Solidification Point Curve of the Ternary System Docosanoic, Tetracosanoic and Hexacosanoic Acids
Author: Stephen William Nicksic
Publisher:
Published: 1950
Total Pages: 118
ISBN-13:
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Handbook of Food Analysis - Two Volume Set
Author: Leo M.L. Nollet
Publisher: CRC Press
Published: 2015-06-10
Total Pages: 1530
ISBN-13: 1482297841
DOWNLOAD EBOOKUpdated 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
Plant Lipid Metabolism
Author: J.C. Kader
Publisher: Springer Science & Business Media
Published: 2013-04-18
Total Pages: 598
ISBN-13: 9401583943
DOWNLOAD EBOOKA collection of papers that comprehensively describe the major areas of research on lipid metabolism of plants. State-of-the-art knowledge about research on fatty acid and glycerolipid biosynthesis, isoprenoid metabolism, membrane structure and organization, lipid oxidation and degradation, lipids as intracellular and extracellular messengers, lipids and environment, oil seeds and gene technology is reviewed. The different topics covered show that modern tools of plant cellular and molecular biology, as well as molecular genetics, have been recently used to characterize several key enzymes of plant lipid metabolism (in particular, desaturases, thioesterases, fatty acid synthetase) and to isolate corresponding cDNAs and genomic clones, allowing the use of genetic engineering methods to modify the composition of membranes or storage lipids. These findings open fascinating perspectives, both for establishing the roles of lipids in membrane function and intracellular signalling and for adapting the composition of seed oil to the industrial needs. This book will be a good reference source for research scientists, advanced students and industrialists wishing to follow the considerable progress made in recent years on plant lipid metabolism and to envision the new opportunities offered by genetic engineering for the development of novel oil seeds.
Advances in Food Biochemistry
Author: Fatih Yildiz
Publisher: CRC Press
Published: 2009-12-16
Total Pages: 522
ISBN-13: 1420007696
DOWNLOAD EBOOKUnderstanding the biochemistry of food is basic to all other research and development in the fields of food science, technology, and nutrition, and the past decade has seen accelerated progress in these areas. Advances in Food Biochemistry provides a unified exploration of foods from a biochemical perspective. Featuring illustrations to elucidate m
Fundamentals of Biochemistry
Author: JL Jain et al.
Publisher: S. Chand Publishing
Published: 2004-09
Total Pages: 1230
ISBN-13: 8121924537
DOWNLOAD EBOOKIn this latest Seventh Edition , five New Chapters (No. 28, 29, 33, 36 and 37) have been added to enhance the scope and utility of the book: three chapters pertain to Bioenergetics and Metabolism (Biosynthesis of Nucleotides, Degradation of Nucleotides, Mineral Metabolism) and two to Nutrition Biochemistry (Principles of Nutrition, Elements of Nutrition). In fact, all the previously-existing 35 chapters have been thoroughly revised, enlarged and updated in the light of recent advancements and the ongoing researches being conducted the world over.
Biosynthesis and Manipulation of Plant Products
Author: Donald Grierson
Publisher: Springer Science & Business Media
Published: 1992-11-30
Total Pages: 272
ISBN-13: 9780751400601
DOWNLOAD EBOOKVolumes I and 2 of this Plant Biotechnology series reviewed fundamental aspects of plant molecular biology and discussed production and analysis of the first generation of transgenic plants of potential use in agriculture and horticulture. These included plants resistant to insects, viruses and herbicides, which were produced by adding genes from other organisms. Realisation of the potential of plant breeding has led to a resurgence of interest in methods of altering the structure, composition and function of plant constituents, which represents an even greater challenge and offers scope for improving the quality of a wide range of agricultural products. This, in tum, has resulted in a re-evaluation of priorities and targets by industry. Volume 3 of this series considers the biochemical and gentic basis of the biosynthesis of plant products such as starch, lipids, carotenoids and cell walls, and evaluates the ways in which biosynthesis of these products can be modified for use in the food industries. Authors also cover the biosynthesis of rare secondary products and the function and application of proteins for plant protection and therapeutic use. The emphasis throughout is on the relationship between fundamen tal aspects of biosynthesis and structure-function relationships, and application of this knowledge to the redesigning and altering of plant products by molecular genetics.
e: The Story of a Number
Author: Eli Maor
Publisher: Princeton University Press
Published: 2011-10-12
Total Pages: 242
ISBN-13: 1400832349
DOWNLOAD EBOOKThe interest earned on a bank account, the arrangement of seeds in a sunflower, and the shape of the Gateway Arch in St. Louis are all intimately connected with the mysterious number e. In this informal and engaging history, Eli Maor portrays the curious characters and the elegant mathematics that lie behind the number. Designed for a reader with only a modest mathematical background, this biography brings out the central importance of e to mathematics and illuminates a golden era in the age of science.
Food Lipids
Author: Casimir C. Akoh
Publisher: CRC Press
Published: 2017-03-16
Total Pages: 1403
ISBN-13: 1351647903
DOWNLOAD EBOOKMaintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research. Always representative of the current state of lipid science, this edition provides 16 new chapters and 21 updated chapters, written by leading international experts, that reflect the latest advances in technology and studies of food lipids. New chapters Analysis of Fatty Acid Positional Distribution in Triacylglycerol Physical Characterization of Fats and Oils Processing and Modification Technologies for Edible Oils and Fats Crystallization Behavior of Fats: Effect of Processing Conditions Enzymatic Purification and Enrichment and Purification of Polyunsaturated Fatty Acids and Conjugated Linoleic Acid Isomers Microbial Lipid Production Food Applications of Lipids Encapsulation Technologies for Lipids Rethinking Lipid Oxidation Digestion, Absorption and Metabolism of Lipids Omega-3 Polyunsaturated Fatty Acids and Health Brain Lipids in Health and Disease Biotechnologically Enriched Cereals with PUFAs in Ruminant and Chicken Nutrition Enzyme-Catalyzed Production of Lipid Based Esters for the Food Industry: Emerging Process and Technology Production of Edible Oils Through Metabolic Engineering Genetically Engineered Cereals for Production of Polyunsaturated Fatty Acids The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing and food applications including modification technologies, microbial production of lipids, crystallization behavior, chemical interesterification, purification, and encapsulation technologies. The third part covers oxidation, measurements, and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, with a new chapter dedicated to brain lipids. Part V continues with contributions on biotechnology and biochemistry including a chapter on the metabolic engineering of edible oils.
Carbohydrate Polyesters as Fat Substitutes
Author: Casimir C. Akoh
Publisher: CRC Press
Published: 1994-04-19
Total Pages: 296
ISBN-13: 9780824790622
DOWNLOAD EBOOK"Providing up-to-date information on potential fat substitutes, including protein-based, carbohydrate-based, and lipid-based substitutes, this unique reference/text focuses on the benefits of carbohydrate polyesters and the various methods available for their production, isolation, analysis, and purification highlighting regulatory aspects, potential applications, and the applicable patent literature."
Particles at Fluid Interfaces
Author: Erica Wanless
Publisher:
Published: 2019
Total Pages: 0
ISBN-13:
DOWNLOAD EBOOKThis eBook is a collection of articles from a Frontiers Research Topic. Frontiers Research Topics are very popular trademarks of the Frontiers Journals Series: they are collections of at least ten articles, all centered on a particular subject. With their unique mix of varied contributions from Original Research to Review Articles, Frontiers Research Topics unify the most influential researchers, the latest key findings and historical advances in a hot research area! Find out more on how to host your own Frontiers Research Topic or contribute to one as an author by contacting the Frontiers Editorial Office: frontiersin.org/about/contact.
