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Animal And Vegetable Fats And Oils Determination Of Monoacylglycerols Diacylglycerols Triacylglycerols And Glycerol By High Performance Size Exclusion Chromatography Hpsec
Download Animal And Vegetable Fats And Oils Determination Of Monoacylglycerols Diacylglycerols Triacylglycerols And Glycerol By High Performance Size Exclusion Chromatography Hpsec full books in PDF, epub, and Kindle. Read online Animal And Vegetable Fats And Oils Determination Of Monoacylglycerols Diacylglycerols Triacylglycerols And Glycerol By High Performance Size Exclusion Chromatography Hpsec ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Ullmann's Food and Feed, 3 Volume Set by : Wiley-VCH
Download or read book Ullmann's Food and Feed, 3 Volume Set written by Wiley-VCH and published by John Wiley & Sons. This book was released on 2017-06-19 with total page 1576 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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.
Book Synopsis ISO Catalogue by : International Organization for Standardization
Download or read book ISO Catalogue written by International Organization for Standardization and published by . This book was released on 2006 with total page 896 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Catalogue by : International Organization for Standardization
Download or read book Catalogue written by International Organization for Standardization and published by . This book was released on 2008 with total page 988 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Diacylglycerol Oil by : Yoshihisa Katsuragi
Download or read book Diacylglycerol Oil written by Yoshihisa Katsuragi and published by AOCS Publishing. This book was released on 2004-01-30 with total page 288 pages. Available in PDF, EPUB and Kindle. Book excerpt: Useful to nutritionists, physicians, and public health professionals as well as food scientists and technologists, and process engineers, this book reviews the metabolism and health benefits as well as international safety and regulatory information of diacylglycerol oils. The book contains long-term clinical studies diacylglycerols' effects on energy expenditure, obesity, cholesterol, and sugar levels in patients. It also reviews physicochemical properties, application technologies, and processing of diacylglycerol-containing foods.
Book Synopsis Handbook of Food Structure Development by : Fotis Spyropoulos
Download or read book Handbook of Food Structure Development written by Fotis Spyropoulos and published by Royal Society of Chemistry. This book was released on 2019-10-31 with total page 516 pages. Available in PDF, EPUB and Kindle. Book excerpt: The most useful properties of food, i.e. the ones that are detected through look, touch and taste, are a manifestation of the food’s structure. Studies about how this structure develops or can be manipulated during food production and processing are a vital part of research in food science. This book provides the status of research on food structure and how it develops through the interplay between processing routes and formulation elements. It covers food structure development across a range of food settings and consider how this alters in order to design food with specific functionalities and performance. Food structure has to be considered across a range of length scales and the book includes a section focusing on analytical and theoretical approaches that can be taken to analyse/characterise food structure from the nano- to the macro-scale. The book concludes by outlining the main challenges arising within the field and the opportunities that these create in terms of establishing or growing future research activities. Edited and written by world class contributors, this book brings the literature up-to-date by detailing how the technology and applications have moved on over the past 10 years. It serves as a reference for researchers in food science and chemistry, food processing and food texture and structure.
