Download or read book Synthesis of Maltose 1 C14 Maltobiono delta lactone 1 C14 and Lithium Maltobionate 1 C14 from 3 alpha D Glucopyranosyl D arabinose written by Horace Smith Isbell and published by . This book was released on 1955 with total page 20 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Structure of Maltose and Its Oxidation Products with Alkaline Peroxide of Hydrogen written by Siegel A. Buckborough and published by . This book was released on 1914 with total page 24 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Dietary Sugars written by Victor R Preedy and published by Royal Society of Chemistry. This book was released on 2012-10-23 with total page 937 pages. Available in PDF, EPUB and Kindle. Book excerpt: Dietary sugars are known to have medical implications for humans from causing dental caries to obesity. This book aims to put dietary sugars in context and includes the chemistry of several typical subclasses eg glucose, galactose and maltose. Modern techniques of analysis of the dietary sugars are covered in detail including self monitoring and uses of biosensors. The final section of the book details the function and effects of dietary sugars and includes chapters on obesity, intestinal transport, aging, liver function, diet of young children and intolerance and more. Written by an expert team and delivering high quality information, this book provides a fascinating insight into this area of health and nutritional science. It bridges scientific disciplines so that the information is more meaningful and applicable to health in general. Part of a series of books, it is specifically designed for chemists, analytical scientists, forensic scientists, food scientists, dieticians and health care workers, nutritionists, toxicologists and research academics. Due to its interdisciplinary nature it could also be suitable for lecturers and teachers in food and nutritional sciences and as a college or university library reference guide.
Download or read book Evidence of the Formation of Maltose in the Early Stages of the Hydrolysis of Starch by Amylase written by Woodford White and published by . This book was released on 1926 with total page 36 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Oxidation of Maltose in Alkaline Solution by Hydrogen Peroxide and by Air written by Milton Theodore Hanke and published by . This book was released on 1918 with total page 50 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book The Chemistry of Food written by Jan Velisek and published by John Wiley & Sons. This book was released on 2020-07-21 with total page 1200 pages. Available in PDF, EPUB and Kindle. Book excerpt: Wiley's landmark food chemistry textbook that provides an all-in-one reference book, revised and updated The revised second edition of The Chemistry of Food provides a comprehensive overview of important compounds constituting of food and raw materials for food production. The authors highlight food’s structural features, chemical reactions, organoleptic properties, nutritional, and toxicological importance. The updated second edition reflects the thousands of new scientific papers concerning food chemistry and related disciplines that have been published since 2012. Recent discoveries deal with existing as well as new food constituents, their origin, reactivity, degradation, reactions with other compounds, organoleptic, biological, and other important properties. The second edition extends and supplements the current knowledge and presents new facts about chemistry, legislation, nutrition, and food safety. The main chapters of the book explore the chemical structure of substances and subchapters examine the properties or uses. This important resource: • Offers in a single volume an updated text dealing with food chemistry • Contains complete and fully up-to-date information on food chemistry, from structural features to applications • Features several visual aids including reaction schemes, diagrams and tables, and nearly 2,000 chemical structures • Written by internationally recognized authors on food chemistry Written for upper-level students, lecturers, researchers and the food industry, the revised second edition of The Chemistry of Food is a quick reference for almost anything food-related as pertains to its chemical properties and applications.
Download or read book Journal of the Society of Chemical Industry written by Society of Chemical Industry (Great Britain) and published by . This book was released on 1897 with total page 1182 pages. Available in PDF, EPUB and Kindle. Book excerpt: Includes list of members, 1882-1902 and proceedings of the annual meetings and various supplements.
