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Book Diacylglycerol Oil

    Book Details:
  • Author : Yoshihisa Katsuragi
  • Publisher : CRC Press
  • Release : 2019-07-26
  • ISBN : 1439822336
  • Pages : 288 pages

Download or read book Diacylglycerol Oil written by Yoshihisa Katsuragi and published by CRC Press. This book was released on 2019-07-26 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 ene

Book Essential Fatty Acids and Eicosanoids

Download or read book Essential Fatty Acids and Eicosanoids written by Yongsheng Huang and published by The American Oil Chemists Society. This book was released on 2003-10-30 with total page 384 pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Recent Advances in Edible Fats and Oils Technology

Download or read book Recent Advances in Edible Fats and Oils Technology written by Yee-Ying Lee and published by Springer Nature. This book was released on 2022-03-15 with total page 496 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the processing and modification, to the traceability and sustainability issues of fats and oils. Some recent technologies like supercritical carbon dioxide, microwave, ultrasound, and enzymatic‐ assisted processes, ionic liquid, enzymatic processes, biosensor and membrane technology are presented in the book. The book aims to provide the technologists and researchers in research, development and operations in the edible fats and oils industries with critical and readily accessible information on the recent advances in the field. The book is divided into three broad sections- Fats and Oils Chemistry and Processing, Fats and Oils Modification and Health Implications, and Fats and Oils Safety, Social, Environmental and Economic Impacts. It is an extremely comprehensive and valuable resource, which serves as an essential reference for students and lipid scientists from academia or industry.

Book The Effects of Food Processing on Food Components and Their Health Functions  Volume II

Download or read book The Effects of Food Processing on Food Components and Their Health Functions Volume II written by Jinkai Zheng and published by Frontiers Media SA. This book was released on 2022-12-02 with total page 125 pages. Available in PDF, EPUB and Kindle. Book excerpt: The authors declare that the research was conducted in the absence of any commercial or financial relationships that could be construed as a potential conflict of interest.

Book Processing and Nutrition of Fats and Oils

Download or read book Processing and Nutrition of Fats and Oils written by and published by John Wiley & Sons. This book was released on 2013-10-28 with total page 293 pages. Available in PDF, EPUB and Kindle. Book excerpt: Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.

Book Issues in Eating Disorders  Nutrition  and Digestive Medicine  2011 Edition

Download or read book Issues in Eating Disorders Nutrition and Digestive Medicine 2011 Edition written by and published by ScholarlyEditions. This book was released on 2012-01-09 with total page 1864 pages. Available in PDF, EPUB and Kindle. Book excerpt: Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2011 Edition is a ScholarlyEditions™ eBook that delivers timely, authoritative, and comprehensive information about Eating Disorders, Nutrition, and Digestive Medicine. The editors have built Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2011 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Eating Disorders, Nutrition, and Digestive Medicine in this eBook to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Issues in Eating Disorders, Nutrition, and Digestive Medicine: 2011 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Book Novel Enzyme Technology for Food Applications

Download or read book Novel Enzyme Technology for Food Applications written by R Rastall and published by Elsevier. This book was released on 2007-09-21 with total page 337 pages. Available in PDF, EPUB and Kindle. Book excerpt: The food industry is constantly seeking advanced technologies to meet consumer demand for nutritionally balanced food products. Enzymes are a useful biotechnological processing tool whose action can be controlled in the food matrix to produce higher quality products. Written by an international team of contributors, Novel enzyme technology for food applications reviews the latest advanced methods to develop specific enzymes and their applications.Part one discusses fundamental aspects of industrial enzyme technology. Chapters cover the discovery, improvement and production of enzymes as well as consumer attitudes towards the technology. Chapters in Part two discuss enzyme technology for specific food applications such as textural improvement, protein-based fat replacers, flavour enhancers, and health-functional carbohydrates.Novel enzyme technology for food applications is a standard reference for all those in industry and academia concerned with improving food products with this advanced technology. Reviews the latest advanced methods to develop specific enzymes Discusses ways of producing higher quality food products Explores the improvement and production of enzymes

Book Reducing Saturated Fats in Foods

Download or read book Reducing Saturated Fats in Foods written by G Talbot and published by Elsevier. This book was released on 2011-04-19 with total page 415 pages. Available in PDF, EPUB and Kindle. Book excerpt: The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates. Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products. With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector. Reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates Explores the functional and nutritional aspects of saturated fats in foods, covering sources of dietary saturated fats and their functional attributes Focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected

Book Diacylglycerol

    Book Details:
  • Author : Quangeng Yuan
  • Publisher :
  • Release : 2008
  • ISBN :
  • Pages : 186 pages

Download or read book Diacylglycerol written by Quangeng Yuan and published by . This book was released on 2008 with total page 186 pages. Available in PDF, EPUB and Kindle. Book excerpt: Diacylglycerol -- triacylglycerol -- Energy expenditure -- fat oxidation -- lipid profiles -- hepatic lipogenesis.

