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Author:
Publisher:
ISBN:
Category : Nuclear energy
Languages : en
Pages : 1308

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Author: Maren Roman
Publisher: OUP USA
ISBN: 9780841269651
Category : Science
Languages : en
Pages : 0

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This book provides an overview of the different methods of model cellulosic surface preparation and presents recent studies on the properties of these surfaces. The topics covered are considered relatively new and would serve as the launch pad for further research in this area.

Author: Laurier Lincoln Schramm
Publisher: Cambridge University Press
ISBN: 0521640679
Category : Science
Languages : en
Pages : 633

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This 2000 book provides an introduction to the nature, occurrence, physical properties, propagation, and uses of surfactants in the petroleum industry.

Author: Carlos Ricardo Soccol
Publisher: CRC Press
ISBN: 1439887683
Category : Science
Languages : en
Pages : 491

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Book Description
With the advent of modern tools of molecular biology and genetic engineering and new skills in metabolic engineering and synthetic biology, fermentation technology for industrial applications has developed enormously in recent years. Reflecting these advances, Fermentation Processes Engineering in the Food Industry explores the state of the art of

Author: M Le Bras
Publisher: Elsevier
ISBN: 1845698584
Category : Technology & Engineering
Languages : en
Pages : 483

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Book Description
Covers the following topics: Strategies; Intumescence: Mechanism studies; New intumescent polymetric materials; Flame retarded intumescent textiles; Intumescence - an environmentally friendly process?

Author: Richard W. Hartel
Publisher: Boom Koninklijke Uitgevers
ISBN: 9780834216341
Category : Cooking
Languages : en
Pages : 342

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Book Description
In the food industry, controlling crystallization is a key factor in quality as it relates to texture, with some foods requiring the promotion of crystallization and others its prevention. In the first publication to focus specifically on this process as it applies to food, Crystallization in Foods covers fundamental principles in ice, sugar, and lipid crystallization, and their applications. Drawing on examples throughout of the practical use and impact of crystallization on food structure, texture, and quality; and enhanced with numerous equations and illustrations, Crystallization in Foods is a valuable resource for food engineers and other scientists working with crystallization in foods, particularly in the dairy, confectionery, frozen foods, and baked goods industries. In addition, this book may be of interest to scientists and other professionals in the personal care and cosmetics industry, which shares some of the same quality and texture concerns as the food industry.

Author: Alexandru Grumezescu
Publisher: Academic Press
ISBN: 0128043784
Category : Science
Languages : en
Pages : 926

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Book Description
Encapsulations, a volume in the Nanotechnology in the Agri-Food Industry series,presents key elements in establishing food quality through the improvement of food flavor and aroma. The major benefits of nanoencapsulation for food ingredients include improvement in bioavailability of flavor and aroma ingredients, improvement in solubility of poor water-soluble ingredients, higher ingredient retention during production process, higher activity levels of encapsulated ingredients, improved shelf life, and controlled release of flavor and aroma. This volume discusses main nanoencapsulation processes such as spray drying, melt injection, extrusion, coacervation, and emulsification. The materials used in nanoencapsulation include lipids, proteins, carbohydrates, cellulose, gums, and food grade polymers. Applications and benefits of nanoencapsulation such as controlled release, protections, and taste masking will be explained in detail. - Includes the most up-to-date information on nanoencapsulation and nanocontainer-based delivery of antimicrobials - Presents nanomaterials for innovation based on scientific advancements in the field - Provides control release strategies to enhance bioactivity, including methods and techniques for research and innovation - Provides useful tools to improve the delivery of bioactive molecules and living cells into foods

Author: S. Roussos
Publisher: Springer Science & Business Media
ISBN: 9401702039
Category : Science
Languages : en
Pages : 449

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Book Description
The practice of biotechnology, though different in style, scale and substance in globalizing science for development involves all countries. Investment in biotechnology in the industrialised, the developing, and the least developed countries, is now amongst the widely accepted avenues being used for economie development. The simple utilization of kefir technology, the detoxification of injurious chemical pesticides e.g. parathion, the genetic tailoring of new crops, and the production of a first of a kind of biopharmaceuticals illustrate the global scope and content of biotechnology research endeavour and effort. In the developing and least developed nations, and in which the 9 most populous countries· are encountered, problems concerning management of the environment, food security, conservation of human health resources and capacity building are important factors that influence the path to sustainable development. Long-term use of biotechnology in the agricultural, food, energy and health sectors is expected to yield a windfall of economic, environmental and social benefits. Already the prototypes of new medicines and of prescription fruit vaccines are available. Gene based agriculture and medieine is increasingly being adopted and accepted. Emerging trends and practices are reflected in the designing of more efficient bioprocesses, and in new research in enzyme and fermentation technology, in the bioconversion of agro industrial residues into bio-utility products, in animal healthcare, and in the bioremediation and medical biotechnologies. Indeed, with each new day, new horizons in biotechnology beckon.

Author: B. Catoire
Publisher: Springer
ISBN:
Category : Medical
Languages : en
Pages : 328

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"Publication partially sponsored by MRT (French Ministry of Research and Technology."

Author: R. R. Brooks
Publisher: Cabi
ISBN:
Category : Science
Languages : en
Pages : 400

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Book Description
1. General introduction, R.R. Brooks; 2. Phytochemistry of hyperaccumulators, R.R. Brooks; 3. Geobotany and hyperaccumulators, R.R. Brooks; 4. Biogeochemistry and hyperaccumulators, R.R. Brooks; 5. Seaweeds as hyperaccumulators, C.E. Dunn; 6. Hyperaccumulation of metals by prokaryotic microorganisms including blue-green algae (cyanobacteria), T.J. Beveridge; 7. Phytoarcheology and hyperaccumulators, R.R. Brooks; 8. Hyperaccumulation as a plant defensive strategy, R.S. Boyd; 9. Aquatic phytoremediation by accumulator plants, R.R. Brooks and B.H. Robinson; 10. Revegetation and stabilisation of mine dumps and other degraded terrain, R.R. Brooks, A. Chiarucci and T. Jaffre; 11. Fertilisation of hyperaccumulators to enhance their potential for phytoremediation and phytomining, F.A. Bennett, E.K. Tyler, R.R. Brooks, P.E.H. Gregg and R.B. Stewart; 12. Phytoextraction for soil remediation, S.P. McGrath; 13. Phytoremediation by volatilisation, R.R. Brooks 14. A pioneering study of the potential of phytomining for nickel, L.J. Nicks and M.F. Chambers; 15. The potential use of hyperaccumulators and other plants for phytomining, R.R. Brooks and B.H. Robinson.