Book Synopsis Handbook of Food Analysis - Two Volume Set by : Leo M.L. Nollet
Download or read book Handbook of Food Analysis - Two Volume Set written by Leo M.L. Nollet and published by CRC Press. This book was released on 2015-06-10 with total page 1530 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
Book Synopsis Oxidative Stability and Shelf Life of Foods Containing Oils and Fats by : Min Hu
Download or read book Oxidative Stability and Shelf Life of Foods Containing Oils and Fats written by Min Hu and published by Elsevier. This book was released on 2016-01-19 with total page 582 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. - Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries - Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food - Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins - Directed mainly toward readers working in the food and pet food industries
Download or read book Lipid Oxidation written by Amy S. Logan and published by Elsevier. This book was released on 2015-08-15 with total page 548 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid oxidation in food systems is one of the most important factors which affect food quality, nutrition, safety, color and consumers' acceptance. The control of lipid oxidation remains an ongoing challenge as most foods constitute very complex matrices. Lipids are mostly incorporated as emulsions, and chemical reactions occur at various interfaces throughout the food matrix. Recently, incorporation of healthy lipids into food systems to deliver the desired nutrients is becoming more popular in the food industry. Many food ingredients contain a vast array of components, many of them unknown or constituting diverse or undefined molecular structures making the need in the food industry to develop effective approaches to mitigate lipid oxidation in food systems. This book provides recent perspectives aimed at a better understanding of lipid oxidation mechanisms and strategies to improve the oxidative stability of food systems. - Five chapters on naturally-derived antioxidants that focus on applications within food systems - Contributors include an international group of leading researchers from academic, industrial, and governmental entities - Discusses the oxidative stability of enzymatically produced oils and fats - Provides overviews on the complexities of lipid oxidation mechanisms, and emulsion systems most suseptible to rapid lipid oxidation
Book Synopsis Advances in Food Biochemistry by : Fatih Yildiz
Download or read book Advances in Food Biochemistry written by Fatih Yildiz and published by CRC Press. This book was released on 2009-12-16 with total page 522 pages. Available in PDF, EPUB and Kindle. Book excerpt: Understanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m
Book Synopsis Lipid Oxidation by : Edwin N. Frankel
Download or read book Lipid Oxidation written by Edwin N. Frankel and published by Elsevier. This book was released on 2014-01-23 with total page 487 pages. Available in PDF, EPUB and Kindle. Book excerpt: In this second edition, Edwin Frankel has updated and extended his now well-known book Lipid oxidation which has come to be regarded as the standard work on the subject since the publication of the first edition seven years previously. His main objective is to develop the background necessary for a better understanding of what factors should be considered, and what methods and lipid systems should be employed, to achieve suitable evaluation and control of lipid oxidation in complex foods and biological systems. The oxidation of unsaturated fatty acids is one of the most fundamental reactions in lipid chemistry. When unsaturated lipids are exposed to air, the complex, volatile oxidation compounds that are formed cause rancidity. This decreases the quality of foods that contain natural lipid components as well as foods in which oils are used as ingredients. Furthermore, products of lipid oxidation have been implicated in many vital biological reactions, and evidence has accumulated to show that free radicals and reactive oxygen species participate in tissue injuries and in degenerative disease. Although there have been many significant advances in this challenging field, many important problems remain unsolved. This second edition of Lipid oxidation follows the example of the first edition in offering a summary of the many unsolved problems that need further research. The need to understand lipid oxidation is greater than ever with the increased interest in long-chain polyunsaturated fatty acids, the reformulation of oils to avoid hydrogenation and trans fatty acids, and the enormous attention given to natural phenolic antioxidants, including flavonoids and other phytochemicals.
Book Synopsis Edible Oleogels by : Alejandro G. Marangoni
Download or read book Edible Oleogels written by Alejandro G. Marangoni and published by Elsevier. This book was released on 2015-08-24 with total page 350 pages. Available in PDF, EPUB and Kindle. Book excerpt: In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological properties will be similar to those of fats. These new oilbased materials are referred to as oil gels, or "oleogels," and this emerging technology is the focus of many scientific investigations geared toward helping decrease the incidence of obesity and cardiovascular disease. - Presents a novel strategy to eliminate trans fats from our diets and avoid excessive amounts of saturated fat by structuring oil to make it behave like crystalline fat - Reviews recent advances in the structuring of edible oils to form new mesoscale and nanoscale structures, including nanofibers, mesophases, and functionalized crystals and crystalline particles - Identifies evidence on how to develop trans fat free, low saturate functional shortenings for the food industry that could make a major impact on the health characteristics of the foods we consume
Book Synopsis Fats and Oils by : Richard D. O'Brien
Download or read book Fats and Oils written by Richard D. O'Brien and published by CRC Press. This book was released on 2008-12-05 with total page 766 pages. Available in PDF, EPUB and Kindle. Book excerpt: Like the previous editions, this comprehensive reference to fats and oils of commercial food products provides detailed coverage of raw material sources, processing, formulation, quality control, and finished products. Including the most-up-to-date data and interpretation, this third edition features the latest processing procedures along with the effects of new ingredients, processing, and formulation on applications. It also includes an expanded guide for troubleshooting and problem solving. Building upon the practical aspects of the first edition, this complete reference is an ideal source for personnel and students of the fats and oils industry and the food processing industry.
