Specialty Oils And Fats In Food And Nutrition, Talbot,Geoff
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: Hernandez Название: Processing and Nutrition of Fats and Oils ISBN: 0813827671 ISBN-13(EAN): 9780813827674 Издательство: Wiley Рейтинг: Цена: 195310.00 T Наличие на складе: Есть у поставщика Поставка под заказ.
Автор: Patel, Vinod Название: Molecular Nutrition: Fats ISBN: 0128112972 ISBN-13(EAN): 9780128112977 Издательство: Elsevier Science Рейтинг: Цена: 174050.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The Molecular Nutrition of Fats presents the nutritional and molecular aspects of fats by assessing their dietary components, their structural and metabolic effects on the cell, and their role in health and disease. Subject areas include molecular mechanisms, membranes, polymorphisms, SNPs, genomic wide analysis, genotypes, gene expression, genetic modifications and other aspects. The book is divided into three sections, providing information on the general and introductory aspects, the molecular biology of the cell, and the genetic machinery and its function. Topics discussed include lipid-related molecules, dietary lipids and lipid metabolism, high fat diets, choline, cholesterol, membranes, trans-and saturated fatty acids, and lipid rafts. . Other sections provide comprehensive discussions on G protein-coupled receptors, micro RNA, transcriptomics, transcriptional factors, cholesterol, triacylglycerols, beta-oxidation, cholesteryl ester transfer, beta-oxidation, lysosomes, lipid droplets, insulin mTOR signaling and ligands, and more.
Автор: Alberto Cepeda Saez, Jose Manuel Miranda Lopez Название: Fats and Associated Compounds ISBN: 1788018850 ISBN-13(EAN): 9781788018852 Издательство: Royal Society of Chemistry Рейтинг: Цена: 252030.00 T Наличие на складе: Поставка под заказ. Описание: Through this book, the Editors have compiled the most up to date and well-documented information on many aspects of the development and application of novel dietary patterns related to fatty compounds, with special emphasis on beneficial effects.
Автор: Talbot Geoff, Talbot G. Название: Reducing Saturated Fats in Foods ISBN: 0081017138 ISBN-13(EAN): 9780081017135 Издательство: Elsevier Science Рейтинг: Цена: 202120.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food industry. Reducing saturated fats in foods reviews the sources and effects of saturated fats in food and the ways in which the food industry can effectively reduce saturates.Part one covers the functional and nutritional aspects of saturated fats in foods, with chapters covering sources of dietary saturated fats, their functional attributes and the health issues associated with saturated fatty acids. Part two focuses on reducing saturated fats through food reformulation, concentrating on both the technologies used and the food categories affected. Chapters cover topics such as emulsion technology for reduction of saturated fats and the application of diacylglycerol oils, as well as different food categories including milk and dairy products, processed meats, fried foods and pastry products.With its distinguished editor and international team of contributors, Reducing saturated fats in foods is an essential reference for oils and fats processors and food manufacturers, as well as those researching saturated fats in the academic sector.
Автор: Silvana Martini Название: Sonocrystallization of Fats ISBN: 1461476925 ISBN-13(EAN): 9781461476924 Издательство: Springer Рейтинг: Цена: 47880.00 T Наличие на складе: Есть у поставщика Поставка под заказ. Описание: Sonocrystallization of Fats will summarize the latest research efforts and discoveries in the relatively new area of sonocrystallization of edible lipids. An overview of ultrasound theories will be presented at the beginning of the book followed by a brief description of the uses of power ultrasound in the food industry.
Автор: Rajah Название: Fats in Food Technology 2e ISBN: 1405195428 ISBN-13(EAN): 9781405195423 Издательство: Wiley Рейтинг: Цена: 160460.00 T Наличие на складе: Поставка под заказ.
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.
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