Catálogo de publicaciones

Novel Approaches and Strategies for Biologics, Vaccines and Cancer Therapies takes a look at the current strategies, successes and challenges involved with the development of novel formulations of biologics, vaccines and cancer therapy. This thorough reference on the latest trends in the development of diverse modalities will appeal to a broad community of scientists, students and clinicians. Written by leading authors across academia and industry, this book covers important topics such as unique drug delivery devices, non-parenteral delivery trends, novel approaches to the treatment of cancer, immunotherapy and more. It includes real-world cases and examples which highlight formulations with therapeutic proteins, monoclonal antibodies, peptides and biobetters, as well as cases on novel vaccines formulations including evolving pathogens, novel modalities of vaccines, universal vaccines. This book is a thorough and useful resource on the development of novel biologics, vaccines and cancer therapies.

• Provides strategies for the development of safe and efficacious novel formulations for various modalities of biologics, vaccines and for cancer therapy
• Highlights novel cases from current clinical trials as well as marketed products
• Reviews overall successes and challenges in the development of novel formulations, including new molecular targets for the treatment of diseases, design of target-specific therapies, regulatory considerations, individualized therapies

Novel Approaches of Nanotechnology in Food, a volume in the Nanotechnology in the Agri-Food Industry series, represents a summary of the most recent advances made in the field of nanostructured materials that have significant impact on the agri-food industry. Because the current food market needs innovation, nanotechnology coupled with novel interdisciplinary approaches and processing methods has enabled important advances that have the potential to revolutionize agri-food sector. Nanotechnology can serve to resolve challenges faced by the food and bioprocessing industries for developing and implementing systems that can produce qualitative and quantitative foods that are safe, sustainable, and ecofriendly. This book is a valuable resource for scientists, researchers, and engineers in food science and biotechnology fields, as well as students who want information on cutting-edge technologies.

• Provides worldwide research applications of nanomaterials and nanotechnology useful in food research
• Presents analytical methods for enzyme immobilization onto magnetic nanoparticles
• Includes strategies of behavior and structure function to increase application enhancement and control
• Discusses nanomaterial regulations and for consumer protection awareness

Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends.

Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes.

Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality.

• Provides an authoritative and comprehensive review of the key trends of food packaging
• Discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation
• Covers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes

Materials for Carbon Dioxide Mitigation Technology offers expert insight and experience from recognized authorities in advanced material development in carbon mitigation technology and constitutes a comprehensive guide to the selection and design of a wide range of solvent/sorbent/catalyst used by scientists globally. It appeals to chemical scientists, material scientists and engineers, energy researchers, and environmental scientists from academia, industry, and government in their research directed toward greener, more efficient carbon mitigation processes.

• Emphasizes material development for carbon mitigation technologies rather than regulations
• Provides a fundamental understanding of the underpinning science as well as technological approaches to implement carbon capture, utilization and storage technologies
• Introduces the driving force behind novel materials, their performance and applications for carbon dioxide mitigation
• Contains figures, tables and an abundance of examples clearly explaining the development, characterization and evaluation of novel carbon mitigation materials
• Includes hundreds of citations drawing on the most recent published works on the subject
• Provides a wealth of real-world examples, illustrating how to bridge nano-scale materials to bulk carbon mitigation properties

Food processing is the step of the food chain that principally affects a food's physical or biochemical properties, along with determining the safety and shelf life of the product.  This book provides a comprehensive overview of innovations in non-thermal technologies specifically for fluid foods, recognized for their high bioavailability of macronutrients and micronutrients.

Considerable resources and expertise has been devoted to the processing of safe and wholesome foods.  Non-thermal technologies have been developed as an alternative to thermal processing, while still meeting required safety or shelf-life demands and minimising the effects on its nutritional and quality attributes.

• Examines non-thermal processing techniques specifically applied to fluid foods
• Includes methods for mathematically evaluating each technique
• Addresses global regulatory requirements for fluid foods
• Provides recommendations and opportunities for various safety-related issues

Frank R. Noyes, MD – internationally-renowned knee surgeon and orthopaedic sports medicine specialist – presents this unparalleled resource on the diagnosis, management, and outcomes analysis for the full range of complex knee disorders.