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Author: Ryouichi Ito
Publisher:
ISBN: 9781608763672
Category : Carbohydrates
Languages : en
Pages : 0
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Book Description
Carbohydrates play an important role in many biological and biochemical processes, including the fertilisation, cell differentiation and maturation, protein folding and degradation. Carbohydrate polymers covers the study and exploitation of carbohydrate polymers which have current or potential industrial application in areas such as food, textiles, paper, wood, adhesives, biodegradables, biorefining, pharmaceuticals, and oil recovery. This book focuses on recent developments on carbohydrate-binding module (CBM) applications in the biomedical, biological and biotechnological fields. Furthermore, polysaccharides are complex carbohydrates that are made up chains of monosaccharide units linked by glycosidic bonds. This book reviews the literature on fibres spun from several polysaccharides and fibre spinning techniques, including both conventional fibre spinning methods and electrospinning. Resulting fibre properties and prospective applications are discussed. This book also reviews research on polysaccharide film-formation and characteristics, analysed mechanical and barrier properties of polysaccharide-based films, summarises applications of polysaccharide films in food products and makes conclusions as to the status of polysaccharide films and their future developmental direction. Other chapters in this book examine the pathways leading to the production of bioactive oligosaccharides that have biotechnological applications. The current progress in the development of marine carbohydrates into nutraceuticals and their applications are explored as well.
Author: Ryouichi Ito
Publisher:
ISBN: 9781608763672
Category : Carbohydrates
Languages : en
Pages : 0
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Book Description
Carbohydrates play an important role in many biological and biochemical processes, including the fertilisation, cell differentiation and maturation, protein folding and degradation. Carbohydrate polymers covers the study and exploitation of carbohydrate polymers which have current or potential industrial application in areas such as food, textiles, paper, wood, adhesives, biodegradables, biorefining, pharmaceuticals, and oil recovery. This book focuses on recent developments on carbohydrate-binding module (CBM) applications in the biomedical, biological and biotechnological fields. Furthermore, polysaccharides are complex carbohydrates that are made up chains of monosaccharide units linked by glycosidic bonds. This book reviews the literature on fibres spun from several polysaccharides and fibre spinning techniques, including both conventional fibre spinning methods and electrospinning. Resulting fibre properties and prospective applications are discussed. This book also reviews research on polysaccharide film-formation and characteristics, analysed mechanical and barrier properties of polysaccharide-based films, summarises applications of polysaccharide films in food products and makes conclusions as to the status of polysaccharide films and their future developmental direction. Other chapters in this book examine the pathways leading to the production of bioactive oligosaccharides that have biotechnological applications. The current progress in the development of marine carbohydrates into nutraceuticals and their applications are explored as well.
Author: James E. Mark
Publisher: Oxford University Press, USA
ISBN: 9780195181012
Category : Reference
Languages : en
Pages : 1250
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Book Description
This new edition includes better values of properties already reported, properties not reported in time for the earlier edition, and entirely new properties becoming important for modern polymer applications. It also contains 217 total polymers, 20 of which are all-new, particularly in high-technology areas such as eletrical conductivity, non-linear optical properties, microlithography, nanophotonics, and electroluminescences. Examples of specific polymers include silsesquoxane ladder polymers, 'foldamer' self-assembling polymers, and block copolymers that phase separate into 'mushrooms', ellipsoids, and sheets with on surface radically different in properties from the other.
Author: Tomy J. Gutiérrez
Publisher: Springer
ISBN: 3319946250
Category : Technology & Engineering
Languages : en
Pages : 817
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Book Description
This book presents an exhaustive review on the use of polymers for food applications. Polymer-based systems for food applications such as: films, foams, nano- and micro-encapsulated, emulsions, hydrogels, prebiotics, 3D food printing, edible polymers for the development of foods for people with special feeding regimes, sensors, among others, have been analyzed in this work.
Author: W.J. Roff
Publisher: Elsevier
ISBN: 1483102998
Category : Technology & Engineering
Languages : en
Pages : 705
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Book Description
Fibres, Films, Plastics and Rubbers: A Handbook of Common Polymers focuses on polymeric materials. The book first discusses a list of sections on individual polymers. Topics include olefin and vinyl-type, carbohydrate-type, synthetic condensation-type, organo-silicon, and inorganic polymers, as well as proteins. The text also looks at list of sections on specific properties and related information. The book then discusses polyethylenes, polypropylene, and polytetrafluoroethylene. The text also examines polystyrene. Concerns include the structure, chemistry, physics, fabrication, serviceability, and utilization of these materials. The text also focuses on indene and coumarone/indene resins; polyvinyl acetate and alcohol; polyvinyl formal, acetal, and butyral; and polyacrylates and polymethacrylates. The book then examines the structure, chemistry, physics, fabrication, serviceability, and utilization of polyvinyl chloride, polyvinylidene chloride, cellulose, and cellulose acetate. The book also discusses the structure, chemistry, physics, fabrication, serviceability, and utilization of cellulose nitrate, cellulose ethers, starch, and regenerated proteins. Same type of evaluation is also done to polyamides, epoxy resins, polyformaldehyde, natural rubber, and nitrile rubbers. The text is a valuable source of information for readers interested in polymeric materials.
