Download or read book Cellulose and Cellulose Derivatives in the Food Industry written by Tanja Wuestenberg and published by John Wiley & Sons. This book was released on 2014-07-28 with total page 546 pages. Available in PDF, EPUB and Kindle. Book excerpt: Cellulose and its derivatives can be found in many forms in nature and is a valuable material for all manner of applications in industry. This book is authored by an expert with many years of experience as an application engineer at renowned cellulose processing companies in the food industry. All the conventional and latest knowledge available on cellulose and its derivatives is presented. The necessary details are elucidated from a theoretical and practical viewpoint, while retaining the focus on food applications. This book is an essential source of information and includes recommendations and instructions of a general nature to assist readers in the exploration of possible applications of cellulose and its derivatives, as well as providing food for thought for the generation of new ideas for product development. Topics include gelling and rheological properties, synergistic effects with other hydrocolloids, as well as nutritional and legal aspects. The resulting compilation covers all the information and advice needed for the successful development, implementation, and handling of cellulose-containing products.

Download or read book Hydrocolloid Applications written by Nussinovitch and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 368 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book offers a comprehensive introduction to the technological applications of these fascinating materials. It introduces sources, structures, properties, and food uses, and describes gums in non-food areas, their applications and their multi-disciplinary contribution to these fields, as well as examples of their uses.

Download or read book Natural Polysaccharides in Drug Delivery and Biomedical Applications written by Md Saquib Hasnain and published by Academic Press. This book was released on 2019-07-23 with total page 656 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural Polysaccharides in Drug Delivery and Biomedical Applications provides a fundamental overview of natural polysaccharides, their sources, extraction methodologies, and characterizations. It covers specific natural polysaccharides and their effective application in drug delivery and biomedical use. Additionally, chapters in the book discuss key topics including the sources and extraction methodologies of natural polysaccharides, their role in tissue engineering applications, polysaccharide-based nanoparticles in biomedical applications, and their role in the delivery of anticancer drugs. Written by industry leaders and edited by experts, this book emphasizes recent advances made in the field.Natural Polysaccharides in Drug Delivery and Biomedical Applications provides academics, researchers, and pharmaceutical health care professionals with a comprehensive book on polysaccharides in pharmaceutical delivery process. - Provides fundamental concepts of natural polysaccharides as it applies to the pharmaceutical, biomedical, and biotechnology industries - Includes contributions from global leaders and experts from academia, industry, and regulatory agencies in the application of natural polysaccharides in pharmaceutical products and biomedical utilization - Offers practical examples, illustrations, chemical structures, and research case studies to help explain natural polysaccharides concepts in drug delivery and biomedical applications

Download or read book Gum Arabic written by Abdalbasit Adam Mariod and published by Academic Press. This book was released on 2018-03-23 with total page 344 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gum Arabic: Structure, Properties, Application and Economics explores the management practices of gum Arabic producing trees and their environmental role, the characteristics and properties of the gum, and presents current and developing uses in food, feed, and medicinal applications. The book provides insight into regulatory aspects of production and quality control as well as underscoring some of the geographically based differences in gum Arabic trees, production, and regulation of products. Written by experts in the field, the book provides current research and developments in gum Arabic. It is an important resource for researchers in industry and academia interested in the advances in this area. - Written by leading experts from key gum Arabic producing regions of the world - Explores the management practices of gum Arabic, from the environmental role of the tree to uses in food, feed, and medicinal applications - Provides nanoscience and nanotechnology applications using gum Arabic - Discusses applications of gum Arabic in medicine and health - Presents new research and trends in gum Arabic, investigating the physical properties, such as electric, optical, thermal, and magnetic

