Masters Theses in the Pure and Applied Sciences
Masters Theses in the Pure and Applied Sciences

Author: Wade H. Shafer

Publisher: Springer Science & Business Media

Published: 2012-12-06

Total Pages: 314

ISBN-13: 1468449192

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Masters Theses in the Pure and Applied Sciences was first conceived, published, and disseminated by the Center for Information and Numerical Data Analysis and Synthesis (CINDAS) * at Purdue University in 1 957, starting its coverage of theses with the academic year 1955. Beginning with Volume 13, the printing and dissemination phases of the activity were transferred to University Microfilms/Xerox of Ann Arbor, Michigan, with the thought that such an arrangement would be more beneficial to the academic and general scientific and technical community. After five years of this joint undertaking we had concluded that it was in the interest of all con cerned if the printing and distribution of the volumes were handled by an interna tional publishing house to assure improved service and broader dissemination. Hence, starting with Volume 18, Masters Theses in the Pure and Applied Sciences has been disseminated on a worldwide basis by Plenum Publishing Cor poration of New York, and in the same year the coverage was broadened to include Canadian universities. All back issues can also be ordered from Plenum. We have reported in Volume 28 (thesis year 1 983) a total of 10,661 theses titles from 26 Canadian and 197 United States universities. We are sure that this broader base for these titles reported will greatly enhance the value of this important annual reference work. While Volume 28 reports theses submitted in-1983, on occasion, certain univer sities do report theses submitted in previous years but not reported at the time.

Biological Macromolecules
Biological Macromolecules

Author: Amit Kumar Nayak

Publisher: Academic Press

Published: 2021-11-23

Total Pages: 673

ISBN-13: 0323856381

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Biological Macromolecules: Bioactivity and Biomedical Applications presents a comprehensive study of biomacromolecules and their potential use in various biomedical applications. Consisting of four sections, the book begins with an overview of the key sources, properties and functions of biomacromolecules, covering the foundational knowledge required for study on the topic. It then progresses to a discussion of the various bioactive components of biomacromolecules. Individual chapters explore a range of potential bioactivities, considering the use of biomacromolecules as nutraceuticals, antioxidants, antimicrobials, anticancer agents, and antidiabetics, among others. The third section of the book focuses on specific applications of biomacromolecules, ranging from drug delivery and wound management to tissue engineering and enzyme immobilization. This focus on the various practical uses of biological macromolecules provide an interdisciplinary assessment of their function in practice. The final section explores the key challenges and future perspectives on biological macromolecules in biomedicine. Covers a variety of different biomacromolecules, including carbohydrates, lipids, proteins, and nucleic acids in plants, fungi, animals, and microbiological resources Discusses a range of applicable areas where biomacromolecules play a significant role, such as drug delivery, wound management, and regenerative medicine Includes a detailed overview of biomacromolecule bioactivity and properties Features chapters on research challenges, evolving applications, and future perspectives

Culinary Nutrition
Culinary Nutrition

Author: Jacqueline B. Marcus

Publisher: Academic Press

Published: 2013-04-15

Total Pages: 660

ISBN-13: 0123918839

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Culinary Nutrition: The Science and Practice of Healthy Cooking is the first textbook specifically written to bridge the relationship between food science, nutrition and culinology as well as consumer choices for diet, health and enjoyment. The book uses a comprehensive format with real-life applications, recipes and color photographs of finished dishes to emphasize the necessity of sustainably deliverable, health-beneficial and taste-desirable products. With pedagogical elements to enhance and reinforce learning opportunities, this book explores what foods involve the optimum nutritional value for dietary needs, including specific dietary requirements and how foods are produced. It also considers alternative production methods, along with the impact of preparation on both the nutritional value of a food and its consumer acceptability. Other discussions focus on the basics of proteins, carbohydrates, and lipids, issues of diet and disease such as weight management, and food production and preparation. Laboratory-type, in-class activities are presented using limited materials and applications of complex concepts in real-life situations. This book will be a valuable resource for undergraduate students in culinary nutrition, nutrition science, food science and nutrition, and culinary arts courses. It will also appeal to professional chefs and food scientists as well as research chefs in product development. Gourmand World Cookbook Awards 2014: USA, Best Author or Chef for Professionals, Gourmand International Global Food Industry Awards 2014: Special Mention in Communicating Science-Related Knowledge to Consumers Aimed at Improving their Lifestyle, International Union of Food Science and Technology (IUFoST) Explores the connections among the technical sciences of nutrition, food science and the culinary arts as well as consumer choices for diet, health and enjoyment Presents laboratory-type, in-class activities using limited materials and real-life applications of complex concepts Includes photographs and recipes to enhance learning experience