Book Synopsis Mass Spectrometry in Food Analysis by : Leo Nollet
Download or read book Mass Spectrometry in Food Analysis written by Leo Nollet and published by CRC Press. This book was released on 2022-03-21 with total page 463 pages. Available in PDF, EPUB and Kindle. Book excerpt: The quality and safety of food are crucial for human nutrition. However, evaluating the chemical composition of food is challenging for the analyst and requires powerful methods. Chromatography and mass spectrometry (MS) is the gold standard for analyzing complex food samples, including raw materials and intermediate and finished products. Mass Spectrometry in Food Analysis covers the MS-based analysis of different aspects of food quality, which include nutritional value, profile of macronutrients (proteins, lipids, and carbohydrates), micronutrients (vitamins), and nutraceutical active compounds. Additionally, sensory quality, flavor, food pigments, safety, and detection of pesticides, contact materials, veterinary drugs and pharmaceuticals, organic pollutants, and pathogens are covered. Key Features: Contains the basics of mass spectrometry and experimental strategies Explores determination of macro- and micronutrients Analyzes sensory and nutraceutical food quality Discusses detection of contaminants and proof of authenticity Presents emerging methods for food analysis This book contains an introductory section that explains the basics of MS and the difference between targeted and untargeted strategies for beginners. Further, it points out new analytical challenges, such as monitoring contaminants of emerging concern, and presents innovative techniques (e.g., ambient ionization MS and data mining). Also available in the Food Analysis & Properties Series: Nanoemulsions in Food Technology: Development, Characterization, and Applications, edited by Javed Ahmad and Leo M.L. Nollet (ISBN: 978-0-367-61492-8) Sequencing Technologies in Microbial Food Safety and Quality, edited by Devarajan Thangadurai, Leo M.L. Nollet, Saher Islam, and Jeyabalan Sangeetha (ISBN: 978-0-367-35118-2) Chiral Organic Pollutants: Monitoring and Characterization in Food and the Environment, edited by Edmond Sanganyado, Basil K. Munjanja, and Leo M.L. Nollet (ISBN: 978-0-367-42923-2) For a complete list of books in this series, please visit our website at: www.crcpress.com/Food-Analysis--Properties/book-series/CRCFOODANPRO
Book Synopsis Food Emulsifiers and Their Applications by : Richard W Hartel
Download or read book Food Emulsifiers and Their Applications written by Richard W Hartel and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 315 pages. Available in PDF, EPUB and Kindle. Book excerpt: Food emulsions have existed since long before people began to process foods for distribution and consumption. Milk, for example, is a natural emulsion/colloid in which a nutritional fat is stabilized by a milk-fat-globule membrane. Early processed foods were developed when people began to explore the art of cuisine. Butter and gravies were early foods used to enhance flavors and aid in cooking. By contrast, food emulsifiers have only recently been recognized for their abil ity to stabilize foods during processing and distribution. As economies of scale emerged, pressures for higher quality and extension of shelf life prodded the de velopment of food emulsifiers and their adjunct technologies. Natural emulsifiers, such as egg and milk proteins and phospholipids, were the first to be generally utilized. Development of technologies for processing oils, such as refining, bleaching, and hydrogenation, led to the design of synthetic food emulsifiers. Formulation of food emulsions has, until recently, been practiced more as an art than a science. The complexity offood systems has been the barrier to funda mental understanding. Scientists have long studied emulsions using pure water, hydrocarbon, and surfactant, but food systems, by contrast, are typically a com plex mixture of carbohydrate, lipid, protein, salts, and acid. Other surface-active ingredients, such as proteins and phospholipids, can demonstrate either syner- XV xvi Preface gistic or deleterious functionality during processing or in the finished food.
