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The second edition of the textbook Enzymes- Catalysis, Kinetics, and Mechanisms focuses on the two broad mechanistic facets of enzymology namely, the chemical and the kinetic. It endeavors to bring out the synergy between enzyme structures and mechanisms. Written with a self-study approach in mind, the emphasis is on how to begin experiments with an enzyme and subsequently analyze the data. The book is divided into six major sections– 1) Enzyme Catalysis – A Perspective, 2) Enzyme Kinetic Practice and Measurements, 3) Elucidation of Kinetic Mechanisms, 4) Chemical Mechanisms and Catalysis, 5) Exploiting Enzymes, and 6) An end piece on Frontiers in Enzymology. The individual concepts are treated as stand-alone short sections. In case the reader needs to use any one concept, it should be possible with minimal cross-referencing to the rest of the book. Further, the book presents specialized techniques and complex approaches that require involved experimentation in theory with suitable references to guide the reader. The book is proposed more as a textbook in a self-learning mode to students of modern biology, particularly those with limited exposure to quantitative aspects and organic chemistry.

This book focuses on the global scenario of shrimp farming, shrimp culture practices, shrimp biology, taxonomy, and major disease challenges along with disease diagnostics in shrimp farming. It covers all the recent advancements in shrimp culture technology and serves as a comprehensive guide for all the stakeholders associated with the shrimp industry, including academicians, students, research laboratories, shrimp culturists, and institutional libraries. This book discusses major disease challenges, disease diagnostics, value addition, quality control, industry scenario, marketing, and processing. The book chapters are elucidated with pictorial representations and self-explanatory flow charts. Individual chapters devoted to shrimp pathology, major disease challenges, pathogen isolation techniques, and diagnostic methods are important parts of the book. This book is of interest to aquaculture practitioners, academicians, students, and researchers directly or indirectly involved in shrimp culture.

This book examines and summarises the developments and changes in the approach of organic and natural product chemists over the past years, presenting both the successes and inevitable missteps. These illustrate the process from molecular isolation and structural identification, synthesis and biosynthesis and future perspectives, including the development of biological engineering. The anticipated audience are chemistry-literate scientists who are interested both in specific aspects of natural product chemistry and the illustrative process of trial, error and success which defines the area.

It provides analytical details and a comprehensive overview of innovations in food fermentation technologies. The book also explains significance of fermented food in nutrition and overview of the different starter cultures and health benefits of fermented food products. This book would be an invaluable asset for the scientists, students and teachers working in the field of biotechnology, agriculture, microbiology, agriculture engineering, food technology and community science.

Pharmacology and Toxicology is a subject that imposes a great responsibility on the veterinary and medical practitioner in their day to day clinical practice. Conceptualizing the concepts and making them at ease to the budding vets is the need of the hour. The central dogma of revisiting the concepts lies well with the practices of the objective type questions to help individuals in attaining a great success in their academic and professional pursuit. This book contains 11 chapters encompassing the multiple-choice questions, true false and fill in the blanks vis a vis matching to consolidate the scientific acumen of the students in brightening their future. The main highlight of this book is the vast coverage of new chapters related to drug discovery, multi drug resistance (MDR) and clinical pharmacology and Veterinary therapeutics.

The book “Safety and Quality in Meat Industry: Innovative Approaches” has been written by subject experts working in the field of meat science for the undergraduate and post graduate students of veterinary/meat/food science as well as industry personnel involved in research and development of meat based food items. The authors have given special emphasis on the adoption of latest tools and techniques for meat production and processing chain to ensure safety and quality. It will indeed help in the knowledge enrichment of reader and may provide a new insight in the application of latest technologies for the safety and quality of meat and meat products.

