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By-Products of Palm Trees and Their Applications
Palm by-products represent an economical resource for the sustainable development of rural areas in many countries of the world. The book focuses on the utilization of palm by-products in the following areas: Wood Alternatives and Panels, Sustainable Energy and Fertilizers, Bio-Composites, Biomedicine and Biotechnology, Fiber, Paper, and Textile, Food Applications, Design and Architecture.
Red Beet Biotechnology
Biotechnology is a rapidly growing research area which is immediately translated into industrial applications. Although over 1000 research papers have emerged on various aspects of red beet and the chemistry of betalaines pigments, surprisingly no comprehensive book is available. The proposed Red Beet book encompasses a scholarly compilation of recent biotechnological research developments made in basic science, biochemistry of the chief components, technological developments in augmenting and recovery of such useful compounds and value-added products with discussions on future perspectives. The book will provide detailed information of the chemistry of the main components of normal and genetically engineered beetroot.
Introduction to Food Engineering
Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality.The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding.The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.
Transport Phenomena in Food Processing
Specifically developed for food engineers, this is an in-depth reference book that focuses on transport phenomena in food preservation. First it reviews the fundamental concepts regarding momentum, heat, and mass transfer. Then the book examines specific applications of these concepts into a variety of traditional and novel processes and products.
New Products and New Areas of Bioprocess Engineering
Today, ergot alkaloids have found widespread clinical use and more than 50 formulations contain natural or semisynthetic ergot alkaloids. They are used in the treatment of uterine atonia, postpartum bleeding, migraine, orthostatic circulatory disturbances, senile cerebral insufficiency, hypertension, hyp- prolactinemia, acromegaly, and Parkinsonism. Recently, new therapeutic - plications have emerged, e.g., against schizophrenia and for therapeutic usage based on newly discovered antibacterial and cytostatic effects, immunomodu- tory and hypolipemic activity. The broad physiological effects of ergot alkaloids are based mostly on their interactions with neurotransmitter receptors on the cells...
Biotechnology and Biochemical Engineering
This book serves to highlight the seamless integration of the sciences leading to sustainable technologies. Chemical engineering is one of the major disciplines catering to the societal needs in the fields of energy, environment and materials. The chapters of this book have been selected to encompass the latest in industrial biotechnology and biochemical engineering principles and applications. The chapters are included here after careful review for content and depth. The book focuses on the relatively new areas of molecular biotechnology and nanotechnology which have a strong impact at the fundamental and process levels in chemical engineering. The book also covers analytical procedures, experimental techniques and process analysis in bioprocessing, bioremediation, green separation methods, and emerging nanoparticle applications. It should be useful to students, academicians, and practitioners alike.
Emerging Technologies for Food Processing
The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. - Provides an extensive list of research sources to further research development - Presents current and thorough research results and critical reviews - Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization
Drying Technology in Food Processing
Drying Technology in Food Processing, in the Unit Operations and Processing Equipment in the Food Industry series, explains the processing operations and equipment necessary for drying of different food products. These processes and unit operations are very important in terms of qualitative properties and energy usage. Divided into four sections, "Drying basics", "Different dryers in the food industry", "Application of drying in the food industry", and "Design, control, and efficiency of dryers", all chapters emphasize experimental, theoretical, computational and/or applications of food engineering principles and the relevant processing equipment. Written by experts in the field of food engineering, in a simple and dynamic way, this book targets industrial engineers working in the field of food processing and within food factories to make them more familiar with drying unit operations. - Thoroughly explores novel applications of drying unit operations in food industries - Strives to help improve the quality and safety of food products with drying technology - Reviews alternatives for drying operations
Natural Product Extraction
Natural products are used by the food, pharmaceutical and cosmetics industries, and extraction technologies and potential applications for plant extracts are of interest to many industrial sectors. Extraction of natural products in an economic and environmentally friendly way is of high importance to all industries involved. The second edition of this book presents an updated, holistic, in-depth view of the more environmentally benign techniques available for the extraction of natural products, along with their newest applications and case studies. Conventional and emerging extraction techniques are discussed in detail. New topics include enzymes, pulsed electric energy, and on-line/in-line analysis. Written for academics and industrialists working in both natural product extraction and green chemistry, this new edition provides a valuable update on current trends in the field.
Marine Bioactive Compounds
The aim and scope of this book is to highlight the sources, isolation, characterization and applications of bioactive compounds from the marine environment and to discuss how marine bioactive compounds represent a major market application in food and other industries. It discusses sustainable marine resources of macroalgal origin and gives examples of bioactive compounds isolated from these and other resources, including marine by-product and fisheries waste streams. In addition, it looks at the importance of correct taxonomic characterization.
