This monograph is devoted to different aspects associated with citric acid, inorganic citrates and their aqueous and organic solutions. It includes information about properties, occurrence and technological applications of citric acid and inorganic citrates. Phase equilibria - melting, freezing, boiling, vapour pressures, solubilities of citric acid in water, organic solvents and ternary systems are presented, correlated, and analyzed. Dynamic properties - viscosities, diffusion coefficients, electrical conductivities and surface tensions are examined. Mathematical representations of citric acid dissociation, in electrolyte solutions and in buffers are discussed. Citric acid chemistry - syntheses of citric acid, neutralization, degradation, oxidation, esterification, formation of anhydrides, amides and citrate-based siderophores is reviewed.

This work covers citric acid fermentation methods including recent advances and approaches. The book looks at all aspects of the fermentation process and should be of interest to those working in biotechnology, microbiology and biochemistry.

Biotechnology in its many guises has developed very considerably over the last few years. We now feel that it is appropriate for the publication of a series of books that discuss the technical aspects of biotechnology specifically as applied to foods, and in particular concentrating on new and emerging techniques, processes and products. Food is without doubt one of the oldest bioindustries; however, some of the new areas of biotechnology, such as diagnostic and health-care applications, are likely to mature much faster than applications in the food industry. Eventually, however, biotechnology must have a very great impact on a wide scale in the food industry, simply because of the size and diversity of the industry, and because most food products are substantially natural in origin and are therefore very suitable for processing by biocatalysts. Some of the ways in which the food industry is likely to be affected by developments in biotechnology include the following: The modification of food components to give products with new and/or improved properties, for instance high fructose corn syrups, and by modifying the functional properties of proteins. New methods of assaying food constituents, such as immobilized enzyme sensors. New processes for the production of foods and food components, for instance the use of plant cell cultures for the production of flavours. Many of these topics will be described in detail in this series of books.

Designed for undergraduates, graduate students, and industry practitioners, Bioseparations Science and Engineering fills a critical need in the field of bioseparations. Current, comprehensive, and concise, it covers bioseparations unit operations in unprecedented depth. In each of the chapters, the authors use a consistent method of explaining unit operations, starting with a qualitative description noting the significance and general application of the unit operation. They then illustrate the scientific application of the operation, develop the required mathematical theory, and finally, describe the applications of the theory in engineering practice, with an emphasis on design and scaleup. Unique to this text is a chapter dedicated to bioseparations process design and economics, in which a process simular, SuperPro Designer® is used to analyze and evaluate the production of three important biological products. New to this second edition are updated discussions of moment analysis, computer simulation, membrane chromatography, and evaporation, among others, as well as revised problem sets. Unique features include basic information about bioproducts and engineering analysis and a chapter with bioseparations laboratory exercises. Bioseparations Science and Engineering is ideal for students and professionals working in or studying bioseparations, and is the premier text in the field.

This text is intended for an introductory course in bio metabolism concludes with photosynthesis. The last sec chemistry. While such a course draws students from vari tion of the book, Part IV, TRANSFER OF GENETIC INFOR ous curricula, all students are presumed to have had at MATION, also opens with an introductory chapter and then least general chemistry and one semester of organic chem explores the expression of genetic information. Replica istry. tion, transcription, and translation are covered in this or My main goal in writing this book was to provide stu der. To allow for varying student backgrounds and for pos sible needed refreshers, a number of topics are included as dents with a basic body of biochemical knowledge and a thorough exposition of fundamental biochemical con four appendixes. These cover acid-base calculations, principles of cepts, including full definitions of key terms. My aim has of organic chemistry, tools biochemistry, and been to present this material in a reasonably balanced oxidation-reduction reactions. form by neither deluging central topics with excessive de Each chapter includes a summary, a list of selected tail nor slighting secondary topics by extreme brevity. readings, and a comprehensive study section that consists Every author of an introductory text struggles with of three types of review questions and a large number of the problem of what to include in the coverage. My guide problems.