This book comprehensively explores various aspects of food waste management, ranging from understanding the issue to innovative solutions that convert waste into valuable resources. The initial chapters provide an in-depth analysis of advanced methods for characterizing food waste. The book examines cutting-edge methodologies, including physico-chemical, thermal, and biological approaches, for converting food waste into valuable resources such as biohydrogen, biopolymers, biogas, organic acids, bioactive compounds, biochar, compost, and vermicompost. Additionally, it delves into the utilization of advanced technologies like machine learning, the Internet of Things (IoT), sensors, and robotics for food waste treatment and management, thus contributing to a sustainable future. It underscores the conversion of food waste into renewable energy sources, sustainable materials, and valuable compounds. This book will be useful for researchers, practitioners, and policymakers seeking sustainable approaches to tackle the global challenge of food waste. Offers in-depth insights into advanced methods for characterizing food waste, enabling precise and targeted waste reduction strategies Examines physico-chemical, thermal, and biological approaches for converting food waste into valuable resources Presents machine learning, IoT, sensors, and robotics for sustainable food waste management and treatment Highlights the conversion of food waste into valuable resources, including biohydrogen, biopolymers, bioactive compounds, compost, and vermicompost Provides specific details about the food waste supply chain and associated policies

This volume provides a comprehensive overview of poultry intestinal health and recent advances in alternatives to drug treatment of significant disorders. The chapters start with an insight into immunological processes and the communities of gut microbiota. In the following, a range of antibiotic alternatives in poultry feed and production management is presented, including enzymes, phytobiotics, bacteriophages, the use of probiotics, synbiotics, and many more. Expert contributions on the latest technological and diagnostic developments in the field round off this work to accelerate the study of natural products and next-generation disease therapy. Meeting the demand to combat increased resistance to classic treatment methods, this book forms an indispensable guide for all professionals, veterinarians, nutritionists, students and researchers in the poultry industry, food production, and academia.

This book discusses information on recent trends in fisheries biotechnology. It addresses various aspects, such as metagenomics, proteomics, surrogacy, and nano-biosensor applications in fisheries and aquaculture. This is a sunrise sector and provides nutritional security to millions of people globally. Recent developments in biotechnology, such as genomics, proteomics, bioremediation, and nanotechnology, are highly useful for the sustainable development of fisheries and aquaculture. Furthermore, mitochondrial markers, surrogacy, and epigenetics reprogramming have high potential for fisheries and aquaculture advancements. Aquatic ecosystem health surveillance is also very essential for the conservation and management of fisheries biodiversity in natural ecosystems and has also been covered in the book. This book is suitable for undergraduate and graduate students and researchers in fisheries science. It will also be helpful for various written examinations for scientist and assistant professor aspirants in this field, officials of government developmental departments, and allied agricultural sciences. Progressive fish farmers, entrepreneurs, aquaculturists, and individuals involved in the aquaculture industry will find this book valuable.

With its comprehensive, global coverage of all aspects of diagnosis, screening, and treatment in both adults and children, Firestein & Kelley's Textbook of Rheumatology remains your reference of choice in this evolving field. The fully revised 12th Edition retains the user-friendly, full color format, providing in-depth guidance in rheumatology with an ideal balance of basic science and clinical application. New editors, new chapters, and new illustrations keep you fully up to date on recent advances in genetics and the microbiome, current therapies, and other rapid changes in the field. - Covers everything from basic science, immunology, anatomy, and physiology to diagnostic tests, procedures, physical examination, and disease pathogenesis, manifestations and treatment?including key data on outcomes to better inform clinical decision making. - Includes new or significantly revised chapters on Pre-Clinical Autoimmunity; The Microbiome in Health and Disease; Physical Therapy and Rehabilitation; Nutrition and Rheumatic Disease; Classification and Epidemiology of Spondyloarthritis; Etiology and Pathogenesis of Osteoarthritis; COVID and Rheumatic Disease; Vaccination in Rheumatic Disease; Autoimmune Complications of Immune Checkpoint Inhibitors for Cancer; and many more. - Features 1,200 high-quality illustrations, including superb line art, quick-reference tables, and full-color clinical photographs; many new illustrations highlight diseases among racially diverse patients. - Shares the knowledge and expertise of internationally renowned scientists and clinicians, including new editors Drs. Ted Mikuls and Tuhina Neogi. - Demonstrates the complete musculoskeletal exam in online videos, including abnormal findings and the arthroscopic presentation of diseased joints.

