Автор: Victor P. Eroschenko Название: Atlas of Histology with Functional Correlations. 13 ed. ISBN: 1496310233 ISBN-13(EAN): 9781496310231 Издательство: Lippincott Williams & Wilkins Рейтинг: Цена: 7087.00 р. 10124.00-30% Наличие на складе: Есть (более 5-х шт.) Описание: This thirteenth edition of Atlas of Histology with Functional Correlations (formerly diFiore`s ) provides a rich understanding of the basic histology concepts that medical and allied health students need to know.
Автор: Hart, M.G. Название: Handbook of Biochemistry and Molecular Biology ISBN: 0367209330 ISBN-13(EAN): 9780367209339 Издательство: Taylor&Francis Рейтинг: Цена: 10411.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: Published in 1975: This volume contains the completed section of the Handbook of Biochemistry and Molecular Biology with data pertaining to Lipids, Carbohydrates, and Steroids.
While certain saturated and trans fats continue to face scrutiny as health hazards, new evidence indicates that, in addition to supplying foods with flavor and texture, fats also provide us with dietary components that are absolutely critical to our well-being. The importance of essential fatty acids and fat-soluble vitamins and other minor components delivered by lipids is well known, as are the benefits and essentiality of long-chain omega-3 and omega-6 fatty acids. And now, with new research connecting lipids to heart health, mental health, and brain and retina development, the market has responded by providing health-conscious consumers with lipid foods, including spreads, breads, cereals, juices, and dairy products.
Nutraceutical and Specialty Lipids and their Co-Products presents a thorough assessment of the current state of the chemistry, nutrition, and health aspects of specialty fats and oils. Fereidoon Shahidi, editor-in-chief of the Journal of Food Lipids and a past chair and co-founder of the Nutraceuticals and Functional Foods Division of the Institute of Food Technologists, brings together top researchers to address the potential application and delivery of lipids in functional foods. Sharing much of their own research, they offer an unparalleled view of the field that covers basic lipid chemistry, as well as the most progressive findings concerning the nutritional value of beneficial lipids. They include research on cereal grain, marine, fruit seed, and tree nut oils, as well as oilseed medicinals, fat replacers, and many other sources of lipids. They also consider stability issues and the latest tools being used for lipids purification.
Covering the full range of these essential diet components, this cutting-edge volume serves to meet the needs of scientists and students in research and product development, as well as health and nutrition specialists.
Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids. Under the editorial guidance of globally recognized food scientists Zdzislaw E. Sikorski and Anna Kolakowska, this completely revised and updated edition presents eight entirely new chapters.
Originally titled Chemical and Functional Properties of Food Lipids, this edition adds Biological to the title to reflect a far greater emphasis on the biological aspects of lipids. Among a wealth of ongoing and current topics, this essential resource:
Familiarizes readers with the standard chemical nomenclature and properties of a large variety of lipids
Examines the contents of lipids in plants, fish, milk, meat, and eggs
Describes advances in methods of physical, chemical, and biochemical analyses
Offers new information on phospholipids, sterols, and fat-soluble vitamins in foods
Provides a biochemist's view of lipid oxidation and antioxidants--crucial for the sensory and nutritive aspects of food quality
Discusses modified lipids and fat mimetics, as well as those of special biological and physico-chemical activity
Considers the importance of frying fats, lipid-proteins and lipid-saccharides interactions, and lipid contaminants in relation to food quality
Chemical, Biological, and Functional Properties of Food Lipids, Second Edition is an ideal reference for both professional and aspiring food scientists in both industry and academia. It contains all of the necessary information needed to control the rate of undesirable reactions in foods and select optimum storage and processing parameters for these delicate fats.
Автор: Sikorski, Zdzislaw Z. E. Название: Chemical, Biological, and Functional Aspects of Food Lipids ISBN: 1439802378 ISBN-13(EAN): 9781439802373 Издательство: Taylor&Francis Рейтинг: Цена: 38280.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Описание: In this book international experts discuss the state-of-the-art in the biological degradation of hydrocarbons to meet remedial or disposal goals. The work focuses on practical applications, often on globally important scales including the remediation of some of the world’s largest crude oil spills. Other related chapters discuss important implications of microbial transformation of hydrocarbons, including treatment of high fat processing wastes, impacts of microbial biodegradation activity on industrial processes, and the implications of microbial oil degradation in relation to modern oil extraction processes like hydraulic fracturing of shales and extraction of oil sands.
Автор: Spiller, Gene A. Название: Handbook of Lipids in Human Nutrition ISBN: 0849342481 ISBN-13(EAN): 9780849342486 Издательство: Taylor&Francis Рейтинг: Цена: 41342.00 р. Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Matthias Boll Название: Anaerobic Utilization of Hydrocarbons, Oils, and Lipids ISBN: 331950391X ISBN-13(EAN): 9783319503912 Издательство: Springer Рейтинг: Цена: 55901.00 р. Наличие на складе: Поставка под заказ.
Описание: Building upon the extensive compilation of biochemical data featured in Volume I of the Handbook of Eicosanoids, Volume II describes the past, present, and potential future impact of eicosanoid research on new drug development.
This book provides comprehensive, authoritative discussions about microbial communities in environments that are rich in hydrocarbons, crude oil or lipids. It encompasses natural environments, such as tar sands, oil seeps and reservoirs, as well as habitats where methane is produced. Equally, the book deals with habitats that have been influenced by human activity, including oil-contaminated soils, aquifers, coast and seas. The book opens with a series of chapters considering the contemporary approaches used to investigate microbial communities.
Автор: T Sanders Название: Functional Dietary Lipids ISBN: 1782422471 ISBN-13(EAN): 9781782422471 Издательство: Elsevier Science Рейтинг: Цена: 27454.00 р. Наличие на складе: Поставка под заказ.
Описание: Functional Dietary Lipids: Food Formulation, Consumer Issues and Innovation for Health discusses this important component of the human diet and the ways it plays an essential functional role in many foods. The book covers the functionality and nutritional benefits of dietary fat in food in terms of formulation, manufacturing, and innovation for health. . After an introduction by the editor reviewing the role of fats in the human diet, the book discusses the chemistry of edible fats, manufacturing issues, including the replacement of trans-fatty acids in food, fat reformulation for calorie reduction, thermal stability of fats, and the flavor and functional texture and melting characteristics of fats in food. Subsequent chapters address the effect of dietary lipid intake on various health issues and the potential health benefits of bioactive compounds in dietary lipids, with final sections discussing issues that affect the consumer relationship with fat, such as regulation, marketing, and health claims.
