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Microalgal Biotechnology
Microalgal Biotechnology presents an authoritative and comprehensive overview of the microalgae-based processes and products. Divided into 10 discreet chapters, the book covers topics on applied technology of microalgae. Microalgal Biotechnology provides an insight into future developments in each field and extensive bibliography. It will be an essential resource for researchers and academic and industry professionals in the microalgae biotechnology field.
Pigments from Microalgae Handbook
The Pigments from Microalgae Handbook presents the current state of knowledge on pigment production using microalgae-based processes, and covers both the scientific fundamentals of this technology and its practical applications. It addresses biology, chemistry, biochemistry, analysis and engineering aspects, as well as applications of natural pigments in photosynthetic organisms. The book also describes the analytical procedures associated with the characterization of pigments and the engineering aspects of microalgal pigment production. It considers the three major classes of pigments(chlorophylls, carotenoids and phycobiliproteins) produced and surveys the main commercial applications of these chemicals. The book offers a valuable source of information for industrial researchers and practitioners in industrial biotechnology, as it covers various engineering aspects of microalgal pigment production, such as bioreactors and bioprocesses, industrial extraction processes, and the bioeconomy of production including life-cycle assessment. The book will also be of interest to undergraduate and graduate students of biochemistry, food chemistry, and industrial microbiology.
Chemical and Technological Characterization of Dairy Products
Milk processing is one of the most ancient food technologies, dating back to around 6000 B.C. A huge number of milk products have been developed worldwide, representing a spectacular example of biodiversity and a priceless cultural heritage. After millennia of unanimous appreciation as a pillar of human nutrition, a series of questions about the desirability of their wide consumption have been raised. In the light of the growing threat deriving mostly from the spread of veganism and health consciousness, improving milk prcoessing safety and dairy nutritional characteristics, as well as deepening their functional characteristics, are of a primary exigency. This Special Issue contains several articles focusing on this hot topic, all of which add knowledge to the field and supply interesting ideas for developing new products and processes.
Encyclopedia of Food Chemistry
Encyclopedia of Food Chemistry, Three Volume Set is the ideal primer for food scientists, researchers, students and young professionals who want to acquaint themselves with food chemistry. Well-organized, clearly written, and abundantly referenced, the book provides a foundation for readers to understand the principles, concepts, and techniques used in food chemistry applications. Articles are written by international experts and cover a wide range of topics, including food chemistry, food components and their interactions, properties (flavor, aroma, texture) the structure of food, functional foods, processing, storage, nanoparticles for food use, antioxidants, the Maillard and Strecker reac...
Modern Heuristic Optimization Techniques
This book explores how developing solutions with heuristic tools offers two major advantages: shortened development time and more robust systems. It begins with an overview of modern heuristic techniques and goes on to cover specific applications of heuristic approaches to power system problems, such as security assessment, optimal power flow, power system scheduling and operational planning, power generation expansion planning, reactive power planning, transmission and distribution planning, network reconfiguration, power system control, and hybrid systems of heuristic methods.
Nanotechnology Horizons in Food Process Engineering
Although nanotechnology has revolutionized fields such as medicine, genetics, biology, bioengineering, mechanics, and chemistry, its increasing application in the food industry is relatively recent in comparison. Nanotechnology in the food industry is now being explored for creating new flavors, extending food shelf life, and improving food protection and nutritional value, as well as for intelligent nutrient delivery systems, “smart” foods, contaminant detection nanodevices and nanosensors, advanced food processing, antimicrobial chemicals, encapsulation, and green nanomaterials. This new three-volume set addresses a multitude of topical issues and new developments in the field. Volume ...
Chess Results, 1986-1988
This reference work continues a comprehensive series chronicling men's chess competitions. Listed in this volume are the results of chess competitions from all over the world--including individual and team matches--from 1986 through 1988. Entries record location and, when available, the group that sponsored the event. First and last names of players are included whenever possible and are standardized for easy reference. Compiled from contemporary sources such as newspapers, periodicals, tournament records and match books, this work contains 843 tournament crosstables and 130 match scores, and is indexed by events and by players.
Milk Proteins
Milk Proteins: From Expression to Food, Third Edition contains contributions from internationally recognized authors from academia and industry. Professionals, academics and graduate students working in any of the dairy-related industries or disciplines will continue to find this updated information valuable to their work. Using a unique "field-to-table" approach, this third edition provides comprehensive coverage of new developments and insights into the entire dairy food chain – from the source, to the nutritional aspects affecting the customer. Containing three new chapters, this new edition continues to present a comprehensive overview of the biology, processing, chemistry, and nutriti...
Nutrition and Allergic Diseases
This book is a printed edition of the Special Issue "Nutrition and Allergic Diseases" that was published in Nutrients
Natural Molecules in Neuroprotection and Neurotoxicity
Natural Molecules in Neuroprotection and Neurotoxicity brings together research in the area of natural compounds and their dual effects of neuroprotection and neurotoxicity when interacting with brain cells. This book is organized into four sections that address molecular mechanism underlying neuroprotection and neurotoxicity, neuroprotection mediated by natural molecules, neurotoxicity induced by natural compounds and nanotechnology-related strategies utilized in neuroprotection. Written by well-known researchers all over the world, chapters provide an in-depth analysis of numerous molecules, such as algae, plant and fungus-derived molecules, and comprehensively discuss their mechanisms of ...