Download or read book Journal of Tropical Medicine and Hygiene written by and published by . This book was released on 1921 with total page 1010 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book A Dictionary of Applied Chemistry written by Thomas Edward Thorpe and published by . This book was released on 1891 with total page 738 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Watts Dictionary of Chemistry written by Henry Watts and published by . This book was released on 1894 with total page 950 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Pediatrics written by and published by . This book was released on 1912 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Storage Carbohydrates in Vascular Plants written by D. H. Lewis and published by CUP Archive. This book was released on 1984 with total page 308 pages. Available in PDF, EPUB and Kindle. Book excerpt: Occurrence and distribution of storage carbohydrates in vascular plants; Sucrose metabolism; Pathways and mechanisms associated with carbohydrate translocation in plants; Physiology and metabolism of sucrosyl-fructans; Biosynthesis of oligosaccharides in vascular plants; Physiology and metabolism of cyclitols; Physiology and metabolism of alditols; Biochemistry and physiology of synthesis of starch in leaves: autotrophic and heterotrophic chloroplasts; Degradation of starch in chloroplasts: a buffer to sucrose metabolism; Metabolism of reserve starch; Synthesis and degradation of extracellular storage polysaccharides.
Download or read book Physiological Stress Responses in Bioprocesses written by Sven-Olof Enfors and published by Springer Science & Business Media. This book was released on 2004-05-06 with total page 264 pages. Available in PDF, EPUB and Kindle. Book excerpt: This review series covers trends in modern biotechnology. All aspects of this interdisciplinary technology, where knowledge, methods and expertise are required from chemistry, biochemistry, microbiology, genetics, chemical engineering and computer science, are treated. Electronic version available at http://link.springer.de/series/abe/
Download or read book American Carbonator and American Bottler written by and published by . This book was released on 1920 with total page 1160 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Food Biochemistry and Food Processing written by Benjamin K. Simpson and published by John Wiley & Sons. This book was released on 2012-04-11 with total page 909 pages. Available in PDF, EPUB and Kindle. Book excerpt: The biochemistry of food is the foundation on which the research and development advances in food biotechnology are built. In Food Biochemistry and Food Processing, Second Edition, the editors have brought together more than fifty acclaimed academicians and industry professionals from around the world to create this fully revised and updated edition. This book is an indispensable reference and text on food biochemistry and the ever increasing developments in the biotechnology of food processing. Beginning with sections on the essential principles of food biochemistry, enzymology, and food processing, the book then takes the reader on commodity-by-commodity discussions of biochemistry of raw materials and product processing. Chapters in this second edition have been revised to include safety considerations and the chemical changes induced by processing in the biomolecules of the selected foodstuffs. This edition also includes a new section on health and functional foods, as well as ten new chapters including those on thermally and minimally processed foods, separation technology in food processing, and food allergens. Food Biochemistry and Food Processing, second edition fully develops and explains the biochemical aspects of food processing, and brings together timely and relevant topics in food science and technology in one package. This book is an invaluable reference tool for professional food scientists, researchers and technologists in the food industry, as well as faculty and students in food science, food technology and food engineering programs. The Editor Dr. Benjamin K. Simpson, Department of Food Science and Agricultural Chemistry, McGill University, Quebec, Canada Associate Editors Professor Leo Nollet, Department of Applied Engineering Sciences, Hogeschool Ghent, Belgium Professor Fidel Toldrá, Instituto de Agroquímica y Tecnología de Alimentos (CSIC), Valencia, Spain Professor Soottawat Benjakul, Department of Food Technology, Prince of Songkla University, Songkhla, Thailand Professor Gopinadhan Paliyath, Department of Plant Agriculture, University of Guelph, Ontario, Canada Dr. Y. H. Hui, Consultant to the Food Industry, West Sacramento, California, USA
Download or read book The Differentiation and Specificity of Starches in Relation to Genera Species Etc written by Edward Tyson Reichert and published by . This book was released on 1913 with total page 794 pages. Available in PDF, EPUB and Kindle. Book excerpt:
Download or read book Carnegie Institution of Washington Publication written by and published by . This book was released on 1913 with total page 912 pages. Available in PDF, EPUB and Kindle. Book excerpt:
