Development Of An Oil Water Tirf Ret Instrument For The Study Of Interfacial Protein Adsorption Packing And Conformational Change

Development of an Oil/water TIRF-RET Instrument for the Study of Interfacial Protein Adsorption, Packing, and Conformational Change

Novel Approaches in Biosensors and Rapid Diagnostic Assays

In the medical, food, and environmental fields there is a continuous demand for inexpensive and sensitive analytical devices that are reliable, rapid, capable of high-throughput screening, and have low cost per test unit. Small and portable biosensor devices are designed to fulfill most of these requirements, and can be used in laboratory and on-site field testing. This volume discusses major issues in optical, acoustic and electrochemical-based biosensors, biochips, sensing recognition elements, and biosensors for medical and environmental applications. The papers presented at the conference represent basic and applied research studies in the fields of diagnostic assays and biosensor development. Novel technologies, such as arrays of sensors using high-density fiber optics to sense labeled or unlabeled oligonucleotides, and patterned arrays of recognition elements, demonstrated the capability of biosensors to analyze multiple analytes.

Food Emulsifiers and Their Applications

Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.