Molecular Assembly, Interfacial Rheology and Foaming Properties of Oligofructose Fatty Acid Esters PDF Download
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Author: Silvia E. H. J. van Kempen
Publisher:
ISBN: 9789461737328
Category :
Languages : en
Pages : 238
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Book Description
Author: Silvia E. H. J. van Kempen
Publisher:
ISBN: 9789461737328
Category :
Languages : en
Pages : 238
Get Book Here
Book Description
Author: Inamuddin
Publisher: Academic Press
ISBN: 0323984177
Category : Science
Languages : en
Pages : 709
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Book Description
Green Sustainable Process for Chemical and Environmental Engineering and Science: Biomedical Application of Biosurfactant in Medical Sector highlights the numerous applications of biosurfactants in the field of medicine, especially as a replacement to synthetic drugs which have developed several levels of resistance over the years. Special emphasis is laid on their application as non-pyrogenic and non-toxic immunological adjuvants and their inhibitory characteristics against H+, K+, -ATPase and defense against gastric ulcers, along with their practical application as anti-adhesive coating agents for medical insert materials. The book addresses issues by combining knowledge of their production with information on a range of medical applications. Drawing on the knowledge of its expert team of global contributors, this book provides useful insights for all those currently or potentially interested in developing or applying biosurfactants in their own work. Reflects on differing strains of fungi, bacteria, actinomycetes and yeast, and reviews genetic modification of such strains for enhanced biosurfactant production Explores the use of biosurfactants across a broad range of medical applications Provides mathematical modeling, metabolomics, bioinformatics, metabolic engineering, systems biology and computer technology for solving real-life challenges using biosurfactants Presents biosurfactants as an innovative green, biotechnological solution to improve human health Highlights the numerous applications of biosurfactants in the field of medicine, most especially as a replacement to synthetic drugs which have been reported to develop several levels of resistance over the years
Author: Reinhard Miller
Publisher: CRC Press
ISBN: 9047429303
Category : Science
Languages : en
Pages : 695
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Book Description
This is the first book on interfacial rheology. It aims to describe both its history as well as the current, most frequently used experimental techniques for studying dilational and shear rheology of layers at liquid/gas and liquid/liquid interfaces. The book opens with a chapter on the fundamentals of interfacial rheology. All (16) contributions i
Author: Richard W Hartel
Publisher: Springer Science & Business Media
ISBN: 1475726627
Category : Technology & Engineering
Languages : en
Pages : 315
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Book Description
Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Author: Georgina Sandoval
Publisher: Humana
ISBN: 9781493993611
Category : Science
Languages : en
Pages : 437
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Book Description
This volume provides an essential update on fundamental issues, current and new applications, as well as practical protocols to explore the extensive applications of lipases and the potential application of phospholipases. After an overview, the book delves into activity screening and expression, optimization of the biocatalyst production and performances, and applications of lipases, phospholipases, and esterases. Written for the highly successful Methods in Molecular Biology series, chapters include introductions to their respective topics, lists of the necessary materials and reagents, step-by-step, readily reproducible laboratory protocols, and tips on troubleshooting and avoiding known pitfalls. Authoritative and accessible, Lipases and Phospholipases: Methods and Protocols, Second Editionserves as an updated reference book for the large scientific community, both seasoned and novice, working with lipases, phospholipases, and related enzymes.
Author: Alistair M. Stephen
Publisher: CRC Press
ISBN: 1420015168
Category : Technology & Engineering
Languages : en
Pages : 750
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Book Description
Comprehensive in scope, Food Polysaccharides and Their Applications, Second Edition explains the production aspects and the chemical and physical properties of the main classes of polysaccharaides consumed as food, highlighting their nutritional value and their technological characteristics. Chapters in this new edition detail the source,
Author: Amos Nussinovitch
Publisher: CRC Press
ISBN: 1420052241
Category : Science
Languages : en
Pages : 430
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Book Description
Considered magicians of the ingredient world, gums (hydrocolloids) are used in a variety of food applications. They possess excellent thickening, binding, emulsifying, suspension, and viscosity properties. The first comprehensive reference produced on gums in 60 years, this work is organized by taxonomy. Each entry contains the botanical name and synonyms of the tree from which it is exuded, common names, geographic distribution, chemical characteristics and structural features, physical properties, and industrial and food applications. The uses of other parts of the trees from which the gums originate are also detailed. Entries are illustrated with color photos and line drawings.
Author: Ann-Charlotte Eliasson
Publisher: CRC Press
ISBN: 9780824795429
Category : Technology & Engineering
Languages : en
Pages : 586
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Book Description
This work offers comprehensive coverage of the chemical analysis, structure, functional properties and nutritional relevance of monosaccharides, disaccharides and polysaccharides used in food. It presents current information on the significance of carbohydrates in diet, and furnishes both chemical and biochemical methods for carbohydrate analysis.
Author: Richard W. Hartel
Publisher: Springer
ISBN: 3319617427
Category : Technology & Engineering
Languages : en
Pages : 542
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Book Description
This book examines both the primary ingredients and the processing technology for making candies. In the first section, the chemistry, structure, and physical properties of the primary ingredients are described, as are the characteristics of commercial ingredients. The second section explores the processing steps for each of the major sugar confectionery groups, while the third section covers chocolate and coatings. The manner in which ingredients function together to provide the desired texture and sensory properties of the product is analyzed, and chemical reactions and physical changes that occur during processing are examined. Trouble shooting and common problems are also discussed in each section. Designed as a complete reference and guide, Confectionery Science and Technology provides personnel in industry with solutions to the problems concerning the manufacture of high-quality confectionery products.
Author: William P Edwards
Publisher: Royal Society of Chemistry
ISBN: 1782626301
Category : Technology & Engineering
Languages : en
Pages : 274
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Book Description
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
