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Functional Materials from Lipids and Proteins
In recent years, the use of renewable raw materials and natural biopolymers has increased significantly to overcome the issues associated with environmental pollution and dwindling fossil fuel resources. Lipids and proteins are inexpensive, renewable raw materials, which are considered ideal feedstock for the development of a variety of functional materials. This book provides an international viewpoint on recent developments in the utilisation of lipids and proteins together, for the development of functional materials in food engineering, environmental and industry applications. This book presents the cutting-edge research in the utilization of lipids and proteins in food, cosmetics, therapeutics, food packaging, water remediation, biofuels, lubricants, biomaterials, and composite preparations. Researchers, scientists, engineers and students working on lipids and proteins derived materials will benefit from this book, which is highly application oriented. Focusing on the latest developments in the field, this will be the first book to describe lipids and proteins together, allowing it to act as a single reference for researchers working in this area.
Food, Medical, and Environmental Applications of Nanomaterials
Food, Medical, and Environmental Applications of Nanomaterials is designed to cover different types of nanomaterials that have applications related to the environment, food and medicine. It is an important resource for materials scientists and bioengineers looking to learn more about the applications of nanomaterials for sustainable development applications. Nanoscale materials possess excellent properties that have been explored in the areas of biomedicals, food, agriculture, the environment, catalysis, sensing and energy storage. Examples of these new applications include smart and active food packaging, nanobiosensors, bioremediation, wastewater treatment, implant coatings, tissue engineering, delivery systems for food and pharmaceutical applications, and food safety. - Helps readers make decisions on the suitability and appropriateness of a synthetic route and characterization technique for a particular nanosystem - Enables readers to analyze and compare experimental data and extract in-depth information about the physical properties of the polymeric gels using mathematical models - Teaches users about the applications of nanomaterials for sustainable development applications
Engineering Plant-Based Food Systems
Engineering Plant-Based Food Systems provides a comprehensive, in-depth understanding on the technologies used to create quality plant-based foods. This title helps researchers and food processors gain an understanding of the diverse aspects of plant-based foods, with a focus to meet the current consumers' demand of alternatives to animal products. This is a one-stop source that provides maximum information related to plant-based foods to food science researchers, food engineers and food processing/manufacturers. This book will enhance their understanding of plant-based protein sources, their application, product manufacturing, and bioavailability. In recent years, the emphasis on minimizing...
Lentils
LENTILS Understand the future of plant protein with this comprehensive overview Lentils are one of the oldest and most widely cultivated crop species in the world and a leading global source of protein, carbohydrates, and dietary fiber, as well as numerous micro-nutrients. In recent years, they have emerged as a leading candidate to form the basis of non-meat protein substitutes, a skyrocketing industry with immense climate and public health implications. There has never been a more urgent need to understand the cultivation and use of these flexible, resource-rich crops. Lentils provides a comprehensive overview of every stage in the lentil production chain, from cultivation to processing to...
Green Adhesives
Green Adhesives: Preparation, Properties and Applications deals with the fabrication methods, characterization, and applications of green adhesives. It also includes the collective properties of waterborne, bio, and wound-healing green adhesives. Exclusive attention is devoted to discussing the applications of green adhesives in biomedical coatings, food, and industrial applications.
Therapeutic Proteins and Peptides
Therapeutic Proteins and Peptides, Volume 112 in an ongoing series promotes further research in the discovery of new therapeutic targets that can be affected by therapeutic proteins and peptides to cure or manage symptoms of human diseases, with this release focusing on the Rational Design of Stable Liquid Formulations of Biopharmaceuticals, Formulation strategies for peptides, proteins and antibodies using nanotechnology, the Solution structural dynamics of therapeutic peptides and their adsorption on plasmonic nanoparticles, Enzymatic approaches of protein-polymer conjugation, Chimeric small antibody fragments as a strategy to deliver therapeutic payloads, Smart cell-penetrating peptide-ba...
Functionality of Plant Proteins
Functionality of Food Proteins: Mechanisms, Modifications, Methods of Assessment and Applications provides researchers and users of plant-based proteins with the latest developments on their functionality at the molecular and ingredient level, and in food applications. The book discusses the biological, chemical and physical principles behind the techno-functional and nutritional properties of proteins, existing methods of functionality assessment, and protein modification for functional enhancement. With market demand for protein ingredients, several lesser known sources are being utilized to develop new protein ingredients and products, with some intended to replace, partially or wholly, t...
Indigenous Fermented Foods for the Tropics
Indigenous Fermented Foods for the Tropics provides insights on fermented foods of the Tropics, particularly Africa, Asia and South America, highlighting key aspects and potential developments for these food products. Sections provide an overview on the production and composition (nutritional, physicochemical, health beneficial and microbiota) of these indigenous fermented foods in the tropics, innovative techniques for investigating the composition of these fermented food products and improvement of the fermentation process to yield better nutritional constituents, health beneficial components and sensory qualities, and safety aspects to be considered in fermented foods. Other sections prov...
Valorization of Agro-Industrial Byproducts
This book covers sustainable approaches for industrial transformation pertaining to valorization of agro-industrial byproducts. Divided into four sections, it starts with information about the agro/food industry and its byproducts, including their characterization, followed by different green technologies (principle, process strategies and extraction of bioactive compounds) applied for the management of agro industry byproducts. It further explains biotechnological interventions involved in the value addition of these byproducts. Various regulatory and environmental concerns related to by-product management along with biorefinery concept and future strategies are provided as well. Features: ...
Smart Nanomaterials to Combat the Spread of Viral Infections
Smart Nanomaterials to Combat the Spread of Viral Infections comprises nanotechnology-based approaches with detailed preventive and treatment methodology for enabling their application in antiviral systems. This book discusses the role of metal nanoparticles in the treatment of and prevention of viral infections and nanotechnology advancements in antiviral coatings to combat affected surfaces. It also covers the use of nanomaterials for the efficient intracellular delivery of antiviral agents to disinfect and treat viral infections. This is a timely coverage of how nanotechnologies and materials as well as the utilization of artificial intelligence and Internet of things–based smart nano-s...
