High Pressure Research In The Biosciences And Biotechnology

Author : Kazuyuki Akasaka,Hitoshi Matsuki
Publisher : Springer
Page : 730 pages
File Size : 52,9 Mb
Release : 2015-07-14
Category : Medical
ISBN : 9789401799188

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High Pressure Bioscience by Kazuyuki Akasaka,Hitoshi Matsuki Pdf

This volume covers both the basic concepts and theory of bio-macromolecules under pressure and the various frontiers in high-pressure bioscience and biotechnology. A century has passed since Bridgman discovered the irreversible coagulation of egg white by applying pressure at 700 atmospheres in 1914. Today we are able to monitor pressure-dependent changes in protein structure as a reversible process even at atomic scale with modern spectroscopic techniques. We can study the fluctuating reality of protein structures as designed by nature, which is the basis for all dynamism of life on earth. We are currently facing a new era of high-pressure bioscience, in which pressure is no longer an “odd” or “foreign” variable to life, but rather an integrated part of it. Pressure is used as a crucial variable for disclosing the secrets of nature and as a powerful new tool for enhancing certain reactions in bio-macromolecules and even in living cells for our practical and industrial needs. A dramatic advancement of high-pressure bioscience both in the basic and the applied sciences is thus anticipated in near future, for which sharing the current advanced knowledge on structure and dynamics of bio-macromolecules under pressure among researchers in both fields is crucial. This book serves as a valuable resource not only for those working directly in a pressure-related field, but also for those working in many other fields of the biosciences. Particularly, the basic part of it is intended to serve as a classical text book on high-pressure bioscience to a wide audience including students and researchers in both basic and applied fields in years to come. Readers can focus on topics of immediate interest first, but may wish to go over other chapters if interest arises in a later occasion.

Author : Horst Ludwig
Publisher : Springer Science & Business Media
Page : 580 pages
File Size : 40,5 Mb
Release : 2012-12-06
Category : Science
ISBN : 9783642601965

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Advances in High Pressure Bioscience and Biotechnology by Horst Ludwig Pdf

At present, there is growing interest in high pressure bioscience and biotechnology. The activities are nearly equally distributed between fundamental research and applications. With original work on marine and terrestrial microbiology, biochemicstry, molecular biology, deep-sea diving, food science and other industrial applications, this book covers the whole range of current high pressure bioscience. Advances in High Pressure Bioscience and Biotechnology will be welcomed by all industrial and academic researchers who are working in this field.

Author : European High Pressure Research Group. Meeting,European High Pressure Research Group
Publisher : James Currey
Page : 564 pages
File Size : 54,5 Mb
Release : 1997
Category : Science
ISBN : UOM:39015047085843

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High Pressure Research in the Biosciences and Biotechnology by European High Pressure Research Group. Meeting,European High Pressure Research Group Pdf

Author : R. Hayashi
Publisher : Elsevier
Page : 668 pages
File Size : 42,5 Mb
Release : 2002-01-21
Category : Science
ISBN : 0080543227

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Trends in High Pressure Bioscience and Biotechnology by R. Hayashi Pdf

A world wide interest in the various aspects of high pressure in the field of biological science led to the First International Conference on High Pressure Bioscience and Biotechnology in Kyoto, Japan. High pressure bioscience encompasses the fields of food sciences, pharmacy and medical fields and some high pressure techniques are used in the production of industrial products. Moreover, high pressure is a valuable tool for the study of natural macromolecules including biomembranes which are composed, primarily, of lipid and protein. Many intermediate processes in the pressure-induced protein unfolding have been discovered, as a result. This book covers the entire range of current high pressure bioscience and its possible applications.

Author : N S Isaacs
Publisher : Elsevier
Page : 514 pages
File Size : 44,6 Mb
Release : 1998-01-01
Category : Technology & Engineering
ISBN : 9781845698379

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High Pressure Food Science, Bioscience and Chemistry by N S Isaacs Pdf

The application of high pressures to serve scientific ends is an ever-growing area of research. With sections on chemistry, food science, biochemistry and physics, this book contains a variety of original work.

Author : Roland Winter
Publisher : Springer Science & Business Media
Page : 490 pages
File Size : 41,6 Mb
Release : 2013-11-11
Category : Science
ISBN : 9783662056134

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Advances in High Pressure Bioscience and Biotechnology II by Roland Winter Pdf

With original work on marine and terrestrial microbiology, biochemistry, molecular biology, deep-sea diving, food science, and other industrial applications, this book covers the whole range of current high pressure bioscience. It will be welcomed by all industrial and academic researchers working in this field.