Download or read book Advances and Challenges in Pharmaceutical Technology written by Amit Kumar Nayak and published by Academic Press. This book was released on 2021-02-09 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Advances and Challenges in Pharmaceutical Technology: Materials, Process Development and Drug Delivery Strategies examines recent advancements in pharmaceutical technology. The book discusses common formulation strategies, including the use of tools for statistical formulation optimization, Quality by design (QbD), process analytical technology, and the uses of various pharmaceutical biomaterials, including natural polymers, synthetic polymers, modified natural polymers, bioceramics, and other bioinorganics. In addition, the book covers rapid advancements in the field by providing a thorough understanding of pharmaceutical processes, formulation developments, explorations, and exploitation of various pharmaceutical biomaterials to formulate pharmaceutical dosage forms. - Provides extensive information and analysis on recent advancements in the field of pharmaceutical technology - Includes contributions from global leaders and experts in academia, industry and regulatory agencies - Uses high quality illustrations, flow charts and tables to explain concepts and text to readers, along with practical examples and research case studies

Download or read book Advanced Wound Repair Therapies written by David Farrar and published by Elsevier. This book was released on 2011-06-21 with total page 672 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wound repair is an important and growing sector of the medical industry with increasingly sophisticated biomaterials and strategies being developed to treat wounds. Advanced wound repair therapies provides readers with up-to-date information on current and emerging biomaterials and advanced therapies concerned with healing surgical and chronic wounds.Part one provides an introduction to chronic wounds, with chapters covering dysfunctional wound healing, scarring and scarless wound healing and monitoring of wounds. Part two covers biomaterial therapies for chronic wounds, including chapters on functional requirements of wound repair biomaterials, polymeric materials for wound dressings and interfacial phenomena in wound healing. In part three, molecular therapies for chronic wounds are discussed, with chapters on topics such as drug delivery, molecular and gene therapies and antimicrobial dressings. Part four focuses on biologically-derived and cell-based therapies for chronic wounds, including engineered tissues, biologically-derived scaffolds and stem cell therapies for wound repair. Finally, part five covers physical stimulation therapies for chronic wounds, including electrical stimulation, negative pressure therapy and mechanical debriding devices.With its distinguished editor and international team of contributors, Advanced wound repair therapies is an essential reference for researchers and materials scientists in the wound repair industry, as well as clinicians and those with an academic research interest in the subject. - Provides readers with up-to-date information on current and emerging biomaterials and advanced therapies concerned with healing surgical and chronic wounds - Chapters include the role of micro-organisms and biofilms in dysfunctional wound healing, tissue-biomaterial interaction and electrical stimulation for wound healing - Covers biologically-derived and cell-based therapies for chronic wounds, including engineered tissues, biologically-derived scaffolds and stem cell therapies for wound repair

Download or read book Gum Karaya written by T. Pullaiah and published by CRC Press. This book was released on 2024-08-27 with total page 230 pages. Available in PDF, EPUB and Kindle. Book excerpt: Polysaccharide gums have a wide range of applications due to their hydrophilic properties. They have been used as a gelling agent, encapsulating agent, thickener, emulsifier, and stabilizer. Sourcing natural gums from botanical and plant sources has become an important focus in producing acceptable food ingredients in liquids and semi-solid forms. This is mainly because of the positive attitude of consumers toward plant-based gums rather than other gums from animal and microbial sources. Gum karaya, also known as Indian tragacanth, is a vegetable gum produced as an exudate by trees of the genus Sterculia. Gum karaya has very strong swelling properties, high viscosity, and very poor solubility because of its acetyl groups. Therefore, it is mainly used in cosmetics and pharmaceuticals. Gum karaya is one of the least-soluble gums used for many industries, such as petroleum and gas, textile, paper and pulp, leather and allied products, ammunition and explosives, electrical appliances, adhesives, confectionery, medicine, pharmaceuticals, and cosmetics. Because of the crude tapping method and overexploitation, the population of karaya trees has markedly declined. In the absence of cultivation of this tree on the regular plantation, there is grave concern about the loss of wild germplasm of S. aurens. As gum karaya is vital for the tribal economy and its trade value is substantial, there is a pressing need to develop a scientific and sustainable tapping method to increase the yield and ensure the survival of the tapped trees. There is also a need for a large-scale plantation of gum karaya. People are becoming health-conscious and are taking natural products as food ingredients. This book will be useful to all the people interested in natural food additives. This book gives the details of gum karaya–yielding species and their distribution. Scientific methods of gum tapping are given for sustainable gum production. Propagation methods, both field and in vitro, are given. Uses of gum karaya, in cosmetics, pharmaceuticals, and food, are given. Genetic diversity and biotechnological intervention for the improvement of gum karaya–yielding species are included. Threats and conservation of gum karaya–yielding species are given.

