Download or read book The Lipid Handbook with CD ROM written by Frank D. Gunstone and published by CRC Press. This book was released on 2007-03-13 with total page 808 pages. Available in PDF, EPUB and Kindle. Book excerpt: Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. It places a stronger emphasis on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research in these areas in the past 10 years and beyond. This edition features updated chapters and expanded coverage, including additional compounds to its dictionary. Written by experts from a diverse range of fields, many of whom have contributed new research in the areas under review, this handbook remains an essential reference.
Download or read book Dictionary of Food Compounds with CD ROM written by Shmuel Yannai and published by CRC Press. This book was released on 2012-10-23 with total page 2346 pages. Available in PDF, EPUB and Kindle. Book excerpt: The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth's available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availabil
Download or read book Lipids in Plant and Algae Development written by Yuki Nakamura and published by Springer. This book was released on 2016-03-29 with total page 524 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book summarizes recent advances in understanding the functions of plant and algal lipids in photosynthesis, in development and signaling, and in industrial applications. As readers will discover, biochemistry, enzymology and analytical chemistry, as well as gene knock-out studies have all contributed to our rapidly increasing understanding of the functions of lipids. In the past few decades, distinct physical and biochemical properties of specific lipid classes were revealed in plant and algal lipids and the functional aspects of lipids in modulating critical biological processes have been uncovered. These chapters from international authors across relevant research fields highlight the underlying evolutionary context of lipid function in photosynthetic unicellular and multicellular organisms. The book goes on to encompass what lipids can do for industrial applications at a time of fascination with plants and algae in carbon fixation and as sources for production of food, energy and novel chemicals. The developmental context is a part of the fresh and engaging perspective that is presented in this work which graduate students and scientists will find both illuminating and useful.
Download or read book Dictionary of Marine Natural Products with CD ROM written by John W. Blunt and published by CRC Press. This book was released on 2007-09-19 with total page 2538 pages. Available in PDF, EPUB and Kindle. Book excerpt: The first of its kind, this dictionary defines more than 25,000 marine- natural products. It indexes each by chemical name, organism type, and compound type. Following a similar format to the Chapman & Hall Chemical Database, each entry includes biological source, chemical structure, physical properties, biological activity, and literature references. With an accompanying CD, this invaluable tool offers immediate access to information essential to the development of novel pharmaceuticals, pesticides, and marine anti-fouling agents derived from unique molecular structures of marine natural products.
Download or read book Handbook of Food Analysis Two Volume Set written by Leo M.L. Nollet and published by CRC Press. This book was released on 2015-06-10 with total page 1530 pages. Available in PDF, EPUB and Kindle. Book excerpt: Updated to reflect changes in the industry during the last ten years, The Handbook of Food Analysis, Third Edition covers the new analysis systems, optimization of existing techniques, and automation and miniaturization methods. Under the editorial guidance of food science pioneer Leo M.L. Nollet and new editor Fidel Toldra, the chapters take an in
Download or read book Fatty Acids written by Moghis U. Ahmad and published by Elsevier. This book was released on 2017-07-21 with total page 617 pages. Available in PDF, EPUB and Kindle. Book excerpt: Fatty Acids: Chemistry, Synthesis and Applications is a comprehensive source of information about a wide range of industrially important fatty acids. This practical resource provides key insights into the chemistry, synthesis, industrial applications, derivatives, and analysis of fatty acids, and the chemical modifications that transform them for use in products from biodiesel fuels to pharmaceuticals. Written by a team of industry experts, Fatty Acids includes detailed descriptions of fatty acid crystallization, enzymatic synthesis, and microbial production. This book focuses heavily on the chemistry of trans fatty acids, with extensive explanations of their synthesis and measurement. Further, the book addresses advances in the analytical methodology, including mass spectrometry, of fatty acids as well as their derivatives. This book serves as a reference manual to a new generation of lipid scientists and researchers; a useful resource for oleochemical industries; and a valuable teaching aid for undergraduate and graduate students who are interested in fields related to the chemistry of oils, fats, and food. - Includes recent developments in the synthesis of fatty acid derivatives, as renewable raw materials for the chemical industry - Presents efficient synthetic methods for the dietary trans fatty acids in multi-gram scale allowing scientists and researchers to study dietary effects of individual trans fatty acids on human health - Addresses uses of fats and fatty acids in foods and nutrition - Identifies the roles of fatty acids and derivatives in cosmetic technology
