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Extraction Of Linoleic And A Linolenic Acid From Soybean Oil As Natural Food Ingredient
Download Extraction Of Linoleic And A Linolenic Acid From Soybean Oil As Natural Food Ingredient full books in PDF, epub, and Kindle. Read online Extraction Of Linoleic And A Linolenic Acid From Soybean Oil As Natural Food Ingredient ebook anywhere anytime directly on your device. Fast Download speed and no annoying ads. We cannot guarantee that every ebooks is available!
Book Synopsis Natural Product Extraction by : Mauricio A Rostagno
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.
Book Synopsis Natural Product Extraction 2nd edn by : Mauricio A. Rostagno
Download or read book Natural Product Extraction 2nd edn written by Mauricio A. Rostagno and published by Royal Society of Chemistry. This book was released on 2022-07-20 with total page 757 pages. Available in PDF, EPUB and Kindle. Book excerpt: Natural Product Extraction presents an updated review of the more environmentally benign techniques available for the extraction of natural products.
Book Synopsis Green Extraction of Natural Products by : Farid Chemat
Download or read book Green Extraction of Natural Products written by Farid Chemat and published by John Wiley & Sons. This book was released on 2016-03-11 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extraction processes are essential steps in numerous industrial applications from perfume over pharmaceutical to fine chemical industry. Nowadays, there are three key aspects in industrial extraction processes: economy and quality, as well as environmental considerations. This book presents a complete picture of current knowledge on green extraction in terms of innovative processes, original methods, alternative solvents and safe products, and provides the necessary theoretical background as well as industrial application examples and environmental impacts. Each chapter is written by experts in the field and the strong focus on green chemistry throughout the book makes this book a unique reference source. This book is intended to be a first step towards a future cooperation in a new extraction of natural products, built to improve both fundamental and green parameters of the techniques and to increase the amount of extracts obtained from renewable resources with a minimum consumption of energy and solvents, and the maximum safety for operators and the environment.
Book Synopsis Standard Methods for the Analysis of Oils, Fats and Derivatives by : C. Paquot
Download or read book Standard Methods for the Analysis of Oils, Fats and Derivatives written by C. Paquot and published by Elsevier. This book was released on 2013-10-22 with total page 189 pages. Available in PDF, EPUB and Kindle. Book excerpt: Standard Methods for the analysis of Oils, Fats and Derivatives Sixth Edition, Part 1 (Sections I and II) describes the methods of analysis, which have been adopted and edited by the Commission on Oils, Fats and Derivatives. This book is composed of two sections. The first section deals with the presentation of standard methods and procedure for oleaginous seeds and fruits analysis of oil, fats, and their derivatives. The next section describes the determination procedure of physico-chemical properties of determined oil, fats, and derivatives. Such characteristics include density, refractive index, color, dilatation, acid, ester, iodine value, and moisture and volatile matter content This book will prove useful to analytical chemists and researchers in the allied fields.
Book Synopsis Bioactive Compounds of Edible Oils and Fats by : Leo M.L. Nollet
Download or read book Bioactive Compounds of Edible Oils and Fats written by Leo M.L. Nollet and published by CRC Press. This book was released on 2024-10-09 with total page 333 pages. Available in PDF, EPUB and Kindle. Book excerpt: Edible oils and fats are derived from plants and animals and have several health benefits. Edible oils and fats consist of many health-promoting bioactive compounds such as polyunsaturated fatty acids, monounsaturated fatty acids, polyphenols, flavonoids, phytosterols, vitamins, and inorganic compounds. The chemical compounds present in edible oils and fats are known for their possible health risks such as coronary heart disease and metabolic diseases, which is why there is a need to check the quality, purity, and safety of edible oils and fats. Bioactive Compounds of Edible Oils & Fats: Health Benefits, Risks, and Analysis provides an overview of different edible oils and fats, health benefits, associated risks, and analytical techniques for qualitative and quantitative guidelines for ensuring their quality and safety using modern analytical tools and techniques. This book will provide an important guideline for controlling quality, safety, and efficacy issues related to edible oils and fats. Key Features: Provides a detailed overview of different edible oils and fats of plant and animal origin, chemistry, and identification methods. Describes their health benefits, risks, and the use of different analytical techniques in quality control. Describes the applicability of sophisticated analytical techniques such as GC-FID, GC-MS, and HPLC for quality control of edible oils and fats. Emphasizes the use of recent techniques such as LC-MS and FTIR-chemometrics in the analysis and quality control of edible oils and fats.
Book Synopsis Practical Handbook of Soybean Processing and Utilization by : D. R. Erickson
Download or read book Practical Handbook of Soybean Processing and Utilization written by D. R. Erickson and published by Elsevier. This book was released on 2015-08-25 with total page 594 pages. Available in PDF, EPUB and Kindle. Book excerpt: Practical Handbook of Soybean Processing and Utilization is a single source of information on all aspects of soybean processing and utilization written by experts from around the globe. Written in an easy-to-read format, this title covers a wide range of topics including the physical and chemical characteristics of soybeans and soybean products; harvest and storage considerations; byproduct utilization; soy foods; and nutritional aspects of soybean oil and protein. - Compares soybeans to other vegetable oils as a source of edible oil products - Presents a wide range of topics including chemistry, production, food use, byproduct use, and nutritional aspects - Offers practical information ideal for soybean oil plant managers
Book Synopsis Vegetable Oils in Food Technology by : Frank D. Gunstone
Download or read book Vegetable Oils in Food Technology written by Frank D. Gunstone and published by CRC Press. This book was released on 2002-10-18 with total page 360 pages. Available in PDF, EPUB and Kindle. Book excerpt: Vegetable Oils in Food Technology focuses on the major sources of lipids and the micronutrients that they contain. The book provides accessible, concentrated information on the composition, properties, and uses of the vegetable oils commonly found in the food industry. It includes modifications of these oils that are commercially available by means of partial hydrogenation, fractionation, and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils.
Book Synopsis History of Lecithin and Phospholipids (1850-2016) by : William Shurtleff; Akiko Aoyagi
Download or read book History of Lecithin and Phospholipids (1850-2016) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2016-05-29 with total page 954 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 292 photographs and illustrations. Free of charge in digital PDF format on Google Books.
Download or read book Lipids written by Claude Leray and published by CRC Press. This book was released on 2014-11-05 with total page 324 pages. Available in PDF, EPUB and Kindle. Book excerpt: The role of lipids in nutrition science has evolved considerably in the past decade with new concepts following new discoveries. Lipids: Nutrition and Health reviews the role of dietary lipids in maintaining health, bringing the latest knowledge from a myriad of sources into one convenient resource. Taking a combined approach that integrates lipid
Book Synopsis The Cambridge World History of Food by : Kenneth F. Kiple
Download or read book The Cambridge World History of Food written by Kenneth F. Kiple and published by Cambridge University Press. This book was released on 2000 with total page 1180 pages. Available in PDF, EPUB and Kindle. Book excerpt: A two-volume set which traces the history of food and nutrition from the beginning of human life on earth through the present.
Book Synopsis History of Cargill's Work with Soybeans and Soybean Ingredients (1940-2020) by : William Shurtleff; Akiko Aoyagi
Download or read book History of Cargill's Work with Soybeans and Soybean Ingredients (1940-2020) written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2020-07-17 with total page 346 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 49 photographs and illustrations - many in color. Free of charge if digital PDF format on Google Books.
Book Synopsis Functional Dietary Lipids by : Thomas A. B. Sanders
Download or read book Functional Dietary Lipids written by Thomas A. B. Sanders and published by Elsevier. This book was released on 2023-09-28 with total page 338 pages. Available in PDF, EPUB and Kindle. Book excerpt: Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health, Second Edition discusses this important component of the human diet and the ways it plays an essential functional role. As with the previous edition, this book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing and innovation for health. It contains approximately 35% new content, including 5 new chapters as well as updated content in previous chapters. New content covers the health effects of fat-soluble compounds, the sustainability aspects of vegetable oil production; process engineering of fats to improve functionality and quality, and more. This second edition also includes updated data on regulations, including nutritional profiling, signposting, taxation and advertising restrictions, and the regulatory approval of novel sources of lipids. This book will be a useful reference for those wanting to explore human nutrition and dietary lipids as well as those involved in decision-making surrounding food formulation and manufacturing. - Comprehensively examines the functionality and nutritional benefits of dietary fat in food - Includes new chapters on sustainability of vegetable oil production, 3-MCPD and glycidyl esters, food processing engineering, dietary fat and obesity, and the effects of dietary lipids on inflammation and immunity - Addresses issues affecting the consumer relationship with fat, such as sustainability, regulation, marketing and health claims
Book Synopsis High Oleic Oils by : Frank J. Flider
Download or read book High Oleic Oils written by Frank J. Flider and published by Elsevier. This book was released on 2021-11-25 with total page 300 pages. Available in PDF, EPUB and Kindle. Book excerpt: High Oleic Oils: Development, Properties and Uses is the first complete reference to address practical applications for this new and dynamic category of fats and oils that are essentially replacing partially hydrogenated oils in various food and nonfood uses. As a category, high oleic oils are highly stable, but like other fats and oils, there are differences in the composition and applications of the various types of high oleic oils. Their compositions allow for the production of a range of frying oils, increased shelf-life foods, functional shortenings and hard fats, and even industrial products not easily produced with nonhigh oleic oils. Information and know-how on these applications and advantages has been in high demand and short supply until now.Based on extensive commercial experience, seminars and presentations, Editor Frank Flider has identified common customer questions, needs and concerns about high oleic oils, and addresses them in this single comprehensive volume outlining development, composition, and utilization of high oleic oils. Through the individual expertise of a highly qualified team of contributing authors, this book outlines the development, composition, and utilization of these oils, making it of value to a wide range of readers, including the research and development industry and academic researchers. - Details the development and technology behind today's high oleic crops and oils as well as the history and background of many naturally occurring oleic oils - Describes high oleic oils' nutritional and compositional advantages over PHOs and lower oleic oils - Presents unbiased, noncommercial, science-based, and objective insights, deliberately balanced to represent high oleic oil varieties equally - Addresses transgenic insights as well as new state-of-the-art and future development technologies
Author :Professor Dr.-Ing. H.-D. Belitz Publisher :Springer Science & Business Media ISBN 13 :3662072815 Total Pages :1034 pages Book Rating :4.6/5 (62 download)
Book Synopsis Food Chemistry by : Professor Dr.-Ing. H.-D. Belitz
Download or read book Food Chemistry written by Professor Dr.-Ing. H.-D. Belitz and published by Springer Science & Business Media. This book was released on 2013-04-17 with total page 1034 pages. Available in PDF, EPUB and Kindle. Book excerpt: This advanced textbook for teaching and continuing studies provides an in-depth coverage of modern food chemistry. Food constituents, their chemical structures, functional properties and their interactions are given broad coverage as they form the basis for understanding food production, processing, storage, handling, analysis, and the underlying chemical and physical processes. Special emphasis is also giben to food additives, food contaminants and tho understanding the important processing parameters in food production. Logically organized (according to food constituents and commodities) and extensively illustrated with more than 450 tables and 340 figures this completely revised and updated edition provides students and researchers in food science or agricultural chemistry with an outstanding textbook. In addition it will serve as reference text for advanced students in food technology and a valuable on-the-job reference for chemists, engineers, biochemists, nutritionists, and analytical chemists in food industry and in research as well as in food control and other service labs.
Book Synopsis Trait-Modified Oils in Foods by : Frank T. Orthoefer
Download or read book Trait-Modified Oils in Foods written by Frank T. Orthoefer and published by John Wiley & Sons. This book was released on 2015-05-18 with total page 263 pages. Available in PDF, EPUB and Kindle. Book excerpt: In recent years, the food industry has made substantial advances in replacing partially hydrogenated oils, high in trans-fatty acids, in foods. Trait-modified oils were then developed to produce trans-fat free, low saturated functional oils. Trait-modified Oils in Foods offers top line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends to public policy development, discussions of real world transition to healthy oils by food service and food processing industries and the future of trait-modified oils. The book provides solutions to food companies with the potential of improving the health benefits of foods through eliminating trans-fats and reducing saturated fats from formulations. A landmark resource on modified next-generation, trait-modified oils, this book is essential reading for oil processors, manufacturers and producers, as well as any professional involved in food quality assurance and public health.
Book Synopsis History of Research on Soy-Related Enzymes and Others (1802-2021): by : William Shurtleff; Akiko Aoyagi
Download or read book History of Research on Soy-Related Enzymes and Others (1802-2021): written by William Shurtleff; Akiko Aoyagi and published by Soyinfo Center. This book was released on 2021-12-11 with total page 869 pages. Available in PDF, EPUB and Kindle. Book excerpt: The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographic index. 124 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Download or read book The Soybean written by Guriqbal Singh and published by CABI. This book was released on 2010 with total page 508 pages. Available in PDF, EPUB and Kindle. Book excerpt: The book is divided into 6 sections (20 chapters) which deal with history and importance, botany, genetics and plant physiology, production, plant protection, utilization and marketing and trade of soybeans.