Download or read book The Complete Book on Gums and Stabilizers for Food Industry written by H. Panda and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2010-10-01 with total page 454 pages. Available in PDF, EPUB and Kindle. Book excerpt: Gums are plant flours (like starch or arrowroot) that make foods & other products thick. Gums are used in foods for many reasons besides being used as a thickener. Gums are important ingredient in producing food emulsifier, food additive, food thickener & other gum products. The main reason for adding a gum or hydrocolloid to a food product is to improve its overall quality. India is the largest producer of gums specially guar gum products. Similarly stabilizers are an indispensable substance in food items when added to the food items, they smoothens uniform nature and hold the flavouring compounds in dispersion. Gum technology stabilizers are carefully controlled blends of various food ingredients. Most processed foods need some sort of stabilization at some point during production, transportation, storage and serving. The science and technology of hydrocolloids used in food and related systems has seen many new developments and advances over recent years. The breadth and depth of knowledge of gums and stabilizers has increased tremendously over the last two decades, with researchers in industry and academia collaborating to accelerate the growth. Gums as food constituents or as food additives can influence processing conditions in the following ways; retention of water, reduction of evaporation rates, alteration of freezing rates, modification of ice crystal formation and participation in chemical reactions. Some of the fundamentals of the book are functions of gum, typical food applications, gums in food suspensions, rheology and characters of gums, natural product exudates, flavor fixation, ice cream, ices and sherbets, gelation of low methoxyl pectin, seaweed extracts, microbial gums, transformation of collagen to gelatin, cellulose gums, dairy food applications, bakery product applications, analysis of hydrocolloids, gums in food products, general isolation of gums from foods, identification of gums in specific foods, group analysis and identification schemes, group identification methods, qualitative group analysis etc. This book contains rheology of gums, plant sheet gums, microbial gums, cellulose gums and synthetic hydrocolloids different stabilizers used in food industry. The book will be very resourceful to all its readers, new entrepreneurs, scientist, food technologist, food industries etc. TAGS Best small and cottage scale industries, Beverage Stabilizers - Food Ingredients, Business guidance on gums for food industry, Business guidance on Stabilizers for Food industry, Business Plan for a Startup Business, Business start-up, Cellulose gum food applications, Cellulose Gum Hydrocolloids, Cellulose gum Pharmaceutical and Cosmetic Applications, Food gums & stabilizers, Food Industry Ingredients (Hydrocolloids), Food Ingredients - Gums and Stabilizers, Food Stabilisers, Gelatin manufacturing process, Gelatin production process, Gelita - How is Gelatin made, Get started in small scale gums and stabilizers manufacturing, Great Opportunity for Startup, Gums & Stabilizers, Gums and Stabilisers for the Food Industry, Gums and stabilizers Based Small Scale Industries Projects, Gums and stabilizers Business for food industry, Gums and Stabilizers for the Food Industry, Gums and stabilizers manufacturing, Gums and stabilizers production Industry in India, Gums and stabilizers Small Business Manufacturing, Gums for food industry, How gelatin is made - production process, How to make seaweed extract, How to Manufacture Gums and Stabilizers, How to start a gums and stabilizers Production Business, How to start a successful gums and stabilizers business for food industry, How to start gums and stabilizers production Industry in India, Hydrocolloid Applications: Gum technology in the food, Hydrocolloids and gums, Hydrocolloids as Food Emulsifiers and Stabilizers, Industrial Gelatin Manufacture, Industrial Pectins: Sources, Production and Applications, Larch gum Production, Making Seaweed Extract, Manufacture and Properties of Liquid Seaweed Extracts, Manufacture of Gelatin, Manufacturing Process of Cellulose Gum, Microbial Gum Production, Modern small and cottage scale industries, Most Profitable gums and stabilizers production Business Ideas, Natural gum, New small scale ideas in gums and stabilizers production industry, Opening your gums and stabilizers production Business, Pectin production – Food Ingredients, Pectin production plant, Pectin production technology, Pectin uses, Plant seed gums, Process for the production of gelatin, Profitable small and cottage scale industries, Profitable Small Scale gums and stabilizers manufacturing, Project for startups, Seaweed extract manufacturing process, Seed Gums Food and Agriculture, Setting up of gums and stabilizers manufacturing Units, Small scale Commercial gums and stabilizers making, Small scale gums and stabilizers production line, Small Scale gums and stabilizers production Projects, Stabiliser (food), Stabilizer in Food Applications, Stabilizers for Food, Starting a gums and stabilizers manufacturing Business, Start-up Business Plan for gums and stabilizers manufacturing, Startup ideas, Startup Project, Startup Project for gums and stabilizers Production, Startup project plan, The Manufacture of Pectin

