Sundaram Gunasekaran – författare

This book presents the state-of-the-art advances and applications of nanozymes, the recently developing branch of enzymology that synthesizes and uses nanomaterials that mimic the function of traditional enzymes. During the past decade, the study of nanozymes has grown rapidly. Several new nanomaterials that exhibit enzymatic actions have been identified, along with new applications for their practical use. This book draws upon the work of experts from around the world and provides an in-depth analysis and cutting-edge overview of nanozymes, with an eye toward their present and future applications. Chapters are arranged in a logical order to provide physio-chemical characterization of nanozyme and basic mechanisms of their enzymatic actions. Focusing on current limitations of nanozymes and their reaction kinetics, the book presents a comprehensive discourse on nanozyme engineering that includes possible surface modifications to enhance nanozyme effectiveness. It also focuses on traditional and novel nanozyme applications, such as biosensing, drug delivery, and disease therapy, as well as their use as antibacterials. An important addition in this book is the summary of emerging literature on nanozyme toxicology. This book is intended as a ready reference for advanced undergraduate and graduate students doing research in nanotechnology; materials science; chemistry; and chemical, biological, biomedical, and food engineering. Research and development scientists, engineers, and technologists working in the chemical and biological/biomedical industries will gain much from the materials in this book for their industry practice. Presents a comprehensive discourse on nanozyme engineering that includes possible surface modifications to enhance nanozyme effectiveness. Discusses metal organic frameworks as nanozymes. Reviews on traditional and novel nanozyme applications, such as biosensing, drug delivery, disease therapy, and their use as antibacterials. Examines nanozyme toxicology.Dr. Sundaram Gunasekaran is a Professor in the Department of Biological Systems Engineering at the University of Wisconsin–Madison.

This book presents the state-of-the-art advances and applications of nanozymes, the recently developing branch of enzymology that synthesizes and uses nanomaterials that mimic the function of traditional enzymes. During the past decade, the study of nanozymes has grown rapidly. Several new nanomaterials that exhibit enzymatic actions have been identified, along with new applications for their practical use. This book draws upon the work of experts from around the world and provides an in-depth analysis and cutting-edge overview of nanozymes, with an eye toward their present and future applications. Chapters are arranged in a logical order to provide physio-chemical characterization of nanozyme and basic mechanisms of their enzymatic actions. Focusing on current limitations of nanozymes and their reaction kinetics, the book presents a comprehensive discourse on nanozyme engineering that includes possible surface modifications to enhance nanozyme effectiveness. It also focuses on traditional and novel nanozyme applications, such as biosensing, drug delivery, and disease therapy, as well as their use as antibacterials. An important addition in this book is the summary of emerging literature on nanozyme toxicology. This book is intended as a ready reference for advanced undergraduate and graduate students doing research in nanotechnology; materials science; chemistry; and chemical, biological, biomedical, and food engineering. Research and development scientists, engineers, and technologists working in the chemical and biological/biomedical industries will gain much from the materials in this book for their industry practice. Presents a comprehensive discourse on nanozyme engineering that includes possible surface modifications to enhance nanozyme effectiveness. Discusses metal organic frameworks as nanozymes. Reviews on traditional and novel nanozyme applications, such as biosensing, drug delivery, disease therapy, and their use as antibacterials. Examines nanozyme toxicology.Dr. Sundaram Gunasekaran is a Professor in the Department of Biological Systems Engineering at the University of Wisconsin–Madison.

This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, biosensors, and data analysis.

This book presents the state-of-the-art advances and applications of nanozymes, the recently developing branch of enzymology that synthesizes and uses nanomaterials that mimic the function of traditional enzymes. During the past decade, the study of nanozymes has grown rapidly. Several new nanomaterials that exhibit enzymatic actions have been identified, along with new applications for their practical use. This book draws upon the work of experts from around the world and provides an in-depth analysis and cutting-edge overview of nanozymes, with an eye toward their present and future applications.

Chapters are arranged in a logical order to provide physio-chemical characterization of nanozyme and basic mechanisms of their enzymatic actions. Focusing on current limitations of nanozymes and their reaction kinetics, the book presents a comprehensive discourse on nanozyme engineering that includes possible surface modifications to enhance nanozyme effectiveness. It also focuses on traditional and novel nanozyme applications, such as biosensing, drug delivery, and disease therapy, as well as their use as antibacterials. An important addition in this book is the summary of emerging literature on nanozyme toxicology.

This book is intended as a ready reference for advanced undergraduate and graduate students doing research in nanotechnology; materials science; chemistry; and chemical, biological, biomedical, and food engineering. Research and development scientists, engineers, and technologists working in the chemical and biological/biomedical industries will gain much from the materials in this book for their industry practice.

Presents a comprehensive discourse on nanozyme engineering that includes possible surface modifications to enhance nanozyme effectiveness.

Discusses metal organic frameworks as nanozymes.

Reviews on traditional and novel nanozyme applications, such as biosensing, drug delivery, disease therapy, and their use as antibacterials.

Examines nanozyme toxicology.

Dr. Sundaram Gunasekaran is a Professor in the Department of Biological Systems Engineering at the University of Wisconsin–Madison.

This book presents the state-of-the-art advances and applications of nanozymes, the recently developing branch of enzymology that synthesizes and uses nanomaterials that mimic the function of traditional enzymes. During the past decade, the study of nanozymes has grown rapidly. Several new nanomaterials that exhibit enzymatic actions have been identified, along with new applications for their practical use. This book draws upon the work of experts from around the world and provides an in-depth analysis and cutting-edge overview of nanozymes, with an eye toward their present and future applications.

