DNA Nanotechnology: From Structure to Functionality, Fan Chunhai, Ke Yonggang
Автор: Wang Shujun Название: Starch Structure, Functionality and Application in Foods ISBN: 9811506248 ISBN-13(EAN): 9789811506246 Издательство: Springer Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Chapter 1. History of Starch Research.- Chapter 2. Botanical Sources of Starch.- Chapter 3. Fine Structure of Amylose and Amylopectin.- Chapter 4. Multi-scale Structures of Starch Granules.- Chapter 5. Amylose-Lipid Complex.- Chapter 6. Phase Transitions of Starch and Molecular Mechanisms.- Chapter 7. Rheological, Pasting and Textural Properties of Starch.- Chapter 8. Starch Modification and Application.- Chapter 9. In vitro Starch Digestion: Mechanisms and Kinetic Models.
Автор: Joseph F. Zayas Название: Functionality of Proteins in Food ISBN: 3540602526 ISBN-13(EAN): 9783540602521 Издательство: Springer Рейтинг: Цена: 43184.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The physico-chemical properties of proteins in food are of crucial importance in food quality and food processing. This book details the functional properties of food proteins and their modifications. Special attention is given to the improvement of existing and the design of new food systems using proteins with modified properties.
Автор: Fan Chunhai, Ke Yonggang Название: DNA Nanotechnology: From Structure to Functionality ISBN: 3030548058 ISBN-13(EAN): 9783030548056 Издательство: Springer Рейтинг: Цена: 41925.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The series Topics in Current Chemistry Collections presents critical reviews from the journal Topics in Current Chemistry organized in topical volumes. The scope of coverage is all areas of chemical science including the interfaces with related disciplines such as biology, medicine and materials science. The goal of each thematic volume is to give the non-specialist reader, whether in academia or industry, a comprehensive insight into an area where new research is emerging which is of interest to a larger scientific audience. Each review within the volume critically surveys one aspect of that topic and places it within the context of the volume as a whole. The most significant developments of the last 5 to 10 years are presented using selected examples to illustrate the principles discussed. The coverage is not intended to be an exhaustive summary of the field or include large quantities of data, but should rather be conceptual, concentrating on the methodological thinking that will allow the non-specialist reader to understand the information presented. Contributions also offer an outlook on potential future developments in the field. The chapter "DNA-Programmed Chemical Synthesis of Polymers and Inorganic Nanomaterials" is available open access under a CC BY 4.0 License via link.springer.com.
Автор: Mohamed Fawzy Ramadan Название: Fruit Oils: Chemistry and Functionality ISBN: 303012472X ISBN-13(EAN): 9783030124724 Издательство: Springer Рейтинг: Цена: 12577.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.
Engineering of structures for tailored delivery of health-related functionalities
Chapter 1: Biophysics/Biochemistry-driven strategies for structure design in model multiphase foods
Chapter 2: Engineering self-assembly nano- and microstructures in food systems
Chapter 3: Designing complex (bio)polymer and colloidal systems
Chapter 4: Designing of novel and/or tunable structures for engineered nano- and microstructures for stability and controlled release of bioactives
Chapter 5: Development of advanced analytical and theoretical tools to elucidate the effects of structure on the health and nutritional attributes of the final food product
Process and product engineering for food properties delivery
Chapter 6: Understanding and controlling the behavior of functional ingredients/ingredient design with targeted health functionality
Chapter 7: Biophysical and gastro-intestinal engineering aspects of nutrient absorption and physiological function
Chapter 8: Process innovations in encapsulation technology, drying, structuring technologies, non-thermal processing following a criterion for structure/process design
Chapter 9: Consumer perception as a criterion for process design
Sharing knowledge and technologies between academia and industry for healthy foods design
Chapter 10: Enterprise-based innovation system in food structure design
Chapter 11: Structure design for gastronomy applications
Chapter 12: Case studies on structure/process development with relevance to different food manufacturing processes
Автор: Wang Shujun Название: Starch Structure, Functionality and Application in Foods ISBN: 9811506213 ISBN-13(EAN): 9789811506215 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
The book summarizes the latest research on starch structures and how these structures occur during food processing and storage. Discussing the origins, multi-scale granule structures and functional properties of starch as well as starch digestion, it focuses on the relationship between starch structure and functionality, the phase transition mechanism, the molecular disassembly and self-assembly of starch during food processing and storage and their effects on starch digestion. As such, the book provides a comprehensive overview of starch structure and functionality for researchers and postgraduate students in the field of food chemistry, carbohydrate polymers, polymer chemistry, food ingredients and food processing as well as human nutrition and health..
Описание: An up-to-date overview of the dynamic field of whey protein utilization Whey Protein Production, Chemistry, Functionality and Applications explores the science and technology behind the rapidly increasing popularity of this most versatile of dairy by-products. With its richly nutritious qualities, whey protein has been widely used in the food industry for many years. The last decade has, however, seen manufacturers develop many innovative and exciting new applications for it, both in food and other areas. Taking account of these advances, this insightful work offers a full explanation of the technological and chemical breakthroughs that have made whey protein more in-demand than ever before. Topics covered include manufacturing technologies, thermal and chemical modifications, non-food uses, denaturation and interactions, and more. In its broad scope, the book encompasses: An up-to-date overview of recent developments and new applications Breakdowns of the chemical, nutritional, and functional properties of whey protein Commentary on the current and future outlooks of the whey protein market Examinations of the methods and manufacturing technologies that enable whey protein recovery A full guide to the numerous applications of whey protein in food production and other industries Whey Protein Production, Chemistry, Functionality and Applications is an unparalleled source of information on this highly adaptable and much sought-after commodity, and is essential reading for food and dairy scientists, researchers and graduate students, and professionals working in the food formulation and dairy processing industries.