Download or read book Handbook of Hydrocolloids written by Glyn O. Phillips and published by Elsevier. This book was released on 2009-05-28 with total page 949 pages. Available in PDF, EPUB and Kindle. Book excerpt: Hydrocolloids are among the most widely used ingredients in the food industry. They function as thickening and gelling agents, texturizers, stabilisers and emulsifiers and in addition have application in areas such as edible coatings and flavour release. Products reformulated for fat reduction are particularly dependent on hydrocolloids for satisfactory sensory quality. They now also find increasing applications in the health area as dietary fibre of low calorific value. The first edition of Handbook of Hydrocolloids provided professionals in the food industry with relevant practical information about the range of hydrocolloid ingredients readily and at the same time authoritatively. It was exceptionally well received and has subsequently been used as the substantive reference on these food ingredients. Extensively revised and expanded and containing eight new chapters, this major new edition strengthens that reputation. Edited by two leading international authorities in the field, the second edition reviews over twenty-five hydrocolloids, covering structure and properties, processing, functionality, applications and regulatory status. Since there is now greater emphasis on the protein hydrocolloids, new chapters on vegetable proteins and egg protein have been added. Coverage of microbial polysaccharides has also been increased and the developing role of the exudate gums recognised, with a new chapter on Gum Ghatti. Protein-polysaccharide complexes are finding increased application in food products and a new chapter on this topic as been added. Two additional chapters reviewing the role of hydrocolloids in emulsification and their role as dietary fibre and subsequent health benefits are also included. The second edition of Handbook of hydrocolloids is an essential reference for post-graduate students, research scientists and food manufacturers. - Extensively revised and expanded second edition edited by two leading international authorities - Provides an introduction to food hydrocolliods considering regulatory aspects and thickening characteristics - Comprehensively examines the manufacture, structure, function and applications of over twenty five hydrocolloids

Download or read book Food Stabilisers Thickeners and Gelling Agents written by Alan Imeson and published by John Wiley & Sons. This book was released on 2011-08-24 with total page 374 pages. Available in PDF, EPUB and Kindle. Book excerpt: Stabilisers, thickeners and gelling agents are extracted from a variety of natural raw materials and incorporated into foods to give the structure, flow, stability and eating qualities desired by consumers. These additives include traditional materials such as starch, a thickener obtained from many land plants; gelatine, an animal by-product giving characteristic melt-in-the-mouth gels; and cellulose, the most abundant structuring polymer in land plants. Seed gums and other materials derived from sea plants extend the range of polymers. Recently-approved additives include the microbial polysaccharides of xanthan, gellan and pullulan. This book is a highly practical guide to the use of polymers in food technology to stabilise, thicken and gel foods, resulting in consistent, high quality products. The information is designed to be easy to read and assimilate. New students will find chapters presented in a standard format, enabling key points to be located quickly. Those with more experience will be able to compare and contrast different materials and gain a greater understanding of the interactions that take place during food production. This concise, modern review of hydrocolloid developments will be a valuable teaching resource and reference text for all academic and practical workers involved in hydrocolloids in particular, and food development and production in general.