This edited book includes over one hundred and eighty short papers that were presented during the third edition of EMCEI, which was held in Sousse, Tunisia, in June 2021. Nowadays, experts as well as most of the general public know that the Mediterranean and surrounding regions are facing environmental degradation that is accelerating at an unprecedented rate. The main causes are the natural and human induced climate change, increasing pollution, urban growth, and the overexploitation and unsustainable use of resources due to rapid population growth. The effects are seen in several indicators such as the warming, more frequent extreme events, severe droughts, water shortages, contraction of natural resources, changes in land use and landscape deterioration, decreasing agricultural yields, biodiversity loss, deterioration of the ecosystems, corrosion of the natural coastal environment, sea-level rise, and ocean acidification. In addition to these more recent issues, the Mediterranean and surrounding region naturally experience a number of hazards such as floods, droughts, desertification, fires, catastrophic forest diebacks, earthquakes, and volcanic eruptions. By presenting a wide range of environmental topics and new findings relevant to a variety of problems in these regions, this book appeals to anyone working in the subject area and especially students interested in learning more about new developments in environmental research initiatives in light of the worsening environmental degradation of the Mediterranean and surrounding areas, making environmental and resource protection an increasingly important issue that impedes sustainable development and social well-being. The book addresses emerging environmental issues along with new challenges by focusing on innovative approaches that contribute to achieving a sustainable environment in and around the Mediterranean Sea and by highlighting to decision makers from relevant sectors the environmental considerations that should be integrated into their own activities.

Advances in Rhizostomeaen Jellyfish Research, Volume 98 in the Advances in Marine Biology series, the latest release in this serial that highlights new advances in the field, includes comprehensive chapters written by an international board of authors. - Provides the authority and expertise of leading contributors from an international board of authors - Presents the latest release in the Advances in Marine Biology series

Caspases as Molecular Targets for Cancer Therapy discusses the recent developments on targeted therapies for cancer using caspases. It describes the selection of specific caspases for cancer therapy with the current standard of care and highlights numerous assay techniques for caspase activities. This book discusses topics such as mutations within apoptosis gene, inflammatory caspases, tumor suppression, and the different caspase types and their role in anticancer activity. In addition, it discusses caspase activity assay procedure and future perspectives. It is a valuable resource for researchers, students, and members of biomedical and medical fields who want to learn more about novel anticancer targeted therapies. - Discusses thoroughly caspases, their mechanism of action, and mutations responsible for the development of cancer. - Presents updated literature of synthetic compounds for the development of caspase-mediated new anticancer drugs. - Encompasses comprehensive compilation of recently introduced anticancer drugs in the market, the health outcomes, and pharmacoeconomics.

Sprouted Grains: Nutritional Value, Production and Applications, Second Edition includes new chapters on sprouted grains as new plant-based protein sources, Fatty Acids Content and Profiling in Sprouted Grains, Amylase Activity in Sprouted Grains, and The Role of Sprouted Grains in Human Gut Health. As sprouted grains are one of the hottest topics in cereal and grain science, this comprehensive reference presents essential reading, from grain germination from both a genetic and physiological perspective, the nutrients and bioactive compounds present in spouted grains, equipment and technical innovations for processors and manufacturers of sprouted grains and subsequent products, and more. - Fully revised and updated, including four new chapters - Presents the latest insights into the nutrient and bioactive components of these healthy grains - Includes coverage of the technology and equipment used in grain processing - Covers the growing list of products developed from sprouted grains - Features insights from an internal team of academic and industrial experts

Postharvest Technologies and Quality Control of Shrimp provides the most updated and comprehensive knowledge on conventional chemical additives, novel natural preservatives, innovative technologies, and packaging solutions employed to enhance the quality and safety of shrimp and shrimp products. The book disseminates current developments in natural preservatives as well as advancements in new technologies to extend the shelf-life of shrimp and their products during different storage conditions. Edited by experts in the field of fisheries and seafood science, this book provides its readership with a broad overview of shrimp postharvest quality losses. The authors have gathered a wealth of recent information and guidance on the utilization of natural preservatives and novel technologies for the quality control of shrimp. Subsequent chapters discuss the impact of handling, processing, and storage on shrimp postharvest quality, followed by various preservatives and technologies employed to retard described quality losses. The book concludes with a discussion of safety and regulation issues related to food additives. - Addresses the most vulnerable and critical issues in shrimp postharvest quality control - Discusses the application of various preservatives to enhance the quality control of shrimp and their side effects - Provides and explains novel technologies, including smart packaging, cold plasma technology, and more in the shelf-life extension of shrimp and shrimp products - Outlines the safety, regulation, and environmental impact of natural preservatives and novel technologies in the area