Автор: George M. Hall Название: Methods of Testing Protein Functionality ISBN: 075140053X ISBN-13(EAN): 9780751400533 Издательство: Springer Рейтинг: Цена: 18284.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Protein in foods is important mainly as a source of nutrition. However, the ability of proteins to impart other favorable characteristics is known as functionality. Functional properties include viscosity, emulsification and foam formation. This book reviews the important techniques for the assessment for protein.
Автор: Ramadan Mohamed Fawzy Название: Fruit Oils: Chemistry and Functionality ISBN: 3030124754 ISBN-13(EAN): 9783030124755 Издательство: Springer Рейтинг: Цена: 12577.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Fruit Oils: Chemistry and Functionality presents a comprehensive overview of recent advances in the chemistry and functionality of lipid bioactive phytochemicals found in fruit oils. The chapters in this text examine the composition, physicochemical characteristics and organoleptic attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils are also extensively covered. The potential health benefits of the bioactive lipids found in these fruit oils are also a focus of this text. For each oil presented, the levels of omega-9, omega-6 and omega-3 fatty acids are specified, indicating the level of health-promoting traits exhibited in each. The oils and fats extracted from fruits generally differ from one another both in terms of their major and minor bioactive constituents. The methods used to extract oils and fats as well as the processing techniques such as refining, bleaching and deodorization affect their major and minor constituents. In addition, different post-processing treatments of fruit oils and fats may alert or degrade important bioactive constituents. Treatments such as heating, frying, cooking and storage and major constituents such as sterols and tocols are extensively covered in this text. Although there have been reference works published on the composition and biological properties of lipids from oilseeds, there is currently no book focused on the composition and functionality of fruit oils. Fruit Oils: Chemistry and Functionality aims to fill this gap for researchers, presenting a detailed overview of the chemical makeup and functionality of all the important fruit oils.
Section 1: General Aspects.- Introduction to Mediterranean Fruits Bio-wastes: Chemistry, Functionality and Techno-applications.- Potentials of Biowaste Carbohydrates in Gut Health Enhancement.- Section 2: Olive Bio-wastes: Chemistry, Functionality and Technological Applications.- Olive fruit by-products: from waste streams into promising source of value-added products.- Anaerobic digestion technology of solid and liquid forms of olive wastes in Mediterranean area.- Agronomic olive bio-waste management: Combination of olive mill wastewater (OMW) spreading and compost amendment - Effects on soil properties and olive tree performance quality.- Olive waste as promising approach to produce antioxidants, biofertilizers and biogas.- Section 3: Citurs Bio-wastes: Chemistry, Functionality and Technological Applications.- Citrus biowastes: Applications in production and quality enhancement of food from animal sources.- Valorization of grapefruit (Citrus Ч paradisi) processing wastes.- Citrus bio-wastes: source of bioactive, functional products and non-food uses.- Citrus Sinensis (Sweet Oranges) Wastes: The Orange Wealth.- Tangerine (Citrus reticula L.) Wastes.- Lemon (Citrus limon) bio-waste: Chemistry, Functionality and Technological Applications.- Section 4: Apple and pear Bio-wastes: Chemistry, Functionality and Technological Applications.- Valorisation of Apple (Malus domestica) Wastes.- Apple (Malus domestica) by-products: Chemistry, Functionality and Industrial Applications.- Chemistry, Functionality and Technological Applications of Pear Bio-waste.- Section 5: Date palm Bio-wastes: Chemistry, Functionality and Technological Applications.- Valorization of Date Palm (Phoenix dactylifera) Wastes and By-Products.- Date palm (Phoenix dactylifera L.) wastes valorisation: A circular economy approach.- Section 6: Bio-wastes from grape and berries: Chemistry, Functionality and Technological Applications.- An Insight into the Brilliant Benefits of Grape Waste.- Grape (Vitis vinifera) biowastes: Applications in egg, meat and dairy production and products.- Vaccinium berry processing wastes: composition and biorefinery possibilities.- Strawberry (Fragaria ananassa) Wastes.- Section 7: Prunus Bio-wastes: Chemistry, Functionality and Technological Applications.- Apricot (Prunus armeniaca L.) kernel: a valuable by-product.- Valorization of Sweet Cherry (Prunus avium) Wastes as a Source of Advanced Bioactive Compounds.- Peach (Prunus persica) bio-waste: Chemistry, Functionality and Technological Applications.- Valorization of peach (Prunus persica) fruit waste.- Plum (Prunus domestica) Wastes.- Section 8: Cucurbitaceae Bio-wastes: Chemistry, Functionality and Technological Applications.- Leveraging the Cucumis melo wastes.- Citrallus Lanatus (Watermelon) Wastes: Maximizing the Benefits and Saving the Environment.- Pumpkin Bio-Wastes as Source of Functional Ingredients.- Section 9: Bio-wastes from Other Fruits: Chemistry, Functionality and Technological Applications.- Avocado (Persea americana) wastes: chemical composition, biological activities and industrial applications.- Industrial Pomegranate Wastes and Their Functional Benefits in Novel Food Formulations.- Valorization of Persimmon (Diospyros kaki) wastes to be used as functional ingredients.- Carob (Ceratonia Siliqua): Agro-industrial Waste and Potential Uses in the Circular Economy.- Utilization of Tomato (Solanum lycopersicum) BY-PRODUCTS: AN OVERVIEW.- Valorization of guava fruits byproducts: Chemical composition, bioactive components, and technical concerns to food industry