Download or read book Handbook of Olive Oil written by Ramón Aparicio and published by Springer Science & Business Media. This book was released on 2013-09-28 with total page 774 pages. Available in PDF, EPUB and Kindle. Book excerpt: The Handbook of Olive Oil presents an up-to-date view of all aspects of olive oil. It is written from an inter-disciplinary point of view and will be of use in research and development as well as in routine laboratory and process operations. This second edition includes new chapters devoted to genetic studies and agronomic aspects of new orchards and cultivars, which, in combination with the most recent biochemical studies and technological developments, explain the unique chemical composition of olive oil. The analytical aspects of the first edition are now described in six new chapters focused on the chemical compounds responsible for olive oil traceability and sensory perceptions (odor, color, and taste) utilizing chromatographic, spectroscopic, and in-tandem techniques. Nutritional and sensory aspects are the basis for the current success of virgin olive oil among consumers, and this new edition re-analyzes in two new chapters the role of lipids, in general, and olive oil, in particular, in nutrition and health. In addition, the methodologies developed for determining sensory quality, olive oil oxidation, and deep-frying are extensively described and discussed. The role of consumers in olive oil studies of marketing and acceptability is covered in a new chapter. This second edition has not ignored the fact that the popularity of olive oil has made it a preferred target for fraudsters. Deliberate mislabeling or mixtures containing less expensive edible oils are topics described in depth in two chapters devoted to traceability and adulteration. There is also a new chapter focused on the olive refining process, which is a relevant activity in the olive oil world, and another chapter displaying tables of chemical and sensory information from olive oils produced all over the world. The book is written at two levels: the main level is structured as a tutorial on the practical aspects of olive oil. A second, more methodological level, is intended for specialists in the different sciences that contribute to olive oil studies (biochemistry, chemistry, physics, statistics etc). This edition also details changes that are needed in different disciplines in order to overcome current problems and challenges.
Download or read book Oils and Fats in the Food Industry written by Frank Gunstone and published by John Wiley & Sons. This book was released on 2009-01-21 with total page 160 pages. Available in PDF, EPUB and Kindle. Book excerpt: Oils and fats are almost ubiquitous in food processing –whether naturally occurring in foods or added as ingredients forfunctional benefits and, despite the impression given by severalsources to the contrary, they remain an essential part of the humandiet. However, it is increasingly apparent that both the quantityand the quality of the fat consumed are vital to achieving abalanced diet. Health concerns regarding high-fat diets continue tohave a high profile, and still represent a pressing issue for foodmanufacturers. This volume provides a concise and easy-to-use reference on thenature of oils and fats for those working in the food industry andfor those in the media seeking to advise the public on consumption.Written in a style that makes the concepts and informationcontained easily accessible, and using a minimum of chemicalstructures, the nature and composition of the constituents of oilsand fats are explained. The major sources of food lipids (vegetableand animal fats) are outlined, along with their physicalcharacteristics. The book also focuses on the current main concernsof the food industry regarding oils and fats use, including: thenutritional properties of fats and oils and their variouscomponents; links between chemical structure and physiologicalproperties; and the role of lipids in some of the more importantdisease conditions such as obesity, diabetes, coronary heartdisease and cancer. The final chapter is devoted to a descriptionof the most common food uses of oils and fats. The book will be of interest to food industry professionals,students or others who require a working knowledge of oils and fatsin the food industry.