Pectins
Pectins

Author:

Publisher: BoD – Books on Demand

Published: 2020-01-22

Total Pages: 180

ISBN-13: 1789840716

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This book deepens the study and knowledge on pectins, especially in the processes of extraction, purification, and characterization, in short its many and wide applications. Among the most prominent applications are the food, pharmaceutical, and other industries. The development of pectins has a very promising future with a marked annual increase and with a wide range of sources. As written above, this book will help its readers to expand their knowledge on this biopolymer with vast application in the industry worldwide.

Pectin: Technological and Physiological Properties
Pectin: Technological and Physiological Properties

Author: Vassilis Kontogiorgos

Publisher: Springer Nature

Published: 2020-10-01

Total Pages: 207

ISBN-13: 3030534219

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​This text presents the technological and physiological properties of pectin in an educational approach that encompasses all of the essential information a researcher needs to fully understand their function and use in foods. Utilizing basic information on pectin as well as recent technological advances, this book is designed to be the primary resource for individuals seeking out an up to date reference work covering all the necessary informational and functional aspects of pectin. Pectin: technological and physiological properties is the first book to fully focus on the introductory concepts on pectin. Individual chapters cover localization and function, the structural aspects of pectin, pectinases, isolation and characterization and recovery from agricultural wastes. Important current advances such as emulsions, films, digestion, metabolism and bioactive properties are also focused on. With its combination of vital basic information and technological advances, this book presents full and up to date coverage on this pectin and its many forms and uses in foods.

Dietary Fiber for the Prevention of Cardiovascular Disease
Dietary Fiber for the Prevention of Cardiovascular Disease

Author: Rodney A. Samaan

Publisher: Academic Press

Published: 2017-07-07

Total Pages: 170

ISBN-13: 0128052759

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Dietary Fiber for the Prevention of Cardiovascular Disease: Fiber’s Interaction between Gut Micoflora, Sugar Metabolism, Weight Control and Cardiovascular Health compiles the most up-to-date research discoveries to provide a timely and scientific rationale for the significant impact of a fiber rich diet for the prevention of heart disease. By focusing on the science behind how fiber, both soluble and insoluble can lead to lower rates of heart disease, this important reference will educate researchers, cardiologists, medical providers and students on how to improve patients’ hearts via a fiber rich diet. Coverage includes the known mechanisms of how fiber works to reduce insulin resistance, control weight, reduce cholesterol by binding with bile, maintain stable glucose levels and influence gut microflora. Explains how fiber affects cardiovascular disease through the influence on insulin resistance, reduction of cholesterol, change in gut microflora and in weight control Provides thorough coverage of the effect of fiber on arrhythmias and valvular abnormalities Includes information on the indirect relationship between constipation and heart disease

Advanced Biophysical Techniques for Polysaccharides Characterization
Advanced Biophysical Techniques for Polysaccharides Characterization

Author: Nirmal Mazumder

Publisher: Elsevier

Published: 2024-07-01

Total Pages: 386

ISBN-13: 044314043X

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Advanced Biophysical Techniques for Polysaccharides Characterization offers a detailed insight into the cutting-edge techniques available for the identification, quantification, characterization and structural analysis of polysaccharides. A wide range of techniques are covered, including scanning electron microscopy (SEM), atomic force microscopy (AFM), optical microscopy, non-linear optical microscopy and spectroscopic techniques like Fourier transform Infrared (FTIR), X ray diffraction, light scattering, and nuclear magnetic resonance (NMR). Dynamic Nuclear Polarization and TEM techniques are also considered. Various polysaccharides are investigated along with their applications across a range of industries. Each chapter offers a detailed description of the techniques before delving into case studies covering the latest advances. This book provides a one-stop solution to the latest advanced microscopic and spectroscopic techniques for investigating a range of important polysaccharides and is an ideal reference for researchers in the field of biophysics, molecular biology, biochemistry, pharmaceutics, food chemistry and related areas. Covers a range of biophysical techniques for polysaccharide analysis, including NMR, Dynamic Nuclear Polarization, mass spectrometry approaches, X ray diffraction, light scattering, and TEM techniques Investigates an array of polysaccharides such as glycogen, xanthan, hyaluronan, and more Includes an introduction to the sources, types, and benefits of polysaccharide Considers applications of polysaccharides in various industries, including biomedicine, pharmaceuticals, and the food industry