Author: George Wypych
Publisher: Elsevier
ISBN: 1927885965
Category : Technology & Engineering
Languages : en
Pages : 751
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Book Description
Handbook of Polymers, Third Edition represents an update on available data, including new values for many commercially available products, verification of existing data, and removal of older data where it is no longer useful. Polymers selected for this edition include all primary polymeric materials used by the plastics and chemical industries and specialty polymers used in the electronics, pharmaceutical, medical and aerospace fields, with extensive information also provided on biopolymers. The book includes data on all polymeric materials used by the plastics industry and branches of the chemical industry, as well as specialty polymers in the electronics, pharmaceutical, medical and space fields. The entire scope of the data is divided into sections to make data comparison and search easy, including synthesis, physical, mechanical, and rheological properties, chemical resistance, toxicity, environmental impact, and more. - Provides key data on all primary polymeric materials used in a wide range of industries and applications - Presents easy-to-access data divided into sections, making comparisons and search simple and intuitive - Includes data on general properties, history, synthesis, structure, physical properties, mechanical properties, chemical resistance, flammability, weather stability, toxicity, and more
Author: Ravin Narain
Publisher: Wiley
ISBN: 9780470472354
Category : Technology & Engineering
Languages : en
Pages : 0
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Book Description
This book addresses the need for a comprehensive book on the design, synthesis, and characterization of synthetic carbohydrate-based polymeric materials along with their biological applications. The first two chapters cover the synthesis and self-assembly of glycopolymers and different techniques for creating these synthetic polymers. Subsequent chapters account for the preparation of block copolymers, branched glycopolymers, glycosurfaces, glycodendrimers, cationic glycopolymers, bioconjugates, glyconanoparticles and hydrogels. While these chapters comprehensively review the synthetic and characterization methods of those carbohydrate-based materials, their biological applications are discussed in detail.
Author: Chi-Huey Wong
Publisher: John Wiley & Sons
ISBN: 9783527306329
Category : Science
Languages : de
Pages : 520
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Book Description
Die Suche nach Medikamenten mit neuen oder verbesserten Eigenschaften hat das Interesse am pharmazeutischen Potenzial von Kohlenhydraten enorm verstärkt. Dies gilt insbesondere für die Entwicklung von Antibiotika, Impfstoffen und Anti-Krebs-Mitteln. Carbohydrate-based Drug Discovery stellt mit mehr als 50 Beiträgen der weltweit führenden Experten die neuesten Entwicklungen in der Kohlenhydrat- und Biochemie vor. Dabei liegt der Schwerpunkt der Darstellung auf der pharmazeutischen Anwendung. In jüngster Zeit sind wirksame, auf Kohlenhydraten basierende Medikamente gegen HIV, Grippe, Epilepsie, Diabetes und Krebs auf den Markt gekommen bzw. werden in Studien klinisch erprobt. Doch das gesamte Potenzial dieser Substanzklasse kann man bislang wohl nur erahnen. Die pharmazeutische Industrie investiert bereits große Summen in die Forschung und Entwicklung. So kommt dieses Handbuch genau zur richtigen Zeit. Umfassend und kompetent behandelt es den gesamten Bereich der Kohlenhydratchemie. Es führt ein in die chemische Synthese, in Biosynthese und Metabolismus und informiert über die Analyse und die zellulären Funktionen von Kohlenhydraten. Einen weiteren Schwerpunkt bildet die Entwicklung von Medikamenten auf Kohlenhydrat-Basis, wie z.B. synthetischer Impfstoffe oder Thrombosemittel auf Basis synthetischer Oligosaccharide. Erschlossen wird das mit einem umfangreichen bibliographischen Anhang versehene Werk durch einen thematischen Index. Sein Herausgeber, Chi-Huey Wong, hat bereits mehrere internationale Preise für sein wissenschaftliches Werk erhalten, darunter den "Presidential Award" und den "Presidential Young Investigator Award".
Author: Glyn O. Phillips
Publisher: Elsevier
ISBN: 1845695879
Category : Technology & Engineering
Languages : en
Pages : 949
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Book Description
Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. - Extensively revised and expanded second edition edited by two leading international authorities - Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics - Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids
Author: Glyn O. Phillips
Publisher: Elsevier
ISBN: 0857093630
Category : Technology & Engineering
Languages : en
Pages : 457
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Book Description
Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other properties. The range of specialised protein ingredients used in foods is increasing. Handbook of food proteins provides an authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry in one convenient volume.The introductory chapter provides an overview of proteins and their uses in foods. The following chapters each focus on a particular protein ingredient or group of ingredients covering their origins, production, properties and applications. The proteins discussed are caseins, whey proteins, gelatin and other meat-derived protein ingredients, seafood proteins, egg proteins, soy proteins, pea and other legume proteins, mycoprotein, wheat gluten, canola and other oilseed proteins, algal proteins and potato protein. A chapter on texturised vegetable proteins completes the volume. Innovative products and potential methods for improving nutrition and diet using these proteins are described.With its distinguished editors and international team of expert contributors Handbook of food proteins is an invaluable reference tool for professionals using food protein ingredients for both food and other applications. - An authoritative overview of the characteristics, functionalities and applications of different proteins of importance to the food industry - Chapters each focus on a particular protein ingredient or group of ingredients - Innovative products and potential methods for improving nutrition and diet using proteins is also described
Author: Steve W. Cui
Publisher: CRC Press
ISBN: 0203485289
Category : Technology & Engineering
Languages : en
Pages : 431
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Book Description
Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr
