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Author : F D. Gunstone
Publisher :
ISBN 13 :
Total Pages : 32 pages
Book Rating : 4.:/5 (66 download)
Download or read book Nomenclature of Aliphatic Compounds [by] F. G. Gunstone written by F D. Gunstone and published by . This book was released on with total page 32 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : F. D. Gunstone
Publisher :
ISBN 13 :
Total Pages : 31 pages
Book Rating : 4.:/5 (221 download)
Download or read book Nomenclature of Aliphatic Compounds written by F. D. Gunstone and published by . This book was released on 1968 with total page 31 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : John T. (John Theodore) Houghton
Publisher :
ISBN 13 :
Total Pages : pages
Book Rating : 4.:/5 (959 download)
Download or read book Nomenclature of Aliphatic Compounds written by John T. (John Theodore) Houghton and published by . This book was released on 1966 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Francis A. Carey
Publisher : Springer
ISBN 13 : 366239510X
Total Pages : 972 pages
Book Rating : 4.6/5 (623 download)
Download or read book Part B: Reactions and Synthesis written by Francis A. Carey and published by Springer. This book was released on 2013-11-27 with total page 972 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Author : Richard W Hartel
Publisher : Springer Science & Business Media
ISBN 13 : 1475726627
Total Pages : 315 pages
Book Rating : 4.4/5 (757 download)
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.
Author : Mauricio A Rostagno
Publisher : Royal Society of Chemistry
ISBN 13 : 1782626220
Total Pages : 1032 pages
Book Rating : 4.7/5 (826 download)
Download or read book Natural Product Extraction written by Mauricio A Rostagno and published by Royal Society of Chemistry. This book was released on 2015-10-09 with total page 1032 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural products are sought after by the food, pharmaceutical and cosmetics industries, and research continues into their potential for new applications. Extraction of natural products in an economic and environmentally-friendly way is of high importance to all industries involved. This book presents a holistic and in-depth view of the techniques available for extracting natural products, with modern and more environmentally-benign methods, such as ultrasound and supercritical fluids discussed alongside conventional methods. Examples and case studies are presented, along with the decision-making process needed to determine the most appropriate method. Where appropriate, scale-up and process integration is discussed. Relevant to researchers in academia and industry, and students aiming for either career path, Natural Product Extraction presents a handy digest of the current trends and latest developments in the field with concepts of Green Chemistry in mind.
Author : A. D. Kinghorn
Publisher : Springer
ISBN 13 : 3319052756
Total Pages : 602 pages
Book Rating : 4.3/5 (19 download)
Download or read book Progress in the Chemistry of Organic Natural Products 100 written by A. D. Kinghorn and published by Springer. This book was released on 2014-11-17 with total page 602 pages. Available in PDF, EPUB and Kindle. Book excerpt: The volumes of this classic series, now referred to simply as "Zechmeister" after its founder, L. Zechmeister, have appeared under the Springer Imprint ever since the series' inauguration in 1938. It is therefore not really surprising to find out that the list of contributing authors, who were awarded a Nobel Prize, is quite long: Kurt Alder, Derek H.R. Barton, George Wells Beadle, Dorothy Crowfoot-Hodgkin, Otto Diels, Hans von Euler-Chelpin, Paul Karrer, Luis Federico Leloir, Linus Pauling, Vladimir Prelog, with Walter Norman Haworth and Adolf F.J. Butenandt serving as members of the editorial board. The volumes contain contributions on various topics related to the origin, distribution, chemistry, synthesis, biochemistry, function or use of various classes of naturally occurring substances ranging from small molecules to biopolymers. Each contribution is written by a recognized authority in his field and provides a comprehensive and up-to-date review of the topic in question. Addressed to biologists, technologists and chemists alike, the series can be used by the expert as a source of information and literature citations and by the non-expert as a means of orientation in a rapidly developing discipline.
Author : M.J. Saxby
Publisher : Springer Science & Business Media
ISBN 13 : 1461521513
Total Pages : 336 pages
Book Rating : 4.4/5 (615 download)
Download or read book Food Taints and Off-Flavours written by M.J. Saxby and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Contamination of food with extremely low levels of certain compounds can cause an unpleasant taste. This can result in the destruction of vast stocks of product, and very substantial financial losses to food companies. The concentration of the alien compound in the food can be so low that very sophisticated equipment is needed to identify the components and to determine its source. It is vital that every company involved in the production, distribution and sale of foodstuffs are fully aware of the ways in which contamination can accrue, how it can be avoided, and what steps need to be taken in the event that a problem does arise. This book provides the background information needed to recognize how food can become tainted, to draw up guidelines to prevent this contamination, and to plan the steps that should be taken in the event of an outbreak. The new edition has been extensively revised and updated and includes substantial new material on the formation of off flavors due to microbiological and enzymic action, and on sensory evaluation of taints and off flavors A new chapter on off flavors in alcoholic beverages has been added. Written primarily for industrial food technologists, this volume is also an essential reference source for workers in research and government institutions.
Author : Fereidoon Shahidi
Publisher : Springer Science & Business Media
ISBN 13 : 1461521815
Total Pages : 356 pages
Book Rating : 4.4/5 (615 download)
Download or read book Seafoods: Chemistry, Processing Technology and Quality written by Fereidoon Shahidi and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 356 pages. Available in PDF, EPUB and Kindle. Book excerpt: Seafoods are important sources of nutrients for humans. Proteins and non protein nitrogenous compounds play an important role in the nutritional value and sensory quality of seafoods. Consumption of fish and marine oils is also actively encouraged for the prevention and treatment of cardio vascular diseases and rheumatoid arthritis. Highly unsaturated long-chain omega-3 fatty acids are regarded as the active components of marine oils and seafood lipids. The basic chemical and biochemical properties of seafood proteins and lipids, in addition to flavour-active components, their microbiological safety and freshness quality, are important factors to be considered. A presentation of the state-of-the-art research results on seafoods with respect to their chemistry, processing technology and quality in one volume was made possible by cooperative efforts ofan international group of experts. Following a brief overview, the book is divided into three sections. In Part 1 (chapters 2 to 8) the chemistry of seafood components such as proteins, lipids, flavorants (together with their properties and nutritional significance) is discussed. Part 2 (chapters 9 to 13) describes the quality of seafoods with respect to their freshness, preservation, micro biological safety and sensory attributes. The final section of the book (chapters 14 to 16) summarizes further processing of raw material, underutilized species and processing discards for production of value added products.
Author : Paul M. Dewick
Publisher : John Wiley & Sons
ISBN 13 : 9780471496410
Total Pages : 524 pages
Book Rating : 4.4/5 (964 download)
Download or read book Medicinal Natural Products written by Paul M. Dewick and published by John Wiley & Sons. This book was released on 2002-01-03 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: This guide covers classes of natural products in medicine, whether derived from plants, micro-organisms or animals. Structured according to biosynthetic pathway, it is written from a chemistry-based approach.
Author : Colin Ratledge
Publisher : Springer
ISBN 13 : 9789401047388
Total Pages : 590 pages
Book Rating : 4.0/5 (473 download)
Download or read book Biochemistry of microbial degradation written by Colin Ratledge and published by Springer. This book was released on 2012-10-25 with total page 590 pages. Available in PDF, EPUB and Kindle. Book excerpt: Life on the planet depends on microbial activity. The recycling of carbon, nitrogen, sulphur, oxygen, phosphate and all the other elements that constitute living matter are continuously in flux: microorganisms participate in key steps in these processes and without them life would cease within a few short years. The comparatively recent advent of man-made chemicals has now challenged the environment: where degradation does not occur, accumulation must perforce take place. Surprisingly though, even the most recalcitrant of molecules are gradually broken down and very few materials are truly impervious to microbial attack. Microorganisms, by their rapid growth rates, have the most rapid turn-over of their DNA of all living cells. Consequently they can evolve altered genes and therefore produce novel enzymes for handling "foreign" compounds - the xenobiotics - in a manner not seen with such effect in other organisms. Evolution, with the production of micro-organisms able to degrade molecules hitherto intractable to breakdown, is therefore a continuing event. Now, through the agency of genetic manipulation, it is possible to accelerate this process of natural evolution in a very directed manner. The time-scale before a new microorganism emerges that can utilize a recalcitrant molecule has now been considerably shortened by the application of well-understood genetic principles into microbiology. However, before these principles can be successfully used, it is essential that we understand the mechanism by which molecules are degraded, otherwise we shall not know where best to direct these efforts.
Author : Jean-Michel Mérillon
Publisher : Springer Nature
ISBN 13 : 3319780301
Total Pages : 2353 pages
Book Rating : 4.3/5 (197 download)
Download or read book Bioactive Molecules in Food written by Jean-Michel Mérillon and published by Springer Nature. This book was released on 2019-01-25 with total page 2353 pages. Available in PDF, EPUB and Kindle. Book excerpt: This reference work provides comprehensive information about the bioactive molecules presented in our daily food and their effect on the physical and mental state of our body. Although the concept of functional food is new, the consumption of selected food to attain a specific effect existed already in ancient civilizations, namely of China and India. Consumers are now more attentive to food quality, safety and health benefits, and the food industry is led to develop processed- and packaged-food, particularly in terms of calories, quality, nutritional value and bioactive molecules. This book covers the entire range of bioactive molecules presented in daily food, such as carbohydrates, proteins, lipids, isoflavonoids, carotenoids, vitamin C, polyphenols, bioactive molecules presented in wine, beer and cider. Concepts like French paradox, Mediterranean diet, healthy diet of eating fruits and vegetables, vegan and vegetarian diet, functional foods are described with suitable case studies. Readers will also discover a very timely compilation of methods for bioactive molecules analysis. Written by highly renowned scientists of the field, this reference work appeals to a wide readership, from graduate students, scholars, researchers in the field of botany, agriculture, pharmacy, biotechnology and food industry to those involved in manufacturing, processing and marketing of value-added food products.