Protein Digestion-Derived Peptides: Chemistry, Bioactivity, and Health Effects presents the latest international advances in fundamental and applied research on the impact of gastrointestinal digestion on the release of bioactive peptides from food sources. This book covers the fundamentals and applications of gastrointestinal digestion and absorption models as well as the impact of food matrices, their components and protein characteristics, and peptide bioaccessibility and bioavailability released during digestion. Developed for nutrition researchers, food scientists, and pharmaceutical scientists, this book is sure to be a welcomed for those who wish to understand the impact of peptides on chronic disease. - Includes applications, literature reviews, recent developments, and methods - Offers an overview of the main bioactivities of peptides released during the gastrointestinal digestion of food proteins - Highlights mechanisms of action and health benefits of bioactive peptides released during gastrointestinal digestion

This Volume 2 of a two-volume work provides an up-to-date overview of the latest advances in live biotherapeutics research, engineered and genome-edited probiotics. It focuses on key areas within probiotics and microbiome studies in human medicine, including their translation into commercial applications. The book is divided into three sections, comprising (I) biomedical and nutritional benefits of probiotics for human health, (II) post-genomic technologies in probiotics sciences and genome engineering, and (III) biosafety aspects and prospects of biotherapeutics. The broad spectrum of industry-relevant contributions makes this work a valuable resource for industry professionals as well as researchers in functional food and feed biotechnology, applied microbiology and gastroenterology. Presenting novel and evidence-based research, this volume will drive the commercial enterprise and meets the great demand for good probiotic products in the human medical sector.

Health-Promoting Food Ingredients during Processing presents a comprehensive science-based approach covering the latest naturally occurring bioactive compounds in seeds, dietary fiber, proteins, fermented bio-compounds, agro-industrial waste by-products, and lactic acid bacteria. A volume in the Food Biotechnology and Engineering Series, the book discusses their identification, characterization, biological activities in terms of their bioavailability, bioaccessibility, and their beneficial effects as inflammatory mediators, probiotics, antioxidants, and hypoglycemic agents, as well as in gastrointestinal digestion and colonic fermentation. Written by an international expert team of food scientists, nutritionists, food biotechnologists, food engineers, and chemists, the book explains how this leads to opportunities in the treatment of diseases such as obesity, diabetes, cancer, and cognitive disorders.Key features include:· Presents original research and relevant peer-reviewed articles written by experts in disciplines such as food science, nutrition, food biotechnology, food engineering, and chemistry.· Highlights new emerging trends, discoveries, and applications of biologically active compounds from seeds, dietary fiber, proteins, and agro-industrial waste by-products.· Provides readers with a comprehensive, science-based approach to the identification, characterization, and utilization of food macromolecules, probiotics, lactic acid bacteria, and bioactive compounds. - Discusses the impact of bioactive compounds in plants, agroindustrial by-products, and fermented biocompounds regarding their bioavailability, bioaccessibility, and potential human health benefits.

To be updated with second edition.This is a book about the science behind whisky: its production, its measurement, and its flavor. The main purpose of this book is to review the current state of whisky science in the open literature. The focus is principally on chemistry, which describes molecular structures and their interactions, and chemical engineering which is concerned with realizing chemical processes on an industrial scale. Biochemistry, the branch of chemistry concerned with living things, helps to understand the role of grains, yeast, bacteria, and oak. Thermodynamics, common to chemistry and chemical engineering, describes the energetics of transformation and the state that substances assume when in equilibrium. This book contains a taste of flavor chemistry and of sensory science, which connect the chemistry of a food or beverage to the flavor and pleasure experienced by a consumer. There is also a dusting of history, a social science.

Explore in-depth the relationships between biological contaminants and human health found in diverse settings such as homes, hospitals, businesses, and schools Indoor air quality has an immense impact on human health and well-being. Indoor air environments can contain a huge range of biological contaminants, including bacteria, fungi, viruses, insects, and their various harmful byproducts. Indoor biocontamination has been under-studied as an aspect of public and occupational health, and there is an urgent need for an introduction to this vital subject. Airborne Biocontaminants and Their Impact on Human Health meets this need with a thorough, rigorous overview of major indoor airborne contaminants. Gathering and summarizing a huge range of data regarding biocontaminants in settings from homes to schools to workplaces, it investigates patterns of morbidity and their connections to major contaminants. The result is an essential tool in the broader fight for human health at home and elsewhere. Airborne Biocontaminants and Their Impact on Human Health readers will also find: Analysis of the indoor role of gases, particulate matter, and others Detailed coverage of contaminant byproducts including endotoxins, mycotoxins, volatile organic compounds, and more Methods for generating awareness and therefore reduced risk of exposure to harmful contaminants Airborne Biocontaminants and Their Impact on Human Health is ideal for researchers—biologists, environmentalists, civil and environmental engineers, industrial hygienists, safety regulators, and public health officials—interested in the area of biological contamination in different environments.

This handbook reviews the clinical applications of stem cell-based therapy. The book covers the clinical applications of stem cells in cardiovascular diseases, neurological and ocular diseases, pediatrics, and the role of cancer stem cell-derived exosomal microRNA payload in lung cancer. The chapter reviews emerging stem cell therapy and tissue engineering approaches in neurodegenerative diseases. The book further examines the applications of stem cells in various fields of dentistry, and for the regeneration of oral and non-oral tissues. The chapters also explore the application of 3D bioprinting in conjunction with bone marrow mesenchymal stem cells for the treatment of bone defects and state-of-the-art technology for bone and cartilage regeneration using mesenchymal stem cells. The book presents stem cell-based therapy against renal, pancreatic, and kidney diseases and examines the advantages of a novel hepatic stem for cirrhotic liver repair and regeneration. Lastly, the book provides methodological and procedural advancements in stem cell-based therapy, including the applications of single-cell sequencing in stem cell research. This handbook is a major one-stop reference for researchers working in regenerative medicine, cellular pharmacology, stem cell research in general, and those involved in specific areas of adult stem cells as well as embryonic and induced pluripotent stem cells. ​

DNA Nanotechnology for Cell Research Comprehensive coverage of DNA nanotechnology with a focus on its biomedical applications in disease diagnosis, gene therapy, and drug delivery Bringing together multidisciplinary aspects of chemical, material, and biological engineering, DNA Nanotechnology for Cell Research: From Bioanalysis to Biomedicine presents an overview of DNA nanotechnology with emphasis on a variety of different applications in cell research and engineering, covering a unique collection of DNA nanotechnology for fundamental research and engineering of living cells, mostly in cellulo and in vivo, for the first time. Broad coverage of this book ranges from pioneering concepts of DNA nanotechnology to cutting-edge reports regarding the use of DNA nanotechnology for fundamental cell science and related biomedical engineering applications in sensing, bioimaging, cell manipulation, gene therapy, and drug delivery. The text is divided into four parts. Part I surveys the progress of functional DNA nanotechnology tools for cellular recognition. Part II illustrates the use of DNA-based biochemical sensors to monitor and image intracellular molecules and processes. Part III examines the use of DNA to regulate biological functions of individual cells. Part IV elucidates the use of DNA nanotechnology for cell-targeted medical applications. Sample topics covered in DNA Nanotechnology for Cell Research include: Selections and applications of functional nucleic acid toolkits, including DNA/RNA aptamers, DNAzymes, and riboswitches, for cellular recognition, metabolite detection, and liquid biopsy. Developing intelligent DNA nanodevices implemented in living cells for amplified cell imaging, smart intracellular sensing, and in cellulo programmable biocomputing. Harnessing dynamic DNA nanotechnology for non-genetic cell membrane engineering, receptor signaling reprogramming, and cellular behavior regulation. Construction of biocompatible nucleic acid nanostructures as precisely controlled vehicles for drug delivery, immunotherapy, and tissue engineering. Providing an up-to-date tutorial style overview along with a highly valuable in-depth perspective, DNA Nanotechnology for Cell Research is an essential resource for the entire DNA-based nanotechnology community, including analytical chemists, biochemists, materials scientists, and bioengineers.

