Dictionary Of Food Compounds With Cd Rom Second Edition

Author : Shmuel Yannai
Publisher : CRC Press
Page : 2348 pages
File Size : 55,8 Mb
Release : 2012-10-23
Category : Technology & Engineering
ISBN : 9781420083514

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Dictionary of Food Compounds with CD-ROM, Second Edition by Shmuel Yannai Pdf

The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties—as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentrations may exert significant desirable or negative effects on foods. Includes a foreword by Zdzislaw E. Sikorski, Gdańsk University of Technology, Poland; Editor of the CRC Press Chemical & Functional Properties of Food Components Series. Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable CD-ROM. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. Food Compounds Covered: Natural Food Constituents Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food Contaminants Mycotoxins Food Additives Colorants Preservatives Antioxidants Flavors Nutraceuticals Probiotics Dietary Supplements Vitamins This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food. No other reference work on food compounds is as complete or as comprehensive.

Author : Shmuel Yannai
Publisher : CRC Press
Page : 1784 pages
File Size : 54,8 Mb
Release : 2003-10-24
Category : Science
ISBN : 9781420068450

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Dictionary of Food Compounds with CD-ROM by Shmuel Yannai Pdf

The Dictionary of Food Compounds with CD-ROM: Additives, Flavors, and Ingredients provides comprehensive information on 30,000 compounds found in food, including: NATURAL FOOD CONSTITUENTS Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids FOOD ADDITIVES Colorants Preservatives Antioxidants Fl

Author : Caroline Cooper
Publisher : CRC Press
Page : 283 pages
File Size : 45,8 Mb
Release : 2010-07-23
Category : Medical
ISBN : 9781439811665

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Organic Chemist's Desk Reference by Caroline Cooper Pdf

CHOICE Award Winner Since the first publication in 1995, the Organic Chemist’s Desk Reference has been essential reading for laboratory chemists who need a concise guide to the essentials of organic chemistry — the literature, nomenclature, stereochemistry, spectroscopy, hazard information, and laboratory data. The past fifteen years have witnessed immense growth in the field of chemistry and new discoveries have continued to shape its progress. In addition, the distinction between organic chemistry and other disciplines such as biochemistry and materials science has become increasingly blurred. Extensively revised and updated, this new edition contains the very latest data that chemists need access to for experimentation and research. New in the Second Edition: Rearranged content placed in a logical progressive order, making subjects easier to find Expanded topics from the glossary now presented as separate chapters Updated information on many classic subjects such as mass spectrometry and infrared, ultraviolet, and nuclear magnetic resonance spectroscopy New sections on chiral separations and crystallography Cross references to a plethora of web information Reflecting a 75% revision since the last edition, this volume is a must-have for organic chemists and those in related fields who need quick and easy access to vital information in the lab. It is also a valuable companion to the Dictionary of Organic Compounds, enabling readers to easily focus in on critical data.

Author : John Buckingham,Keith H. Baggaley,Andrew D. Roberts,Laszlo F. Szabo
Publisher : CRC Press
Page : 2374 pages
File Size : 46,5 Mb
Release : 2010-01-26
Category : Medical
ISBN : 9781420077704

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Dictionary of Alkaloids with CD-ROM by John Buckingham,Keith H. Baggaley,Andrew D. Roberts,Laszlo F. Szabo Pdf

While some of the most commonly investigated- and most notorious- chemicals in the world are alkaloids, many modern medicines are also based on alkaloid structures. Chemists continue to explore new synthetic routes and alkaloid derivatives in search of drug candidates for fighting disease. Drawn from the venerable Dictionary of Natural Products, th

Author : John Buckingham,V. Ranjit N. Munasinghe
Publisher : CRC Press
Page : 1199 pages
File Size : 48,6 Mb
Release : 2015-03-13
Category : Medical
ISBN : 9781482282504

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Dictionary of Flavonoids with CD-ROM by John Buckingham,V. Ranjit N. Munasinghe Pdf

Widely distributed throughout plant families, flavonoids give many flowers and fruits their vibrant colors. They also play a role in protecting the plants from microbe and insect attacks. More importantly, the consumption of foods containing flavonoids has been linked to numerous health benefits. Recent research indicates that flavonoids can be nut

Author : A. Witczak,Zdzislaw Sikorski
Publisher : CRC Press
Page : 509 pages
File Size : 41,8 Mb
Release : 2017-01-12
Category : Medical
ISBN : 9781498748537

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Toxins and Other Harmful Compounds in Foods by A. Witczak,Zdzislaw Sikorski Pdf