Download or read book Natural Products Desk Reference written by John Buckingham and published by CRC Press. This book was released on 2015-11-18 with total page 254 pages. Available in PDF, EPUB and Kindle. Book excerpt: Written by the team that brought you the prestigious Dictionary of Natural Products (DNP), the Natural Products Desk Reference provides a concise overview of the key structural types of natural products and their interrelationship. A structurally diverse group, ranging from simple aliphatic carbon chains to high molecular weight proteins, natural p
Download or read book Organic Chemist s Desk Reference written by Caroline Cooper and published by CRC Press. This book was released on 2010-07-23 with total page 283 pages. Available in PDF, EPUB and Kindle. Book excerpt: CHOICE Award Winner Since the first publication in 1995, the Organic Chemist’s Desk Reference has been essential reading for laboratory chemists who need a concise guide to the essentials of organic chemistry — the literature, nomenclature, stereochemistry, spectroscopy, hazard information, and laboratory data. The past fifteen years have witnessed immense growth in the field of chemistry and new discoveries have continued to shape its progress. In addition, the distinction between organic chemistry and other disciplines such as biochemistry and materials science has become increasingly blurred. Extensively revised and updated, this new edition contains the very latest data that chemists need access to for experimentation and research. New in the Second Edition: Rearranged content placed in a logical progressive order, making subjects easier to find Expanded topics from the glossary now presented as separate chapters Updated information on many classic subjects such as mass spectrometry and infrared, ultraviolet, and nuclear magnetic resonance spectroscopy New sections on chiral separations and crystallography Cross references to a plethora of web information Reflecting a 75% revision since the last edition, this volume is a must-have for organic chemists and those in related fields who need quick and easy access to vital information in the lab. It is also a valuable companion to the Dictionary of Organic Compounds, enabling readers to easily focus in on critical data.
Download or read book Membrane Systems in the Food Production written by Alfredo Cassano and published by Walter de Gruyter GmbH & Co KG. This book was released on 2021-07-19 with total page 306 pages. Available in PDF, EPUB and Kindle. Book excerpt: The two-volume work presents applications of integrated membrane operations in agro-food productions with significant focus on product quality, recovery of high added-value compounds, reduction of energy consumption and environmental impact. Volume 1. Dairy, Wine and Oil Processing. Volume 2. Wellness Ingredients and Juice Processing.
Download or read book Chemistry and Biochemistry of Food written by Jose Perez-Castineira and published by Walter de Gruyter GmbH & Co KG. This book was released on 2020-09-07 with total page 588 pages. Available in PDF, EPUB and Kindle. Book excerpt: This book provides an excellent platform for understanding the chemical processes involved in food transformation. Starting with the examination of major food components, such as water, carbohydrates, lipids, proteins and minerals, the author further introduces the biochemistry of digestion and energy metabolism of food ingredients. The last section of the book is devoted to modern food technologies and their future perspectives.