Black & white print. Concepts of Biology is designed for the typical introductory biology course for nonmajors, covering standard scope and sequence requirements. The text includes interesting applications and conveys the major themes of biology, with content that is meaningful and easy to understand. The book is designed to demonstrate biology concepts and to promote scientific literacy.

Biochemical Engineering and Biotechnology, 2nd Edition, outlines the principles of biochemical processes and explains their use in the manufacturing of every day products. The author uses a diirect approach that should be very useful for students in following the concepts and practical applications. This book is unique in having many solved problems, case studies, examples and demonstrations of detailed experiments, with simple design equations and required calculations. - Covers major concepts of biochemical engineering and biotechnology, including applications in bioprocesses, fermentation technologies, enzymatic processes, and membrane separations, amongst others - Accessible to chemical engineering students who need to both learn, and apply, biological knowledge in engineering principals - Includes solved problems, examples, and demonstrations of detailed experiments with simple design equations and all required calculations - Offers many graphs that present actual experimental data, figures, and tables, along with explanations

Jasper's Basic Mechanisms, Fourth Edition, is the newest most ambitious and now clinically relevant publishing project to build on the four-decade legacy of the Jasper's series. In keeping with the original goal of searching for "a better understanding of the epilepsies and rational methods of prevention and treatment.", the book represents an encyclopedic compendium neurobiological mechanisms of seizures, epileptogenesis, epilepsy genetics and comordid conditions. Of practical importance to the clinician, and new to this edition are disease mechanisms of genetic epilepsies and therapeutic approaches, ranging from novel antiepileptic drug targets to cell and gene therapies.

Now a Netflix series New York Times Bestseller and Winner of the 2018 James Beard Award for Best General Cookbook and multiple IACP Cookbook Awards Named one of the Best Books of 2017 by: NPR, BuzzFeed, The Atlantic, The Washington Post, Chicago Tribune, Rachel Ray Every Day, San Francisco Chronicle, Vice Munchies, Elle.com, Glamour, Eater, Newsday, Minneapolis Star Tribune, The Seattle Times, Tampa Bay Times, Tasting Table, Modern Farmer, Publishers Weekly, and more. A visionary new master class in cooking that distills decades of professional experience into just four simple elements, from the woman declared "America's next great cooking teacher" by Alice Waters. In the tradition of The Joy of Cooking and How to Cook Everything comes Salt, Fat, Acid, Heat, an ambitious new approach to cooking by a major new culinary voice. Chef and writer Samin Nosrat has taught everyone from professional chefs to middle school kids to author Michael Pollan to cook using her revolutionary, yet simple, philosophy. Master the use of just four elements--Salt, which enhances flavor; Fat, which delivers flavor and generates texture; Acid, which balances flavor; and Heat, which ultimately determines the texture of food--and anything you cook will be delicious. By explaining the hows and whys of good cooking, Salt, Fat, Acid, Heat will teach and inspire a new generation of cooks how to confidently make better decisions in the kitchen and cook delicious meals with any ingredients, anywhere, at any time. Echoing Samin's own journey from culinary novice to award-winning chef, Salt, Fat Acid, Heat immediately bridges the gap between home and professional kitchens. With charming narrative, illustrated walkthroughs, and a lighthearted approach to kitchen science, Samin demystifies the four elements of good cooking for everyone. Refer to the canon of 100 essential recipes--and dozens of variations--to put the lessons into practice and make bright, balanced vinaigrettes, perfectly caramelized roast vegetables, tender braised meats, and light, flaky pastry doughs. Featuring 150 illustrations and infographics that reveal an atlas to the world of flavor by renowned illustrator Wendy MacNaughton, Salt, Fat, Acid, Heat will be your compass in the kitchen. Destined to be a classic, it just might be the last cookbook you'll ever need. With a foreword by Michael Pollan.