Download or read book Lecithins written by Bernard F. Szuhaj and published by The American Oil Chemists Society. This book was released on 1989 with total page 302 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Phenomenon of Lecithin written by Waldemar Buxmann and published by CRC Press. This book was released on 2021-11-25 with total page 556 pages. Available in PDF, EPUB and Kindle. Book excerpt: Development and current status of lecithin as a product are very closely linked to the continuously increasing variety of applications; these issues are addressed at the beginning of the volume. Subsequent descriptions of the numerous applications of lecithin make up the core of the work.
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 Lecithin written by Israel Hanin and published by Springer Science & Business Media. This book was released on 2013-11-11 with total page 200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Recently, there has been tremendous scientific interest in the role of phospholipids and particularly phosphatidylcholine (lecithin) in a variety of biological processes. These include the involvement of phosphatidylcholine in biological membranes, as a component of plasma lipoprotein, as a transporter of choline in the body, and also as a "reserve", and possibly only source of unesterified choline. Moreover, numerous clinical studies have recently been conducted, to evaluate the possible uses of externally supplied lecithin in the treatment of some intractible neuropsychiatric disorders (e.g. tardive dyski.nesia, Alzheimer's disease, etc.) and other conditions (e.g. hypercholesteremia). Results to date are encouraging, yet equivocal. This is due, in part, to the fact that the field of phospholipid methodology is highly complex. There is much confusion in the literature, and many ambiguities still remain in the interpretation of experimental findings. This is particularly so for phenomena involving phospholipid function in the central nervous system. This book incorporates the proceedings of the Fourth International Colloquium on Lecithin, which took place in Chicago, Illinois, USA, on September 15-17, 1986. The purpese of this colloquium was to review, in a comprehensive manner, basic principles as weli as current information about the technology, biochemistry, physiology and therapeutic potential of lecithin. Over 108 individuals from all over the world participated in the sessions. The meeting was subdivided into oral presentations and panel discussions (see Table of Contents). It was sponsored and financed by the Lucas Meyer GmbH (Hamburg), for which the editors are most grateful.
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
Download or read book Modern Technology of Confectionery Industries with Formulae Processes 2nd Revised Edition written by Minni Jha and published by ASIA PACIFIC BUSINESS PRESS Inc.. This book was released on 2003-01-01 with total page 292 pages. Available in PDF, EPUB and Kindle. Book excerpt: Confectionery in a broader sense implies the preservation of sweet meat preparation in the form of candies, caramels, chocolate, processed cocoa products and traditional Indian confections. India is a country with a collection of wide range of different cultures and many festivals and occasions are being celebrated in different parts of the nation and confectioneries play a major role in those special occasions. Therefore, the confectionery industry in this country has got a huge potential and this sector has grown recently in the India with the entry of many foreign companies. Special emphasis has been made on describing the various process parameters and equipments used with the help of process diagrams wherever necessary. This major content of this book are confectionery ingredients, flavour, gelatinizing agents, gums, glazes, waxes, traditional Indian confections, manufacturing processes and formulations of confections, nutritive value of confectionery products. This book also describes about the science and technology of chocolate and confectionery, packaging of confectionery products, quality control, future confectionery industry etc. Apart from these it also contains details of cooking techniques, formulae, processes. The incorporation of flavours and essences, permitted colours used quality control aspects along with sources of plant, machinery and raw material. This book is an invaluable resource for research centers, professionals, entrepreneurs and end users in academic and industry working on the subject.
Download or read book Surfactants from Renewable Resources written by Mikael Kjellin and published by John Wiley & Sons. This book was released on 2010-01-26 with total page 336 pages. Available in PDF, EPUB and Kindle. Book excerpt: Most modern surfactants are readily biodegradable and exhibit low toxicity in the aquatic environment, the two criteria for green surfactants. However the majority are synthesised from petroleum, so over the past decade the detergent industry has turned its attention to developing greener routes to create these surfactants via renewable building blocks. Surfactants from Renewable Resources presents the latest research and commercial applications in the emerging field of sustainable surfactant chemistry, with emphasis on production technology, surface chemical properties, biodegradability, ecotoxicity, market trends, economic viability and life-cycle analysis. Reviewing traditional sources for renewable surfactants as well as recent advances, this text focuses on techniques with potential for large scale application. Topics covered include: Renewable hydrophobes from natural fatty acids and forest industry by-products Renewable hydrophiles from carbohydrates, amino acids and lactic acid New ways of making renewable building blocks; ethylene from renewable resources and complex mixtures from waste biomass Biosurfactants Surface active polymers This book is a valuable resource for industrial researchers in companies that produce and use surfactants, as well as academic researchers in surface and polymer chemistry, sustainable chemistry and chemical engineering.