This edited book support Sustainable Development Goal 2 (SDG 2): Zero Hunger. This book summarizes the contribution of genetic engineering for sustainable crop improvement toward global food and health security, climate resilience and economic growth. The book acts as a compendium of research reports on recent developments in the arena of cisgenics or transgenics or genome editing of crop plants for tolerance to biotic or abiotic stresses, introgression of value-added traits, molecular pharming etc. Sustainable crop productivity, yield and nutrition are the major constrain for food and nutritional security for the human population especially, in developing countries where arable land per capita is shrinking while the human population is steadily increasing. Zero hunger and achieving food security is the top priority of the United Nations development goals. This book explains various methods of genetic transformation such as transgenic, cisgenic, and genome editing for crop improvement. It also encompasses the advantages of genetic engineering in plants and their scope for sustainable crop improvement. The importance, limitations, challenges, GM biosafety regulations, recent advancements and future prospects of GM crops are covered in various chapters. This book is of interest to teachers, researchers, plant tissue culturists, GM crop experts, research scholars, academicians, plant breeders, policymakers etc. Also, the book serves as additional reading material for undergraduate and graduate students of agriculture, forestry, ecology, soil science, and environmental sciences. National and international agricultural scientists and policymakers will also find this to be a useful read.

Encyclopedia of Food Allergy, organized in 10 sections, with ~200 chapters, and written by world-renowned clinician-scientist authors, is the most comprehensive resource for food allergy ever compiled. With online and physical presence, intuitive and easily accessible organization of information, the reader can quickly access overview and general topics as well as detailed information to inform solutions to clinical or research questions. Research topics provide the necessary background for the novice as well as the details required for those in the field. Clinical topics provide comprehensive and practical information, with generous use of tables, figures, and key points/clinical pearls, to inform clinical decision-making, and promote evidence-based management decisions. Food allergy may affect up to 10% of the population in developed countries and appears to be increasing in prevalence worldwide, with many food allergies proving life-long, severe and potentially fatal. The last decade has witnessed a sea change response to the impact of food allergy through basic science research on the immunology, food science research on the triggers, clinical approaches to daily management, treatment and prevention, and an increasing understanding of the psychosocial and societal implications and how to address them. With the expanding breadth and depth of the field, there is no existing comprehensive resource available for those professionals interested in learning about or contributing to food allergy research and clinical care. This is a complete resource covering broad and detailed aspects of food allergy and adverse food reactions for clinicians, researchers, regulators, food industry, students and other stakeholders who need and will benefit from a rich resource with in-depth and practical information. - Presents in-depth, comprehensive coverage from an outstanding international author base of domain experts - Ideal for new researchers and clinicians who will have a single resource that includes general topics to get them started - Includes access to detailed information in their areas of work AND for many related topics that will help improve their research or clinical care

Asthma is a chronic complicated airway disease whose mortality and morbidity rates have increased worldwide. Some common treatments for asthma cannot control it nor even prevent simple inflammation and relieve shortness of breath, so understanding its molecular pathways and pathophysiology is required in order to better understand the disease and to diagnose, control and treat it. Allergic Asthma Immunopathogenesis: Immunopathology of the Allergic Asthma presents a new glance to the allergic asthma pathophysiology by focusing on the immunopathogenesis and allergo-inflammation mechanisms of asthma and cell signaling pathways that can be used for various research purposes, including the design of anti-asthma treatment and target therapy for scientists and researchers. - Covers new molecular pathophysiology mechanisms and cell signaling pathways in pathogenesis of allergic asthma that have been introduced in recent research - Discusses immunologic basis of the allergy and hyperresponsiveness - Includes results of recent research focusing on the diagnosis and treatment of allergic asthma

Enzymatic Processes for Food Valorization describes the most recent research in the field of catalysis for food valorization, revealing the impact of the implementation of enzymatic catalysis in the different stages that make up the production processes. Sections review advances in food processing using enzymes, explore the use of enzymes on by-products for the release of compounds of interest, and show recent trends in biocatalysis and its application in the food industry. Written by a team of international experts, this is an invaluable guide for professionals in the area of enzyme technology applied in the food industry, as well as technicians and scientists involved in the use of enzymes on food waste for the valorization and/or recovery of compounds. - Brings updated content on trends in enzymatic processes for food valorization - Presents the main enzymes used in food processing and technology to improve organoleptic and quality attributes - Includes the application of enzymes for the valorization of by-products generated during food processing for an eventual recovery of bioactive - Explores how food by-products can be used as fermentation substrates for the production of enzymes of industrial interest

