Comprehensive Biotechnology
Comprehensive Biotechnology

Author:

Publisher: Elsevier

Published: 2019-07-17

Total Pages: 4876

ISBN-13: 0444640479

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Comprehensive Biotechnology, Third Edition, Six Volume Set unifies, in a single source, a huge amount of information in this growing field. The book covers scientific fundamentals, along with engineering considerations and applications in industry, agriculture, medicine, the environment and socio-economics, including the related government regulatory overviews. This new edition builds on the solid basis provided by previous editions, incorporating all recent advances in the field since the second edition was published in 2011. Offers researchers a one-stop shop for information on the subject of biotechnology Provides in-depth treatment of relevant topics from recognized authorities, including the contributions of a Nobel laureate Presents the perspective of researchers in different fields, such as biochemistry, agriculture, engineering, biomedicine and environmental science

Thermodynamics of Phase Equilibria in Food Engineering
Thermodynamics of Phase Equilibria in Food Engineering

Author: Camila Gambini Pereira

Publisher: Academic Press

Published: 2018-10-17

Total Pages: 684

ISBN-13: 0128115572

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Thermodynamics of Phase Equilibria in Food Engineering is the definitive book on thermodynamics of equilibrium applied to food engineering. Food is a complex matrix consisting of different groups of compounds divided into macronutrients (lipids, carbohydrates, and proteins), and micronutrients (vitamins, minerals, and phytochemicals). The quality characteristics of food products associated with the sensorial, physical and microbiological attributes are directly related to the thermodynamic properties of specific compounds and complexes that are formed during processing or by the action of diverse interventions, such as the environment, biochemical reactions, and others. In addition, in obtaining bioactive substances using separation processes, the knowledge of phase equilibria of food systems is essential to provide an efficient separation, with a low cost in the process and high selectivity in the recovery of the desired component. This book combines theory and application of phase equilibria data of systems containing food compounds to help food engineers and researchers to solve complex problems found in food processing. It provides support to researchers from academia and industry to better understand the behavior of food materials in the face of processing effects, and to develop ways to improve the quality of the food products. - Presents the fundamentals of phase equilibria in the food industry - Describes both classic and advanced models, including cubic equations of state and activity coefficient - Encompasses distillation, solid-liquid extraction, liquid-liquid extraction, adsorption, crystallization and supercritical fluid extraction - Explores equilibrium in advanced systems, including colloidal, electrolyte and protein systems

Specific Ion Effects
Specific Ion Effects

Author: Werner Kunz

Publisher: World Scientific

Published: 2010

Total Pages: 347

ISBN-13: 9814271586

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Specific ion effects are important in numerous fields of science and technology. This book summarizes the main ideas that came up over the years. It presents the efforts of theoreticians and supports it by the experimental results stemming from various techniques.

Aggregation of Therapeutic Proteins
Aggregation of Therapeutic Proteins

Author: Wei Wang

Publisher: John Wiley & Sons

Published: 2010-12-28

Total Pages: 400

ISBN-13: 1118043588

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This book gives pharmaceutical scientists an up-to-date resource on protein aggregation and its consequences, and available methods to control or slow down the aggregation process. While significant progress has been made in the past decade, the current understanding of protein aggregation and its consequences is still immature. Prevention or even moderate inhibition of protein aggregation has been mostly experimental. The knowledge in this book can greatly help pharmaceutical scientists in the development of therapeutic proteins, and also instigate further scientific investigations in this area. This book fills such a need by providing an overview on the causes, consequences, characterization, and control of the aggregation of therapeutic proteins.

Modern Physical Organic Chemistry
Modern Physical Organic Chemistry

Author: Eric V. Anslyn

Publisher: University Science Books

Published: 2006

Total Pages: 1148

ISBN-13: 9781891389313

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In additionto covering thoroughly the core areas of physical organic chemistry -structure and mechanism - this book will escortthe practitioner of organic chemistry into a field that has been thoroughlyupdated.

Proteins
Proteins

Author: Thomas E. Creighton

Publisher: Macmillan

Published: 1993

Total Pages: 534

ISBN-13: 9780716770305

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Organized on a combined basis of chronology and of structural and functional hierarchy, This comprehensive text describes all aspects of proteins--biosynthesis, evolution, dynamics, ligand binding, catalysis, and energy transduction--not just their structures. This edition (first was 1984) is thoroughly updated--especially in the area of protein biosynthesis--and features end-of-chapter exercises and problems, many of which require the student to consult the cited literature in order to obtain the answer. Annotation copyright by Book News, Inc., Portland, OR

Food Polymers, Gels and Colloids
Food Polymers, Gels and Colloids

Author: E. Dickinson

Publisher: Elsevier

Published: 1991-01-01

Total Pages: 587

ISBN-13: 1845698339

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Manufactured foodstuffs typically exist in the form of complex, multi-phase, multi-component, colloidal systems. One way to try to make sense of their chemical and structural complexity is to study simple model systems in which the nature and properties of the polymer molecules and dispersed particles are relatively well known. This volume consists of a collection of papers delivered at a conference on food colloids, the main theme of which was the role of food macromolecules in determining the stability, structure, texture and rheology of food colloids, with particular reference to gelling behaviour and interactions between macromolecules and interfaces. A feature of the collection is the wide range of physico-chemical techniques now being used to address problems in this field.