Автор: Michael Bockisch Название: Fats and Oils Handbook (Nahrungsfette und Ole) ISBN: 0981893600 ISBN-13(EAN): 9780981893600 Издательство: Elsevier Science Рейтинг: Цена: 207730.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Unprecedented in size and scope, this special issue of Western Passages celebrates the full range of the western American art holdings at the Denver Art Museum. It includes thirty essays by art historians from across the US and Canada as well as a comprehensive history of the growth of Denver`s impressive collection of art of the American West.
Автор: Thomas Silou Название: Oils & Fats for the Future: A Case Study: Safou (Dacryodes Edulis) from the Congo Basin Countries in Africa ISBN: 1619427389 ISBN-13(EAN): 9781619427389 Издательство: Nova Science Рейтинг: Цена: 47510.00 T Наличие на складе: Невозможна поставка. Описание: Over the years the production and consumption of the safou, the fruit of Dacryodes edulis (Burseracees) have seen a remarkable growth in central Africa. In 1980 a network was set up dedicated essentially to the commercial development of the safou, called the African Safou Network (ASANET). This book deals with this topic.
Автор: R. J. Hamilton Название: Developments in Oils and Fats ISBN: 1461359147 ISBN-13(EAN): 9781461359142 Издательство: Springer Рейтинг: Цена: 46570.00 T 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: R. J. Hamilton Название: Recent Advances in Chemistry and Technology of Fats and Oils ISBN: 9401174733 ISBN-13(EAN): 9789401174732 Издательство: Springer Рейтинг: Цена: 46570.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Chapter 3 outlines some of the problems which can arise in industry when the lipid part of a foodstuff undergoes oxidation, whilst in Chapter 4 Patterson describes the major technique, hydrogenation, which is used to circumvent the problems caused by oxidation of the unsaturated fatty acids.
Автор: H.W. Lawson Название: Food Oils and Fats ISBN: 144194737X ISBN-13(EAN): 9781441947376 Издательство: Springer Рейтинг: Цена: 148010.00 T 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: H.W. Lawson Название: Food Oils and Fats ISBN: 0412988410 ISBN-13(EAN): 9780412988417 Издательство: Springer Рейтинг: Цена: 174150.00 T 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: Lee Yee--Ying, Tang Teck-Kim, Phuah Eng-Tong Название: Recent Advances in Edible Fats and Oils Technology: Processing, Health Implications, Economic and Environmental Impact ISBN: 9811651124 ISBN-13(EAN): 9789811651120 Издательство: Springer Рейтинг: Цена: 121110.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the processing and modification, to the traceability and sustainability issues of fats and oils. Some recent technologies like supercritical carbon dioxide, microwave, ultrasound, and enzymatic? assisted processes, ionic liquid, enzymatic processes, biosensor and membrane technology are presented in the book. The book aims to provide the technologists and researchers in research, development and operations in the edible fats and oils industries with critical and readily accessible information on the recent advances in the field. The book is divided into three broad sections- Fats and Oils Chemistry and Processing, Fats and Oils Modification and Health Implications, and Fats and Oils Safety, Social, Environmental and Economic Impacts. It is an extremely comprehensive and valuable resource, which serves as an essential reference for students and lipid scientists from academia or industry.
Автор: Krist Sabine Название: Vegetable Fats and Oils ISBN: 3030303160 ISBN-13(EAN): 9783030303167 Издательство: Springer Цена: 144410.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This encyclopedia scientifically describes 121 vegetable oils and fats. In addition to conventional oils, the book also covers lesser-known oils such as Amaranth, Chia, prickly pear, and quinoa. The thoroughly researched reference book includes detailed descriptions along with the latest research results and methods.
Автор: Krist Sabine Название: Vegetable Fats and Oils ISBN: 3030303136 ISBN-13(EAN): 9783030303136 Издательство: Springer Рейтинг: Цена: 144410.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This encyclopedia scientifically describes 121 vegetable oils and fats. In addition to conventional oils, the book also covers lesser-known oils such as Amaranth, Chia, prickly pear, and quinoa. The thoroughly researched reference book includes detailed descriptions along with the latest research results and methods.
Автор: O`Brien, Richard D. Название: Fats and Oils ISBN: 1420061666 ISBN-13(EAN): 9781420061666 Издательство: Taylor&Francis Рейтинг: Цена: 224570.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Lee Название: Recent Advances in Edible Fats and Oils Technology ISBN: 9811651159 ISBN-13(EAN): 9789811651151 Издательство: Springer Рейтинг: Цена: 121110.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: This book is written by international experts with both academic and industrial credentials. It presents for the first time, a collection of up-to-date scientific advances in the area of edible fats and oils technology, over a span of 10 years from 2009 to the year 2019. The book covers the existing and recent advanced techniques adopted in the edible fats and oils research and touches on the processing and modification, to the traceability and sustainability issues of fats and oils. Some recent technologies like supercritical carbon dioxide, microwave, ultrasound, and enzymatic? assisted processes, ionic liquid, enzymatic processes, biosensor and membrane technology are presented in the book. The book aims to provide the technologists and researchers in research, development and operations in the edible fats and oils industries with critical and readily accessible information on the recent advances in the field. The book is divided into three broad sections- Fats and Oils Chemistry and Processing, Fats and Oils Modification and Health Implications, and Fats and Oils Safety, Social, Environmental and Economic Impacts. It is an extremely comprehensive and valuable resource, which serves as an essential reference for students and lipid scientists from academia or industry.
