Catálogo de publicaciones

Polymers are important and attractive biomaterials for researchers and clinical applications due to the ease of tailoring their chemical, physical and biological properties for target devices. Due to this versatility they are rapidly replacing other classes of biomaterials such as ceramics or metals. As a result, the demand for biomedical polymers has grown exponentially and supports a diverse and highly monetized research community. Currently worth $1.2bn in 2009 (up from $650m in 2000), biomedical polymers are expected to achieve a CAGR of 9.8% until 2015, supporting a current research community of approximately 28,000+.

Summarizing the main advances in biopolymer development of the last decades, this work systematically covers both the physical science and biomedical engineering of the multidisciplinary field. Coverage extends across synthesis, characterization, design consideration and biomedical applications. The work supports scientists researching the formulation of novel polymers with desirable physical, chemical, biological, biomechanical and degradation properties for specific targeted biomedical applications.

• Combines chemistry, biology and engineering for expert and appropriate integration of design and engineering of polymeric biomaterials
• Physical, chemical, biological, biomechanical and degradation properties alongside currently deployed clinical applications of specific biomaterials aids use as single source reference on field.
• 15+ case studies provides in-depth analysis of currently used polymeric biomaterials, aiding design considerations for the future

Consumers demand food products with fewer synthetic additives but with increased safety, quality and shelf-life. These demands have led to renewed interest in the use of natural antimicrobials to preserve foods. However, despite the wide range of potential antimicrobials, relatively few are suitable for use in practice in particular food products. Edited by a leading expert in the field, and with a distinguished international team of contributors, Natural antimicrobials for the minimal processing of foods discusses their practical application in food preservation, often in conjunction with other preservation techniques.

After an introductory chapter, the book first discusses the use of bacteriocins such as nisin in preserving animal and other food products, often in conjunction with other preservation techniques such as high hydrostatic pressure and pulsed electric fields. Subsequent chapters discuss the current and future uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives. Three chapters are devoted to antimicrobials from plants and their use in a wide range of applications, including the preservation of fresh and minimally-processed fruits and vegetables. A final group of chapters discuss the use of natural antimicrobials in edible coatings, applications of natural antifungal agents, the combination of natural antimicrobials with irradiation, and the regulatory context.

With its practical emphasis and authoritative coverage, Natural antimicrobials for the minimal processing of foods is a standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality.

• Discusses the practical application of antimicrobials in food preservation, often in conjunction with other preservation techniques
• Discusses the uses of natamycin, organic acids, antimicrobials from animals and chitosan as preservatives
• A standard work for the food industry in developing new preservation systems that extend the shelf-life of foods without compromising safety or sensory quality

Natural antioxidants and anticarcinogens in nutrition, health and disease represents the most recent information and state-of-the-art knowledge on the role of antioxidative vitamins, carotenoids and flavonoids in ageing, atherosclerosis, and diabetes, as well as the role of natural anticarcinogenic compounds, particularly lignans and isoflavonoids, and cancer prevention. It is highly interdisciplinary, and will be of importance to all scientists working in the medical, biomedical, nutritional and food sciences as well as the academics.

Natural antioxidants and food quality in atherosclerosis and cancer prevention provides a comprehensive and up-to-date overview of the role of natural antioxidants and lipid peroxidation in atherosclerosis and cancer. The book presents important information on the presence of various flavonoids found in berries, vegetables and fruits and their antioxidative potencies, as well as the role of antioxidative vitamins and carotenoids in cardiovascular diseases and cancer. In addition, the measurement of oxidative stress in humans is surveyed.

Natural Cell-Mediated Immunity Against Tumors aims to be the first book to provide a comprehensive discussion on natural cell-mediated immunity against tumors. This book is mostly a collection of different research contributed by leading laboratories. It also presents a better perspective of how natural mechanisms fit in with and relate to the traditional and more extensively studied components of the immune system.
The book starts off with an overview of the contents of the volume – the historical development of the advances in the field of research and the status of knowledge in the subject area. Divided into four major sections, the book consists of a total of 98 chapters. The sections discuss the natural killer cells and related cells and the natural lymphokine production. This book also explains the natural macrophage and granulocyte cytotoxicity.
The book will be a helpful reference for students, professionals, and researchers in biology, immunology, biochemistry, microbiology, and other related fields.

The use of natural fibres as reinforcements in composites has grown in importance in recent years. Natural Fibre Composites summarises the wealth of significant recent research in this area.

Chapters in part one introduce and explore the structure, properties, processing, and applications of natural fibre reinforcements, including those made from wood and cellulosic fibres. Part two describes and illustrates the processing of natural fibre composites. Chapters discuss ethical practices in the processing of green composites, manufacturing methods and compression and injection molding techniques for natural fibre composites, and thermoset matrix natural fibre-reinforced composites. Part three highlights and interprets the testing and properties of natural fibre composites including, non-destructive and high strain rate testing. The performance of natural fibre composites is examined under dynamic loading, the response of natural fibre composites to impact damage is appraised, and the response of natural fibre composites in a marine environment is assessed.

Natural Fibre Composites is a technical guide for professionals requiring an understanding of natural fibre composite materials. It offers reviews, applications and evaluations of the subject for researchers and engineers.

• Introduces and explores the structure, properties, processing, and applications of natural fibre reinforcements, including those made from wood and cellulosic fibres
• Highlights and interprets the testing and properties of natural fibre composites, including non-destructive and high strain rate testing
• Examines performance of natural fibre composites under dynamic loading, the response of natural fibre composites to impact damage, and the response of natural fibre composites in a marine environment

As the links between health and food additives come under increasing scrutiny, there is a growing demand for food containing natural rather than synthetic additives and ingredients. Natural food additives, ingredients and flavourings reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors.

After an exploration of what the term ‘natural’ means in the context of food ingredients, part one focuses on natural food colourings, low-calorie sweeteners and flavour enhancers, followed by a consideration of natural antioxidants and antimicrobials as food ingredients. The book goes on to review clean label starches and proteins, the application of natural hydrocolloids as well as natural aroma chemicals and flavourings from biotechnology and green chemistry. Part two considers specific applications in different products. Natural ingredients in savoury food products, baked goods and alcoholic drinks are examined, as are natural plant extracts in soft drinks and milk-based food ingredients.

With is distinguished editors and expert team of international contributors, Natural food additives, ingredients and flavourings is an invaluable reference tool for all those involved in the development and production of foods with fewer synthetic additives and ingredients.

• Reviews the legislative issues relating to natural food additives and ingredients, the range of natural food additives and ingredients, and their applications in different product sectors
• Explores what the term ‘natural’ means in the context of food ingredients, focusses on natural food colourings, low-calorie sweeteners and flavour enhancers, and considers natural antioxidants and antimicrobials as food ingredients
• Examines natural ingredients in savoury food products, baked goods and alcoholic drinks, natural plant extracts in soft drinks and milk-based food ingredients