Download or read book ABC of Obesity written by Naveed Sattar and published by John Wiley & Sons. This book was released on 2009-04-08 with total page 64 pages. Available in PDF, EPUB and Kindle. Book excerpt: Obesity is a hugely expensive and increasing problem worldwide,leading to disability, reproductive problems, depression andaccelerated metabolic and vascular diseases in a large proportionof men, women and children. The ABC of Obesity is a newguide which will aid its effective management, addressing issuessuch as dieting, exercise, self esteem, drug treatment and surgery.Recent evidence is used to highlight frequent problems, successfultreatment options, and the most common causes. Written by leading experts, this is a widely accessible text andan indispensable guide for all general practitioners, juniordoctors, nurses, and other healthcare professionals who areinvolved in the treatment and research of this commoncondition.
Book Synopsis Hydrocarbon Biorefinery by : Sunil Kumar Maity
Download or read book Hydrocarbon Biorefinery written by Sunil Kumar Maity and published by Elsevier. This book was released on 2021-09-02 with total page 464 pages. Available in PDF, EPUB and Kindle. Book excerpt: Sustainable production of hydrocarbon biofuels from biomass, fuels that are fully compatible with existing internal combustion engines, will allow the global transport economy to transition to a sustainable energy source without the need for capital-intensive new infrastructures. Hydrocarbon Biorefinery: Sustainable Processing of Biomass for Hydrocarbon Biofuels presents a comprehensive and easy to understand consolidation of existing knowledge for the production of hydrocarbon biofuels from biomass. Three major areas for the conversion of biomass to hydrocarbon biofuels are addressed: i) Chemical and thermochemical conversion processes, ii) Biological and biochemical conversion processes, and iii) Conversion processes of biomass-derived compounds. Additionally, the book includes process design, life cycle analysis of various processes, reaction engineering, catalysts, process conditions and process concepts, and is supported with detailed case studies. The economic viability of each process is specifically addressed to provide a clear guide for the economic development of future hydrocarbon biofuels. Hydrocarbon Biorefinery: Sustainable Processing of Biomass for Hydrocarbon Biofuels offers an all-in-one resource for researchers, graduate students, and industry professionals working in the area of bioenergy and will be of interest to energy engineers, chemical engineers, bioengineers, chemists, agricultural researchers, and mechanical engineers. Furthermore, this book provides structured foundational content on biorefineries for undergraduate and graduate students. - Presents fundamental concepts and processes of hydrocarbon biofuel production, covering chemical, biological, and biomass-derived conversion processes - Synthesizes the state-of-the-art research and commercial initiatives of this emerging concept into stand-alone chapters, serving as a structured resource for researchers and practitioners - Emphasizes the process design and economic feasibility of each process using life cycle assessments to support commercial development
Book Synopsis The Maillard Reaction in Foods and Nutrition by : George R. Waller
Download or read book The Maillard Reaction in Foods and Nutrition written by George R. Waller and published by . This book was released on 1983 with total page 608 pages. Available in PDF, EPUB and Kindle. Book excerpt: Abstract: Various aspects of the Maillard reaction (a non-enzymatic reaction that gives food its flavor and color during frying, roasting, and baking) are discussed for food scientists and nutritionists in 29 technical papers. The papers are organized into 7 sections, covering: historical development; chemical aspects (6 papers); flavors, tastes, and odors of cooked foods (6 papers); food technology aspects (3 papers); nutritional aspects, with emphasis on lysine losses (6 papers); in vivo Maillard reactions (2 papers); and toxicological aspects, with emphasis on mutagenproduction (5 papers). A literature review of the sensory properties of almost 450 Maillard reaction products is included. (wz).
