Jianping Wu - Böcker

Biologically Active Peptides: From Basic Science to Applications for Human Health stands as a comprehensive resource on bioactive peptide science and applications. With contributions from more than thirty global experts, topics discussed include bioactive peptide science, structure-activity relationships, best practices for their study and production, and their applications. In the interdisciplinary field of bioactive peptides, this book bridges the gap between basic peptide chemistry and human physiology, while reviewing recent advances in peptide analysis and characterization. Methods and technology-driven chapters offer step-by-step guidance in peptide preparation from different source materials, bioactivity assays, analysis and identification of bioactive peptides, encoding bioactive peptides.

Later, applications across disease areas and medical specialties are examined in-depth, including the use of bioactive peptides in treating obesity, diabetes, osteoporosis, mental health disorders, food allergies, and joint health, among other disorders, as well as bioactive peptides for sensory enhancement, sports and clinical nutrition, lowering cholesterol, improving cardiovascular health, and driving advances in biotechnology.

Discusses the latest advances in bioactive peptide chemistry, functionality and analysis Offers step-by-step instruction in applying new technologies for peptide extraction, protection, production and encoding, as well as employing bioactive peptide sequencing and bioactivity assays in new research Effectively links basic peptide chemistry, human biology and disease Features chapter contributions from international experts across disciplines and applications

Protein nutrition and sustainability is a global challenge. Emerging Sources and Applications of Food Proteins provides the latest progresses about research and applications of emerging alternative proteins. Topics covered in this volume include rapeseed (canola) proteins, pulse proteins, insect proteins, fungal proteins, artificial meat, and new applications in bioactive peptides, nanotechnology, 3D printing, meat alternatives, with a focus on the consumer trend and practical applications.

Focuses only on emerging sources of food proteins that are key to sustain the global protein nutrition Written by invited experts with years of hands-on experience on the field Provides the latest advancements of research and application of emerging sources of food proteins Aims to inspire new protein products development using emerging sources of food proteins

This text addresses formal description techniques (FDTs) applicable to distributed systems and communication protocols. It aims to present the state of the art in theory, application, tools an industrialization of FDTs. Among the important features presented are FDT-based system and protocol engineering, FDT application to distributed systems, protocol engineeering, practical experience and case studies. This text contains the proceedings of the Joint International Conference on Formal Description Techniques for Distributed Systems and Communication Protocols and Protocol Specification, Testing, and Verification, which was sponsored by the International Federation for Information Processing (IFIP) and was held in Beijing, China, in October 1999. This volume is suitable as a secondary text for a graduate level course on Distributed Systems or Communications and as a reference for researchers and industry practitioners.

Formal Methods for Protocol Engineering and Distributed Systems addresses formal description techniques (FDTs) applicable to distributed systems and communication protocols. It aims to present the state of the art in theory, application, tools an industrialization of FDTs. Among the important features presented are: FDT-based system and protocol engineering; FDT application to distributed systems; Protocol engineeering; Practical experience and case studies. Formal Methods for Protocol Engineering and Distributed Systems contains the proceedings of the Joint International Conference on Formal Description Techniques for Distributed Systems and Communication Protocols and Protocol Specification, Testing, and Verification, which was sponsored by the International Federation for Information Processing (IFIP) and was held in Beijing, China, in October 1999. This volume is suitable as a secondary text for a graduate level course on Distributed Systems or Communications, and as a reference for researchers and industry practitioners.

Cycling is an important part of the urban transport system and short-distance travel in many modern cities around the world. With no emissions and occupying much less road space than cars, bikes are clean and sustainable. Bicycle traffic needs to be tracked and analysed in order to generate reliable predictions and make correct decisions when adapting and building traffic infrastructure, to account for bikes in road traffic systems, and to model and plan interactions between bikes and autonomous vehicles.Offering a systematic analysis of the movements and behaviours of bicycles and their riders, this book discusses data collection and evaluation approaches, and the development of a framework for the theory and modelling of bike traffic followed by model verification techniques and riding characteristics for context.This book contains valuable information for researchers involved with intelligent transportation systems, traffic modelling and simulation, and particularly those with an especial interest in bicycle traffic. The book will also be of interest to advanced students in these and related fields, and transportation policymakers.

Often described as ‘nature’s perfect food’, perceptions of egg consumption and human health have evolved substantially over the past decades, in particular dietary guidelines no longer include a limit for dietary cholesterol and recommend eggs as part of healthy eating patterns. This book presents the opportunities for processing eggs to produce value-added food, nutritional, biomedical, functional food, and nutraceutical applications. It provides new evidence around egg consumption with respect to cardiovascular diseases, metabolic syndrome, weight management, mental development, eye, muscle, and ageing health. It also highlights the new discovery regarding egg bioactives that are relevant to anti-oxidants, anti-inflammation, cardiovascular and bone health, anti-microbial and anti-viral activities.Appealing to food scientists, food chemists, researchers in human nutrition specialising in eggs and dairy nutrition, and those involved in egg production, this book is reflecting the trends and innovations in this area of research.

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience. Covering advances in the science of red meat production, it focuses on production system elements that affect product quality. The chapters explore the latest developments in the determination of consumer preferences, and interpret of these preferences in terms of quality characteristics of red meat, investigating the science-based orchestration of red meat production to achieve product consistency. The book highlights topics such as consumer preferences, the biological and production system elements affecting red meat safety, and the intrinsic (appearance, aroma, and sensory quality) and extrinsic (humane animal and environmentally friendly production) characteristics of red meat. For each characteristic, it discusses the underlying biological and biochemical processes and examines means of altering production systems to impact consumer eating experiences. The book also features a perspective on creating holistic integrated systems for producing red meats to meet consumers’ expectations around the globe.  Written by leading authorities in the area of global red meat production systems, it is a comprehensive resource for consumer-oriented red meat producers.

This book comprehensively describes the biological underpinnings of red meat production, discussing the current state of the science in the context of the provision of red meat products perceived by consumers to offer a quality eating experience.

These proceedings gather selected papers from the 12th International Conference on Green Intelligent Transportation Systems and Safety, held in Beijing, China on November 17-19, 2021.