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Fats and Oils Handbook (Nahrungsfette und Öle)
Fats and Oils Handbook (Nahrungsfette und Öle) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology. To pursue food technology without knowing the raw material would mean working in a vacuum. This book describes the raw materials predominantly employed and the spectrum of processes used today. It is the updated and revised English version of Nahrungsfette und Ole, originally printed in German. It contains 283 tables, 647+ figures, and over 850 references. "If you can afford only one book on oils and fats, their composition, processing and use, then this should probably be the one!" - Presents details on the composition, chemistry, and processes of the major fats and oils used today - Includes hundreds of illustrations and tables, making the concepts easier to read and grasp - Acknowledges the importance of fats and oils offers details on relevant technologies
Oils and Fats as Raw Materials for Industry
Vegetable oils are the tri-esters on hydrolysis yield fatty acids and glycerol. Vegetable oils themselves or their fatty acids obtained after hydrolysis can be exploited as a raw material for various industries. Fatty acids due to owing active carboxylic avid group reacts easily with alcohols, acids and amines and gives products with ester and amide linkages. In addition, long alkyl chains incorporate hydrophobicity into products, enabling them for use in various industrial applications. In addition, these fatty acids are used to make various cyclic compounds with heteroatoms like imidazolines and ammonium quats. Oils and fats can be used as raw materials in many industries including food an...
Modular Programming Languages
This book constitutes the refereed proceedings of the international Joint Modular Languages Conference, JMLC 2006. The 23 revised full papers presented together with 2 invited lectures were carefully reviewed and selected from 36 submissions. The papers are organized in topical sections on languages, implementation and linking, formal and modelling, concurrency, components, performance, and case studies.
Modular Programming Languages
This book constitutes the refereed proceedings of the international Joint Modular Languages Conference, JMLC 2006. The 23 revised full papers presented together with 2 invited lectures were carefully reviewed and selected from 36 submissions. The papers are organized in topical sections on languages, implementation and linking, formal and modelling, concurrency, components, performance, and case studies.
AFP Exchange
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Omega 3
Today, we eat far less fish and marine mammals than our ancestors, whose naturally balanced diet had a more healthful ratio of Omega 6 to Omega 3 essential fatty acids, important elements for development and health. Doctors treat more and more incidences of heart disease, cardiovascular disease, hypertension, inflammatory diseases, cancers, and depression each year. A major contributing factor to such diseases is a deficiency in essential fatty acids. Harp seal oil is rich in these vital nutrients and, due to its unique molecular structure, is absorbed more efficiently by our bodies than fish and flaxseed oils. Omega 3: The Seal Connection collects the results of years of research and application in one place for the first time. It's the only source you'll need on this dramatic new therapy.
Fats in Food Technology
Fats are present in some form in the vast majority of processed foods we consume, as well as in many ‘natural’ products. Changes in consumer behaviour, centered around an increased emphasis on healthy food consumption, mean that it is more important than ever for food scientists to understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth examination of the roles and behaviours of fats in food technology and the benefits that they impart to consumers. It considers both fats that are naturally present in foods (such as milk fat in cheese) and fats that have been added to improve physical, chemical and organo...
Biological Chemistry
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Nature
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