Presents information, based on scientific evidence, on the contents of harmful compounds in food raw materials and products, such as grains, fruits and vegetables, mushrooms, seafood, milk and dairy products, meats, and various processed foods Shows the effects of environmental pollution and the conditions of harvesting and storage of the raw materials on food contamination Discusses the real food safety hazards to the consumers caused by toxins of microbial origin and chemical contamination Describes the beneficial role of processing to decrease the contents of harmful components in food products Presents the role of legislation, quality assurance systems, and available analytical techniques in assuring food safety

Author : Peter M. Collins
Publisher : Chapman & Hall/CRC
Page : 1304 pages
File Size : 45,9 Mb
Release : 2021-08-02
Category : Electronic
ISBN : 0367453940

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Dictionary of Carbohydrates by Peter M. Collins Pdf

An easy-to-use reference source for all scientists working with carbohydrates, the Dictionary of Carbohydrates with CD-ROM, Second Edition builds on the success of its previous edition by providing a substantially increased number of compounds. The presentation is sharpened by a careful review of existing entries. With 24,000 compounds, it represents a much enlarged and revised new edition of the dictionary first published in 1998. Each entry contains a wealth of information which includes: names and synonyms, molecular formulae, chemical structures, accurate mass, UV spectra, extensive source data, physical properties, uses and key literature citations. The new edition of this authoritative reference features a structure-searchable CD-ROM that provides quick, convenient access to essential information. The combination of 33 searchable text fields and full substructure searching capability provides the carbohydrate chemist with the tools to instantly search the entire database for the relevant information. Search results can be viewed on screen, printed or saved. This combination of book and CD gives you even more access to the information you need on a daily basis.

Author : International Food Information Service
Publisher : John Wiley & Sons
Page : 489 pages
File Size : 46,5 Mb
Release : 2009-05-18
Category : Technology & Engineering
ISBN : 9781405187404

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IFIS Dictionary of Food Science and Technology by International Food Information Service Pdf

“When comparing this dictionary, there is very little competition at all… a very useful resource in the industrial, profession-al and supporting research areas, as well as for non-food scientists who have supervisory and management responsibility in a food area.” –Food & Beverage Reporter, Nov/Dec 2009 “I would thoroughly recommend this book to food scientists and technologists throughout the universities, research establishments and food and pharmaceutical companies. Librarians in all such establishments should ensure that they have copies on their shelves.” –International Journal of Dairy Technology, November 2009 “A must-own.” –Food Industry News, August 2009 IFIS has been producing quality comprehensive information for the world’s food science, food technology and nutrition community since its foundation in 1968 and, through its production of FSTA – Food Science and Technology Abstracts, has earned a worldwide reputation for excellence. Distilled from the extensive data held and maintained by IFIS, the dictionary is easy to use and has been rigorously edited and cross-referenced. Now in an extensively revised and updated second edition, this landmark publication features: 8,612 entries including 763 new entries and over 1,500 revised entries Reflects current usage in the scientific literature Includes local names, synonyms and Latin names, as appropriate Extensive cross-referencing Scientific editing from the team at IFIS

Author : Frank D. Gunstone,John L. Harwood,Albert J. Dijkstra
Publisher : CRC Press
Page : 1472 pages
File Size : 48,9 Mb
Release : 2007-03-13
Category : Science
ISBN : 1420009672

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The Lipid Handbook with CD-ROM, Third Edition by Frank D. Gunstone,John L. Harwood,Albert J. Dijkstra Pdf

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. All chapters have been rewritten, many by new authors, to match the updated thinking and practice of modern lipid science and bring a fresh perspective to twenty years of tradition. Retaining the general structure of the previous editions, The Lipid Handbook with CD-ROM, Third Edition collates a wide range of information into a single volume. New contributions highlight the latest technologies utilized in today's lipid science such as chromatographic analysis and nuclear magnetic resonance spectroscopy. An entirely new chapter is devoted to non-food uses such as lipids as surfactants, cosmetics, and biofuels. Expanded sections illustrate a growing emphasis on lipid metabolism and the nutritional, medical, and agricultural aspects including human dietary requirements and disorders of lipid metabolism. The dictionary section is vastly expanded to cover chemical structure, physical properties, and references to thousands of lipid and lipid related molecules. The handbook now includes a CD-ROM that allows instant access to tabulated and referenced information and can be searched either as the full text or by structure or substructure. Drawing from the best minds in the field, The Lipid Handbook with CD-ROM, Third Edition presents the latest technological developments and the current and future directions and applications of lipid science to the next generation of researchers.

