Green Sustainable Process for Chemical and Environmental Engineering and Science PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download Green Sustainable Process for Chemical and Environmental Engineering and Science PDF full book. Access full book title Green Sustainable Process for Chemical and Environmental Engineering and Science by Inamuddin. Download full books in PDF and EPUB format.
Author: Inamuddin
Publisher: Academic Press
ISBN: 0323984177
Category : Science
Languages : en
Pages : 709
Get Book Here
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: Inamuddin
Publisher: Academic Press
ISBN: 0323984177
Category : Science
Languages : en
Pages : 709
Get Book Here
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: Richard W Hartel
Publisher: Springer Science & Business Media
ISBN: 1475726627
Category : Technology & Engineering
Languages : en
Pages : 315
Get Book Here
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: Amos Nussinovitch
Publisher: CRC Press
ISBN: 1420052241
Category : Science
Languages : en
Pages : 430
Get Book Here
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
Get Book Here
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: William P Edwards
Publisher: Royal Society of Chemistry
ISBN: 1782626301
Category : Technology & Engineering
Languages : en
Pages : 274
Get Book Here
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.
Author: Alistair M. Stephen
Publisher: CRC Press
ISBN: 1420015168
Category : Technology & Engineering
Languages : en
Pages : 750
Get Book Here
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: Richard W. Hartel
Publisher: Springer
ISBN: 3319617427
Category : Technology & Engineering
Languages : en
Pages : 542
Get Book Here
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: Muhammad Siddiq
Publisher: John Wiley & Sons
ISBN: 1119528232
Category : Technology & Engineering
Languages : en
Pages : 288
Get Book Here
Book Description
A comprehensive guide that covers the banana’s full value chain – from production to consumption The banana is the world’s fourth major fruit crop. Offering a unique and in-depth overview of the fruit’s entire value chain, this important new handbook charts its progression from production through to harvest, postharvest, processing, and consumption. The most up-to-date data and best practices are drawn together to present guidelines on innovative storage, processing, and packaging technologies, while fresh approaches to quality management and the value-added utilization of banana byproducts are also explained. Additionally, the book examines the banana’s physiology, nutritional significance, and potential diseases and pests. The book also Edited by noted experts in the field of food science, this essential text: Provides a new examination of the world’s fourth major fruit crop Covers the fruit’s entire value chain Offers dedicated chapters on bioactive and phytochemical compounds found in bananas and the potential of processing byproducts Gives insight into bananas’ antioxidant content and other nutritional properties Identifies and explains present and possible effects of bioactive and phytochemical compounds Handbook of Banana Production, Postharvest Science, Processing Technology, and Nutrition offers the most far-reaching overview of the banana currently available. It will be of great benefit to food industry professionals specializing in fruit processing, packaging, and manufacturing banana-based products. The book is also an excellent resource for those studying or researching food technology, food science, food engineering, food packaging, applied nutrition, biotechnology, and more.
Author: Fatih Yildiz
Publisher: CRC Press
ISBN: 1420082086
Category : Medical
Languages : en
Pages : 454
Get Book Here
Book Description
While the science of yogurt is nearly as old as the origin of mankind, there have been rapid changes in yogurt development since the turn of the 19th century, fueled by continuing developments in biological sciences. Development and Manufacture of Yogurt and Other Functional Dairy Products presents a comprehensive review of all aspects of yogurt an
Author: Howard A. Barnes
Publisher:
ISBN:
Category : Rheology
Languages : en
Pages : 224
Get Book Here
Book Description