Download or read book Basic Fundamentals of Drug Delivery written by and published by Academic Press. This book was released on 2018-11-30 with total page 812 pages. Available in PDF, EPUB and Kindle. Book excerpt: Basic Fundamentals of Drug Delivery covers the fundamental principles, advanced methodologies and technologies employed by pharmaceutical scientists, researchers and pharmaceutical industries to transform a drug candidate or new chemical entity into a final administrable drug delivery system. The book also covers various approaches involved in optimizing the therapeutic performance of a biomolecule while designing its appropriate advanced formulation. - Provides up-to-date information on translating the physicochemical properties of drugs into drug delivery systems - Explores how drugs are administered via various routes, such as orally, parenterally, transdermally or through inhalation - Contains extensive references and further reading for course and self-study

Download or read book A Materia Medica for Chinese Medicine E Book written by Carl-Herman Hempen and published by Elsevier Health Sciences. This book was released on 2009-04-28 with total page 1019 pages. Available in PDF, EPUB and Kindle. Book excerpt: Phytotherapy or herbal medicine is the most important therapy within Chinese medicine and is being used increasingly in the West. A Materia Medica for Chinese Medicine: plants, minerals and animal products describes 400 of the most important plants, minerals and animal substances used as treatments by Chinese medical practitioners. The items included have been selected according to their degree of clinical relevance. Each remedy is clearly described and illustrated on two facing pages, making this an easily accessible reference for both students and practitioners of Chinese herbal medicine. The clearly laid out text presents the following details for each herb or substance included: - a detailed description of the characteristic features - indictions for safe use - medicinal and toxic effects - possible combinations with other substances - full-colour illustrations, generally two for each substance, showing the detailed characterisitcs of the item described A Materia Medica for Chinese Medicine has been written by two medically trained doctors who have worked as TCM therapists specializing in the use of Chinese herbs for more than 30 years. Based on their many years of teaching and practice, the book has been carefully compiled and designed to provide a concise and accurate practice-based reference for both students and practitioners.

Download or read book Food Emulsions written by David Julian McClements and published by CRC Press. This book was released on 2004-12-16 with total page 633 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food Emulsions: Principles, Practice, and Techniques, Second Edition introduces the fundamentals of emulsion science and demonstrates how this knowledge can be applied to better understand and control the appearance, stability, and texture of many common and important emulsion-based foods. Revised and expanded to reflect recent developments, this s

Download or read book Plant Gum Exudates of the World written by Amos Nussinovitch and published by CRC Press. This book was released on 2009-12-21 with total page 430 pages. Available in PDF, EPUB and Kindle. Book excerpt: Considered magicians of the ingredient world, gums (hydrocolloids) are used in a variety of food applications. They possess excellent thickening, binding, emulsifying, suspension, and viscosity properties. The first comprehensive reference produced on gums in 60 years, this work is organized by taxonomy. Each entry contains the botanical name and synonyms of the tree from which it is exuded, common names, geographic distribution, chemical characteristics and structural features, physical properties, and industrial and food applications. The uses of other parts of the trees from which the gums originate are also detailed. Entries are illustrated with color photos and line drawings.

