Carbohydrate Bioengineering
Carbohydrate Bioengineering

Author: Tuula T Teeri

Publisher: Royal Society of Chemistry

Published: 2007-10-31

Total Pages: 208

ISBN-13: 1847550320

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Carbohydrate bioengineering is a rapidly expanding field with many applications in medicine and industry. Presenting state-of-the-art research, Carbohydrate Bioengineering: Interdisciplinary Approaches brings together international experts on many different aspects of this burgeoning topic. Coverage includes: the engineering of glycosidases for constructive purposes; structure-function studies and protein engineering of carbohydrate-active enzymes; chemo-enzymatic carbohydrate synthesis; and trends emerging from comprehensive work on genomes and glycomes. This timely publication will be welcomed by all those needing access to the latest research in the field, including practitioners in the medicinal, chemical, food and pharmaceutical areas.

Handbook of Fat Replacers
Handbook of Fat Replacers

Author: Sibel Roller

Publisher: CRC Press

Published: 1996-06-20

Total Pages: 340

ISBN-13: 9781420048971

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Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved. Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.

Introduction to Malta
Introduction to Malta

Author: Gilad James, PhD

Publisher: Gilad James Mystery School

Published:

Total Pages: 105

ISBN-13: 6520963445

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Malta, officially the Republic of Malta, is a small island country located in the Mediterranean Sea, just south of Sicily, Italy. The country is divided into three main islands: Malta, Gozo, and Comino. Malta is known for its stunning coastline, pristine beaches, ancient ruins, and historic architecture. The capital city, Valletta, is a UNESCO World Heritage Site and a popular tourist destination due to its rich history and cultural significance. Malta has a diverse population and a rich cultural heritage that is influenced by its location and history. The country has been inhabited since prehistoric times and has been ruled by numerous foreign powers, including the Phoenicians, Greeks, Romans, Arabs, and British. The blend of different cultures and influences can be seen in the country’s cuisine, language, music, and traditional festivals. Malta is also known for its warm climate, friendly people, and laid-back lifestyle, making it a popular destination for tourists and expatriates. Overall, Malta is a unique and enchanting country that offers visitors a blend of history, culture, and natural beauty.

Chemical and Functional Properties of Food Saccharides
Chemical and Functional Properties of Food Saccharides

Author: Piotr Tomasik

Publisher: CRC Press

Published: 2003-10-20

Total Pages: 440

ISBN-13: 0203495721

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This fourth volume in the Chemical and Functional Properties of Food Components series focuses on saccharides as food constituents. Written by an international group of experts, it provides an up-to-date review of a wide spectrum of issues, focusing on the current research and literature on the properties of compounds, their mechanisms of action, a

Microbial Production of Food Ingredients, Enzymes and Nutraceuticals
Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

Author: Brian McNeil

Publisher: Elsevier

Published: 2013-03-21

Total Pages: 641

ISBN-13: 0857093541

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Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as organic acids and hydrocolloids also remains an important and fast-changing area of research. Microbial production of food ingredients, enzymes and nutraceuticals provides a comprehensive overview of microbial production of food ingredients, enzymes and nutraceuticals.Part one reviews developments in the metabolic engineering of industrial microorganisms and advances in fermentation technology in the production of fungi, yeasts, enzymes and nutraceuticals. Part two discusses the production and application in food processing of substances such as carotenoids, flavonoids and terponoids, enzymes, probiotics and prebiotics, bacteriocins, microbial polysaccharides, polyols and polyunsaturated fatty acids.Microbial production of food ingredients, enzymes and nutraceuticals is an invaluable guide for professionals in the fermentation industry as well as researchers and practitioners in the areas of biotechnology, microbiology, chemical engineering and food processing. - Provides a comprehensive overview of microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins - Begins with a review of key areas of systems biology and metabolic engineering, including methods and developments for filamentous fungi - Analyses the use of microorganisms for the production of natural molecules for use in foods, including microbial production of food flavours and carotenoids

Polysaccharide Association Structures in Food
Polysaccharide Association Structures in Food

Author: Walter

Publisher: CRC Press

Published: 1998-04-06

Total Pages: 356

ISBN-13: 9780824701642

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"Focuses on the physical-chemical origins and structures formed by the association of aqueous, dispersed polysaccharides with related and unrelated chemical species. Covers the origin of polysaccharide supramolecular assemblies; polysaccharide molecular structures; gel formation and ultrastructure in food polysaccharides; structures and phase transitions of starch polymers; microcrystalline cellulose technology; cyclodextrins; starch-lipid interactions; interactions in whey protein/polysaccharide mixtures; and more."

Structural Glycobiology
Structural Glycobiology

Author: Elizabeth Yuriev

Publisher: CRC Press

Published: 2012-09-27

Total Pages: 351

ISBN-13: 1439854602

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Structural Glycobiology covers the experimental, theoretical, and alternative technologies used in the study of the structural basis for the diverse biological roles of carbohydrates. The book overviews the application of specialized technologies to the study of carbohydrates in biology, reviews relevant and current research in the field, and is illustrated throughout by specific examples of how research investigations have yielded key structural and associated biological data on carbohydrates and glycolipids. In particular, the book focuses on: X-ray crystallography and small-angle scattering, NMR, and cryo-electron microscopy techniques Theoretical (modeling-based) approaches, such as molecular mechanics, molecular dynamics, free energy calculations, and carbohydrate docking Alternative techniques for yielding structural information on carbohydrates from complex biological samples Carbohydrates in medicine, specifically in areas that have been directly impacted by our understanding of the structural role of carbohydrates in immune recognition: cancer, organ transplantation, and infection