Peptide Self-Assembly and Engineering State-of-the-art research in peptide self-assembly, with coverage of fundamental aspects of how peptides self-assemble and an extensive number of applications Peptide Self-Assembly and Engineering: Fundamentals, Structures, and Applications (2V set) covers the latest progresses in the field of peptide self-assembly and engineering, including the fundamental principles of peptide self-assembly, new theory of nucleation and growth, thermodynamics and kinetics, materials design rules, and precisely controlled structures and unique functions. The broad contents from this book enable readers to obtain a systematical and comprehensive knowledge in the field of peptide self-assembly and engineering. Contributed by the leading scientists and edited by a highly qualified academic and an authority in the field, Peptide Self-Assembly and Engineering includes information on: Emerging areas in peptide assembly, such as immune agents, bioelectronics, energy conversion, flexible sensors, biomimetic catalysis, and more Existing applications in biomedical engineering, nanotechnology, and photoelectronics, including tissue engineering, drug delivery, and biosensing devices History of peptide self-assembly for design of functional materials and peptides'unique mechanical, optical, electronic, and biological properties Various solvent conditions, such as pH, ionic strength, and polarity, that can affect the structure and stability of peptide assemblies A very comprehensive reference covering the latest progresses in the field of peptide self-assembly and engineering, Peptide Self-Assembly and Engineering is an essential resource for all scientists performing research intersecting with the subject, including biochemists, biotechnologists, pharmaceutical chemists, protein chemists, materials scientists, and medicinal chemists.

The aim of'Novel Approaches in Biopreservation for Food and Clinical Purposes'is to provide cutting-edge information on biopreservation methods for both food and medical applications. The book has one chapter dedicated to each major food category (milk and dairy, vegetables, meat, fish, bread, flours and beverages) and brief chapters covering preservation approaches for pharmaceuticals, embryos, gametes, cells and tissues. This book assumes a basic understanding of microbiology and food science, aiming to offer an overview of the most commonly and updated techniques currently used, including protective cultures and fermentation starters, bacterial metabolites, essential oils, bacteriophages or endolysins. By presenting this comprehensive overview, the book aims to advance knowledge in the field of biopreservation and foster its implementation in both food and clinical contexts.

Transglutaminase: Fundamentals and Applications, a new volume in the Foundations and Frontiers in Enzymology series, stands as a comprehensive resource on this increasingly important class of enzymes. Following an introduction to the field from the Editors, international experts discuss basic biology and structure – function relationships of transglutaminases, ongoing fundamental research, as well as new application areas, including food processing, material synthesis, biomedicine and disease treatment, and biotechnology. Approaches for sourcing transglutaminases from animals, plants, and microorganisms are considered in-depth, followed by chapters on applied uses in biomedicine, skin and bone biology and medicine, drug development, tissue engineering, seafood bioprocessing, dairy bioprocessing, synthesis of materials and polymers, and as an immobilization agent. Research protocols are also provided, including research rationale, design, substrates, assays and microassay steps for studying transglutaminases. - Brings together basic knowledge and applied research on transglutaminase biology - Considers a range of application areas, from biomedicine to drug development, tissue engineering, food processing, and materials synthesis - Includes instructive protocols for basic and applied transglutaminase research - Features chapter contributions from global leading experts in the field, across disciplines and applications

Sourdough fermentation was probably one of the first microbial processes employed by mankind for the production and preservation of food. This practice is still widely used worldwide due to the distinct sensorial and health properties attributed to these products. Traditional sourdough bread is achieved by spontaneous fermentations, leading to natural selections of microorganisms (mainly yeast and lactic acid bacteria) with health benefits for the consumers'microbiota. However, multiple opportunities are currently underexploited through the entire sourdough value chain. Sourdough Innovations: Novel Uses of Metabolites, Enzymes, and Microbiota from Sourdough Processing summarizes the latest scientific knowledge and current opportunities of sourdough technology at biomass, microbiota and enzymatic levels described in three distinctive sections.Section I covers the fermentation process of cereals and non-cereals to produce sourdough-containing compounds with health-enhancement benefits. Section II includes novel advances in sourdough enzymology, and last, Section III explores various applications of sourdough microbiota as antimicrobial and probiotic microorganisms and opportunities to be included in both food and non-food applications.Key Features: Includes extensive information on the use of innovative or emerging technologies aiming to promote circular exploitation systems. Promotes the full use of the cereal and non-cereal sourdough metabolites. Covers the functionality of sourdough microorganisms and functional compounds, and future exploitation of some of them in the field of nutraceuticals or functional foods. Sourdough Innovations is unique in its examination of health beneficial compounds through the downstream processing of sourdough from cereals, microbiota, and enzymes. It is a great source for academic staff and scientists within the broad area of food science who are researching, lecturing, or developing their professional careers in food microbiology, food chemistry, food processing, and food technology, including bio-process engineers interested in the development of novel technological improvements in sourdough processing.

