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Physical Techniques For The Study Of Food Biopolymers
Chiroptical methods, x-ray scattering and diffraction, light scattering, birefringent techniques, electron microscopy, rheological methods, surface force measurements.
Polymer Gels
This volume contains a series of papers originally presented at the Symposium on Polymer Gels organized and sponsored by the Research Group on Polymer Gels,The Society of Polymer Science of Japan and co-sponsored by the Science and Technology Agency (ST A) and MIT!, Japan. The Symposium took place at Tsukuba Science City on 18th and 19th September, 1989. Recognized experts in their fields were invited to speak and there was a strong attendance from government, academic and industrial research centers. The purpose of the Symposium was to review the state of the art and to present and discuss recent progress in the understanding of the behavioral properties of polymer gels and their applicatio...
Polymer Gels and Networks
This text offers an in-depth look at the properties, thermodynamic formation, structure, latest trends and scientific application of bio- and synthetic polymer gels.
Physical Chemistry of Foods
This resource provides effective mechanistic methods for analyzing and understanding physical and chemical behaviour in foods, and explains how to manipulate and control such behaviour during food processing, distribution and use.;Written by 23 authorities in the field, Physical Chemistry of Foods: treats factors controlling crystallization, cross-linking reactions, dispersion and surface-adsorption processes in foods and clarifies how to modify crystal size distribution, stabilize dispersions and minimize fouling; explores uptake competition between mineral nutrients - offering guidelines for efficient uptake and absorption; describes kinetic rate-controlling steps in Maillard reactions - e...
Biodegradable Hydrogels for Drug Delivery
From the Authors' Preface The advances made in the area of controlled drug delivery during the last two decades are remarkable ....Of the many polymeric materials, biodegradable hydrogels present unique advantages and opportunities in the development of ...delivery devices....We have undertaken the challenge of putting together information relevant to biodegradable hydrogels in one place. This book covers the mechanisms of biodegradation, types of biodegradable hydrogels,chemical and physical gels, chemical and enzymatic degradation, and examples of biodegradable drug delivery systems.
Physical Networks
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Modern Biopolymer Science
Industrialists developing new food and pharmaceutical products face the challenge of innovation in an increasingly competitive market that must consider incredient cost, product added-value, expectations of a healthy life-style, improved sensory impact, controlled delivery of active compounds and last, but not lease, product stability. While much work has been done to explore, understand, and address these issues, a gap has emerged between recent advances in fundamental knowledge and its direct application to product situations with a growing need for scientific input.Modern Biopolymer Science matches science to application by first acknowledging the differing viewpoints between those workin...
Carbohydrates in Food
Carbohydrates in Food, Third Edition provides thorough and authoritative coverage of the chemical analysis, structure, functional properties, analytical methods, and nutritional relevance of monosaccharides, disaccharides, and polysaccharides used in food. Carbohydrates have become a hot topic in the debate about what to eat. This new edition includes increased treatment of resistant starch, dietary fiber, and starch digestion, especially in relation to different diets, suggesting that carbohydrate consumption should be reduced. New to the Third Edition: Explains how models for starch molecules have been improved recently leading to clearer understanding Discusses the growing interest in new...
Concise Polymeric Materials Encyclopedia
Concise Polymeric Materials Encyclopedia culls the most used, widely applicable articles from the Polymeric Materials Encyclopedia - more than 1,100 - and presents them to you in a condensed, well-ordered format. Featuring contributions from more than 1,800 scientists from all over the world, the book discusses a vast array of subjects related to the: synthesis, properties, and applications of polymeric materials development of modern catalysts in preparing new or modified polymers modification of existing polymers by chemical and physical processes biologically oriented polymers This comprehensive, easy-to-use resource on modern polymeric materials serves as an invaluable addition to reference collections in the polymer field.
Texture in Food
Texture is one of the most important attributes used by consumers to assess food quality. This quality is particularly important for the growing number of semi-solid foods from sauces and dressings to yoghurt, spreads and ice cream. With its distinguished editor and international team of contributors, this authoritative book summarises the wealth of recent research on what influences texture in semi-solid foods and how it can be controlled to maximise product quality. Part one reviews research on the structure of semi-solid foods and its influence on texture, covering emulsion rheology, the behaviour of biopolymers and developments in measurement. Part two considers key aspects of product de...
