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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.
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.
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...
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.
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.
Enhancing Extraction Processes in the Food Industry
Extraction is an important operation in food engineering, enabling the recovery of valuable soluble components from raw materials. With increasing energy costs and environmental concerns, industry specialists are looking for improved techniques requiring less solvents and energy consumption. Enhancing Extraction Processes in the Food Industry is a
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...
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.
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
Advances in Applied Microbiology
From the Reviews of Previous Volumes "No laboratory scientist, field worker or technical administrator can afford to pass it up.2 - ASM NEWS "The topics are well supported by an extensive bibliography and provide a rich source of current information." - BIOPHARM Genetic engineering Genetic manipulation Bioprocessing and fermentation Using microbes for producing
