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Polymer Macro And Micro Gel Beads Fundamentals And Applications

Author: Amos Nussinovitch
Publisher: Springer Science & Business Media
ISBN: 9781441966186
Size: 11.82 MB
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Beads made from Egyptian faience have been excavated from grave deposits (c. 4000–3100 BC), together with beads of glazed steatite (a soft rock) and of se- precious stones such as turquoise, carnelian, quartz, and lapis lazuli. Information on these and many more ancient beads used for ornaments and jewelry, ritual ceremonies, as art artifacts and gifts for amorous women throughout history, and descriptions of the raw materials (e. g. , glass, bone, precious and other stones) and manufacturing technologies used for their production can be located in many references. Many books are devoted to the description of beads that are not of water-soluble polymer origin, techniques for their production, their art, value, and distribution, re?ecting the wealth of information existing in this ?eld of science and art. On the other hand, there are no books fully devoted to the fascinating topic of hydrocolloid (polymeric) beads and their unique applications. A few books c- tain scattered chapters and details on such topics, while emphasizing the possibility of locating fragments of information elsewhere; however, again, there is no book that is solely devoted to hydrocolloid beads and their versatile applications. In the meantime, the use of water-soluble hydrocolloid beads is on the rise in many ?elds, making a book that covers both past and novel applications of such beads, as well as their properties and ways in which to manipulate them, crucial.

Polymer Engineering

Author: Bartosz Tylkowski
Publisher: Walter de Gruyter GmbH & Co KG
ISBN: 311046974X
Size: 68.17 MB
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Polymer Engineering focuses on the preparation and application of polymers in several hot topics such as artificial photosynthesis, water purification by membrane technologies, and biodiesel production from wastewater plants. The authors not only describe the latest developments in polymer science, but also support these experimental results by computational chemistry and modelling studies.

Functional Polymers In Food Science

Author: Giuseppe Cirillo
Publisher: John Wiley & Sons
ISBN: 111910856X
Size: 62.12 MB
Format: PDF, Docs
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Polymers are an important part in everyday life; products made from polymers range from sophisticated articles, such as biomaterials, to aerospace materials. One of the reasons for the great popularity exhibited by polymers is their ease of processing. Polymer properties can be tailored to meet specific needs by varying the “atomic composition” of the repeat structure, by varying molecular weight and by the incorporation (via covalent and non-covalent interactions) of an enormous range of compounds to impart specific activities. In food science, the use of polymeric materials is widely explored, from both an engineering and a nutraceutical point of view. Regarding the engineering application, researchers have discovered the most suitable materials for intelligent packaging which preserves the food quality and prolongs the shelf-life of the products. Furthermore, in agriculture, specific functionalized polymers are used to increase the efficiency of treatments and reduce the environmental pollution. In the nutraceutical field, because consumers are increasingly conscious of the relationship between diet and health, the consumption of high quality foods has been growing continuously. Different compounds (e.g. high quality proteins, lipids and polysaccharides) are well known to contribute to the enhancement of human health by different mechanisms, reducing the risk of cardiovascular disease, coronary disease, and hypertension. This second volume focuses on the importance of polymers and functional food and in food processing

