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Clinical Investigations in Gastroenterology
This book is a review of the basic tests available in gastroenterology. Emphasis is placed on these techniques of which the authors have personal experiece. The philosophy has been to evaluate investigations for their current clinical usefulness in the management of patients. A critical analysis has been made to describe those older tests which have proved their worth alongside the newer procedures which have been introduced. Just as some recent additions have rapidly gained importance, some familiar tests have lost significance because of medical progress. Testing for Helicobacter pylori has more use than acid secretory studies in the age when antibiotics have displaced the surgeon in the m...
Milk Proteins
Understanding of the interactions of milk proteins in complex food systems continues to progress, resulting in specialized milk-protein based applications in functional foods, and in protein ingredients for specific health applications. Milk Proteins is the first and only presentation of the entire dairy food chain – from the source to the nutritional aspects affecting the consumer. With focus on the molecular structures and interactions of milk proteins in various processing methods, Milk Proteins presents a comprehensive overview of the biology and chemistry of milk, as well as featuring the latest science and developments. Significant insight into the use of milk proteins from an indust...
Industrial Biotechnology
Describing all topics of white biotechnology admitted to the 7th EU Frame Programme and new industrial production processes aiming towards the Kyoto objectives, this comprehensive overview covers the technology, applications, economic potential and implications for society. Directed at readers with a general interest in a specific technology, this is equally suitable as an introductory handbook to a wide range of industries, including chemicals, biotechnology and pharmaceuticals, food and feed, paper and pulp, personal care, energy and agriculture.
Decarbonization as a Route Towards Sustainable Circularity
This book surveys the current research on CO2 conversion processes and shows that these can close the carbon cycle as part of a circular economy. The technical and economic feasibility of these processes are examined together and current scientific challenges are signposted, which will guide future R&D. Technology sustainability is key for meeting and keeping decarbonization goals in the long term. However, considering economic and environmental sustainability individually is not enough. An integral view of sustainability that incorporates an energy term in the equation is needed. This book brings this concept to the fore.
Engineering Aspects of Food Biotechnology
Food biotechnology's typical developments and applications have occurred in the fields of genetics and in enzyme- and cell-based biological processes, with the goal of producing and improving food ingredients and foods themselves. While these developments and applications are usually well reported in terms of the underlying science, there is a clea
Handbook Of Size Exclusion Chromatography And Related Techniques
Documenting critical advances in this rapidly evolving field, the Second Edition highlights the need for new applications and technologies that assist in the determination of molecular weight and molecular weight distributions of polymers in an accurate, efficient manner. This volume presents the latest findings from a international team of specialists and continues to inspire and extend practical applications of size exclusion chromatography (SEC). It includes six new chapters covering high-speed size exclusion chromatography, SEC of low molecular weight materials, and the extended family of techniques, from two-dimensional liquid chromatography to high osmotic pressure chromatography.
Gums and Stabilisers for the Food Industry 17
The book describes the new advances in the science and technology of hydrocolloids which are used in food and related systems. The focus is on the technofunctionality and the biofunctionality of hydrocolloids, giving an appropriate emphasis to the manipulative skills of the food scientist and recognising the special part hydrocolloids can play in supporting human health. Gums and Stabilisers for the Food Industry 17 captures the latest research findings of leading scientists which were presented at the Gums and Stabilisers for the Food Industry Conference. Covering a wide range of topics, including; functional properties of proteins, alternative protein surces, low moisture foods, value added co-products from biorefining and bioactive polysaccharides. This book is a useful information source to researchers and other professionals in industry and academia, particularly those involved with food science.
Vitamin D
Many advances in vitamin D physiology and biochemistry have been made in recent years. Vitamin D metabolites and analogs have found increasing application in clinical medicine. The purpose of this text is to review what is known about vitamin D physiology and draw attention to areas of vitamin D research that have changed within the last 2-3 years. Additionally, information concerning clinical aspects of vitamin D is also presented. More than 40 scientists have generously contributed chapters to this text; I thank them for their efforts. As might be expected, not everyone has the same point of view. Finally, I would like to acknowledge the secretarial and editorial efforts of Mrs. Cheryl Col...
Novel Enzyme Technology for Food Applications
The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology. - Reviews the latest advanced methods to develop specific enzymes - Discusses ways of producing higher quality food products - Explores the improvement and production of enzymes
Handbook of Natural Polymers, Volume 2
The Handbook of Natural Polymers, Volume Two: Functionalization, Surface Modification, and Properties covers modifications, functionalization, analysis and properties of polymers from natural sources. The book begins by introducing the current state-of-the-art, challenges and opportunities in natural polymers. This is followed by detailed coverage of methods for chemical, physical and surface modifications, and functionalization of natural polymers, including nanocellulose composites, gluten, chitin, alginate, pectin, keratin, shellac, wool, hemicellulose, lignin, natural rubber, albumin, collagen, gelatin, zein, soya protein, silk fibroin, gutta percha and gum. The final chapters explain se...
