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Polarographic Study Of The Peroxides Of Edible Fats And Some Related Compounds
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Book Synopsis Polarographic Studies of the Non-catalytic Oxidation of Cysteine and Related Compounds by Hydrogen Peroxide by : David Arthur Krochock
Download or read book Polarographic Studies of the Non-catalytic Oxidation of Cysteine and Related Compounds by Hydrogen Peroxide written by David Arthur Krochock and published by . This book was released on 1955 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis 1893-1949 by : Esther Martia Schlundt
Download or read book 1893-1949 written by Esther Martia Schlundt and published by . This book was released on 1956 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Guide to Dissertations Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy at Purdue University by : Esther Martia Schlundt
Download or read book Guide to Dissertations Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy at Purdue University written by Esther Martia Schlundt and published by . This book was released on 1956 with total page 130 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Guide to Dissertations Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy at Purdue University by : Purdue University. Libraries
Download or read book Guide to Dissertations Submitted in Partial Fulfillment of the Requirements for the Degree of Doctor of Philosophy at Purdue University written by Purdue University. Libraries and published by . This book was released on 1956 with total page 126 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Autoxidation in Food and Biological Systems by : M.G. Simic
Download or read book Autoxidation in Food and Biological Systems written by M.G. Simic and published by Springer Science & Business Media. This book was released on 2013-06-29 with total page 652 pages. Available in PDF, EPUB and Kindle. Book excerpt: The material presented in this book deals with basic mechanisms of free radical reactions in autoxidation processes and anitoxidant suppression of autoxidation of foods, biochemical models and biologi cal systems. Autoxidation in foods and corresponding biological effects are usually approached separately although recent mechanistic developments in the biochemistry and free radical chemistry of per oxides and their precursors tend to bring these two fields closer. Apparent ability of antioxidants in diets to reduce the inci dence of cancer has resulted in scrutiny of autoxidized products and their precursors as possibly toxic, mutagenic and carcinogenic agents. Mechanisms of any of these effects have been barely ad dressed. Yet we know now that free radicals, as esoteric as they were only a few decades ago, are being discovered in foods, biochem ical and biological systems and do play a role in the above-mentioned causalities. The purpose of the Workshop and the resulting book was to give a unifying approach towards study of beneficial and deleterious effects of autoxidation, based on rigorous scientific considerations. It is our hope that the material presented in this book will not only provide a review of the "state of the art" of autoxidation and anti oxidants, but also reflect the interaction which occurred during the Workshop between workers using model sytems, and food and biological systems.
Book Synopsis Studies on the Quantitative Determination of the Autoxidation and the Peroxide Number of Rancid Fatty Oils by : William Edward Link
Download or read book Studies on the Quantitative Determination of the Autoxidation and the Peroxide Number of Rancid Fatty Oils written by William Edward Link and published by . This book was released on 1951 with total page 142 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis The Maillard Reaction by : H E Nursten
Download or read book The Maillard Reaction written by H E Nursten and published by Royal Society of Chemistry. This book was released on 2007-10-31 with total page 227 pages. Available in PDF, EPUB and Kindle. Book excerpt: Research in the field of the Maillard reaction has developed rapidly in recent years as a result of not only the application of improved analytical techniques, but also of the realisation that the Maillard reaction plays an important role in some human diseases and in the ageing process. The Maillard Reaction: Chemistry, Biochemistry, and Implications provides a comprehensive treatise on the Maillard reaction. This single-author volume covers all aspects of the Maillard reaction in a uniform, co-ordinated, and up-to-date manner. The book encompasses: the chemistry of non-enzymic browning; recent advances; colour formation in non-enzymic browning; flavour and off-flavour formation in non-enzymic browning; toxicological aspects; nutritional aspects; other physiological aspects; other consequences of technological significance; implications for other fields; non-enzymic browning due mainly to ascorbic acid; caramelisation; inhibition of non-enzymic browning in foods; and inhibition of the Maillard reaction in vivo. The Maillard Reaction: Chemistry, Biochemistry, and Implications will be welcomed as an important publication for both new and experienced researchers who are involved in solving the mysteries and complexities of Maillard chemistry and biochemistry. It will also appeal to students, university lecturers, and researchers in a variety of fields, including food science, nutrition, biochemistry, medicine, pharmacology, toxicology, and soil science.
Book Synopsis Cosmetics, Science and Technology by : Edward Sagarin
Download or read book Cosmetics, Science and Technology written by Edward Sagarin and published by . This book was released on 1957 with total page 1546 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Technology written by and published by . This book was released on 1960 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Antioxidants written by B. J. Hudson and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 325 pages. Available in PDF, EPUB and Kindle. Book excerpt: Antioxidants are present naturally in virtually all food commodities, providing them with a valuable degree of protection against oxidative attack. When food commodities are subjected to processing, such natural antioxidants are often depleted, whether physically, from the nature of the process itself, or by chemical degradation. In conse quence, processed food products usually keep less well than do the commodities from which they originated. Ideally, food producers would like them to keep better. This objective can often be achieved by blending natural products rich in antioxidants with processed foods, or by using well recognised antioxidants as food additives. In order to understand their action, and hence to apply antioxidants intelligently in food product formulation, some knowledge of the mechanisms by which they function is necessary. This is complex and of antioxidative may rely on one or more of several alternative forms intervention. Accordingly, the various mechanisms that may be relevant are discussed in Chapter 1, in each case including the 'intervention' mechanism. When present in, or added to, foods antioxidants are functional in very small quantities, typically, perhaps, at levels of 0·01 % or less.
