Trends In High Pressure Bioscience And Biotechnology

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Trends in High Pressure Bioscience and Biotechnology

R. Hayashi
Trends in High Pressure Bioscience and Biotechnology Book PDF

Author : R. Hayashi
Publisher : Elsevier
Page : 668 pages
File Size : 43,5 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.

High Pressure Bioscience and Biotechnology

Claude Balny,R. Hayashi
High Pressure Bioscience and Biotechnology Book PDF

Author : Claude Balny,R. Hayashi
Publisher : Elsevier
Page : 521 pages
File Size : 42,8 Mb
Release : 1996-12-09
Category : Science
ISBN : 0080544614

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High Pressure Bioscience and Biotechnology by Claude Balny,R. Hayashi 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.

Advances in High Pressure Bioscience and Biotechnology II

Roland Winter
Advances in High Pressure Bioscience and Biotechnology II Book PDF

Author : Roland Winter
Publisher : Springer Science & Business Media
Page : 490 pages
File Size : 44,7 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.

High Pressure Bioscience

Kazuyuki Akasaka,Hitoshi Matsuki
High Pressure Bioscience Book PDF

Author : Kazuyuki Akasaka,Hitoshi Matsuki
Publisher : Springer
Page : 730 pages
File Size : 40,9 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.

High Pressure Processing of Food

V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub Lelieveld
High Pressure Processing of Food Book PDF

Author : V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub Lelieveld
Publisher : Springer
Page : 762 pages
File Size : 47,5 Mb
Release : 2016-01-28
Category : Technology & Engineering
ISBN : 9781493932344

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High Pressure Processing of Food by V.M. Balasubramaniam,Gustavo V. Barbosa-Cánovas,Huub Lelieveld Pdf

High pressure processing technology has been adopted worldwide at the industrial level to preserve a wide variety of food products without using heat or chemical preservatives. High Pressure Processing: Technology Principles and Applications will review the basic technology principles and process parameters that govern microbial safety and product quality, an essential requirement for industrial application. This book will be of interest to scientists in the food industry, in particular to those involved in the processing of products such as meat, fish, fruits, and vegetables. The book will be equally important to food microbiologists and processing specialists in both the government and food industry. Moreover, it will be a valuable reference for authorities involved in the import and export of high pressure treated food products. Finally, this update on the science and technology of high pressure processing will be helpful to all academic, industrial, local, and state educators in their educational efforts, as well as a great resource for graduate students interested in learning about state-of-the-art technology in food engineering.

Advances in High Pressure Bioscience and Biotechnology

Horst Ludwig
Advances in High Pressure Bioscience and Biotechnology Book PDF

Author : Horst Ludwig
Publisher : Springer Science & Business Media
Page : 580 pages
File Size : 40,8 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.

High-Pressure Bioscience and Biotechnology, Volume 1189

Douglas H. Bartlett
High Pressure Bioscience and Biotechnology Volume 1189 Book PDF

Author : Douglas H. Bartlett
Publisher : Wiley-Blackwell
Page : 168 pages
File Size : 45,7 Mb
Release : 2010-03-29
Category : Science
ISBN : STANFORD:36105133240486

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High-Pressure Bioscience and Biotechnology, Volume 1189 by Douglas H. Bartlett Pdf

"The manipulation of biological materials using elevated pressure is providing an ever-growing number of opportunities in both the applied and basic sciences. Manipulation of pressure is a useful parameter for enhancing food quality and shelf life; inactivating microbes, viruses, prions, and deleterious enzymes; affecting recombinant protein production; controlling DNA hybridization; and improving vaccine preparation. In biophysics and biochemistry, pressure is used as a tool to study intermediates in protein folding, enzyme kinetics, macromolecular interactions, amyloid fibrous protein aggregation, lipid structural changes, and to discern the role of solvation and void volumes in these processes. Biologists, including many microbiologists, examine the utility and basis of pressure inactivation of cells and cellular processes, and conversely seek to discover how deep-sea life has evolved a preference for high-pressure environments. This introduction and the papers that follow provide information on the nature and promise of the highly interdisciplinary field of high-pressure bioscience and biotechnology (HPBB)."--Introduction.

