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Life - As a Matter of Fat
Presents a multi-disciplinary perspective on the physics of life and the particular role played by lipids and the lipid-bilayer component of cell membranes. Emphasizes the physical properties of lipid membranes seen as soft and molecularly structured interfaces. By combining and synthesizing insights obtained from a variety of recent studies, an attempt is made to clarify what membrane structure is and how it can be quantitatively described. Shows how biological function mediated by membranes is controlled by lipid membrane structure and organization on length scales ranging from the size of the individual molecule, across molecular assemblies of proteins and lipid domains in the range of nanometers, to the size of whole cells. Applications of lipids in nano-technology and biomedicine are also described.
Physical Chemistry for the Life Sciences
Peter Atkins and Julio de Paula offer a fully integrated approach to the study of physical chemistry and biology.
Chemistry for Cooks
A fun approach to teaching science that uses cooking to demonstrate principles of chemistry for undergraduate students who are not science majors, high school students, culinary students, and home cooks. How does an armload of groceries turn into a culinary masterpiece? In this highly accessible and informative text, Sandra C. Greer takes students into the kitchen to show how chemistry—with a dash of biology and physics—explains what happens when we cook. Chemistry for Cooks provides all the background material necessary for nonscientists to understand essential chemical processes and to see cooking as an enjoyable application of science. Greer uses a variety of practical examples, inclu...
Advances in Computational Biology
The second volume in a series which aims to focus on advances in computational biology. This volume discusses such topics as: statistical analysis of protein sequences; progress in large-scale sequence analysis; and the architecture of loops in proteins.
Mineral-Filled Polymer Composites
Mineral-filled polymer composites are widely used in industries across the globe, and applications are continuously increasing in sectors such as shipping, manufacturing and renewable energy. One of two volumes comprising the Mineral-Filled Polymer Composites Handbook, this volume provides an overview of the latest research and future directions of advanced mineral fiber-reinforced polymer composites, focused specifically on materials properties. It covers fundamentals, recent progress and new materials involved in mineral-filled polymer composites and includes a wide-ranging list of chapters authored by an international team of experts. This book: Examines the properties of a wide range of ...
Mineral-Filled Polymer Composites Handbook, Two-Volume Set
Mineral-filled polymer composites exhibit several advantages that make this material class attractive for a variety of applications, including their low cost, light weight, excellent rigidity, and high mechanical strength. Mineral-Filled Polymer Composites Handbook serves as a comprehensive overview of the latest research, trends, applications, and future directions of advanced mineral fiber-reinforced polymer composites. Comprised of 2 volumes: Mineral-Filled Polymer Composites: Perspective, Properties, and New Materials Mineral-Filled Polymer Composites: Selection, Processing, and Applications Presents details on processing, applications, and ageing of macro- to nanosized mineral reinforce...
Food Texture Design and Optimization
Food texture has evolved to be at the forefront of food formulation and development. Food Texture Design and Optimization presents the latest insights in food texture derived from advances in formulation science as well as sensory and instrumental measurement. This unique volume provides practical insights for professionals who are starting in the field as well as experts looking to enhance their knowledge or expand into new areas. The first part of this book presents case studies on formulating products in a broad variety of application segments, such as cheese, ice-cream, baked goods, gluten-free products, low-fat/non-fat dairy products and more. Challenges related to maintaining texture w...
Fruit Preservation
Fruits and fruit based products are, in most cases, associated with very good sensory characteristics, health, well-being, perishability, relatively easy to mix with food products of diverse origin, amenable to be processed by conventional and novel technologies. Given the multiplicity of aspects whenever fruit preservation is considered, the editors took the challenge of covering in a thorough, comprehensive manner most aspects dealing with this topic. To accomplish these goals, the editors invited well known colleagues with expertise in specific disciplines associated with fruit preservation to contribute chapters to this book. Eighteen chapters were assembled in a sequence that would faci...
PHARMACEUTICALS AND NUTRACEUTICALS
The book named pharmaceuticals and pharmaceuticals deals with the several aspects of understanding the plant medicines, the antibiotics, pharma proteomics. Even the nutritional aspects of different food materials and their ability to remediate diseases are discussed briefly in this book.
Chemical Deterioration and Physical Instability of Food and Beverages
For a food product to be a success in the marketplace it must be stable throughout its shelf-life. Quality deterioration due to chemical changes and alterations in condition due to physical instability are not always recognised, yet can be just as problematic as microbial spoilage. This book provides an authoritative review of key topics in this area. Chapters in part one focus on the chemical reactions which can negatively affect food quality, such as oxidative rancidity, and their measurement. Part two reviews quality deterioration associated with physical changes, such as moisture loss, gain and migration, crystallization and emulsion breakdown. Contributions in the following section outl...