Download or read book Liquid Chromatography written by Salvatore Fanali and published by Elsevier. This book was released on 2017-06-23 with total page 840 pages. Available in PDF, EPUB and Kindle. Book excerpt: Liquid Chromatography: Applications, Second Edition,is a single source of authoritative information on all aspects of the practice of modern liquid chromatography. It gives those working in both academia and industry the opportunity to learn, refresh, and deepen their knowledge of the wide variety of applications in the field. In the years since the first edition was published, thousands of papers have been released on new achievements in liquid chromatography, including the development of new stationary phases, improvement of instrumentation, development of theory, and new applications in biomedicine, metabolomics, proteomics, foodomics, pharmaceuticals, and more. This second edition addresses these new developments with updated chapters from the most expert researchers in the field. - Emphasizes the integration of chromatographic methods and sample preparation - Explains how liquid chromatography is used in different industrial sectors - Covers the most interesting and valuable applications in different fields, e.g., proteomic, metabolomics, foodomics, pollutants and contaminants, and drug analysis (forensic, toxicological, pharmaceutical, biomedical) - Includes references and tables with commonly used data to facilitate research, practical work, comparison of results, and decision-making
Download or read book Supercritical Fluid Chromatography written by Gérard Rossé and published by Walter de Gruyter GmbH & Co KG. This book was released on 2018-12-17 with total page 246 pages. Available in PDF, EPUB and Kindle. Book excerpt: Supercritical Fluid Chromatography (SFC) provides a timely overview of SFC application areas which were unimaginable just a decade ago. This two-volume series opens with an overview of the history and expectant future of SFC and continues with recent applications in the pharmaceutical industry and other fascinating areas of science. SFC has found its place in the pharmaceutical industry with an increasing body of applications for chiral and achiral molecules in both the research and development phases of the drug discovery process. As illustrated in this two-volume series, the current interest in SFC extends well beyond the pharmaceutical industry. Chapters encompassing applications for polar and non-polar mixtures of importance are covering widely disparate areas in substance abuse, natural products including cannabinoids, bioactive lipids, flavor and fragrance. With its broad balance and coverage, this two-volume book constitutes a unique educational platform to students and scientists for many years to come. The major objective of this book editions is to inspire and stimulate readers to continue exploring the possibilities of exploiting supercritical fluids as a particular media for analysis, purifications and synthesis
Download or read book Liquid Chromatography written by P. Donato and published by Elsevier Inc. Chapters. This book was released on 2013-01-08 with total page 69 pages. Available in PDF, EPUB and Kindle. Book excerpt: Lipids are biomolecules with an enormous structural diversity. The most important are fatty acids, glycolipids, phospholipids, sphingolipids and sterols. They are usually isolated by extraction and separated using thin-layer chromatography and normal-phase, silver-ion, and nonaqueous reversed-phase liquid chromatography. Many of these compounds lack chromophores and are detected by evaporative light scattering, refractive index or mass spectrometric detection. Coupled-column systems are employed for the separation of complex lipid extracts. Lipidomics is a rather new area in which lipid profiles are used to identify physiologically important information. Liquid chromatography plays an important role in all aspects of the isolation, identification and determination of lipid functions in biological systems.
Download or read book Green Chemistry for Sustainable Biofuel Production written by Veera Gnaneswar Gude and published by CRC Press. This book was released on 2018-05-24 with total page 507 pages. Available in PDF, EPUB and Kindle. Book excerpt: Renewable fuel research and process development requires interdisciplinary approaches involving chemists and physicists from both scientific and engineering backgrounds. Here is an important volume that emphasizes green chemistry and green engineering principles for sustainable process development from an interdisciplinary point of view. It creates an enriching knowledge base on green chemistry of biofuel production, sustainable process development, and green engineering principles for renewable fuel production. This book includes chapters contributed by both research scientists and research engineers with significant experience in biofuel chemistry and processes. The book offers an abundance of scientific experimental methods and analytical procedures and interpretation of the results that capture the state-of-the-art knowledge in this field. The wide range of topics make this book a valuable resource for academicians, researchers, industrial practitioners and scientists, and engineers in various renewable energy fields. Key features: • Emphasizes green chemistry and green engineering principles for sustainable process development for biofuel production • Discusses a wide array of biofuels from algal biomass to waste-to-energy technologies and wastewater treatment and activated sludge processes • Presents advances and developments in biofuel green chemistry and green engineering, including process intensification (microwaves/ultrasound), ionic liquids, and green catalysis • Looks at environmental assessment and economic impact of biofuel production
Download or read book Specialty Oils and Fats in Food and Nutrition written by Geoff Talbot and published by Woodhead Publishing. This book was released on 2015-06-29 with total page 382 pages. Available in PDF, EPUB and Kindle. Book excerpt: Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label functional foods and the emerging markets in "free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. - Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan - Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more - Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery
