Food Protein Chemistry: An Introduction for Food Scientists discusses food proteins and how they are studied. Proteins are both biological entities and physicochemical compounds, and they will be examined in both contexts in this volume. The chemical and physical properties of proteins will be viewed from the perspective of chemists despite the fact that their use in the food supply emphasizes their biological nature. Key topics discussed include proteins as essential to life; amino acids;...

This textbook is the first to present a systematic introduction to chemical analysis of pharmaceutical raw materials, finished pharmaceutical products, and of drugs in biological fluids, which are carried out in pharmaceutical laboratories worldwide.In addition, this textbook teaches the fundamentals of all the major analytical techniques used in the pharmaceutical laboratory, and teaches the international pharmacopoeias and guidelines of importance for the field. It is primarily i...

Drug Stability for Pharmaceutical Scientists is a clear and easy-to-follow guide on drug degradation in pharmaceutical formulation. This book features valuable content on both aqueous and solid drug solutions, the stability of proteins and peptides, acid-base catalyzed and solvent catalyzed reactions, how drug formulation can influence drug stability, the influence of external factors on reaction rates and much more. Full of examples of real-life formulation problems and step-by-step calcu...

The development and evolution of all species can, in many ways, be traced to a few biochemical reactions that facilitate metabolic and/or photosynthetic changes in each life form. Indeed, advances in the field of biochemistry have intimately depended on the study of these processes and the way basic molecules fragment and synthesize to produce elements vital to the survival of each organism. This insightful volume considers the various types, causes, and results of different reactions that...

This expanded second edition provides a concise overview of the main principles and reactions of heterocyclic chemistry for undergraduate students studying chemistry and related courses. Using a successful and student-friendly "at a glance" approach, this book helps the student grasp the essence of heterocyclic chemistry, ensuring that they can confidently use that knowledge when required. The chapters are thoroughly revised and updated with references to books and reviews; extra examples ...

How was it possible for the simple molecules which arrived on the early earth to be transformed into the extremely complex forms which compose living cells? If we are to believe the Second Law of Thermodynamics and the Laws of Probability, spontaneous assembly would seem to have been absolutely impossible! Based on that Second Law, systems move spontaneously from order toward disorder – not the other way around. Furthermore, there are simply too many options of bonding between atoms to hav...

Separation and purification processes play a critical role in biorefineries and their optimal selection, design and operation to maximise product yields and improve overall process efficiency. Separations and purifications are necessary for upstream processes as well as in maximising and improving product recovery in downstream processes. These processes account for a significant fraction of the total capital and operating costs and also are highly energy intensive. Consequently, a better ...

Dense phase carbon dioxide (DPCD) is a non-thermal method for food and pharmaceutical processing that can ensure safe products with minimal nutrient loss and better preserved quality attributes. Its application is quite different than, for example, supercritical extraction with CO 2 where the typical solubility of materials in CO 2 is in the order of 1% and therefore requires large volumes of CO 2. In contrast, processing with DPCD requires much less CO 2 (between 5 to 8% CO 2 by weight) a...

Covering the whole value chain - from product requirements and properties via process technologies and equipment to real-world applications - this reference represents a comprehensive overview of the topic. The editors and majority of the authors are members of the European Federation of Chemical Engineering, with backgrounds from academia as well as industry. Therefore, this multifaceted area is highlighted from different angles: essential physico-chemical background, latest measurement a...

This book provides information on the techniques needed to analyze foods in laboratory experiments. All topics covered include information on the basic principles, procedures, advantages, limitations, and applications. This book is ideal for undergraduate courses in food analysis and is also an invaluable reference to professionals in the food industry. General information is provided on regulations, standards, labeling, sampling and data handling as background for chapters on specific met...

Organophosphorus Monomers and Polymers is the first attempt at a generalization and systemization of existent knowledge of the methods of synthesis and the basic properties of monomers and polymers of organophosphorus compounds, and also of their fields of application. It contains valuable reference material, collated in tables (physical constants of the monomers, properties of the polymers and copolymers, etc.). The literature used by the author has covered journals, patents and books up ...

In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will...