Industrial High Pressure Applications

Rudolf Eggers
Industrial High Pressure Applications Book PDF

Author : Rudolf Eggers
Publisher : John Wiley & Sons
Page : 408 pages
File Size : 44,7 Mb
Release : 2012-07-11
Category : Technology & Engineering
ISBN : 9783527652679

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Industrial High Pressure Applications by Rudolf Eggers Pdf

Industrial high pressure processes open the door to many reactions that are not possible under 'normal' conditions. These are to be found in such different areas as polymerization, catalytic reactions, separations, oil and gas recovery, food processing, biocatalysis and more. The most famous high pressure process is the so-called Haber-Bosch process used for fertilizers and which was awarded a Nobel prize. Following an introduction on historical development, the current state, and future trends, this timely and comprehensive publication goes on to describe different industrial processes, including methanol and other catalytic syntheses, polymerization and renewable energy processes, before covering safety and equipment issues. With its excellent choice of industrial contributions, this handbook offers high quality information not found elsewhere, making it invaluable reading for a broad and interdisciplinary audience.

Frontiers in High Pressure Biochemistry and Biophysics

Claude Balny,P. Masson,K. Heremans
Frontiers in High Pressure Biochemistry and Biophysics Book PDF

Author : Claude Balny,P. Masson,K. Heremans
Publisher : Elsevier
Page : 414 pages
File Size : 51,8 Mb
Release : 2002-06-05
Category : Medical
ISBN : 0444510990

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Frontiers in High Pressure Biochemistry and Biophysics by Claude Balny,P. Masson,K. Heremans Pdf

This is the first book covering all aspects of high pressure biochemistry and biophysics of proteins. Hydrostatic pressure is a powerful tool for study of biological systems. As a thermodynamic parameter, hydrostatic pressure has been known for a century to act on biological materials in a similar, but not identical, way to temperature. However, pressure was disregarded for a long time by biochemists mainly because the basic concepts (and the thermodynamics) focused on the chemical reactions involved and because general ideas on what pressure can add to the understanding of the behaviour of proteins were lacking. In recent decades, technological progress in the field of physics has shown, along with parameters such as temperature and solvent conditions, that pressure can be used for more refined thermodynamic and kinetic descriptions of biological processes and regulation of biological systems. The effects of pressure on proteins, nucleoproteins and membranes have recently been reviewed and several proceedings books have been published.

Innovative Food Processing Technologies

Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Innovative Food Processing Technologies Book PDF

Author : Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers
Publisher : Woodhead Publishing
Page : 510 pages
File Size : 53,8 Mb
Release : 2016-06-29
Category : Technology & Engineering
ISBN : 9780081002988

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Innovative Food Processing Technologies by Kai Knoerzer,Pablo Juliano,Geoffrey W Smithers Pdf

Innovative Food Processing Technologies: Extraction, Separation, Component Modification and Process Intensification focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs. The book is highly focused on the application of new and novel technologies, beginning with an introductory chapter, and then detailing technologies which can be used to extract food components. Further sections on the use of technologies to modify the structure of food and the separation of food components are also included, with a final section focusing on process intensification and enhancement. Provides information on a variety of food processing technologies Focuses on advances in new and novel non-thermal processing technologies which allow food producers to modify and process food with minimal damage to the foodstuffs Presents a strong focus on the application of technologies in a variety of situations Created by editors who have a background in both the industry and academia

Novel Thermal and Non-Thermal Technologies for Fluid Foods

PJ Cullen,Brijesh K. Tiwari,Vasilis Valdramidis
Novel Thermal and Non Thermal Technologies for Fluid Foods Book PDF

Author : PJ Cullen,Brijesh K. Tiwari,Vasilis Valdramidis
Publisher : Academic Press
Page : 542 pages
File Size : 45,7 Mb
Release : 2011-07-21
Category : Technology & Engineering
ISBN : 9780123814715

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Novel Thermal and Non-Thermal Technologies for Fluid Foods by PJ Cullen,Brijesh K. Tiwari,Vasilis Valdramidis Pdf

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product. This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients. Considerable resources and expertise has been devoted to the processing of safe and wholesome foods. Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes. Examines non-thermal processing techniques specifically applied to fluid foods Includes methods for mathematically evaluating each technique Addresses global regulatory requirements for fluid foods Provides recommendations and opportunities for various safety-related issues

Present and Future of High Pressure Processing

Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
Present and Future of High Pressure Processing Book PDF

Author : Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla
Publisher : Elsevier
Page : 428 pages
File Size : 54,7 Mb
Release : 2020-08-22
Category : Health & Fitness
ISBN : 9780128172667

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Present and Future of High Pressure Processing by Francisco J. Barba,Carole Tonello-Samson,Eduardo Puértolas,María Lavilla Pdf

Developed for academic researchers and for those who work in industry, Present and Future of High Pressure Processing: A Tool for Developing Innovative, Sustainable, Safe, and Healthy Foods outlines innovative applications derived from the use of high-pressure processing, beyond microbial inactivation. This content is especially important for product developers as it includes technological, physicochemical, and nutritional perspectives.This book specifically focuses on innovative high-pressure processing applications and begins with an introduction followed by a section on the impact of high-pressure processing on bioactive compounds and bioaccessibility/bioavailability. The third section addresses the ways in which high-pressure processing can assist in the reduction of toxins and contaminants, while the fourth section presents opportunities for the use of high-pressure processing in the development of healthy and/or functional food. This reference concludes with an analysis of the challenges regarding the use of high-pressure processing as an innovative application. Explores the use of high-pressure processing as a tool for developing new products Outlines the structure and improved functional properties provided by high-pressure processing Illustrates potential applications and future trends of high-pressure processing Explains the mechanisms that influence the impact of high-pressure processing Highlights the optimal conditions for high-pressure processing to develop certain food products Defines the challenges and future perspectives in the use of high-pressure processing for food product development

Nonthermal Processing Technologies for Food

Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan
Nonthermal Processing Technologies for Food Book PDF

Author : Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan
Publisher : John Wiley & Sons
Page : 685 pages
File Size : 41,7 Mb
Release : 2011-02-04
Category : Technology & Engineering
ISBN : 9780470958483

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Nonthermal Processing Technologies for Food by Howard Q. Zhang,Gustavo V. Barbosa-Cánovas,V. M. Bala Balasubramaniam,C. Patrick Dunne,Daniel F. Farkas,James T. C. Yuan Pdf

Nonthermal Processing Technologies for Food offers a comprehensive review of nonthermal processing technologies that are commercial, emerging or over the horizon. In addition to the broad coverage, leading experts in each technology serve as chapter authors to provide depth of coverage. Technologies covered include: physical processes, such as high pressure processing (HPP); electromagnetic processes, such as pulsed electric field (PEF), irradiation, and UV treatment; other nonthermal processes, such as ozone and chlorine dioxide gas phase treatment; and combination processes. Of special interest are chapters that focus on the "pathway to commercialization" for selected emerging technologies where a pathway exists or is clearly identified. These chapters provide examples and case studies of how new and nonthermal processing technologies may be commercialized. Overall, the book provides systematic knowledge to industrial readers, with numerous examples of process design to serve as a reference book. Researchers, professors and upper level students will also find the book a valuable text on the subject.

Emerging Technologies for Food Processing

Da-Wen Sun
Emerging Technologies for Food Processing Book PDF

Author : Da-Wen Sun
Publisher : Elsevier
Page : 666 pages
File Size : 45,8 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

Food Processing Handbook

James G. Brennan
Food Processing Handbook Book PDF

Author : James G. Brennan
Publisher : John Wiley & Sons
Page : 607 pages
File Size : 40,7 Mb
Release : 2006-05-12
Category : Technology & Engineering
ISBN : 9783527607204

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Food Processing Handbook by James G. Brennan Pdf

Focusing on the technology involved, this handbook describes the principles as well as the equipment used and the changes - physical, chemical, microbiological and organoleptic - that occur during food preservation. In doing so the text covers in detail such techniques as post-harvest handling, thermal processing, evaporation and dehydration, freezing, irradiation, high pressure processing, emerging technologies, baking, extrusion, frying and packaging. In addition current concerns about the safety of processed foods and control of food processes are addressed, as are the impact of processing on the environment and separation and conversion operations widely used in the food industry. Scientists and engineers involved in food manufacture, research and development in both industry and academia will benefit greatly from the contents as will students studying food related topics at undergraduate and postgraduate levels.