Author : Rikimaru Hayashi,Claude Balny
Publisher : Elsevier Science Limited
Page : 522 pages
File Size : 41,8 Mb
Release : 1996
Category : Science
ISBN : 044482555X

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High Pressure Bioscience and Biotechnology by Rikimaru Hayashi,Claude Balny Pdf

For many years, pressure was disregarded by biochemists. Today, there is a growing interest in pressure as a variable acting on biosystems. The activities that are currently of interest to scientists working in the field of high pressure bioscience and biotechnology have been well presented in this volume, with topics ranging from physical biochemistry, microbiology, molecular biology and food science to industrial application. The editors have been successful in promoting the possibility of applying pressure in specific biotechnological areas, not only for food processing but also for biotechnology in general. These proceedings present an up-to-date view of high pressure research and will contribute to future developments in this field.

Author : Marc E.G. Hendrickx,Dietrich Knorr
Publisher : Springer Science & Business Media
Page : 346 pages
File Size : 54,6 Mb
Release : 2012-12-06
Category : Technology & Engineering
ISBN : 9781461507239

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Ultra High Pressure Treatment of Foods by Marc E.G. Hendrickx,Dietrich Knorr Pdf

During the past decade, consumer demand for convenient, fresh-like, safe, high-quality food products has grown. The food industry has responded by applying a number of new technologies including high hydrostatic pressure for food processing and preservation. In addition, food scientists have demonstrated the feasibility of industrial-scale high pressure processing. This technology is of specific interest to the food industry because it provides an attractive alternative to conventional methods of thermal processing, which often produce undesirable changes in foods and hamper the balance between high quality (color, flavor, and functionality) and safety. In addition, it offers opportunities for creating new ingredients and products because of the specific actions of high pressure on bio logical materials and food constituents. It allows food scientists to redesign exist ing processes and to create entirely new ones using high pressure technology alone or in combination with conventional processes (e. g. , pressure-temperature combinations ). Researchers have investigated high pressure processing for the past century. Scientists such as Hite and Bridgman did pioneering work at the turn of the 20th century. Then during the 1980s and 1990s, there was a large effort to investigate the effects of high pressure on biological materials, particularly foods. The initial research activities in the late 1980s and early 1990s focused on exploratory activ ities in the food area.

Author : Vincenzo Savini
Publisher : Academic Press
Page : 172 pages
File Size : 55,8 Mb
Release : 2016-02-24
Category : Science
ISBN : 9780128016930

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The Diverse Faces of Bacillus Cereus by Vincenzo Savini Pdf

The Diverse Faces of Bacillus cereus elucidates all characteristics of this microorganism, from its environmental and ecologic relevance, to its veterinary involvement, its clinical settings, most common B. cereus associated food poisoning episodes, and the newest airway disease pictures mimicking the inhalation of anthrax. Due to its environmental distribution, B. cereus may cause serious, even fatal human diseases. The organism shows many diverse faces, as it is not only a veterinary pathogen, but also used as a biocontrol agent to control vegetable decay due to its natural antimicrobial properties. Once considered as a mere colonizer or contaminant, Bacillus cereus is nowadays acquiring increasing importance as an agent of nosocomial infections. The book's target audience is familiar with this opportunistic pathogen and will benefit from this clear compendium on the classical and molecular techniques and procedures that may be adopted or followed to correctly identify this intriguing multi-faceted microorganism. Presents an update on the current aspects of Bacillus Cereus Elucidates all aspects of and provides a concise compendium on the recent literature of Bacillus Cereus Gives an overview of the patents proposing its use as a natural pesticide

Author : Vincenzo Schettino,Roberto Bini
Publisher : World Scientific
Page : 372 pages
File Size : 45,7 Mb
Release : 2013-11-20
Category : Science
ISBN : 9781783264315

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Materials Under Extreme Conditions: Molecular Crystals At High Pressure by Vincenzo Schettino,Roberto Bini Pdf

High-pressure materials research has been revolutionized in the past few years due to technological breakthroughs in the diamond anvil cell (DAC), shock wave compression and molecular dynamic simulation (MD) methods. The application of high pressure, especially together with high temperature, has revealed exciting modifications of physical and chemical properties even in the simplest molecular materials.Besides the fundamental importance of these studies to understand the composition and the dynamics of heart and planets' interior, new materials possessing peculiar characteristics of hardness and composition have been synthesized at very high pressure, while unexpected chemical reactions of simple molecules to polymers and amorphous compounds have been found at milder conditions.The variety of the phenomena observed in these extreme conditions and of the materials involved provides a common ground bridging scientific communities with different cultural and experimental backgrounds. This monograph will provide a timely opportunity to report on recent progress in the field.

