Loong-Tak Lim – författare

Food Applications of Nanotechnology, Volume 88, consolidates the literature on recent developments in nanotechnology, addressing production, safety and nutritional aspects pertaining to foods and nutraceuticals. Chapters in this new release include Assembled protein nanoparticles in food and nutrition applications, Nano-scale carbohydrate Materials in food/nutrition/agricultural applications, Nanotechnology-based colloidal delivery systems in foods, Electrospinning and Electrospraying in food, Bioavailability of nanotechnology-based bioactives and nutraceuticals, and more.

Contains contributions from experts in the areas of food nano-science and technology Provides extensive citation of references to cover up-to-date and background literature Covers past, present and future aspects of food nano science and technology

This book describes the synthesis, properties, and processing methods of poly(lactic acid) (PLA), an important family of degradable plastics. As the need for environmentally-friendly packaging materials increases, consumers and companies are in search for new materials that are largely produced from renewable resources, and are recyclable. To that end, an overall theme of the book is the biodegradability, recycling, and sustainability benefits of PLA. The chapters, from a base of international expert contributors, describe specific processing methods, spectroscopy techniques for PLA analysis, and and applications in medical items, packaging, and environmental use.

This book describes the synthesis, properties, and processing methods of poly(lactic acid) (PLA), an important family of degradable plastics. As the need for environmentally-friendly packaging materials increases, consumers and companies are in search for new materials that are largely produced from renewable resources, and are recyclable. To that end, an overall theme of the book is the biodegradability, recycling, and sustainability benefits of PLA. The chapters, from a base of international expert contributors, describe specific processing methods, spectroscopy techniques for PLA analysis, and and applications in medical items, packaging, and environmental use.

A comprehensive introduction to the physiology, biochemistry, and molecular biology of produce growth, paired with cutting-edge technological advances in produce preservationRevised and updated, the second edition of Postharvest Biology and Nanotechnology explores the most recent developments in postharvest biology and nanotechnology. Since the publication of the first edition, there has been an increased understanding of the developmental physiology, biochemistry, and molecular biology during early growth, maturation, ripening, and postharvest conditions. The contributors—noted experts in the field—review the improved technologies that maintain the shelf life and quality of fruits, vegetables, and flowers. This second edition contains new strategies that can be implemented to remedy food security issues, including but not limited to phospholipase D inhibition technology and ethylene inhibition via 1-MCP technology.The text offers an introduction to technologies used in production practices and distribution of produce around the world, as well as the process of sencescence on a molecular and biochemical level. The book also explores the postharvest value chain for various produce, quality evaluation techniques, and the most current nanotechnology applications. This important resource: •                Expands on the first edition to explore in-depth postharvest biology with emphasis on developments in nanotechnology•                Contains contributions from leaders in the field•                Includes the most recent advances in postharvest biology and technology, including but not limited to phospholipase D and 1-MCP technology•                Puts the focus on basic science as well as technology and practical applications •                Applies a physiology, biochemistry, and biotechnology approach to the subjectWritten for crop science researchers and professionals, horticultural researchers, agricultural engineers, food scientists working with fruits and vegetables, Postharvest Biology and Nanotechnology, Second Edition provides a comprehensive introduction to this subject, with a grounding in the basic science with the technology and practical applications.

A comprehensive introduction to the physiology, biochemistry, and molecular biology of produce growth, paired with cutting-edge technological advances in produce preservation

Revised and updated, the second edition of Postharvest Biology and Nanotechnology explores the most recent developments in postharvest biology and nanotechnology. Since the publication of the first edition, there has been an increased understanding of the developmental physiology, biochemistry, and molecular biology during early growth, maturation, ripening, and postharvest conditions. The contributors—noted experts in the field—review the improved technologies that maintain the shelf life and quality of fruits, vegetables, and flowers. This second edition contains new strategies that can be implemented to remedy food security issues, including but not limited to phospholipase D inhibition technology and ethylene inhibition via 1-MCP technology.

