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Plant Biopolymer Science
Research into plant biopolymers, their structural characteristics and related physicochemical and functional properties is of increasing significance in the modern world. This is particularly true in relation to sustainable agriculture, environmentally friendly processes and new technology requirements and safe products. This unique book reports on the very latest research on plant biopolymer science, from biosynthesis through to applications. It describes specifically developments in the study of the biosynthesis of macromolecules and biopolymer design, going on to model systems such as biopolymer assemblies, interfaces and interphases. Finally, a discussion of multiphasic systems shows how these concepts may be extended to everyday applications. With contributions drawn from the international scientific community, Plant Biopolymer Science: Food and Non-Food Applications provides an overview of the state-of-the-art for a variety of readers, which will include students, researchers and teachers in academia to professionals in industry and government agencies.
Plant Proteins from European Crops
Jointly published with INRA, Paris Plant proteins are regarded as versatile, functional ingredients or as active biological compounds, and as essential nutrients in food. Besides food uses, plant proteins are also considered as "green" chemical molecules useful in manufacturing non-food industrial products. This new utilization of plant proteins presents a great challenge for agriculture and industry and will also be beneficial for the environment. In this book, numerous scientists working on all aspects of proteins from the major European crops report on the role played by plant proteins in food systems and their effects on human health. In addition, the most recent data on protein-based plastic materials and other non-food products are presented.
Functional Nanomaterials for Sensors
Because of their novel chemical and physical properties, functional nanomaterials have found increasing industrial applications in nanoelectronics, energy science, and biological applications. Functional Nanomaterials for Sensors surveys advances in functional nanomaterials and their use in sensing. It covers their properties, synthesis, design, fabrication, and their applications, including in chemical, biological, and gas sensing, environmental remediation, fuel cells, catalysis, electronic devices, and biotechnology. FEATURES: • Describes how nanomaterial functionalization is being used to create more effective sensors • Discusses various synthesis procedures, characterization techniques, and which nanomaterials should be used for sensing applications • Provides an in-depth look into oxide nanostructures, carbon nanostructures, and two-dimensional (2D) material fabrication • Explores the challenges of using nanoscale sensors for large-scale industrial applications This book is aimed at materials, chemical, biotech, and electronics researchers and industry professionals working on sensor design and development.
Advances in Food and Nutrition Research
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail the scientific developments in the broad areas of food science and nutrition and are intended to ensure that food scientists in academia and industry as well as professional nutritionists and dieticians are kept informed concerning emerging research and developments in these important disciplines. The Advisory Board includes Daryl Lund, a recipient of the International Award by the Institute of Food Technologists. All food scientists and nutritionists should have access to this publication. - Series established in 1948 - Advisory Board consists of 8 respected scientists - Unique as it combines food science and nutrition research together
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Spin Labeling
We present here the second issue devoted entirely to the spin-labeling technique as part of Biological Magnetic Resonance. Volume 14 commemorates a modifi- tion in our editorial policy with the retirement of my esteemed coeditor, Jacques Reuben. From thisjuncture into the future, each issue will focus on some special topic in magnetic resonance. Each volume will be organized in most cases by guest editors, for example forthcoming issues will address the following topics: in vivo magnetic resonance (P. Robitaille and L. J. Berliner, eds. ) Modern techniques in proton NMR ofproteins (R. Krishna and L. J. Berliner, eds. ) Instrumental techniques of EPR (C. Bender and L. J. Berliner, eds. ) Thec...
Food Colloids
"Food Colloids: Fundamentals of Formulation" describes the physico-chemical principles underlying the formulation of multi-component, multi-phase food systems. Emphasis is placed on the interfacial properties of proteins and the role of protein interactions in determining the properties of emulsions, dispersions, gels and foams. The coverage includes authoritative overviews of conceptual issues as well as descriptions of new experimental techniques and recent food colloids research findings. Specific topics include atomic force microscopy, aggregation phenomena, coalescence mechanisms, crystallization processes, surface rheology, protein-lipid interactions and mixed biopooymer systems. This book provides essential new material for those active in the field and is suitable for postgraduates and researchers, both in industry and academia.
Functional Plant Genomics
The openings offered by functional genomics reconciles organism biology and molecular biology, in order to define an integrative biology that should allow new insights about how a phenotype is built up from a genotype in interaction with its environment. This book covers a wide area of concepts and methods in genomics. This range from international
Gluten Proteins 1990
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