Download or read book Leung s Encyclopedia of Common Natural Ingredients written by Ikhlas A. Khan and published by John Wiley & Sons. This book was released on 2011-09-21 with total page 1079 pages. Available in PDF, EPUB and Kindle. Book excerpt: The third edition of the unparalleled reference on natural ingredients and their commercial use This new Third Edition of Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics arrives in the wake of the huge wave of interest in dietary supplements and herbal medicine resulting from both trends in health and the Dietary Supplement and Health Education Act of 1994 (DSHEA). This fully updated and revised text includes the most recent research findings on a wide variety of ingredients, giving readers a single source for understanding and working with natural ingredients. The Encyclopedia continues the successful format for entries listed in earlier editions (consisting of source, description, chemical composition, pharmacology, uses, commercial preparations, regulatory status, and references). The text also features an easily accessible alphabetical presentation of the entries according to common names, with the index cross-referencing entries according to scientific names. This Third Edition also features: More than 50 percent more information than the Second Edition, reflecting the greatly increased research activity in recent years A new section on traditional Indian medicine, with information on nine commonly used herbs More than 6,500 references Two new appendices explaining and illustrating the botanical terminology frequently encountered in the text A revised and expanded index Leung's Encyclopedia of Common Natural Ingredients: Used in Food, Drugs, and Cosmetics, Third Edition will continue to provide a comprehensive compilation of the existing literature and prominent findings on natural ingredients to readers with an interest in medicine, nutrition, and cosmetics.

Download or read book Thickening and Gelling Agents for Food written by A. Imeson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 269 pages. Available in PDF, EPUB and Kindle. Book excerpt: Thickening and gelling agents are invaluable for providing high quality foods with consistent properties, shelf stability and good consumer appeal and acceptance. Modern lifestyles and consumer demands are expected to increase the requirements for these products. Traditionally, starch and gelatin have been used to provide the desired textural properties in foods. Large-scale processing technology places greater demands on the thickeners and gelling agents employed. Modified starches and specific qualities of gelatin are required, together with exudate and seed gums, seaweed extracts and, most recently, microbial polysaccharides, to improve product mouthfeel properties, handling, and stability characteristics. These hydrocolloids have been established as valuable food additives as a result of extensive practical experience with different products. Nevertheless, the last few years have produced much additional research data from sophisticated new analytical methods. Information on the fine structure of these complex molecules has given a tremendous insight into the three-dimensional conformation of hydro colloids and their behaviour in solution. Critical components within the biopolymer have been identified which provide particular thickening, suspending, stabilising, emulsifying and gelling properties. Contributions for this book have been provided by senior development managers and scientists from the major hydrocolloid suppliers in the US and Europe. The wealth of practical experience within this industry, together with chemical, structural and functional data, has been collated to provide an authoritative and balanced view of the commercially significant thickening and gelling agents in major existing and potential food applications.

Download or read book Yogurt in Health and Disease Prevention written by Nagendra P. Shah and published by Academic Press. This book was released on 2017-05-26 with total page 572 pages. Available in PDF, EPUB and Kindle. Book excerpt: Yogurt in Health and Disease Prevention examines the mechanisms by which yogurt, an important source of micro- and macronutrients, impacts human nutrition, overall health, and disease. Topics covered include yogurt consumption's impact on overall diet quality, allergic disorders, gastrointestinal tract health, bone health, metabolic syndrome, diabetes, obesity, weight control, metabolism, age-related disorders, and cardiovascular health. Modifications to yogurt are also covered in scientific detail, including altering the protein to carbohydrate ratios, adding n-3 fatty acids, phytochemical enhancements, adding whole grains, and supplementing with various micronutrients. Prebiotic, probiotic, and synbiotic yogurt component are also covered to give the reader a comprehensive understanding of the various impacts yogurt and related products can have on human health. - Health coverage encompasses nutrition, gastroenterology, endocrinology, immunology, and cardiology - Examines novel and unusual yogurts as well as popular and common varieties - Covers effects on diet, obesity, and weight control - Outlines common additives to yogurts and their respective effects - Reviews prebiotics, probiotics, and symbiotic yogurts - Includes practical information on how yogurt may be modified to improve its nutritive value