Download or read book Journal of the American Institute of Homeopathy written by and published by . This book was released on 1909 with total page 612 pages. Available in PDF, EPUB and Kindle. Book excerpt:
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 2016-12-15 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.
Download or read book Polar Lipids written by Moghis U. Ahmad and published by Elsevier. This book was released on 2015-08-13 with total page 568 pages. Available in PDF, EPUB and Kindle. Book excerpt: Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids—including glycolipids, ether lipids, phenol lipids, serine phospholipids, omega-3 phospholipids, rice lecithin, palm lecithin, sunflower lecithin, sugar- and protein-based lipids, lysophospholipids,and more. Presents new and relatively unexplored polar lipids for researchers to consider to use in food and health applications Includes details on the chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, and future trends of a variety of polar lipids Presents the latest analytical techniques for use in polar lipids research, including NMR and Supercritical Fluid Chromatography/Mass Spectrometry
Download or read book Emulsifiers in Food Technology written by Robert J. Whitehurst and published by John Wiley & Sons. This book was released on 2008-04-15 with total page 267 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsifiers are essential components of many industrial foodrecipes, whether they be added for the purpose of water/oilemulsification in its simplest form, for textural and organolepticmodification, for shelf life enhancement, or as complexing orstabilising agents for other components such as starch orprotein. Each chapter in this volume considers one of the main chemicalgroups of food emulsifiers. Within each group the structures of theemulsifiers are considered, together with their modes of action.This is followed by a discussion of their production / extractionand physical characteristics, together with practical examples oftheir application. Appendices cross-reference emulsifier types withapplications, and give E-numbers, international names, synonyms andreferences to analytical standards and methods. This is a book for food scientists and technologists,ingredients suppliers and quality assurance personnel.
Download or read book Interaction of synthetic lecithins and lyso lecithins with eryt written by Frederik Casemier Reman and published by . This book was released on 19?? with total page 82 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lipid Technologies and Applications written by Frank D. Gunstone and published by CRC Press. This book was released on 1997-05-13 with total page 856 pages. Available in PDF, EPUB and Kindle. Book excerpt: "Provides a comprehensive review of the major technologies and applications of lipids in food and nonfood uses, including current and future trends. Discusses the nature of lipids, their major sources, and role in nutrition."
Download or read book Lecithin and Allied Substances the Lipins written by Hugh Maclean and published by . This book was released on 1918 with total page 218 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Lecithin and allied substances the lipins written by Hugh & MacLean MacLean (Ida Smedley) and published by . This book was released on 1927 with total page 236 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Emulsifiers in Food Technology written by Viggo Norn and published by John Wiley & Sons. This book was released on 2015-01-20 with total page 379 pages. Available in PDF, EPUB and Kindle. Book excerpt: Emulsifiers are essential components of many industrial food recipes. They have the ability to act at the interface between two phases, and so can stabilise the desired mix of oil and water in a mayonnaise, ice cream or salad dressing. They can also stabilise gas/liquid mixtures in foams. More than that, they are increasingly employed in textural and organoleptic modification, in shelf life enhancement, and as complexing or stabilising agents for other components such as starch or protein. Applications include modifying the rheology of chocolate, the strengthening of dough, crumb softening and the retardation of staling in bread. This volume, now in a revised and updated second edition, introduces emulsifiers to those previously unfamiliar with their functions, and provides a state of the art account of their chemistry, manufacture, application and legal status for more experienced food technologists. Each chapter considers one of the main chemical groups of food emulsifiers. Within each group the structures of the emulsifiers are considered, together with their modes of action. This is followed by a discussion of their production / extraction and physical characteristics, together with practical examples of their application. Appendices cross-reference emulsifier types with applications, and give E-numbers, international names, synonyms and references to analytical standards and methods. This is a book for food scientists and technologists, ingredients suppliers and quality assurance personnel.
Download or read book Natural Products written by O. P. Agarwal and published by Krishna Prakashan Media. This book was released on 2006 with total page 528 pages. Available in PDF, EPUB and Kindle. Book excerpt:
