Plant Gum Exudates Of The World

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Plant Gum Exudates of the World

Amos Nussinovitch

Author : Amos Nussinovitch
Publisher : CRC Press
Page : 427 pages
File Size : 40,7 Mb
Release : 2009-12-21
Category : Technology & Engineering
ISBN : 1420052241

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Plant Gum Exudates of the World by Amos Nussinovitch Pdf

Plant Gum Exudates of the World: Sources, Distributions, Properties, and Applications is the most extensive collection of plant gum exudates in print, containing information on both well-established exudates and newer ones. It not only introduces an array of exudates never before described or reviewed, but also classifies gums according to their botanical taxonomy. This readily accessible book also supplies color plates of exudates in their natural environment along with relevant botanical parts. Each entry includes: Botanical name Common and vernacular gum names Geographical distribution information Appearance and color descriptions Water solubility information Chemical characteristics Structural features Physical and physicochemical properties Commercial availability Industrial and food applications Synonyms of and uses for the producing tree or shrub

Tree Biotechnology

Kishan Gopal Ramawat,Jean-Michel Mérillon,M. R. Ahuja

Author : Kishan Gopal Ramawat,Jean-Michel Mérillon,M. R. Ahuja
Publisher : CRC Press
Page : 658 pages
File Size : 40,5 Mb
Release : 2014-04-01
Category : Medical
ISBN : 9781466597143

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Tree Biotechnology by Kishan Gopal Ramawat,Jean-Michel Mérillon,M. R. Ahuja Pdf

Forest trees cover 30% of the earth's land surface, providing renewable fuel, wood, timber, shelter, fruits, leaves, bark, roots, and are source of medicinal products in addition to benefits such as carbon sequestration, water shed protection, and habitat for 1/3 of terrestrial species. However, the genetic analysis and breeding of trees has lagged behind that of crop plants. Therefore, systematic conservation, sustainable improvement and pragmatic utilization of trees are global priorities. This book provides comprehensive and up to date information about tree characterization, biological understanding, and improvement through biotechnological and molecular tools.

Polysaccharides

Inamuddin,Mohd Imran Ahamed,Rajender Boddula,Tariq A. Altalhi

Author : Inamuddin,Mohd Imran Ahamed,Rajender Boddula,Tariq A. Altalhi
Publisher : John Wiley & Sons
Page : 786 pages
File Size : 50,6 Mb
Release : 2021-06-29
Category : Technology & Engineering
ISBN : 9781119711384

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Polysaccharides by Inamuddin,Mohd Imran Ahamed,Rajender Boddula,Tariq A. Altalhi Pdf

This book provides the whole spectrum of polysaccharides from basic concepts to commercial market applications. Chapters cover various types of sources, classification, properties, characterization, processing, rheology and fabrication of polysaccharide-based materials and their composites and gels. The applications of polysaccharides include in cosmetics, food science, drug delivery, biomedicine, biofuel production, marine, packaging, chromatography and environmental remediation. It also reviews the fabrication of inorganic and carbon nanomaterials from polysaccharides. The book incorporates industrial applications and will fill the gap between the exploration works in the laboratory and viable applications in related ventures.

Gums, Resins and Latexes of Plant Origin

Hosakatte Niranjana Murthy

Author : Hosakatte Niranjana Murthy
Publisher : Springer Nature
Page : 909 pages
File Size : 40,5 Mb
Release : 2022-07-20
Category : Science
ISBN : 9783030913786

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Gums, Resins and Latexes of Plant Origin by Hosakatte Niranjana Murthy Pdf

This reference book provides a comprehensive overview of natural gums, resins, and latexes of plants with a focus on their chemistry, biological activities, and practical uses. The content is divided into five main sections each of which contains chapters contributed from valuable experts in their field. Naturally occuring plant products have quite diverse applications in many different industries. The book aims to highlight the important aspects of plant-based gums, resins and latexes as well as provide a strategic framework for further research and development activities on these bioproducts. It will appeal to a broad audience such as biologists, pharmacologists, pharmacists, food technologists and medical practitioners. It is also a useful resource for research investigators of the healthcare industry, academia and students of biomedical sciences.

