Описание: The aim of this book is to help people performing routine operations in Organic Synthesis in a laboratory. This book, the first one in a series, focuses on the oxidation of alcohols to aldehydes and ketones. Probably, this is the most important routine operation in Organic Synthesis.
Описание: Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control.The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films.With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality.
Автор: Gabriel Tojo; Marcos I. Fernandez Название: Oxidation of Primary Alcohols to Carboxylic Acids ISBN: 1441922547 ISBN-13(EAN): 9781441922540 Издательство: Springer Рейтинг: Цена: 16769.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: As the second volume in a comprehensive encyclopedia of organic reactions, this work provides an elaborated description of the experimental methods used for the oxidation of alcohols to acids. It supplies important data on possible interferences from protecting groups and functional groups, as well as on potential side-reactions.
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