The text offers an introduction to technologies used in production practices and distribution of produce around the world, as well as the process of sencescence on a molecular and biochemical level. The book also explores the postharvest value chain for various produce, quality evaluation techniques, and the most current nanotechnology applications. This important resource: 

•                Expands on the first edition to explore in-depth postharvest biology with emphasis on developments in nanotechnology

•                Contains contributions from leaders in the field

•                Includes the most recent advances in postharvest biology and technology, including but not limited to phospholipase D and 1-MCP technology

•                Puts the focus on basic science as well as technology and practical applications 

•                Applies a physiology, biochemistry, and biotechnology approach to the subject

Written for crop science researchers and professionals, horticultural researchers, agricultural engineers, food scientists working with fruits and vegetables, Postharvest Biology and Nanotechnology, Second Edition provides a comprehensive introduction to this subject, with a grounding in the basic science with the technology and practical applications. 

A comprehensive introduction to the physiology, biochemistry, and molecular biology of produce growth, paired with cutting-edge technological advances in produce preservation

Revised and updated, the second edition of Postharvest Biology and Nanotechnology explores the most recent developments in postharvest biology and nanotechnology. Since the publication of the first edition, there has been an increased understanding of the developmental physiology, biochemistry, and molecular biology during early growth, maturation, ripening, and postharvest conditions. The contributors—noted experts in the field—review the improved technologies that maintain the shelf life and quality of fruits, vegetables, and flowers. This second edition contains new strategies that can be implemented to remedy food security issues, including but not limited to phospholipase D inhibition technology and ethylene inhibition via 1-MCP technology.

The text offers an introduction to technologies used in production practices and distribution of produce around the world, as well as the process of sencescence on a molecular and biochemical level. The book also explores the postharvest value chain for various produce, quality evaluation techniques, and the most current nanotechnology applications. This important resource: 

•                Expands on the first edition to explore in-depth postharvest biology with emphasis on developments in nanotechnology

•                Contains contributions from leaders in the field

•                Includes the most recent advances in postharvest biology and technology, including but not limited to phospholipase D and 1-MCP technology

•                Puts the focus on basic science as well as technology and practical applications 

•                Applies a physiology, biochemistry, and biotechnology approach to the subject

Written for crop science researchers and professionals, horticultural researchers, agricultural engineers, food scientists working with fruits and vegetables, Postharvest Biology and Nanotechnology, Second Edition provides a comprehensive introduction to this subject, with a grounding in the basic science with the technology and practical applications. 

POLY(LACTIC ACID) The second edition of a key reference, fully updated to reflect new research and applications Poly(lactic acid)s – PLAs, biodegradable polymers derived from lactic acid, have become vital components of a sustainable society. Eco-friendly PLA polymers are used in numerous industrial applications ranging from packaging to medical implants and to wastewater treatment. The global PLA market is predicted to expand significantly over the next decade due to increasing demand for compostable and recyclable materials produced from renewable resources. Poly(lactic acid) Synthesis, Structures, Properties, Processing, Applications, and End of Life provides comprehensive coverage of the basic chemistry, production, and industrial use of PLA. Contributions from an international panel of experts review specific processing methods, characterization techniques, and various applications in medicine, textiles, packaging, and environmental engineering. Now in its second edition, this fully up-to-date volume features new and revised chapters on 3D printing, the mechanical and chemical recycling of PLA, PLA stereocomplex crystals, PLA composites, the environmental footprint of PLA, and more. Highlights the biodegradability, recycling, and sustainability benefits of PLADescribes processing and conversion technologies for PLA, such as injection molding, extrusion, blending, and thermoformingCovers various aspects of lactic acid/lactide monomers, including physicochemical properties and productionExamines different condensation reactions and modification strategies for enhanced polymerization of PLADiscusses the thermal, rheological, and mechanical properties of PLAAddresses degradation and environmental issues of PLA, including photodegradation, radiolysis, hydrolytic degradation, biodegradation, and life cycle assessmentPoly(lactic acid) Synthesis, Structures, Properties, Processing, Applications, and End of Life, Second Edition remains essential reading for polymer engineers, materials scientists, polymer chemists, chemical engineers, industry professionals using PLA, and scientists and advanced student engineers interested in biodegradable plastics.

POLY(LACTIC ACID)

The second edition of a key reference, fully updated to reflect new research and applications

Poly(lactic acid)s – PLAs, biodegradable polymers derived from lactic acid, have become vital components of a sustainable society. Eco-friendly PLA polymers are used in numerous industrial applications ranging from packaging to medical implants and to wastewater treatment. The global PLA market is predicted to expand significantly over the next decade due to increasing demand for compostable and recyclable materials produced from renewable resources.

