Welcome to our book review site go-pdf.online!
You may have to Search all our reviewed books and magazines, click the sign up button below to create a free account.
Edible Oil Processing from a Patent Perspective
Patent literature has always been a mine of information, but until recently, it was difficult to access. Now, with the Internet, access to all patent documents is almost instantaneous and free. However, interpreting the technical information provided by patent literature requires a certain skill. This monograph aims to provide that skill by explaining patent jargon and providing background information on patenting. Patents dealing with edible oil processing are used to explain various aspects of patenting. To make the explanations less impersonal, some have been larded with personal remarks and experiences. Accordingly, this monograph is intended for scientists and engineers dealing with edible oils and fats who want to extend their sources of technical information. Hopefully, it will inspire them to innovate, help them to avoid duplication, and provide them with some amusement.
Trans Fatty Acids
Trans fatty acids (TFAs) have been used for many years to impart desirable physical characteristics to fats and fat blends used in food manufacturing. However, clinical trials and epidemiological studies conducted over the last thirty years have shown that TFAs can increase “bad” cholesterol levels in the blood while reducing “good” cholesterol. Accordingly, they are also linked with increased risks of coronary heart disease, thrombosis and strokes. For this reason, the food industry has been obliged to find alternatives to TFAs, thus enabling it to meet the presumed consumer demand for “low” or “no” trans fats products. The issue is becoming more and more pressing. For examp...
Edible Oil Processing
Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional benefits. Whilst levels of fat intake must be controlled in order to avoid obesity and other health problems, it remains the fact that fats (along with proteins and carbohydrates) are one of the three macronutrients and therefore an essential part of a healthy diet. The ability to process oils and fats to make them acceptable as part of our food supplies is a key component in our overall knowledge of them. Without this ability, the food that we consume would be totally different, and much of the flexibility available to us as a result of the application o...
Beauty Is Our Business
More than anything else, this book is a tribute to Edsger W. Dijkstra, on the occasion of his sixtieth birthday, by just a few of those fortunate enough to be influenced by him and his work and to be called his friend or relation, his master, colleague, or pupil. This book contains fifty-four technical contributions in different areas of endeavor, although many of them deal with an area of particular concern to Dijkstra: programming. Each contribution is relatively short and could be digested in one sitting. Together, they form a nice cross section of the discipline of programming at the beginning of the nineties. While many know of Dijkstra's technical contributions, they may not be aware o...
Beauty Is Our Business
More than anything else, this book is a tribute to Edsger W. Dijkstra, on the occasion of his sixtieth birthday, by just a few of those fortunate enough to be influenced by him and his work and to be called his friend or relation, his master, colleague, or pupil. This book contains fifty-four technical contributions in different areas of endeavor, although many of them deal with an area of particular concern to Dijkstra: programming. Each contribution is relatively short and could be digested in one sitting. Together, they form a nice cross section of the discipline of programming at the beginning of the nineties. While many know of Dijkstra's technical contributions, they may not be aware o...
The Lipid Handbook with CD-ROM
Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. It places a stronger emphasis on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research in these areas in the past 10 years and beyond. This edition features updated chapters and expanded coverage, including additional compounds to its dictionary. Written by experts from a diverse range of fields, many of whom have contributed new research in the areas under review, this handbook remains an essential reference.
Sunflower
This comprehensive reference delivers key information on all aspects of sunflower. With over 20 chapters, this book provides an extensive review of the latest developments in sunflower genetics, breeding, processing, quality, and utilization; including food, energy and industrial bioproduct applications. World-renowned experts in this field review U.S. and international practices, production, and processing aspects of sunflower. - Presents seven chapters on improving sunflower production with insights on breeding and genetics; physiology and agronomy; common insect and bird pests; mutagenesis; and identifying and preventing diseases. - Summarizes current knowledge of sunflower oil uses in food, oxididative stability, minor constituents, and lipids biosynthesis. - Ideal reference for scientists, researchers, and students from across industry, academia, and government.
Fats in Food Technology
Fats in Food Technology presents an overview at the professional and research level of the uses and technologies of fats in a broad range of foodstuffs. In addition to the coverage of animal and vegetable fats, the book considers added milk fat, dairy fat, and butter. Drawn from throughout the world, the contributing authors provide a broad scope of ideas and experience.
