Extraction Of Chitins In A Single Step By Enzymatic

Offers a comprehensive guide to the isolation, properties and applications of chitin and chitosan Chitin and Chitosan: Properties and Applications presents a comprehensive review of the isolation, properties and applications of chitin and chitosan. These promising biomaterials have the potential to be broadly applied and there is a growing market for these biopolymers in areas such as medical and pharmaceutical, packaging, agricultural, textile, cosmetics, nanoparticles and more. The authors – noted experts in the field – explore the isolation, characterization and the physical and chemical properties of chitin and chitosan. They also examine their properties such as hydrogels, immunomodulation and biotechnology, antimicrobial activity and chemical enzymatic modifications. The book offers an analysis of the myriad medical and pharmaceutical applications as well as a review of applications in other areas. In addition, the authors discuss regulations, markets and perspectives for the use of chitin and chitosan. This important book: Offers a thorough review of the isolation, properties and applications of chitin and chitosan. Contains information on the wide-ranging applications and growing market demand for chitin and chitosan Includes a discussion of current regulations and the outlook for the future Written for Researchers in academia and industry who are working in the fields of chitin and chitosan, Chitin and Chitosan: Properties and Applications offers a review of these promising biomaterials that have great potential due to their material properties and biological functionalities.

Nanopapers: From Nanochemistry and Nanomanufacturing to Advanced Applications gives a comprehensive overview of the emerging technology of nanopapers. Exploring the latest developments on nanopapers in nanomaterials chemistry and nanomanufacturing technologies, this book outlines the unique properties of nanopapers and their advanced applications. Nanopapers are thin sheets or films made of nanomaterials such as carbon nanotubes, carbon nanofibers, nanoclays, cellulose nanofibrils, and graphene nanoplatelets. Noticeably, nanopapers allow highly concentrated nanoparticles to be tightly packed in a thin film to reach unique properties such as very high electrical and thermal conductivities, very low diffusivity, and strong corrosion resistance that are shared by conventional polymer nanocomposites. This book presents a concise introduction to nanopapers, covering concepts, terminology and applications. It outlines both current applications and future possibilities, and will be of great use to nanochemistry and nanomanufacturing researchers and engineers who want to learn more about how nanopapers can be applied. Outlines the main uses of nanopapers, showing readers how this emerging technology should best be applied Shows how the unique properties of nanopapers make them adaptable for use in a wide range of applications Explores methods for the nanomanufacture of nanopapers

Insects as Food and Food Ingredients: Technological Improvements, Sustainability, and Safety Aspects addresses the use of insects as food by following a farm-to-fork approach and covering general aspects concerning farming, processing and the main applications of insects and insect derived ingredients in the food sector. Broken into three sections, this book addresses insect farming, the challenges of processing whole insects, or their fractionation into insect ingredients by the means of conventional and innovative technologies, as well as the biological properties, application, safety, functionality and nutritional value of both insects and their ingredients for food applications. Nutrition researchers, nutritionists, food scientists, health professionals, agricultural researchers, biosystem engineers and those working in or studying related disciplines will benefit from this reference. Outlines general concepts related to insect rearing, nutritional value, safety and sustainability of production for food applications Highlights current and recent advances in full insect and insect ingredients processing using innovative technologies Presents the main applications of insects and their compounds, including functional and biological properties when used as food and other promising applications and prospects of insects in the agri-food sector

The Enzymes