This book is about the importance of animal size. We tend to think of animal function in chemical terms and talk of water, salts, proteins, enzymes, oxygen, energy, and so on. We should not forget, however, that physical laws are equally important, for they determine rates of di…
Abstract: Fundamental reference information on enzymes and their functions in relation to food characteristcs is provided. Introductory material includes the basics of enzymology, commercial enzyme production, control of enzymes, and management of their action. Enzyme action is …
Providing graduate and advanced undergraduate students with an introduction to the chemistry of macromolecular substances, this book includes their synthesis and the properties underlying their commercial importance. It also covers developments in polymer science and the methods…
A summary of topics in functional food ingredients, this work shows how food components are affected by environmental factors and processing conditions, how they are involved in the quality of food products, and how the knowledge of the chemistry and interactions of these compon…
Lipids for functional foods and nutraceuticals
Tissue engineering research for bone and joint applications entails multidisciplinary teams bringing together the needed expertise in anatomy, biology, biochemistry, pathophysiology, materials science, biomechanics, fluidics, and clinical and veterinary orthopedics. It is the go…
Tissue engineering research for bone and joint applications entails multidisciplinary teams bringing together the needed expertise in anatomy, biology, biochemistry, pathophysiology, materials science, biomechanics, fluidics, and clinical and veterinary orthopedics. It is the go…
Tissue engineering research for bone and joint applications entails multidisciplinary teams bringing together the needed expertise in anatomy, biology, biochemistry, pathophysiology, materials science, biomechanics, fluidics, and clinical and veterinary orthopedics. It is the go…