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;...

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...

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...

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...

Volume I mainly focuses on the current understanding of the reaction pathways and mechanisms involved in several important catalytic conversions of cellulose and carbohydrates. It starts with nanoscale illustrations of biomass structures and describes various reactions including cellulose depolymerization to sugars, catalytic aldose-ketose isomerization and dehydration, selective oxidation, hydrogenolysis of cellulose and sugars, and the conversion of short carbohydrates. The specificity a...

Biotechnology is an expansive field incorporating expertise in both the life science and engineering disciplines. In biotechnology, the scientist is concerned with developing the most favourable biocatalysts, while the engineer is directed towards process performance, defining conditions and strategies that will maximize the production potential of the biocatalyst. Increasingly, the synergistic effect of the contributions of engineering and life sciences is recognised as key to the transla...

Emerging Mass Spectrometric Tools for Analysis of Polymers and Polymer Additives, by Nina Aminlashgari and Minna Hakkarainen. Analysis of Polymer Additives and Impurities by Liquid Chromatography/Mass Spectrometry and Capillary Electrophoresis/Mass Spectrometry, by Wolfgang Buchberger and Martin Stiftinger. Direct Insertion Probe Mass Spectrometry of Polymers, by Jale Hacaloglu Mass Spectrometric Characterization of Oligo- and Polysaccharides and Their Derivatives, by Petra Mischnick. Elec...

This book will review old and new methods to study emulsion stability and structure. Examples of emulsion-based foods include ice cream, yoghurt, and mayonnaise. The physicochemical properties of emulsions play an important role in food systems, as they directly contribute to the texture, sensory and nutritional properties of foods. One of the main properties is stability, which refers to the ability of an emulsion to resist physical changes over time. The development of an effective strat...