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 Fats in Food Products by : D. P. Moran
Download or read book Fats in Food Products written by D. P. Moran and published by Springer Science & Business Media. This book was released on 2012-12-06 with total page 424 pages. Available in PDF, EPUB and Kindle. Book excerpt: The properties of fats and the characteristics of some food products based on fats have been documented in several books. Individual fats such as milkfat, however, have received less attention despite many successful initiatives to increase their utilization in food products. Moreover, the availability of data on the function of fats in the context of major manufactured food products has often been constrained by the general reluctance of manufacturers to disclose details of working practices. In some areas, such as yellow fat spreads, the market has changed dramatically over the last decade or so by the introduction of a broad class of new products resulting from a trend among consumers in the developed world towards reduced fat consumption. A review of this general area therefore now seems very timely. In the preparation of this book, we have been fortunate to have had the support of internationally recognised specialists with much relevant experience and achievement in their subject areas. We believe that their contributions not only subscribe to the main aim of this book, by providing useful insight into the functional properties of the major fats in foods, but also offer information concerning recent and novel methods of processing these fats. Opportunities for possible future developments are indicated throughout.
Book Synopsis Journal of the American Oil Chemists' Society by :
Download or read book Journal of the American Oil Chemists' Society written by and published by . This book was released on 1959 with total page 92 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Organic Peroxides written by Daniel Swern and published by . This book was released on 1971 with total page 980 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Lipid Oxidation in Food by : Allen J. St. Angelo
Download or read book Lipid Oxidation in Food written by Allen J. St. Angelo and published by . This book was released on 1992 with total page 386 pages. Available in PDF, EPUB and Kindle. Book excerpt: Developed from a symposium at the 202nd National Meeting of the ACS, New York City, August 1991, this volume contains 20 papers in the areas of mechanisms of free-radical processes, prevention of lipid oxidation, methodologies for assessing lipid oxidation products, and processing effects on lipid oxidation. Commodities covered include beef, pork, fresh and saltwater fish, peanuts, vegetable oils, and baby foods. Annotation copyright by Book News, Inc., Portland, OR
Author :United States. Environmental Protection Agency. Office of Research and Development Publisher : ISBN 13 : Total Pages :132 pages Book Rating :4.3/5 (91 download)
Book Synopsis Scientific and Technical Assessment Report on Vinyl Chloride and Polyvinyl Chloride by : United States. Environmental Protection Agency. Office of Research and Development
Download or read book Scientific and Technical Assessment Report on Vinyl Chloride and Polyvinyl Chloride written by United States. Environmental Protection Agency. Office of Research and Development and published by . This book was released on 1975 with total page 132 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Book Synopsis Biomethanization of the Organic Fraction of Municipal Solid Wastes by : J. Mata-Alvarez
Download or read book Biomethanization of the Organic Fraction of Municipal Solid Wastes written by J. Mata-Alvarez and published by IWA Publishing. This book was released on 2002-08-31 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Biomethanization of the Organic Fraction of Municipal Solid Wastes is a comprehensive introduction to both the fundamentals and the more practical aspects of the anaerobic digestion of organic solid wastes, particularly those derived from households, that is, the organic fraction of municipal solid wastes (OFMSW). It can be used as a textbook for specialized courses and also as a guide for practitioners. In the first part, the book covers the relevant aspects of anaerobic digestion (AD) of organic wastes. The fundamentals and kinetic aspects of AD are reviewed with particular emphasis on the aspects related to solid wastes. This introduction is necessary to have a comprehensive view of the AD process and to understand the practical principles as well as the origin of possible problems arising from the management of the process. Chapter 2 emphasizes the role of kinetics in designing the reactor, paying special attention to existing models, particularly the dynamic ones. Through this introduction, it is intended to facilitate the technology transfer from laboratory or pilot plant experiences to full-scale process, in order to implement improvements in current digesters. Laboratory methods are described for the analysis and optimization of reactor performance, such as methanogenic activity tests or experimental evaluation of the biodegradation kinetics of solid organic waste. The different reaction patterns applied to industrial reactors are outlined. Industrial reactors are classified in accordance with the system they use, pointing out advantages and limitations. Co-digestion, enabling the co-treatment of organic wastes of different origin in a more economically feasible way, is described in detail. Examples of co-digestion are given, with OFMSW as a base-substrate. Finally, full-scale co-digestion plants are discussed. Various types (mechanical, biological, physico-chemical) of pre-treatment to increase the biodegradability, and thus the yields of the process, are reviewed in detail. The use of the fermentation products of anaerobic digesters for biological nutrient removal processes in wastewater treatment plants is described. This constitutes an example of integrated waste management, a field in which both economic and technical advances can be achieved. Balances are given to justify the approach, and a full-scale case study is presented. The important topic of economics and the ecological advantages of the process are emphasized. The use of compost, the integration with composting technology, and advantages over other technologies are detailed in the framework of an environmental impact assessment of biowaste treatment. Finally, the anaerobic digestion of MSW in landfills is reviewed in detail, with emphasis on landfill process enhancement and strategies for its application.