Author : Y. Taniguchi,H.E. Stanley,H. Ludwig
Publisher : Springer Science & Business Media
Page : 290 pages
File Size : 45,8 Mb
Release : 2013-03-14
Category : Science
ISBN : 9783662048023

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Biological Systems under Extreme Conditions by Y. Taniguchi,H.E. Stanley,H. Ludwig Pdf

Biological systems are regulated by the thermodynamic parameters of pressure and temperature. New analytical and computational methods and various kinds of spectroscopy allow detailed studies of the structure and function of biological systems under extreme conditions, as well as the possibility to explicate the origin and evolution of life. This volume addresses researchers and students exploring the new world of biological systems under extreme environmental conditions.

Author : C J K Henry,C Chapman
Publisher : Elsevier
Page : 504 pages
File Size : 55,6 Mb
Release : 2002-08-16
Category : Technology & Engineering
ISBN : 9781855736658

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The Nutrition Handbook for Food Processors by C J K Henry,C Chapman Pdf

Since Arnold Bender's classic Food processing and nutrition in 1978, there has been no single volume survey of the impact of processing on the nutritional quality of food. With its distinguished editors and international team of contributors, The nutrition handbook for food processors, fills that gap. It summarises the wealth of research in an area as important to the food industry as it is to health-conscious consumers. Part one provides the foundation for the rest of the book, looking at consumers and nutrition. After a discussion of surveys on what consumers eat, there are two reviews of research on the contribution of vitamins and minerals to health. Three further chapters discuss how nutrient intake is measured and at how nutrition information is presented to and interpreted by consumers. Part two looks at processing and nutritional quality. Two introductory chapters look at raw materials, discussing the nutritional enhancement of plant foods and meat respectively. The remaining chapters review the impact of processing, beginning with a general discussion of the stability of vitamins during processing. There are chapters on processes such as thermal processing, frying, freezing, packaging and irradiation. The book also covers newer processes such as microwave processing, ohmic heating and high pressure processing. Given the unprecedented attention on the impact of processing on the nutritional quality of food, The nutrition handbook for food processors is a standard work in its field. Summarises key findings on diet and nutrient intake, the impact of nutrients on health, and how food processing operations affect the nutritional quality of foods Examines consumers and nutrition, processing and nutritional quality, and nutritional enhancement of plant foods and meat, among other topics Reviews the wealth of recent research in an area as important to the food industry as it is to health-conscious consumers

Author : Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano
Publisher : CRC Press
Page : 716 pages
File Size : 43,7 Mb
Release : 2004-11-30
Category : Technology & Engineering
ISBN : 9780203997277

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Novel Food Processing Technologies by Gustavo V. Barbosa-Canovas,Maria S. Tapia,M. Pilar Cano Pdf

Reflecting current trends in alternative food processing and preservation, this reference explores the most recent applications in pulsed electric field (PEF) and high-pressure technologies, food microbiology, and modern thermal and nonthermal operations to prevent the occurrence of food-borne pathogens, extend the shelf-life of foods, and improve

Author : Da-Wen Sun
Publisher : Elsevier
Page : 653 pages
File Size : 49,7 Mb
Release : 2014-08-14
Category : Technology & Engineering
ISBN : 9780124104815

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Emerging Technologies for Food Processing by Da-Wen Sun Pdf

The second edition of Emerging Technologies in Food Processing presents essential, authoritative, and complete literature and research data from the past ten years. It is a complete resource offering the latest technological innovations in food processing today, and includes vital information in research and development for the food processing industry. It covers the latest advances in non-thermal processing including high pressure, pulsed electric fields, radiofrequency, high intensity pulsed light, ultrasound, irradiation, and addresses the newest hurdles in technology where extensive research has been carried out. Provides an extensive list of research sources to further research development Presents current and thorough research results and critical reviews Includes the most recent technologies used for shelf life extension, bioprocessing simulation and optimization

Author : R. Paul Singh,Dennis R. Heldman
Publisher : Gulf Professional Publishing
Page : 787 pages
File Size : 44,6 Mb
Release : 2001-06-29
Category : Technology & Engineering
ISBN : 9780080574493

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Introduction to Food Engineering by R. Paul Singh,Dennis R. Heldman Pdf

Food engineering is a required class in food science programs, as outlined by the Institute for Food Technologists (IFT). The concepts and applications are also required for professionals in food processing and manufacturing to attain the highest standards of food safety and quality. The third edition of this successful textbook succinctly presents the engineering concepts and unit operations used in food processing, in a unique blend of principles with applications. The authors use their many years of teaching to present food engineering concepts in a logical progression that covers the standard course curriculum. Each chapter describes the application of a particular principle followed by the quantitative relationships that define the related processes, solved examples, and problems to test understanding. The subjects the authors have selected to illustrate engineering principles demonstrate the relationship of engineering to the chemistry, microbiology, nutrition and processing of foods. Topics incorporate both traditional and contemporary food processing operations.