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Novel Proteins for Food, Pharmaceuticals, and Agriculture

sources Novel Proteins for Food, Pharmaceuticals and Agriculture offers a guide to the various sources, applications, and advancements that;

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Protein Functionality in Food Systems

for understanding the principles of food protein functionality and offers information to help develop unique food products using proteins as;

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Marine Proteins And Peptides

-resources and seafood by-products for novel nutraceutical, cosmetics, and pharmaceutical applications. It will also appeal to managers and product;

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Applications of Biotechnology for Sustainable Development

introduction to the marketplace, their environmental impacts, and their implications for world agriculture. It also provides insights into various;

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Natural Polymers for Drug Delivery

-to-date analysis of their source, chemical structure and mechanism of action. Covering novel polymers for drug delivery - in particular;

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Handbook of Algal Technologies and Phytochemicals

of value for food, feed, specialty chemicals, bioactive compounds for several novel applications and bioenergy molecules. The industrial production;

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Cyclodextrins

Cyclodextrins are an extremely versatile class of chemicals highly prized for their ability to incorporate a plethora of organic, inorganic;

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Second Global Plan of Action for Plant Genetic Resources for Food and Agriculture

The Second Global Plan of Action addresses new challenges, such as climate change and food insecurity, as well as novel opportunities;

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Amino Acid Composition and Biological Value of Cereal Proteins

- June 1, 1983, under the sponsorship of the International Association for Cereal Chemistry, Hungarian Scientific Society for Food Industry and;

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Pharmaceutical Biocatalysis

various applications of drugs and their metabolism but also natural resources for active pharmaceutical ingredients as well as the removal;

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Exploring Plant Cells for the Production of Compounds of Interest

and in pharmaceuticals. This book provides up-to-date information on various strategies and methods for producing compounds of interest;

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Protein Byproducts

, serving as a comprehensive reference for students and research scientists in the food and agriculture industries. Covers various;

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Handbook of Food Proteins

Traditionally a source of nutrition, proteins are also added to foods for their ability to form gels and stabilise emulsions, among other;

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Applied Food Protein Chemistry

Food proteins are of great interest, not only because of their nutritional importance and their functionality in foods, but also for their;

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Advances in Bioprocess Engineering and Technology

, micro-reactors, novel separation techniques, bioprocess control, bio-safety, advanced techniques for waste to wealth generation, and;

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Microalgae

, agriculture, biofuel and bioprocessing, among others. This book is a complete reference for food scientists, technologists and engineers;

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Chemical and Functional Properties of Food Proteins

Chemical and Functional Properties of Food Proteins presents the current state of knowledge on the content of proteins in food structures;

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Protein Bioinformatics

. Since proteins are attractive targets for developing drugs, efforts are now underway to map sequences and assign functions to many novel;

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Intellectual Property Rights Trade and Biodiversity

security and large industries such as pharmaceuticals. Intellectual Property Rights (IPRs) in these resources are critical for those involved;

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Proteins in Food Processing

Proteins in Food Processing, Second Edition, reviews how proteins may be used to enhance the nutritional, textural and other qualities;

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Food Proteins and Peptides

approach for the large-scale fractionation of peptides based on their amphoteric nature The book examines the source of bioactive peptides and;

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Industrial Biotechnology

the Kyoto objectives, this comprehensive overview covers the technology, applications, economic potential and implications for society;

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Polysaccharides and Polyamides in the Food Industry: Properties, Production, and Patents, 2 Volumes

an easy comparison of data. This comprehensive handbook features traditional and novel applications, such as sweet tasting proteins and;

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Microbial Functional Foods and Nutraceuticals

will form an important reference work for graduates and researchers. The book will also provide up-to-date information on novel nutraceutical;

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Biopolymer Nanostructures for Food Encapsulation Purposes

readers on how to fabricate and apply nanostructures from different proteins, carbohydrates and chemical sources for food encapsulation purposes;

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Medicinal Chemistry with Pharmaceutical Product Development

This volume focuses on novel therapeutics and strategies for the development of pharmaceutical products, keeping the drug molecule as the;

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Medicinal Chemistry with Pharmaceutical Product Development

This volume focuses on novel therapeutics and strategies for the development of pharmaceutical products, keeping the drug molecule as the;

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