Author : Jim Smith,Lily Hong-Shum
Publisher : John Wiley & Sons
Page : 779 pages
File Size : 47,6 Mb
Release : 2011-04-20
Category : Technology & Engineering
ISBN : 9781444397734

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Food Additives Data Book by Jim Smith,Lily Hong-Shum Pdf

The use of additives in food is a dynamic one, as consumers demand fewer additives in foods and as governments review the list of additives approved and their permitted levels. Scientists also refine the knowledge of the risk assessment process as well as improve analytical methods and the use of alternative additives, processes or ingredients. Since the first edition of the Food Additives Databook was published, there have been numerous changes due to these developments and some additives are no longer permitted, some have new permitted levels of use and new additives have been assessed and approved. The revised second edition of this major reference work covers all the "must-have" technical data on food additives. Compiled by food industry experts with a proven track record of producing high quality reference work, this volume is the definitive resource for technologists in small, medium and large companies, and for workers in research, government and academic institutions. Coverage is of Preservatives, Enzymes, Gases, Nutritive additives, Emulsifiers, Flour additives, Acidulants, Sequestrants, Antioxidants, Flavour enhancers, Colour, Sweeteners, Polysaccharides, Solvents. Entries include information on: Function and Applications, Safety issues, International legal issues, Alternatives, Synonyms, Molecular Formula and mass, Alternative forms, Appearance, Boiling, melting, and flash points, density, purity, water content, solubility, Synergists, Antagonists, and more with full and easy-to-follow-up references. Reviews of the first edition: "Additives have their advantages for the food industry in order to provide safe and convenient food products. It is therefore essential that as much information as possible is available to allow an informed decision on the selection of an additive for a particular purpose. This data book provides such information - consisting of over 1000 pages and covering around 350 additives. This data book does provide a vast amount of information; it is what it claims to be! Overall, this is a very useful publication and a good reference book for anyone working in the food and dairy industry." —International Journal of Dairy Technology, Volume 59 Issue 2, May 2006 "This book is the best I have ever seen ... a clear winner over all other food additive books .... a superb edition." —SAAFOST (South African Association for Food Science and Technology)

Author : Anonim
Publisher : Unknown
Page : 413 pages
File Size : 45,9 Mb
Release : 2005
Category : Food industry and trade
ISBN : 1601191227

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Dictionary of food science and technology[ by Anonim Pdf

Author : Bhanu Prakash,Nawal Kishore Dubey,Jackline Freitas Brilhante de São José
Publisher : Springer Nature
Page : 361 pages
File Size : 43,8 Mb
Release : 2024-01-15
Category : Science
ISBN : 9789819943708

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Plant Essential Oils by Bhanu Prakash,Nawal Kishore Dubey,Jackline Freitas Brilhante de São José Pdf

This book is a comprehensive collection of information on essential oils and their industrial application. It provides reader with a systematic and advanced knowledge of the role of essential oils as natural preservatives and therapeutic agents. Food and pharmaceuticals are two important pillars of human civilization. Plant essential oils and their volatile compounds have been used for preservation as well as for the treatment of human illness for long as traditional practices in biodiversity-rich countries. This book deals with the potential uses of essential oils against insect pests and spoilage microbes of agri-food commodities such as pulses, cereal, fruits, and their shelved products. It also highlights the molecular-assisted engineering of plant essential oils, the pharma-kinetic facet, and their potential in pharmaceutical and aromatherapy. In addition, the book covers recent advances in science and technology such as extraction methods, metabolomics, phytochemical genomics, bioinformatics, conformational dynamics, mathematical modeling, and nanotechnology application. This book is of interest to teachers, researchers, food scientists, capacity builders, and policymakers. Also, it serves as an additional reading material for undergraduate and postgraduate students of agriculture, food, and pharmaceutical sciences.

Author : Arnold Eric BENDER
Publisher : Unknown
Page : 221 pages
File Size : 41,9 Mb
Release : 1965
Category : Electronic
ISBN : OCLC:557992795

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Dictionary of Nutrition and Food Technology ... Second Edition by Arnold Eric BENDER Pdf

Author : Barrie W. Bycroft,David J. Payne
Publisher : CRC Press
Page : 2117 pages
File Size : 45,9 Mb
Release : 2013-08-09
Category : Medical
ISBN : 9781482282153

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Dictionary of Antibiotics and Related Substances by Barrie W. Bycroft,David J. Payne Pdf

Bacterial and parasitic diseases are the second leading cause of death worldwide, according to a report by the London School of Economics. Due to the emergence of drug-resistant "superbugs," like methicillin-resistant Staphylococcus aureus (MRSA), traditional antibiotics such as penicillin and its derivatives are in danger of becoming obsolete. In

Author : Anonim
Publisher : Unknown
Page : 2030 pages
File Size : 55,5 Mb
Release : 2003
Category : CD-ROMs
ISBN : STANFORD:36105112739771

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CD-ROMs in Print by Anonim Pdf