Rheology of Industrial Polysaccharides: Theory and Applications

R. Lapasin

Author : R. Lapasin
Publisher : Springer Science & Business Media
Page : 633 pages
File Size : 41,9 Mb
Release : 2012-12-06
Category : Science
ISBN : 9781461521853

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Rheology of Industrial Polysaccharides: Theory and Applications by R. Lapasin Pdf

fudustrial uses of polysaccharides centre on their ability to thicken or structure many times their own weight of water, or in other words to control the rheology of hydrated systems. Until comparatively recently, however, objective characterisation of polysaccharide rheology, except in a few specialist research laboratories, was largely confined to compression of gels, simple measurements of solution viscosity, often in ill-defined geometries, and imitative tests intended to reflectproductperformance in specific areas ofend-use. Several factors have combined to bring a wider range of rheological techniques into common use. One is the increasing practical importance of systems that cannot adequately be described as solids or liquids, such as 'weak gels' and spreadable pastes. fu parallel, routine characterisation of such systems has become economically feasible with the development of a new generation of comparatively inexpensive computer-controlled instruments. There has also been a change ofemphasis from phenomenologicaldescription ofproduct texture towards the use of rheological measurements to probe the underlying molecular and supramolecular structures and the processes by which they are formed. As a result, even the most pragmatic producers and users of industrial polysaccharides are probably now familiar with terms such as creep compliance, stress overshoot and the ubiquitous G' and G", although perhaps not fully understanding their precise meaning or practical significance. A definitive text giving a rigorous description of the rheological approaches relevant to polysaccharide systems is therefore appropriate and timely. Romano Lapasin and Sabrina Priel are to be congratulated for tackling the daunting but worthwhile taskofproducing such avolume.

Polymeric Nanosystems

Md Saquib Hasnain,Amit Kumar Nayak,Tejraj M. Aminabhavi

Author : Md Saquib Hasnain,Amit Kumar Nayak,Tejraj M. Aminabhavi
Publisher : Academic Press
Page : 909 pages
File Size : 49,9 Mb
Release : 2023-03-23
Category : Medical
ISBN : 9780323885775

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Polymeric Nanosystems by Md Saquib Hasnain,Amit Kumar Nayak,Tejraj M. Aminabhavi Pdf

Polymeric Nanosystems: Theranostic Nanosystems, Volume One examines the applications of nanotherapeutic systems and nanodiagnostics in relation to polymeric nanosystems. In the last decade, numerous biopolymers have been utilized to prepare polymeric nanosystems for therapeutic applications. These biopolymers include polylactic acid, polylactide-co-glycolide, polycaprolactone, acrylic polymers, cellulose and cellulose derivatives, alginates, chitosan, gellan gum, gelatin, albumin, chontroitin sulfate, hyaluronic acid, guar gum, gum Arabic, gum tragacanth, xanthan gum, and starches. Besides these biopolymers, grafted polymers are also being used as advanced polymeric materials to prepare many theranostic nanocarriers and nanoformulations. This book explores the array of polymeric nanosystems to understand therapeutic potentials. It will be useful to pharmaceutical scientists, including industrial pharmacists and analytical scientists, health care professionals, and regulatory scientists actively involved in the pharmaceutical product and process development of tailor-made polysaccharides in drug delivery applications. Contains in-depth discussions of the polymeric nanosystems including high-quality graphics, flowcharts, and graphs for enhanced understanding Reviews the literature on polymeric nanosystems while also suggesting new avenues Includes contributions in all areas of polymeric nanosystems, providing a thorough and interdisciplinary work

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition

Amos Nussinovitch,Madoka Hirashima

Author : Amos Nussinovitch,Madoka Hirashima
Publisher : John Wiley & Sons
Page : 325 pages
File Size : 52,9 Mb
Release : 2023-01-04
Category : Technology & Engineering
ISBN : 9781119700906

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Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition by Amos Nussinovitch,Madoka Hirashima Pdf