Functional Ingredients From Algae For Foods And Nutraceuticals

Author: Herminia Dominguez
Publisher: Elsevier
ISBN: 0857098683
Size: 32.72 MB
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Algae have a long history of use as foods and for the production of food ingredients. There is also increasing interest in their exploitation as sources of bioactive compounds for use in functional foods and nutraceuticals. Functional ingredients from algae for foods and nutraceuticals reviews key topics in these areas, encompassing both macroalgae (seaweeds) and microalgae. After a chapter introducing the concept of algae as a source of biologically active ingredients for the formulation of functional foods and nutraceuticals, part one explores the structure and occurrence of the major algal components. Chapters discuss the chemical structures of algal polysaccharides, algal lipids, fatty acids and sterols, algal proteins, phlorotannins, and pigments and minor compounds. Part two highlights biological properties of algae and algal components and includes chapters on the antioxidant properties of algal components, anticancer agents derived from marine algae, anti-obesity and anti-diabetic activities of algae, and algae and cardiovascular health. Chapters in part three focus on the extraction of compounds and fractions from algae and cover conventional and alternative technologies for the production of algal polysaccharides. Further chapters discuss enzymatic extraction, subcritical water extraction and supercritical CO2 extraction of bioactives from algae, and ultrasonic- and microwave-assisted extraction and modification of algal components. Finally, chapters in part four explore applications of algae and algal components in foods, functional foods and nutraceuticals including the design of healthier foods and beverages containing whole algae, prebiotic properties of algae and algae-supplemented products, algal hydrocolloids for the production and delivery of probiotic bacteria, and cosmeceuticals from algae. Functional ingredients from algae for foods and nutraceuticals is a comprehensive resource for chemists, chemical engineers and medical researchers with an interest in algae and those in the algaculture, food and nutraceutical industries interested in the commercialisation of products made from algae. Provides an overview of the major compounds in algae, considering both macroalgae (seaweeds) and microalgae Discusses methods for the extraction of bioactives from algae Describes the use of algae and products derived from them in the food and nutraceutical industries

Cooking Innovations

Author: Amos Nussinovitch
Publisher: CRC Press
ISBN: 1439875898
Size: 77.34 MB
Format: PDF, Mobi
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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.

More Cooking Innovations

Author: Amos Nussinovitch
Publisher: CRC Press
ISBN: 1351620630
Size: 75.48 MB
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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.

Colloidal Polymers

Author: Abdelhamid Elaissari
Publisher: CRC Press
ISBN: 0824756460
Size: 50.57 MB
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Amidst developments in nanotechnology and successes in catalytic emulsion polymerization of olefins, polymerization in dispersed media is arousing an increasing interest from both practical and fundamental points of view. This text describes ultramodern approaches to synthesis, preparation, characterization, and functionalization of latexes, nanoparticles, and numerous additional colloidal polymer systems. In chapters contributed by leading international researchers, it communicates critical parameters for method selection, presents guidelines for controlling structural and colloid properties, presents recent results and information on polymer colloids, and describes other tools to assist in the production of desirable outcomes.

Fundamentals And Applications Of Anion Separations

Author: Bruce A. Moyer
Publisher: Springer Science & Business Media
ISBN: 9780306479113
Size: 28.71 MB
Format: PDF, ePub
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This book documents the proceedings of the symposium "Fundamentals and Applications of Anion Separations" held during American Chemical Society National Meeting in Chicago, Illinois, August 25-30, 200I. Nearly 40 papers devoted to discussions on anion separation related to fundamental research and applications were presented. The symposium, sponsored by Osram Sylvania, BetzDearbom, and the Separation Science & Technology Subdivision of the Industrial & Engineering Chemistry Division of the American Chemical Society was organized by Bruce A. Moyer, Chemical Sciences Division, Oak Ridge National Laboratory, P.O. Box 2008, Building. 4500S, Oak Ridge, TN 37831-6119, and Raj P. Singh, Chemicals and Powders R&D, Osram Sylvania, Chemical and Metallurgical Products Division, Towanda, PA 18848. It drew presenters from Australia, the Czech Republic, France, Germany, Japan, South Africa, Thailand, the United Kingdom, and the United States. Separations constitute an integral part of chemical industry. Chemical products typically originate in resources that must be concentrated and purified, chemically transformed, and subjected to fmal purification. Effluent streams from the processes must be treated to recycle reusable components and to remove environmentally harmful species. Some industrial processes are devoted to environmental cleanup after pollution has occurred. In addition, many analytical methods require a separation for preconcentration, or a separation may be an inherent part of the analysis itself. Micro separations occurring at membranes or interfaces are also related phenomena employed for ion sensing. Many species targeted for separation are naturally anionic. Although the standard separations techniques ofextraction, ion exchange, adsorption, precipitation, etc.