Food Frying: Chemistry, Biochemistry, and Safety, Alam Zeb
Название: Anthocyanins from natural sources ISBN: 1788012151 ISBN-13(EAN): 9781788012157 Издательство: Royal Society of Chemistry Рейтинг: Цена: 252030.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Anthocyanins are interesting due to their potential health-promoting properties as dietary antioxidants. This book discusses ways of targeting the delivery of these compounds in the body through controlled release.
Название: Therapies for Retinal Degeneration: Targeting Common Processes ISBN: 1782629491 ISBN-13(EAN): 9781782629498 Издательство: Royal Society of Chemistry Рейтинг: Цена: 209790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book addresses approaches to the treatment of retinal diseases, targeting common processes and components.
Название: Good Enough to Eat?: Next Generation GM Crops ISBN: 178801085X ISBN-13(EAN): 9781788010856 Издательство: Royal Society of Chemistry Рейтинг: Цена: 33790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
So long as you have food in your mouth, you have solved all questions for the time being. So begins Good Enough to Eat?, which challenges Kafka's culinary sentiments and proceeds to unravel our complex and deeply personal relationship with food.
Including interviews from both sides of the (farmyard) fence; from biologists to farmers and nutritionists to activists, Good Enough to Eat? charts the history of GM foods from the laboratory to the global dinner plate. Equally informative and entertaining, Godwin chronicles the social, political and philosophical arguments for and against GM crops, and the science and knowledge behind the battle for global food security and sustainability.
This collection presents a broad spectrum of chapters in the various branches of industrial chemistry, biochemistry, and materials science which demonstrate key developments in these rapidly changing fields. This book offers a valuable overview and myriad details on current chemical processes, products, and practices. The book serves a spectrum of individuals, from those who are directly involved in the chemical industry to others in related industries and activities. It provides not only the underlying science and technology for important industry sectors but also provides broad coverage of critical supporting topics.
This new book:
- Serves as a collection of chapters that highlights some important areas of current interest in industrial chemistry, biochemistry, and materials science
- Focuses on topics with more advanced methods
- Emphasizes precise mathematical development and actual experimental details
- Analyzes theories to formulate and prove the physicochemical principles
- Provides an up-to-date and thorough exposition of the present state of the art of complex materials
- Familiarizes the reader with new aspects of the techniques used in the examination of polymers, including chemical, physicochemical, and purely physical methods of examination
- Describes the types of techniques now available to the chemist and technician and discusses their capabilities, limitations, and applications
Название: Biocatalysis: An Industrial Perspective ISBN: 1782626190 ISBN-13(EAN): 9781782626190 Издательство: Royal Society of Chemistry Рейтинг: Цена: 252030.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Implementing biocatalytic strategies in an industrial setting at a commercial scale is a challenging task, necessitating a balance between industrial need against economic viability. With invited contributions from small and large-scale chemical and pharmaceutical companies, this book bridges the gap between academia and industry.
Название: Advances in Food Biochemistry ISBN: 1138115487 ISBN-13(EAN): 9781138115484 Издательство: Taylor&Francis Рейтинг: Цена: 76550.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Understanding 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 molecular concepts throughout the text, this volume examines a range of issues on the food spectrum, including:
water and its relation to food
the glycobiology of food components
enzymes
plant, animal, and human hormones
functional foods, herbs, and dietary supplements
flavor compounds in foods
organic acids
interactions between the environment with food components
biological and lipid oxidation in foods
food safety
nutrition and the genetic makeup of individual food components
Dr. Fatih Yildiz has published an extensive body of research and has worked on food and nutrition science projects with the FAO, UNIDO, UNICEF, and NATO. Recently he received the Ambassador for Turkey Award from the European Federation of Food Science and Technology. Dr. Yildiz and the contributors to this volume have brought together their decades of experience and expertise to provide a top-notch resource for food science and policy professionals and advanced students on the cutting edge of food research.
Автор: P. F. Fox; T. Uniacke-Lowe; P. L. H. McSweeney; J. Название: Dairy Chemistry and Biochemistry ISBN: 3319374362 ISBN-13(EAN): 9783319374369 Издательство: Springer Рейтинг: Цена: 65210.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species.
Автор: Fox P. F. Название: Dairy Chemistry and Biochemistry ISBN: 3319148915 ISBN-13(EAN): 9783319148915 Издательство: Springer Рейтинг: Цена: 79190.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: It also covers heat-induced changes in milk, the use of exogenous enzymes in dairy processing, principal physical properties of milk, bioactive compounds in milk and comparison of milk of different species.
Название: Edible Oil Structuring: Concepts, Methods and Applications ISBN: 1782628290 ISBN-13(EAN): 9781782628293 Издательство: Royal Society of Chemistry Рейтинг: Цена: 209790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Driven both by real industrial needs and curiosity for fundamental research, edible oil structuring has emerged as a subject of growing interest to students, academics and scientists involved in the research of this field.
Название: Steviol Glycosides: Cultivation, Processing, Analysis and Applications in Food ISBN: 1782628304 ISBN-13(EAN): 9781782628309 Издательство: Royal Society of Chemistry Рейтинг: Цена: 209790.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The popularity of the plant stevia has risen due to increasing use and interest in its sweet constituents. This book aims to present novel uses and manufacturing developments as well as to gather together up-to-date information across the whole developing area of steviol glycosides research.
Автор: Joaquin M. Campos Rosa, M. Encarnacion Camacho Quesada Название: Drugs and Their Biological Targets ISBN: 3110528517 ISBN-13(EAN): 9783110528510 Издательство: Walter de Gruyter Цена: 74320.00 T Наличие на складе: Невозможна поставка. Описание: This two volume book is an excellent introduction to this interdisciplinary area, lying on the interface between organic chemistry, biochemistry and medicine. The authors give a comprehensive overview of the field and outline the actual challenges in pharmaceutical science and industry. Volume 2 covers neurotransmitters, antihistamines, enzymatic inhibitors and nonsteroidal anti-inflammatory drugs.
Автор: Mercadante Adriana Z. Название: Carotenoid Esters in Foods: Physical, Chemical and Biological Properties ISBN: 1788012429 ISBN-13(EAN): 9781788012423 Издательство: Royal Society of Chemistry Рейтинг: Цена: 252030.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: As the first book to address the occurrence of carotenoid esters in foods and methods of measurement, this book provides one source to researchers in food science, nutrition and the food industry.
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