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition A thoroughly up-to-date and forward-looking presentation of the use of hydrocolloids in food In Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition, a team of distinguished food researchers combines comprehensive and authoritative discussions on the conventional use of hydrocolloids to influence shape, structure and organoleptic properties of foods with exciting and emerging areas of innovation, such as texturing for 3D printing and enhancement of food nutrition. The book explores the four principal quality factors of food: appearance, flavor, texture and nutrition, and introduces students and food technologists to the myriad uses of hydrocolloids. It also presents illustrations of relevant commercial food products that rely on hydrocolloids for their appeal, as well as recipes exemplifying the unique abilities of particular hydrocolloids. Readers will also find: A thorough introduction to the use of hydrocolloids to control food size and shape, including the manipulation of select geometrical properties of foods A comprehensive exploration of the use of hydrocolloids to modulate food color and gloss, including the psychological impact of those properties Practical discussions pertaining to the modification of food taste and odor using hydrocolloids A thorough description of the ways in which hydrocolloids are used to improve crispy, crunchy and crackly foods Perfect for food scientists working in product development and food engineers, Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition is sure to earn a place in the libraries of research chefs, as well as food chemists, food microbiologists and food technologists.

Natural Gums

Shakeel Ahmed,Akbar Ali

Author : Shakeel Ahmed,Akbar Ali
Publisher : Elsevier
Page : 729 pages
File Size : 47,5 Mb
Release : 2023-07-22
Category : Technology & Engineering
ISBN : 9780323994699

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Natural Gums by Shakeel Ahmed,Akbar Ali Pdf

Natural Gums: Extraction, Properties, and Applications provides thorough, methodical coverage of a range of natural gums. These naturally forming polysaccharides or complex carbohydrates offer advantageous properties and a range of possible applications. The book begins by introducing fundamental knowledge regarding natural gums, including structures and properties, functionalization, gelatin behavior, and characterization techniques. Subsequent sections of the book provide in-depth chapters, each guiding the reader through the extraction, properties and applications of a specific gum type, covering plant-based, animal-based, microbial-based, and marine-based natural gums. Finally, the future potential of natural gums, and their implications in a circular economy approach, are considered. This is an informative resource for researchers and advanced students in bio-based materials, polymer science, chemistry, bioengineering, materials science, and food science, as well as industrial scientists and R&D professionals with an interest in natural gums and bio-based materials for advanced applications. Explains origin, extraction, processing and structural analysis of natural gums Offers in-depth information on specific natural gum types, their properties and potential uses Explores a range of advanced applications across food, biomedicine, pharmaceuticals, and more

Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products

Ana Novo de Barros,Irene Gouvinhas

Author : Ana Novo de Barros,Irene Gouvinhas
Publisher : BoD – Books on Demand
Page : 304 pages
File Size : 49,5 Mb
Release : 2021-07-14
Category : Technology & Engineering
ISBN : 9781838806828

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Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products by Ana Novo de Barros,Irene Gouvinhas Pdf

This book presents an integrated and multidisciplinary approach to quality and innovation in the food sector with particular emphasis on consumer perception of quality. Chapters cover such topics as identification of environmental variables, practices crops, and cultivars to improve nutritional and functional quality of different food matrices; increased preservation of biodiversity through the use of genetic resources; nutritional and functional characterization of food matrices; and evaluation of the main bioactive substances that give food its functional qualities.

More Cooking Innovations

Amos Nussinovitch,Madoka Hirashima

Author : Amos Nussinovitch,Madoka Hirashima
Publisher : CRC Press
Page : 314 pages
File Size : 46,8 Mb
Release : 2018-09-03
Category : Technology & Engineering
ISBN : 9781351620635

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More Cooking Innovations by Amos Nussinovitch,Madoka Hirashima Pdf

Hydrocolloids are among the most commonly used ingredients in the food industry. They function as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers, and have applications in the areas of edible coatings and flavor release. This book More Cooking Innovations: Novel Hydrocolloids for Special Dishes completes the very demanding task begun with our previous book: "Cooking Innovations, Using Hydrocolloids for Thickening, Gelling and Emulsification" of covering all hydrocolloids that are or will be very useful and important in the kitchen. Together, these books provide a complete picture of hydrocolloid use in foods, both in the kitchen and for food technologists and academics. The book includes several very important hydrocolloids, among them: chitin and chitosan, gum karaya, gum tragacanth, and milk proteins. Additional chapters comprise unique hydrocolloids which, in our opinion, will not only be used in future cooking (by both amateur cooks and professional chefs), but can pave the way to new and fascinating recipes and cooking techniques. The book also discusses novel hydrocolloids—the "where, why, and when" as well as future ideas for hydrocolloid processing and cooking. This book therefore describes more cooking innovations, and completes the list of hydrocolloids that are now, or will be used in kitchens and cooking for years to come.

