Surfactants in Solution
Surfactants in Solution

Author: K.L. Mittal

Publisher: Springer Science & Business Media

Published: 2013-03-09

Total Pages: 581

ISBN-13: 1461579813

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This and its companion Volumes 4 and 6 document the proceedings of the 5th International Symposium on Surfactants in Solution held in Bordeaux, France, July 9-13, 1984. This symposium was the continuation of the series of symposia initiated in 1976 in Albany, New York under the title "Micellization, Solubilization and Microemulsions". The next two symposia were labelled "Solution Chemistry of Surfactants" and "Solution Behavior of Surfactants: Theoretical and Applied Aspects" held in Knoxville, TN in 1978 and Potsdam, N. Y. in 1980, respectively. In 1982 at the time of the 4th Symposium in this series, it became amply evident that there was a definite need to have more a generic title to describe these biennial events, and after much deliberation it was decided that an appropriate title would be "Surfactants in Solution" as both the aggregation and adsorption aspects of surfactants were addressed. So the 4th Symposium was held in 1982 in Lund, Sweden, under this new rubric, and it was decided to continue these symposia in the future under this appellation. Naturally, the Bordeaux Symposium was dubbed as the 5th International Symposium on Surfactants in Solution, and our logo became SIS which is very apropos and appealing. It was in Bordeaux that the decision was made to hold the 6th SIS Symposium in New Delhi and it is scheduled for August 18-22, 1986 in the capital of India.

Engineering Properties of Foods, Fourth Edition
Engineering Properties of Foods, Fourth Edition

Author: M.A. Rao

Publisher: CRC Press

Published: 2014-04-22

Total Pages: 816

ISBN-13: 1466556420

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It has been nearly a decade since the third edition of Engineering Properties of Foods was published, and food structure/microstructure remains a subject of research interest. In fact, significant developments have taken place in the area of high pressure processing (HPP), which has been approved for pasteurization of food by the Food and Drug Administration. Kinetic data related to HPP have proven important for validation of pressure-assisted pasteurization. Due to these developments, three new chapters have been added to the Fourth Edition: Food Microstructure Analysis Glass Transition in Foods Kinetics and Process Design for High-Pressure Processing The text focuses on elucidating the engineering aspects of food properties and their variations, supplemented by representative data. Chapters have been updated and revised to include recent developments. The book presents data on physical, chemical, and biological properties, illustrating their relevance and practical importance. The topics range from surface properties, rheological properties, and thermal properties to thermodynamic, dielectric, and gas exchange properties. The chapters follow a consistent format for ease of use. Each chapter contains an introduction, food property definition, measurement procedure, modeling, representative data compilation, and applications.

Biopolymers at Interfaces, Second Edition
Biopolymers at Interfaces, Second Edition

Author: Martin Malmsten

Publisher: CRC Press

Published: 2003-01-15

Total Pages: 930

ISBN-13: 9780824747343

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This new edition features research from nearly 60 of the profession's most distinguished international authorities. Recognizing emerging developments in biopolymer systems research with fully updated and expanded chapters, the second edition discusses the biopolymer-based multilayer structures and their application in biosensors, the progress made in the understanding of protein behaviour at the air-water interface, experimental findings in ellipsometry and reflectometry, and recent developments concerning protein interfacial behaviour in microfabricated total analysis systems and microarrays. With over 3000 references, this is an essential reference for professionals and students in surface, pharmaceutical, colloid, polymer, and medicinal chemistry; chemical, formulation, and application engineering; and pharmacy.

Food Proteins and Their Applications
Food Proteins and Their Applications

Author: Srinivasan Damodaran

Publisher: CRC Press

Published: 2017-10-19

Total Pages: 694

ISBN-13: 135144753X

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Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.

Structure-Function Properties of Food Proteins
Structure-Function Properties of Food Proteins

Author: Lance G. Phillips

Publisher: Academic Press

Published: 2013-10-22

Total Pages: 289

ISBN-13: 1483288986

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The functional properties of food proteins affect behavior in food systems and influence the quality attributes, structure, texture, mouth-feel, and flavor of the final product. These attributes are precisely those with which food engineers and technologists are concerned when developing new products. This innovative book provides an overview of the physical properties of proteins and how dynamic changes in conformation, structural changes, and protein-protein interactions are involved in the performance of particular functional properties such as gelation, emulsification, and foaming properties. Models used include B-Lactoglobulin, soy, and meat proteins.

Tissue Engineering II
Tissue Engineering II

Author: Kyongbum Lee

Publisher: Springer Science & Business Media

Published: 2006-11-14

Total Pages: 344

ISBN-13: 3540361855

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It is our pleasure to present this special volume on tissue engineering in the series Advances in Biochemical Engineering and Biotechnology. Thisvolume re?ects the emergence of tissue engineering as a core discipline of modern biomedical engineering, and recognizes the growing synergies between the technological developments in biotechnology and biomedicine. Along this vein, the focusof thisvolume istoprovide abiotechnology driven perspective on cell engineering fundamentals while highlighting their signi?cance in p- ducing functional tissues. Our aim is to present an overview of the state of the art of a selection of these technologies, punctuated with current applications in the research and development of cell-based therapies for human disease. To prepare this volume, we have solicited contributions from leaders and experts in their respective ?elds, ranging from biomaterials and bioreactors to gene delivery and metabolic engineering. Particular emphasis was placed on including reviews that discuss various aspects of the biochemical p- cesses underlying cell function, such as signaling, growth, differentiation, and communication. The reviews of research topics cover two main areas: cel- lar and non-cellular components and assembly; evaluation and optimization of tissue function; and integrated reactor or implant system development for research and clinical applications. Many of the reviews illustrate how bioche- cal engineering methods are used to produce and characterize novel materials (e. g. genetically engineered natural polymers, synthetic scaffolds with ce- type speci?c attachment sites or inductive factors), whose unique properties enable increased levels of control over tissue development and architecture.

Peptides and Proteins as Biomaterials for Tissue Regeneration and Repair
Peptides and Proteins as Biomaterials for Tissue Regeneration and Repair

Author: Mario Barbosa

Publisher: Woodhead Publishing

Published: 2017-09-25

Total Pages: 392

ISBN-13: 008100852X

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Peptides and Proteins as Biomaterials for Tissue Regeneration and Repair highlights the various important considerations that go into biomaterial development, both in terms of fundamentals and applications. After covering a general introduction to protein and cell interactions with biomaterials, the book discusses proteins in biomaterials that mimic the extracellular matrix (ECM). The properties, fabrication and application of peptide biomaterials and protein-based biomaterials are discussed in addition to in vivo and in vitro studies. This book is a valuable resource for researchers, scientists and advanced students interested in biomaterials science, chemistry, molecular biology and nanotechnology. - Presents an all-inclusive and authoritative coverage of the important role which protein and peptides play as biomaterials for tissue regeneration - Explores protein and peptides from the fundamentals, to processing and applications - Written by an international group of leading biomaterials researchers