Author : Thomas Laue
Publisher : John Wiley & Sons
ISBN 13 : 0470026448
Total Pages : 320 pages
Book Rating : 4.4/5 (7 download)
Download or read book Named Organic Reactions written by Thomas Laue and published by John Wiley & Sons. This book was released on 2005-08-19 with total page 320 pages. Available in PDF, EPUB and Kindle. Book excerpt: This Second edition contains consise information on 134 carefully chosen named organic reactions - the standard set of undergraduate and graduate synthetic organic chemistry courses. Each reaction is detailed with clearly drawn mechanisms, references from the primary literature, and well-written accounts covering the mechanical aspects of the reactions, and the details of side reactions and substrate limitations. For the 2nd edition the complete text has been revised and updated, and four new reactions have been added: Baylis-Hillmann Reaction, Sonogashira Reaction, Pummerer Reaction, and the Swern Oxidation und Cyclopropanation. An essential text for students preparing for exams in organic chemistry.
Author : Sami Ahmad
Publisher : Springer Science & Business Media
ISBN 13 : 1461596890
Total Pages : 478 pages
Book Rating : 4.4/5 (615 download)
Download or read book Oxidative Stress and Antioxidant Defenses in Biology written by Sami Ahmad and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 478 pages. Available in PDF, EPUB and Kindle. Book excerpt: This volume provides a comprehensive treatment of the latest research on oxidative stress and antioxidant defenses in all types of aerobic organisms. This book investigates oxidative stress in prokaryotes, protists, plants, fungi, vertebrates, and invertebrates, stimulating cross-fertilization among diverse fields. In addition, it explains the basic science of oxygen activation and oxidative stress as a foundation for more advanced material, making this book useful as a resource for both specialists and non-specialists.
Author : Stanley J. Kays
Publisher : CRC Press
ISBN 13 : 1420044966
Total Pages : 498 pages
Book Rating : 4.4/5 (2 download)
Download or read book Biology and Chemistry of Jerusalem Artichoke written by Stanley J. Kays and published by CRC Press. This book was released on 2007-08-13 with total page 498 pages. Available in PDF, EPUB and Kindle. Book excerpt: A unique plant on many levels, the distinctive properties of the Jerusalem artichoke, or Helianthus tuberosus L., present novel answers to some of today's most pressing problems. The potential of Jerusalem artichoke as a source for inulin, a fructose polymer that may provide dietary health benefits for obesity, diabetes, and several other health is
Author : Arno Behr
Publisher : Springer Nature
ISBN 13 : 3662614308
Total Pages : 391 pages
Book Rating : 4.6/5 (626 download)
Download or read book Chemistry of Renewables written by Arno Behr and published by Springer Nature. This book was released on 2020-10-29 with total page 391 pages. Available in PDF, EPUB and Kindle. Book excerpt: This textbook introduces the industrial production and processing of natural resources. It is divided into six major topics (fats and oils, carbohydrates, lignin, terpenoids, other natural products, biorefinery), which are divided into a total of 20 chapters. Each chapter is self-contained and therefore a compact learning unit, which can be worked on by students in self-study or presented by lecturers. Clear illustrations, flow diagrams, apparatus drawings and photos facilitate the understanding of the subject matter. All chapters end with a succinct summary, the "Take Home Messages". Each chapter is supplemented by ten short test questions, which can be solved quickly after working through the chapter; the answers are at the end of the book. All chapters contain bibliographical references that focus on essential textbooks and reference works. As a prior knowledge, only basic knowledge of chemistry is required.
Author : Otto Geiger
Publisher : Springer
ISBN 13 : 9783319504292
Total Pages : 0 pages
Book Rating : 4.5/5 (42 download)
Download or read book Biogenesis of Fatty Acids, Lipids and Membranes written by Otto Geiger and published by Springer. This book was released on 2019-01-29 with total page 0 pages. Available in PDF, EPUB and Kindle. Book excerpt: Concise chapters, written by experts in the field, cover a wide spectrum of topics on lipid and membrane formation in microbes (Archaea, Bacteria, eukaryotic microbes).All cells are delimited by a lipid membrane, which provides a crucial boundary in any known form of life. Readers will discover significant chapters on microbial lipid-carrying biomolecules and lipid/membrane-associated structures and processes.