Holistic approach to the herbal aspects of nutraceuticals and their implementation in the health and agriculture sectors Herbal Nutraceuticals: Products and Processes delivers comprehensive coverage of the herbal aspects of nutraceuticals along with their many applications in the health and agriculture sectors. The book begins with an overview of plant-based nutraceuticals and the role of plant biotechnology in nutraceutical production. Each chapter covers a unique topic related to nutraceuticals and the positive and negative implications associated with each substance discussed. The text concludes by addressing safety concerns associated with microalgal nutraceuticals and discussing toxicity evaluation of nutraceuticals overall. Written by two academics with significant experience in the field, Herbal Nutraceuticals: Products and Processes includes information on: Significance of nutraceuticals in modern health maintenance and disease prevention, and applications of spices in nutraceuticals Antioxidant properties and anti-ageing potential of food plants, beverages such as herbal wine, and nutraceuticals Nutraceuticals with anti-diabetic, anti-inflammatory, and anti-carcinogenic potentials, and sources, medicinal properties, and applications of carotenoids in food and the nutraceutical industry Nutraceuticals in legumes, herbal beverages, edible oils, conventional and nonconventional fruits, staple food crops, and pseudocereals Herbal Nutraceuticals: Products and Processes is an essential up-to-date reference on the subject for academics and researchers, as well as professionals and research institutions involved in agri-biotech product development.

Emerging Methods for Oil Extraction from Food Processing Waste is a comprehensive and cutting-edge exploration of sustainable oil extraction practices, catering to professionals and researchers in food science. The book, spanning 13 insightful chapters, intricately reviews the extraction of oil from food processing by-products, including pomace and surplus raw materials. It specifically focuses on emerging non-thermal technologies, offering valuable insights into improving oil extraction rates. The discussions encompass factors influencing extraction rates and suggest processing conditions based on various extraction methods and raw materials. In addition to providing a nuanced understanding of conventional and novel extraction techniques, the text delves into the diverse applications of the extracted oil, ranging from food preservation to fortification and fat replacement. Notably, it covers advanced processing techniques for enhancing oil stability, bioavailability, and bioactivity through emulsion and encapsulation methods. Addressing crucial commercial aspects, the text explores economic feasibility, safety considerations, and consumer acceptability, providing a holistic perspective for successful industrial adaptation. Authored by global specialists, each chapter offers in-depth scientific reports and critical analyses, making this volume an indispensable resource for continuous research and advancement in the dynamic field of food processing.

Mitochondrial Translocases Part B series, highlights new advances in the field, with this new volume presenting interesting chapters. Each chapter is written by an internation. - Provides the latest information on biological research - Offers outstanding and original reviews on a range of biological research topics - Serves as an indispensable reference for researchers and students alike

Quality Analysis and Packaging of Seafood Products provides information on basics of packaging and novel packaging technologies and their potential application for fishery products. Dealing specifically with the seafood packaging and quality aspects, the book is a complete resource for ensuring better quality of fish products.Divided into three parts, the title deals with seafood nutrition and quality, packaging options, including new technologies and smart and edible, biodegradable packages. In addition, it covers the quality aspects, such as biochemical quality and hazards associated with processing and packaging of fishery products. The book also includes standard guidelines and regulations on the use of packaging materials for fishery products, besides covering sustainability aspects which are crucial for the future fishery industry.Edited by global experts in the area of seafood processing and packaging, this book is the ultimate guide on conventional and advanced packaging technologies and their potential applications in fish preservation. It is dedicated to all researchers and specialists in seafood processing and technology, as well as packaging materials, besides food companies and fish processing industries. - Covers the packaging of fishery products and their effect on the quality of aquatic products - Explores the use of smart, edible, and biodegradable seafood packaging - Brings technical and scientific background of both conventional and advanced fish packaging technologies - Includes sustainability and legislative aspects of different packaging technologies which are useful for the seafood industry