Poly(lactic acid) Synthesis, Structures, Properties, Processing, Applications, and End of Life provides comprehensive coverage of the basic chemistry, production, and industrial use of PLA. Contributions from an international panel of experts review specific processing methods, characterization techniques, and various applications in medicine, textiles, packaging, and environmental engineering. Now in its second edition, this fully up-to-date volume features new and revised chapters on 3D printing, the mechanical and chemical recycling of PLA, PLA stereocomplex crystals, PLA composites, the environmental footprint of PLA, and more.

Highlights the biodegradability, recycling, and sustainability benefits of PLA Describes processing and conversion technologies for PLA, such as injection molding, extrusion, blending, and thermoforming Covers various aspects of lactic acid/lactide monomers, including physicochemical properties and production Examines different condensation reactions and modification strategies for enhanced polymerization of PLA Discusses the thermal, rheological, and mechanical properties of PLA Addresses degradation and environmental issues of PLA, including photodegradation, radiolysis, hydrolytic degradation, biodegradation, and life cycle assessment

Poly(lactic acid) Synthesis, Structures, Properties, Processing, Applications, and End of Life, Second Edition remains essential reading for polymer engineers, materials scientists, polymer chemists, chemical engineers, industry professionals using PLA, and scientists and advanced student engineers interested in biodegradable plastics.

POLY(LACTIC ACID)

The second edition of a key reference, fully updated to reflect new research and applications

Poly(lactic acid)s – PLAs, biodegradable polymers derived from lactic acid, have become vital components of a sustainable society. Eco-friendly PLA polymers are used in numerous industrial applications ranging from packaging to medical implants and to wastewater treatment. The global PLA market is predicted to expand significantly over the next decade due to increasing demand for compostable and recyclable materials produced from renewable resources.

Poly(lactic acid) Synthesis, Structures, Properties, Processing, Applications, and End of Life provides comprehensive coverage of the basic chemistry, production, and industrial use of PLA. Contributions from an international panel of experts review specific processing methods, characterization techniques, and various applications in medicine, textiles, packaging, and environmental engineering. Now in its second edition, this fully up-to-date volume features new and revised chapters on 3D printing, the mechanical and chemical recycling of PLA, PLA stereocomplex crystals, PLA composites, the environmental footprint of PLA, and more.

Highlights the biodegradability, recycling, and sustainability benefits of PLA Describes processing and conversion technologies for PLA, such as injection molding, extrusion, blending, and thermoforming Covers various aspects of lactic acid/lactide monomers, including physicochemical properties and production Examines different condensation reactions and modification strategies for enhanced polymerization of PLA Discusses the thermal, rheological, and mechanical properties of PLA Addresses degradation and environmental issues of PLA, including photodegradation, radiolysis, hydrolytic degradation, biodegradation, and life cycle assessment

Poly(lactic acid) Synthesis, Structures, Properties, Processing, Applications, and End of Life, Second Edition remains essential reading for polymer engineers, materials scientists, polymer chemists, chemical engineers, industry professionals using PLA, and scientists and advanced student engineers interested in biodegradable plastics.

Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils.As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand.This book presents thefirst comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.

Regular consumption of plant-based protein foods instead of animal-based protein foods reduces the risk factors for cardiovascular diseases, diabetes and certain cancers. Apart from human health, the adverse effects to the environment due to the production of protein is much higher for animal sources than plant sources. Greenhouse gas emissions from the production of one pound of lamb meat, for example, are thirty times higher than one pound of lentils.As consumers are increasingly aware of personal health and environmental impact of food production, the demand for plant protein foods is increasing globally. This trend has prompted several large-scale collaborative research projects on plant-based protein products supported by the industry and governmental agencies. Several established multinational meat companies have started adding plant-protein product lines to meet the current demand.This book presents thefirst comprehensive compilation of literature on plant-based protein foods. Chapters cover protein extraction technologies from plants, comparison of amino acid profiles of plant- and animal-based proteins, approaches to product development for plant-based protein products, health benefits of plant-based protein foods, market opportunities, and future challenges. Plant Protein Foods is an essential reference for consumers, students, researchers, food manufacturers and other stakeholders interested in this domain.