Chapters are arranged in a logical order to provide physio-chemical characterization of nanozyme and basic mechanisms of their enzymatic actions. Focusing on current limitations of nanozymes and their reaction kinetics, the book presents a comprehensive discourse on nanozyme engineering that includes possible surface modifications to enhance nanozyme effectiveness. It also focuses on traditional and novel nanozyme applications, such as biosensing, drug delivery, and disease therapy, as well as their use as antibacterials. An important addition in this book is the summary of emerging literature on nanozyme toxicology.

This book is intended as a ready reference for advanced undergraduate and graduate students doing research in nanotechnology; materials science; chemistry; and chemical, biological, biomedical, and food engineering. Research and development scientists, engineers, and technologists working in the chemical and biological/biomedical industries will gain much from the materials in this book for their industry practice.

Presents a comprehensive discourse on nanozyme engineering that includes possible surface modifications to enhance nanozyme effectiveness.

Discusses metal organic frameworks as nanozymes.

Reviews on traditional and novel nanozyme applications, such as biosensing, drug delivery, disease therapy, and their use as antibacterials.

Examines nanozyme toxicology.

Dr. Sundaram Gunasekaran is a Professor in the Department of Biological Systems Engineering at the University of Wisconsin–Madison.

Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the publication of the first edition over 20 years ago. The second edition of Cheese Rheology and Texture continues to bring together essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques, including the most up-to-date findings.This comprehensive resource begins with an overview of cheesemaking technology and provides a detailed description of fundamental rheological test methods, including uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and nonlinear viscoelasticity of cheeses. The book focuses on mechanics in the examination of cheese texture while emphasizing measurement methods in the discussion of cheese meltability and stretchability. Finally, it addresses the effects of various factors, such as the composition and properties of milk, cheesemaking procedures, and post-manufacturing processes, on the structure of cheese and the impact on functional properties.Key Features:Includes new and updated figures and tablesPresents new studies and developments in measurement methods, instruments used, and data analysis techniquesIncludes rearranged and updated chapters with improved clarity and the latest researchSummarizing the vast literature available on the subject and including the most current developments, Cheese Rheology and Texture, Second Edition continues to help those in the dairy industry and academia choose the proper techniques to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.

Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the publication of the first edition over 20 years ago. The second edition of Cheese Rheology and Texture continues to bring together essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques, including the most up-to-date findings.This comprehensive resource begins with an overview of cheesemaking technology and provides a detailed description of fundamental rheological test methods, including uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and nonlinear viscoelasticity of cheeses. The book focuses on mechanics in the examination of cheese texture while emphasizing measurement methods in the discussion of cheese meltability and stretchability. Finally, it addresses the effects of various factors, such as the composition and properties of milk, cheesemaking procedures, and post-manufacturing processes, on the structure of cheese and the impact on functional properties.Key Features:Includes new and updated figures and tablesPresents new studies and developments in measurement methods, instruments used, and data analysis techniquesIncludes rearranged and updated chapters with improved clarity and the latest researchSummarizing the vast literature available on the subject and including the most current developments, Cheese Rheology and Texture, Second Edition continues to help those in the dairy industry and academia choose the proper techniques to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.

This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, biosensors, and data analysis.

Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the publication of the first edition over 20 years ago. The second edition of Cheese Rheology and Texture continues to bring together essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques, including the most up-to-date findings.

This comprehensive resource begins with an overview of cheesemaking technology and provides a detailed description of fundamental rheological test methods, including uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and nonlinear viscoelasticity of cheeses. The book focuses on mechanics in the examination of cheese texture while emphasizing measurement methods in the discussion of cheese meltability and stretchability. Finally, it addresses the effects of various factors, such as the composition and properties of milk, cheesemaking procedures, and post-manufacturing processes, on the structure of cheese and the impact on functional properties.

Key Features:

Includes new and updated figures and tables Presents new studies and developments in measurement methods, instruments used, and data analysis techniques Includes rearranged and updated chapters with improved clarity and the latest research

Summarizing the vast literature available on the subject and including the most current developments, Cheese Rheology and Texture, Second Edition continues to help those in the dairy industry and academia choose the proper techniques to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.

Research on the rheological and textural aspects of cheeses has continued to progress, with new measurement methods, and technological and physiochemical insights having been developed since the publication of the first edition over 20 years ago. The second edition of Cheese Rheology and Texture continues to bring together essential information on the rheological and textural properties of cheese and state-of-the-art measurement techniques, including the most up-to-date findings.

This comprehensive resource begins with an overview of cheesemaking technology and provides a detailed description of fundamental rheological test methods, including uniaxial testing and fracture mechanics, the theory and applications of linear viscoelastic methods (dynamic testing), and nonlinear viscoelasticity of cheeses. The book focuses on mechanics in the examination of cheese texture while emphasizing measurement methods in the discussion of cheese meltability and stretchability. Finally, it addresses the effects of various factors, such as the composition and properties of milk, cheesemaking procedures, and post-manufacturing processes, on the structure of cheese and the impact on functional properties.

Key Features:

Includes new and updated figures and tables Presents new studies and developments in measurement methods, instruments used, and data analysis techniques Includes rearranged and updated chapters with improved clarity and the latest research

Summarizing the vast literature available on the subject and including the most current developments, Cheese Rheology and Texture, Second Edition continues to help those in the dairy industry and academia choose the proper techniques to measure properties that directly relate to food applications and ensure that cheese in their formulations will function as intended.

This volume illustrates significant changes in optical, magnetic, ultrasonic, mechanical and biological nondestructive evaluation techniques for online automatic control of food quality evaluation, including X-ray tomography. It presents advances in computer vision, X-ray imaging, ultrasonics, biosensors, and data analysis.