The Handbook of Carbohydrate Engineering provides an overview of the basic science, theory, methods, and applications of this broad, interdisciplinary field. The text provides background information along with practical knowledge for current and future research methodologies used in the characterization and synthesis of various carbohydrates. This

Since carbohydrate oligomers are still a challenge in synthetic chemistry, this book on recent developments fulfils a great need. Covering the chemistry necessary to synthesize exact copies of these structures, top authors from all around the world comprehensively deal with synthesis from anomeric halides, from miscellaneous glycosyl donors, and by indirect and special methods, as well as 1-oxygen-and 1-sulfur-substituted derivatives. They demonstrate the best approach for the stereoselective formation of the intermonomeric bond, making this essential reading for every biochemist working in biosynthesis, the exploration of biopathways and vaccines.

Carbohydrates play an important role in many biological and biochemical processes, including the fertilisation, cell differentiation and maturation, protein folding and degradation. Carbohydrate polymers covers the study and exploitation of carbohydrate polymers which have current or potential industrial application in areas such as food, textiles, paper, wood, adhesives, biodegradables, biorefining, pharmaceuticals, and oil recovery. This book focuses on recent developments on carbohydrate-binding module (CBM) applications in the biomedical, biological and biotechnological fields. Furthermore, polysaccharides are complex carbohydrates that are made up chains of monosaccharide units linked by glycosidic bonds. This book reviews the literature on fibres spun from several polysaccharides and fibre spinning techniques, including both conventional fibre spinning methods and electrospinning. Resulting fibre properties and prospective applications are discussed. This book also reviews research on polysaccharide film-formation and characteristics, analysed mechanical and barrier properties of polysaccharide-based films, summarises applications of polysaccharide films in food products and makes conclusions as to the status of polysaccharide films and their future developmental direction. Other chapters in this book examine the pathways leading to the production of bioactive oligosaccharides that have biotechnological applications. The current progress in the development of marine carbohydrates into nutraceuticals and their applications are explored as well.

This book provides an actual overview of the structure, function, and application of carbohydrate-modifying biocatalysts. Carbohydrates have been disregarded for a long time by the scientific community, mainly due to their complex structure. Meanwhile, the situation changed with increasing knowledge about the key role carbohydrates play in biological processes such as recognition, signal transduction, immune responses, and others. An outcome of research activities in glycoscience is the development of several new pharmaceuticals against serious diseases such as malaria, cancer, and various storage diseases. Furthermore, the employment of carbohydrate-modifying biocatalysts—enzymes as well as microorganisms—will contribute significantly to the development of environmentally friendly processes boosting a shift of the chemical industry from petroleum- to bio-based production of chemicals from renewable resources. The updated content of the second edition of this book has been extended by discussing the current state of the art of using recombinantly expressed carbohydrate-modifying biocatalysts and the synthesis of minicellulosomes in connection with consolidated bioprocessing of lignocellulosic material. Furthermore, a synthetic biology approach for using DAHP-dependent aldolases to catalyze asymmetric aldol reactions is presented.

Unique in its broad range of coverage, Food Carbohydrates: Chemistry, Physical Properties and Applications is a comprehensive, single-source reference on the science of food carbohydrates. This text goes beyond explaining the basics of food carbohydrates by emphasizing principles and techniques and their practical application in quality control, pr

To exploit the full potential of this diverse compound class for the development of novel active substances, this handbook presents the latest knowledge on carbohydrate chemistry and biochemistry. While it is unique in covering the entire field, particular emphasis is placed on carbohydrates with pharmaceutical potential. Topics include the following: > Chemical Synthesis of Carbohydrates > Carbohydrate Biosynthesis and Metabolism > Carbohydrate Analysis > Cellular Functions of Carbohydrates > Development of Carbohydrate-based Drugs A premier resource for carbohydrate chemists and drug developers, this comprehensive two-volume work contains contributions by more than 50 of the world's leading carbohydrate chemists.

Until now, no comprehensive handbook on industrial biocatalysis has been available. Soliciting chapters on virtually every aspect of biocatalysis from international experts most actively researching the field, the Handbook of Industrial Biocatalysis fills this need. The handbook is divided into three sections based on types of substrates. T

How to modify and produce customized carbohydrates for foods Applications to flavor and nutrient delivery, texturizing and food quality improvement Details on designing and manufacturing carbohydrate delivery systems This book, written by leading food chemists, systematically explains the chemistry and engineering of new starch-based polymers and carbohydrates and shows how they are used to improve food texture and also to function as carriers for flavors and bioactive compounds. The book contains original investigations of strategies to modify food carbohydrates for refining product formulations and improving processing. Also included are detailed treatments of how such delivery systems are manufactured and tested. Key words: gums, encapsulation, celluloses, starches, polysaccharide, rheology, emulsion technology, bioactive, flavor delivery systems.

Handbook of Biomolecules: Fundamentals, Properties and Applications is a comprehensive resource covering new developments in biomolecules and biomaterials and their industrial applications in the fields of bioengineering, biomedical engineering, biotechnology, biochemistry, and their detection methods using biosensors. This book covers the fundamentals of biomolecules, their roll in living organism, structure, sources, important characteristics, and the industrial applications of these biomaterials. Sections explore amino acids, carbohydrates, nucleic acids, proteins, lipids, metabolites and natural products, then go on to discuss purification techniques and detection methods. Applications in biomolecular engineering, biochemistry and biomedical engineering, among others, are discussed before concluding with coverage of biomolecules as anticorrosion materials. - Provides the chronological advancement of biomolecules, their biochemical reaction, and many modern industrial applications in engineering and science - Serves as a valuable source for researchers interested in the fundamentals, basics and modern applications of biomolecules - Covers both synthetic and natural biomolecule synthesis and purification processes and their modern applications - Bridges the gap between the fundamental science of biomolecular chemistry and the relevant technology and industrial applications

A compilation of 58 carefully selected, topical articles from the Ullmann's Encyclopedia of Industrial Chemistry, this three-volume handbook provides a wealth of information on economically important basic foodstuffs, raw materials, additives, and processed foods, including a section on animal feed. It brings together the chemical and physical characteristics, production processes and production figures, main uses, toxicology and safety information in one single resource. More than 40 % of the content has been added or updated since publication of the 7th edition of the Encyclopedia in 2011 and is available here in print for the first time. The result is a "best of Ullmann's", bringing the vast knowledge to the desks of professionals in the food and feed industries.