Wound Healing

Muhammad Ahmad

Author : Muhammad Ahmad
Publisher : BoD – Books on Demand
Page : 140 pages
File Size : 55,5 Mb
Release : 2020-06-10
Category : Medical
ISBN : 9781789859577

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Wound Healing by Muhammad Ahmad Pdf

Wound Healing presents recent information and basic knowledge about wound management, including healing mechanisms and actions. It provides a comprehensive overview of the subject, including pathophysiology and clinical and medical management. Chapters cover such topics as negative pressure wound management, hypertrophic scarring, biomaterials derived from plants, insulin use, and modified collagen. This book will help dermatologists, students, surgeons, and physicians who treat patients with wounds.

Emerging Natural Hydrocolloids

Seyed M.A. Razavi

Author : Seyed M.A. Razavi
Publisher : John Wiley & Sons
Page : 669 pages
File Size : 47,5 Mb
Release : 2019-04-29
Category : Technology & Engineering
ISBN : 9781119418665

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Emerging Natural Hydrocolloids by Seyed M.A. Razavi Pdf

The first guide devoted to the functions, structures, and applications of natural hydrocolloids In today’s health-conscious climate, the demand for natural food products is growing all the time. Natural hydrocolloids, therefore, have never been more popular. With their thickening, stabilizing, gelling, fat replacing, and binding qualities, these naturally occurring, plant-based polymers can fulfil many of the same functions as commercial ingredients like xanthan, guar, gum Arabic, pectin, and starch. Moreover, certain health benefits have been linked with their often biological active compounds and high-fiber compositions, including potential prebiotic effects and the reduction of blood cholesterol levels. Application of these novel hydrocolloids is, however, still underexplored. Emerging Natural Hydrocolloids aims to remedy this by providing a thorough overview of their structure–function relationships, rheological aspects, and potential utility in mainly the food and pharmaceutical industries. This accessible, quick-reference guide features: A comprehensive and up-to-date survey of the most significant research currently available on natural hydrocolloids Examinations of the major functions and rheological aspects of novel hydrocolloids Information on the potential applications of biopolymers within both foods and pharmaceutical systems Collaborations from an international team of food scientists Emerging Natural Hydrocolloids: Rheology and Functions offers scientists, engineers, technologists, and researchers alike a unique and in-depth account of the uncharted world of novel hydrocolloids, their uses, properties, and potential benefits.

Green-Based Nanocomposite Materials and Applications

Felipe Avalos Belmontes,Francisco J. González,Miguel Ángel López-Manchado

Author : Felipe Avalos Belmontes,Francisco J. González,Miguel Ángel López-Manchado
Publisher : Springer Nature
Page : 440 pages
File Size : 41,8 Mb
Release : 2023-01-01
Category : Technology & Engineering
ISBN : 9783031184284

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Green-Based Nanocomposite Materials and Applications by Felipe Avalos Belmontes,Francisco J. González,Miguel Ángel López-Manchado Pdf

This book presents a review of preparation methods for environmentally friendly nanocomposite materials. It describes the combination of biodegradable and biocompatible polymer matrices with nanoparticles, leading to finished products preferably prepared by sustainable methods. The chapters also describe how the addition of synthetic or non-biodegradable particles can influence the properties of the final products. This book presents a general overview of the process from the preparation to the final applications of green nanocomposites. In addition, the book also details the trends, challenges, and prospects of this type of composites. The content can be divided into two sections. The first one presents a brief introduction about the importance of keeping the environment free of non-degradable pollutants. It also describes fundamentals, trends, and general applications of green materials. The second section focuses on the description of some of the green-based materials most used nowadays and other innovative materials, just like elastomers of natural origin. The book comprises the reintegration of these materials into the environment, followed by some biomedical, biological, and energy storage applications.

