Encyclopedia Of Biocolloid And Biointerface Science 2 Volume Set
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Encyclopedia of Biocolloid and Biointerface Science, 2 Volume Set
Author: Hiroyuki Ohshima
language: en
Publisher: John Wiley & Sons
Release Date: 2016-09-26
Diese Enzyklopädie konzentriert sich einzig und allein auf Biokolloide und Biogrenzflächen. Hauptthema sind nicht die wissenschaftlichen Aspekte rund um Kolloide und Grenzflächen. Mit Biokolloiden und Biogrenzflächen beschäftigen sich immer mehr Wissenschaftler, und in dieser Enzyklopädie werden zur Untersuchung von Phänomen in biologischen Systemen "weiche Partikel" und "weiche Grenzflächen" als Oberflächenmodelle herangezogen. - Beschreibt detailliert die grundlegenden Theorien und erläutert die physikalisch-chemischen und theoretischen Aspekte der Biokolloid- und Biogrenzflächenwissenschaft. - Beinhaltet auch eine ausführliche Beschreibung der weichen Grenzflächen und Oberflächen - Beschäftigt sich ebenfalls mit Anwendungen der Grundlagentheorien von Biokolloiden und Biogrenzflächen auf die Nano-, Bio- und Umweltwissenschaften. Ein nützliches Nachschlagewerk genau zur richtigen Zeit, für Forscher und Absolventen im Bereich der Biokolloid- und Biogrenzflächenwissenschaft sowie für Ingenieure der Fachrichtungen.
Handbook of Molecular Gastronomy
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
PEGylated Nanocarriers in Medicine and Pharmacy
Author: Rakesh Kumar Tekade
language: en
Publisher: Springer Nature
Release Date: 2025-03-01
This book shelters the central principles, cutting-edge methodologies, and incipient thought processes applied to PEGylation research. The content also expounds on the critical properties of PEG and other polymers that can be applied to formulate a prolonged-circulating nanocarrier system for the delivery of gene, nucleic acid, drugs, protein, and peptide and diagnostic agents. The book summarizes the methodologies and effects of PEGylation on drug delivery and highlights recent developments in PEGylated drugs. It also aims to present vital biopharmaceutical fates of PEGylated therapeutics and examines the approaches involved in the preparation, physicochemical properties, and biological applications of long-circulating PEGylated pharmaceutical nanocarriers. This book also cross-talks and offers expert viewpoints on mucus-penetrating PEGylated nanocarrier, reversible PEGylation of nanocarriers, and Bio-PEGylation as well as PEGylation and its alternatives. The book also deals with hottopics including the current status and regulatory aspects of PEGylated Nanoproducts, and medicinal and pharmaceutical applications of PEGylated Nanocarriers. The book provides a comprehensive literature resource for the students, biologists, chemists, toxicologists, medical researchers, scientists in industries, research institutes, universities, and consultants involved in the development and testing of new advanced medicines