Fish and Fishery Products Analysis, Saleena Mathew; Maya Raman; Manjusha Kalarikkathar
Автор: Pandey, Ravindra Kumar (associate Professor, Department Of Natural Products, Columbia Institute Of Pharmacy, India) Shukla, Shiv Shankar (associate Pr Название: Fingerprinting analysis and quality control methods of herbal medicines ISBN: 1138036943 ISBN-13(EAN): 9781138036949 Издательство: Taylor&Francis Рейтинг: Цена: 117390.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Due to the increase in the consumption of herbal medicine, there is a need to know which scientifically based methods are appropriate for assessing the quality of herbal medicines. Fingerprinting has emerged as a suitable technique for quality estimation. Chemical markers are used for evaluation of herbal medicines. Identification and quantification of these chemical markers are crucial for quality control of herbal medicines. This book provides updated knowledge on methodology, quality assessment, toxicity analysis and medicinal values of natural compounds.
Автор: Salvador, Amparo Название: Analysis of Cosmetic Products ISBN: 0444635084 ISBN-13(EAN): 9780444635082 Издательство: Elsevier Science Рейтинг: Цена: 269490.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание:
Analysis of Cosmetic Products, Second Edition advises the reader from an analytical chemistry perspective on the choice of suitable analytical methods for production monitoring and quality control of cosmetic products. This book helps professionals working in the cosmetic industry or in research laboratories select appropriate analytical procedures for production, maintain in-market quality control of cosmetic products and plan for the appropriate types of biomedical and environmental testing. This updated and expanded second edition covers fundamental concepts relating to cosmetic products, current global legislation, the latest analytical methods for monitoring and quality control, characterization of nanomaterials and other new active ingredients, and an introduction to green cosmetic chemistry.
Provides comprehensive coverage of the specific analytical procedures for different analytes and cosmetic samples
Includes information on the biomonitoring of cosmetic ingredients in the human body and the environment
Describes the most recent developments in global legislation governing the cosmetics industry
Introduces green technologies and the use of nanomaterials in the development and analysis of cosmetic ingredients
Автор: A. M. Pearson Название: Quality Attributes and their Measurement in Meat, Poultry and Fish Products ISBN: 1461359066 ISBN-13(EAN): 9781461359067 Издательство: Springer Рейтинг: Цена: 104480.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Chapter 6 reviews the physiology and psychology of flavor and aroma, which serves as a background for further discussion on the flavor and aroma of foods. The next chapter discusses the chemistry of flavor and aroma in muscle foods, while measurement of flavor and aroma are covered in Chapter 8.
Автор: A.M. Pearson; T.R. Dutson Название: Production and Processing of Healthy Meat, Poultry and Fish Products ISBN: 0751403903 ISBN-13(EAN): 9780751403909 Издательство: Springer Рейтинг: Цена: 156720.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: There is an increasing consumer demand for food products that are low in fat, salt and cholesterol at local, national and international levels. This book examines the nutritional principles behind the drive for reductions in fat, salt and cholesterol in our diet, and illustrates formulations and procedures utilized to produce such products.
Автор: A.M. Pearson; T.R. Dutson Название: Production and Processing of Healthy Meat, Poultry and Fish Products ISBN: 1461284295 ISBN-13(EAN): 9781461284291 Издательство: Springer Рейтинг: Цена: 139310.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The central theme for this volume was chosen since consumers have great interest in purchasing low fat, low salt and reduced cholesterol meat, poultry and fish products. Chapter 5 discusses the scientific basis for reducing the salt (sodium) content in food products and the health benefits derived from lowering salt intake.
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