Cooking Innovations

Amos Nussinovitch,Madoka Hirashima

Author : Amos Nussinovitch,Madoka Hirashima
Publisher : CRC Press
Page : 380 pages
File Size : 44,5 Mb
Release : 2013-10-09
Category : Technology & Engineering
ISBN : 9781439875889

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Cooking Innovations by Amos Nussinovitch,Madoka Hirashima Pdf

While hydrocolloids have been used for centuries, it took molecular gastronomy to bring them to the forefront of modern cuisine. They are among the most commonly used ingredients in the food industry, functioning as thickeners, gelling agents, texturizers, stabilizers, and emulsifiers. They also have applications in the areas of edible coatings and flavor release. Although there are many books describing hydrocolloids and their industrial uses, Cooking Innovations: Using Hydrocolloids for Thickening, Gelling, and Emulsification is the first scientific book devoted to the unique applications of hydrocolloids in the kitchen, covering both past uses and future innovations. Each chapter addresses a particular hydrocolloid, protein hydrocolloid, or protein–polysaccharide complex. Starting with a brief description of the chemical and physical nature of the hydrocolloid, its manufacture, and its biological/toxicological properties, the emphasis is on practical information for both the professional chef and amateur cook. Each chapter includes recipes demonstrating the particular hydrocolloid’s unique abilities in cooking. Several formulations were chosen specifically for food technologists, who will be able to manipulate them for large-scale use or as a starting point for novel industrial formulations. The book covers the most commonly used hydrocolloids, namely, agar–agar, alginates, carrageenan and furcellaran, cellulose derivatives, curdlan, egg proteins, galactomannans, gelatin, gellan gum, gum arabic, konjac mannan, pectin, starch, and xanthan gum. It also discusses combining multiple hydrocolloids to obtain novel characteristics. This volume serves to inspire cooking students and introduce food technologists to the many uses of hydrocolloids. It is written so that chefs, food engineers, food science students, and other professionals will be able to cull ideas from the recipes and gain an understanding of the capabilities of each hydrocolloid.

Phytopharmaceuticals

Durgesh Nandini Chauhan,Kamal Shah

Author : Durgesh Nandini Chauhan,Kamal Shah
Publisher : John Wiley & Sons
Page : 498 pages
File Size : 54,7 Mb
Release : 2021-06-29
Category : Science
ISBN : 9781119681915

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Phytopharmaceuticals by Durgesh Nandini Chauhan,Kamal Shah Pdf

Medicinal plants contain a variety of bioactive compounds, (also referred to as phytochemicals). in the leaves, stems, flowers and fruits. This book covers these bioactive compounds, their available sources, how the bioactive molecules are isolated from the plants, the biochemistry, structural composition and potential biological activities. Also discussed are the pharmacological aspects of medicinal plants, phytochemistry and biological activities of different natural products, ethnobotany and medicinal properties, as well as a novel dietary approach for various disease management and therapeutic potential. The importance of phytopharmaceutical of plants and potential applications in the food and pharma industries is highlighted.

Plant Gum Exudates Of The World

Plant Gum Exudates of the World by Amos Nussinovitch Pdf

Tree Biotechnology by Kishan Gopal Ramawat,Jean-Michel Mérillon,M. R. Ahuja Pdf

Polysaccharides by Inamuddin,Mohd Imran Ahamed,Rajender Boddula,Tariq A. Altalhi Pdf

Gums, Resins and Latexes of Plant Origin by Hosakatte Niranjana Murthy Pdf

Rheology of Industrial Polysaccharides: Theory and Applications by R. Lapasin Pdf

Polymeric Nanosystems by Md Saquib Hasnain,Amit Kumar Nayak,Tejraj M. Aminabhavi Pdf

Use of Hydrocolloids to Control Food Appearance, Flavor, Texture, and Nutrition by Amos Nussinovitch,Madoka Hirashima Pdf

Natural Gums by Shakeel Ahmed,Akbar Ali Pdf

Innovation in the Food Sector Through the Valorization of Food and Agro-Food By-Products by Ana Novo de Barros,Irene Gouvinhas Pdf

More Cooking Innovations by Amos Nussinovitch,Madoka Hirashima Pdf

Wound Healing by Muhammad Ahmad Pdf

Emerging Natural Hydrocolloids by Seyed M.A. Razavi Pdf

Green-Based Nanocomposite Materials and Applications by Felipe Avalos Belmontes,Francisco J. González,Miguel Ángel López-Manchado Pdf

Cooking Innovations by Amos Nussinovitch,Madoka Hirashima Pdf

Phytopharmaceuticals by Durgesh Nandini Chauhan,Kamal Shah Pdf

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