particular research interests. It examines the industrial processes
for emerging materials, determines practical use under a wide range
of conditions, and establishes what is needed to produce a new
generation of materials. The chapter authors, affiliated with
prestigious scientific institutions from around the world, share
their research on new and innovative applications in physical
chemistry. The chapters in the volume are divided into several
areas, covering developments in physical chemistry of modern
materials polymer science and engineering nanoscience and
nanotechnology
Practical Applications of Physical Chemistry in Food Science and
Technology provides comprehensive information, original research,
and reports on scientific advances in practical applications of
physical chemistry in food science and technology, making a special
emphasis on incorporating sustainable development goals. This book
demonstrates the potential and actual developments in the design
and development of physical chemistry strategies and tools for the
food science and technology. Chapters cover many topics in this
field, including nutritional and pharmaceutical properties and
analysis, electroanalytical and electrochemical techniques,
valorization of food residues, bioactives and bioactivities,
separative extraction, microencapsulation, nanoemulsions, and much
more. Several chapters address how the food industry generates a
large amount of agroindustrial waste that seriously affects the
environment and present mitigation strategies and technology to use
these agroindustrial waste products to produce bioactive compounds
that can add value to food products. Certain fruit and vegetable
species are discussed as a potential new source for its use their
raw materials of use in the pharmaceutical, cosmetic, and food
industries.
Food Microbiology and Biotechnology: Safe and Sustainable Food
Production explores the most important advances in food
microbiology and biotechnology, with special emphasis on the
challenges that the industry faces in the era of sustainable
development and food security problems. Chapters cover broad
research areas that offer original and novel highlights in
microbiology and biotechnology and other related sciences. The
authors discuss food bioprocesses, fermentation, food microbiology,
functional foods, nutraceuticals, extraction of natural products,
nano- and micro-technology, innovative processes/bioprocesses for
utilization of by-products, alternative processes requiring less
energy or water, among other topics. The volume relates some of the
current developments in food microbiology that address the
relationship between the production, processing, service and
consumption of foods and beverages with the bacteriology, mycology,
virology, parasitology, and immunology. Demonstrating the potential
and actual developments across the innovative advances in food
microbiology and biotechnology, this volume will be of great
interest to students, teachers, and researchers in the areas of
biotechnology and food microbiology.
Focusing on the crucial sustainability challenge of reducing food
loss at the level of consumer society, this volume provides an
in-depth, research-based overview of this multifaceted problem. It
considers the myriad environmental, economic, social, and ethical
factors associated with the enormous amount of food waste, which
also end up wasting water, air, electricity, and fuel, which are
necessary for food processing. This book uniquely examines the
social and cultural views of food waste management, shedding new
light on the topic by emphasizing the consumer/household
perspective throughout. Drawing on a wide variety of disciplines,
the book presents philosophical reflections, practical examples and
case studies, and potential solutions to the problem of increasing
food waste.
Applied Food Science and Engineering with Industrial Applications
highlights the latest advances and research in the
interdisciplinary field of food engineering, emphasizing food
science as well as quality assurance. The volume provides detailed
technical and scientific background of technologies and their
potential applications in food preservation. The volume's broad
perspective reflects the expertise of international and
interdisciplinary engineers, drawing on that of food technologists,
microbiologists, chemists, mechanical engineers, biochemists,
geneticists, and others. The volume will be valuable and useful for
researchers, scientists, and engineers, as well as for graduate
students in this dynamic field. This book is a rich resource on
recent research innovations in food science and engineering with
industrial applications, presenting a practical, unique and
challenging blend of principles and applications.
Value Addition in Food Products and Processing using Enzyme
Technology offers an updated review regarding the potential impact
of new enzymes and enzyme technology on the food sector. The book
brings together novel sources and technologies regarding enzymes in
value added food development, food production, food processing,
food preservation, food engineering and food biotechnology. It will
be extremely useful for different types of readers, including food
scientists, academic and food biotechnologists, but will also be
ideal for students studying food-related courses. This book
includes concise and up-to-date research information from multiple
independent scientific papers from around the world. This is a
essential, multidisciplinary text for research and development
professionals, research scientists, and academics in food,
biotechnology, and agriculture industries. It addresses safety
issues and includes the sources, screening, immobilization and
application of food-grade enzymes in food.
This new volume, Physical Chemistry for Engineering and Applied
Sciences: Theoretical and Methodological Implications, introduces
readers to some of the latest research applications of physical
chemistry. The compilation of this volume was motived by the
tremendous increase of useful research work in the field of
physical chemistry and related subjects in recent years, and the
need for communication between physical chemists, physicists, and
biophysicists. This volume reflects the huge breadth and diversity
in research and the applications in physical chemistry and physical
chemistry techniques, providing case studies that are tailored to
particular research interests. It examines the industrial processes
for emerging materials, determines practical use under a wide range
of conditions, and establishes what is needed to produce a new
generation of materials. The chapter authors, affiliated with
prestigious scientific institutions from around the world, share
their research on new and innovative applications in physical
chemistry. The chapters in the volume are divided into several
areas, covering developments in physical chemistry of modern
materials polymer science and engineering nanoscience and
nanotechnology
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