Recent Advances in Chemistry and Technology of Fats and Oils, R. J. Hamilton
Автор: Jaspreet Singh Название: Advances in Potato Chemistry and Technology ISBN: 0128000023 ISBN-13(EAN): 9780128000021 Издательство: Elsevier Science Рейтинг: Цена: 21054.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание:
Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality optimization that provides students, researchers, and technologists working in the area of food science with recent information and updates on state-of-the-art technologies.
The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and non-carbohydrate composition, cell wall chemistry, an analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing, and quality optimization.
In addition, new and sophisticated methods of quality determination of potatoes and their products, innovative and healthy potato-based foods, the future of genetically modified potatoes, and the non-food use of potatoes and their products is discussed.
Includes both the emerging non-food uses of potato and potato-by-products as well as the expanding knowledge on the food-focused use of potatoes
Presents case studies on the problems, factors, proposed solutions, and pros and cons of each, allowing readers facing similar concerns and issues to effectively and efficiently identify an appropriate solution
Written by a global collection of experts in both food and non-food potato science
Автор: Fryer Название: Technical Handbook of Oils, Fats and Waxes ISBN: 1107687314 ISBN-13(EAN): 9781107687318 Издательство: Cambridge Academ Рейтинг: Цена: 7286.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: First published in 1918, this book forms part one of two volumes on the properties of oils, fats and waxes. The texts were designed to meet the needs of technical workers and chemists requiring guidance on the basic principles underlying the area. Volume one focuses on chemical and general properties.
Автор: R. J. Hamilton Название: Developments in Oils and Fats ISBN: 1461359147 ISBN-13(EAN): 9781461359142 Издательство: Springer Рейтинг: Цена: 6986.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This first volume in a series is intended to provide up-to-date information on specific topics in oils and fats. The oils and fats industry is closely aligned with the food industry and it is no surprise to find that five of the chapters (1, 2, 3, 6 and 7) are written from a food perspective.
Автор: Fryer Название: Technical Handbook of Oils, Fats and Waxes ISBN: 1107660882 ISBN-13(EAN): 9781107660885 Издательство: Cambridge Academ Рейтинг: Цена: 7286.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: First published in 1918, this book forms the second of two volumes on the properties of oils, fats and waxes. The texts were designed to meet the needs of technical workers and chemists requiring guidance on the basic principles underlying the area. Volume two concentrates on practical and analytical matters.
Автор: H.W. Lawson Название: Food Oils and Fats ISBN: 0412988410 ISBN-13(EAN): 9780412988417 Издательство: Springer Рейтинг: Цена: 26122.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Provides a comprehensive and detailed coverage of food oils and fats in a practical, how-to format. This book integrates various aspects of food oils and fats from chemistry to food processing to nutrition. It features information on flavor measurement and alteration, product development and cost-effective use of oils and fats in production.
Автор: H.W. Lawson Название: Food Oils and Fats ISBN: 144194737X ISBN-13(EAN): 9781441947376 Издательство: Springer Рейтинг: Цена: 22201.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This is a basic reference/textbook for professionals and students involved with these important oils and fats.
Автор: Gourab Sen Gupta; Yueh-Min Ray Huang Название: Recent Advances in Sensing Technology ISBN: 3642005772 ISBN-13(EAN): 9783642005770 Издательство: Springer Рейтинг: Цена: 26122.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This volume offers the extended version of nineteen papers selected from the 131 presented at the 3rd International Conference on Sensing Technology. It covers advances on various aspects of the subject such as adaptability, validation, data fusion and more.
Автор: Gourab Sen Gupta; Yueh-Min Ray Huang Название: Recent Advances in Sensing Technology ISBN: 3642260489 ISBN-13(EAN): 9783642260483 Издательство: Springer Рейтинг: Цена: 20962.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: This volume offers the extended version of nineteen papers selected from the 131 presented at the 3rd International Conference on Sensing Technology. It covers advances on various aspects of the subject such as adaptability, validation, data fusion and more.
Автор: Silvana Martini Название: Sonocrystallization of Fats ISBN: 1461476925 ISBN-13(EAN): 9781461476924 Издательство: Springer Рейтинг: Цена: 7182.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry.
Автор: Talbot Geoff, Talbot G. Название: Reducing Saturated Fats in Foods ISBN: 0081017138 ISBN-13(EAN): 9780081017135 Издательство: Elsevier Science Рейтинг: Цена: 30318.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: 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.
Автор: D. P. Moran Название: Fats in Food Products ISBN: 1461358841 ISBN-13(EAN): 9781461358848 Издательство: Springer Рейтинг: Цена: 13060.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: The properties of fats and the characteristics of some food products based on fats have been documented in several books.
Автор: Kodali, Dharma R. Название: Trans Fats Replacement Solutions ISBN: 0128103809 ISBN-13(EAN): 9780128103807 Издательство: Elsevier Science Рейтинг: Цена: 16843.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Epidemiological studies have continued to increase awareness of how trans fats impact human nutrition and health. Because of the adverse effects, trans fats labeling regulations were introduced in 2006. Since then, the fats and oils industry and food product manufacturers have researched and implemented a number of novel, practical, and cost-effective solutions for replacing trans fats with alternate products. This book provides a comprehensive understanding of the trans fats chemistry, labeling regulations, and trans fat replacement technologies. It also deals with world-wide trends and scenarios in terms of regulations and trans fat replacement solutions.
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