Book Enzymatic Synthesis of Structured Triglycerides

Download or read book Enzymatic Synthesis of Structured Triglycerides written by María Luján Ferreira and published by Springer. This book was released on 2017-02-28 with total page 97 pages. Available in PDF, EPUB and Kindle. Book excerpt: This brief presents the state of the art on enzymatic synthesis of structured triglycerides and diglycerides, focusing on glycerol as the substrate and covering interesterification of vegetable oils in one and two steps. It critically reviews the available literature on enzymatic and chemo-enzymatic synthesis of di- and triglycerides in one or more steps. The effects of the structure, length and unsaturation of the fatty acids are carefully considered, as well as the inhibitory potential of highly unsaturated complex fatty acid structures. The brief also addresses acyl migration and the use of adsorbents, taking into account the most recent literature and presenting the problem in an industrial context. It discusses experimental and analytical problems concerning, e.g. the lab scale and the scaling up to bench and pilot plants. Several examples are presented, and their successes and failures are assessed. Biocatalysts based on lipases are analyzed with regard to problems of immobilization, stability on storage time and activity after multiple uses. The need for specific Sn-2 lipases is presented and strategies for optimizing Sn-2 esterification are discussed. Lastly, practical aspects are examined, e.g. lipase “leaching” with loss of activity, taking into account the latest findings on continuous and batch reactor configurations and presenting the advantages and disadvantages of each.

Book Novel Food Ingredients for Weight Control

Download or read book Novel Food Ingredients for Weight Control written by C J K Henry and published by Elsevier. This book was released on 2007-04-30 with total page 375 pages. Available in PDF, EPUB and Kindle. Book excerpt: Obesity has become an epidemic of global proportions and is predicted to become the leading cause of death in many countries in the near future. As a result, weight control has become increasingly important for many consumers. Edited by a leading academic in the field, this important collection reviews research into the production and use of specific ingredients which can help to control body weight. Part one discusses ingredients implicated in the development of obesity such as sugars and lipids and the body’s response to hunger and satiety. The second part of the book reviews particular ingredients derived from grains, fruit and vegetables, which can assist weight control. Chapters cover ?-glucans, oligosaccharides, starch and carbohydrates. Part three details dairy-based ingredients which can help regulate weight. It covers the use of food constituents such as calcium, conjugated linoleic acid (CLA), polyunsaturated fatty acids (PUFAs) and trans-free oils and fats. Written by an international team of contributors, this book provides food industry professionals and nutritionists with a valuable reference on ingredients for effective weight control. Reviews research into the production and use of specific ingredients which can help to control body weight Provides food industry professionals with essential information about particular ingredients that are effective in weight management Valuable reference for nutritionists and food industry professionals

Book Production  Stability  and Nutritional Aspects of Diacylglycerol Oil and Butter Enriched with Diacylglycerols

Download or read book Production Stability and Nutritional Aspects of Diacylglycerol Oil and Butter Enriched with Diacylglycerols written by Janni Brogaard Kristensen and published by . This book was released on 2005 with total page pages. Available in PDF, EPUB and Kindle. Book excerpt:

Book Food Lipids

Download or read book Food Lipids written by Casimir C. Akoh and published by CRC Press. This book was released on 2008-03-17 with total page 930 pages. Available in PDF, EPUB and Kindle. Book excerpt: Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.

Book Bailey s Industrial Oil and Fat Products  Industrial and Nonedible Products from Oils and Fats

Download or read book Bailey s Industrial Oil and Fat Products Industrial and Nonedible Products from Oils and Fats written by Fereidoon Shahidi and published by John Wiley & Sons. This book was released on 2005-04-08 with total page 542 pages. Available in PDF, EPUB and Kindle. Book excerpt: Bailey’s Industrial Oil and Fat Products Industrial and Nonedible Products from Oils and Fats

Book Globins   Advances in Research and Application  2013 Edition

Download or read book Globins Advances in Research and Application 2013 Edition written by and published by ScholarlyEditions. This book was released on 2013-06-21 with total page 432 pages. Available in PDF, EPUB and Kindle. Book excerpt: Globins—Advances in Research and Application: 2013 Edition is a ScholarlyEditions™ book that delivers timely, authoritative, and comprehensive information about Hemoglobins. The editors have built Globins—Advances in Research and Application: 2013 Edition on the vast information databases of ScholarlyNews.™ You can expect the information about Hemoglobins in this book to be deeper than what you can access anywhere else, as well as consistently reliable, authoritative, informed, and relevant. The content of Globins—Advances in Research and Application: 2013 Edition has been produced by the world’s leading scientists, engineers, analysts, research institutions, and companies. All of the content is from peer-reviewed sources, and all of it is written, assembled, and edited by the editors at ScholarlyEditions™ and available exclusively from us. You now have a source you can cite with authority, confidence, and credibility. More information is available at http://www.ScholarlyEditions.com/.

Book Lipids

    Book Details:
  • Author : Claude Leray
  • Publisher : CRC Press
  • Release : 2014-11-05
  • ISBN : 1040054277
  • Pages : 326 pages

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 326 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 Lipid Modification by Enzymes and Engineered Microbes

Download or read book Lipid Modification by Enzymes and Engineered Microbes written by Uwe T. Bornscheuer and published by Elsevier. This book was released on 2018-03-27 with total page 394 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipid Modification by Enzymes and Engineered Microbes covers the state-of-the art use of enzymes as natural biocatalysts to modify oils, also presenting how microorganisms, such as yeast, can be designed. In the past ten years, the field has made enormous progress, not only with respect to the tools developed for the development of designer enzymes, but also in the metabolic engineering of microbes, the discovery of novel enzyme activities, and in reaction engineering/process development. For the first time, these advances are covered in a single-volume that is edited by leading enzymatic scientist Uwe Borchscheuer and authored by an international team of experts. Identifies how, and when, to use enzymes and microbes for lipid modification Provides enzymatic, microbial and metabolic techniques for lipid modification Covers lipases, acyltransferases, phospholipases, lipoxygenases, monooxygenases, isomerases and sophorolipids Includes lipid modification for use in food, biofuels, oleochemicals and polymer precursors