Databook of Antioxidants

Databook of Antioxidants
Author: Anna Wypych,George Wypych
Publsiher: Chemtec Publishing
Total Pages: 512
Release: 2020-03
ISBN 10: 1927885531
ISBN 13: 9781927885536
Language: EN, FR, DE, ES & NL

Databook of Antioxidants Book Review:

Antioxidants are likely to form the most crucial protective barrier for cells of living organisms against the effects of free radicals. If these processes are not adequately controlled, they lead to outcomes dangerous to well-being because the cancerous cells multiply with accelerating rates.

Handbook of Antioxidants

Handbook of Antioxidants
Author: George Wypych
Publsiher: Chemtec Publishing
Total Pages: 244
Release: 2020-03-12
ISBN 10: 1927885590
ISBN 13: 9781927885598
Language: EN, FR, DE, ES & NL

Handbook of Antioxidants Book Review:

Handbook of Antioxidants contains information on natural and man-made antioxidants, which are added to industrial products. The book contains 5 chapters, each discussing different aspect of phenomena occurring when materials are exposed to ambient air which contains oxygen, ozone, singlet oxygen, and many other oxidizing species (radicals).

Databook of UV Stabilizers

Databook of UV Stabilizers
Author: Anna Wypych,George Wypych
Publsiher: Chemtec Publishing
Total Pages: 644
Release: 2020-03
ISBN 10: 1927885558
ISBN 13: 9781927885550
Language: EN, FR, DE, ES & NL

Databook of UV Stabilizers Book Review:

The databook contains information on the most frequently used UV stabilizers. Current UV stabilizers are the result of many recent changes, especially in application to cosmetics, polymers, and plastics.

Food Additives Data Book

Food Additives Data Book
Author: Jim Smith,Lily Hong-Shum
Publsiher: John Wiley & Sons
Total Pages: 1128
Release: 2011-04-20
ISBN 10: 1444397737
ISBN 13: 9781444397734
Language: EN, FR, DE, ES & NL

Food Additives Data Book Book Review:

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)

Air Conditioning Refrigerating Data Book

Air Conditioning Refrigerating Data Book
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1955
ISBN 10:
ISBN 13: UOM:39015073323308
Language: EN, FR, DE, ES & NL

Air Conditioning Refrigerating Data Book Book Review:

Oxidation in Foods and Beverages and Antioxidant Applications

Oxidation in Foods and Beverages and Antioxidant Applications
Author: Eric A Decker,Ryan J Elias,D. Julian McClements
Publsiher: Elsevier
Total Pages: 552
Release: 2010-09-22
ISBN 10: 085709033X
ISBN 13: 9780857090331
Language: EN, FR, DE, ES & NL

Oxidation in Foods and Beverages and Antioxidant Applications Book Review:

Oxidative rancidity is a major cause of food quality deterioration, leading to the formation of undesirable off-flavours as well as unhealthy compounds. Antioxidants are widely employed to inhibit oxidation, and with current consumer concerns about synthetic additives and natural antioxidants are of much interest. The two volumes of Oxidation in foods and beverages and antioxidant applications review food quality deterioration due to oxidation and methods for its control. The second volume reviews problems associated with oxidation and its management in different industry sectors. Part one focuses on animal products, with chapters on the oxidation and protection of red meat, poultry, fish and dairy products. The oxidation of fish oils and foods enriched with omega-3 polyunsaturated fatty acids is also covered. Part two reviews oxidation in plant-based foods and beverages, including edible oils, fruit and vegetables, beer and wine. Oxidation of fried products and emulsion-based foods is also discussed. Final chapters examine encapsulation to inhibit lipid oxidation and antioxidant active packaging and edible films. With its distinguished international team of editors and contributors, the two volumes of Oxidation in foods and beverages and antioxidant applications is standard references for R&D and QA professionals in the food industry, as well as academic researchers interested in food quality. Reviews problems associated with oxidation and its management in different industry sectors Examines animal products, with chapters on the oxidation and protection of red meat, poultry and fish Discusses oxidation of fish oils and foods enriched with omega-3 and polyunsaturated fatty acids

Comprehensive Handbook of Iodine

Comprehensive Handbook of Iodine
Author: Victor R. Preedy,Gerard N. Burrow,Ronald Ross Watson
Publsiher: Academic Press
Total Pages: 1334
Release: 2009-03-17
ISBN 10: 9780080920863
ISBN 13: 0080920861
Language: EN, FR, DE, ES & NL

Comprehensive Handbook of Iodine Book Review:

Over two billion people worldwide are at risk for the spectrum of disorders known as "The Iodine Deficiency Disorders." 1-10% will suffer cretinism; 5-30% will have some sort of brain damage or neurological impairment and 30-70% will be hypothyroid. The causes of iodine deficiencies can be considered from both simplistic and more complex perspectives: From the leaching of iodine from soil resulting in crops with low iodine content to malnutrition resulting in impaired iodine absorption. Poor dietary diversification and impoverished socio-economic development can also lead to iodine deficiencies. Although it is possible to diagnose and treat deficiencies, there is still an ongoing dialogue regarding the detailed molecular pathology of iodine homeostatis, how hypothyroidism impacts the body tissues, and efficient diagnosis and treatment of the Iodine Deficiency Disorders. This Handbook provides a resource of information on the various pathways and processes based on different countries or diseases. Because there is a constant flow of new information on iodine and related disorders, the goal of this Handbook is to provide a base of scientific information upon which additional knowledge can be applied. Provides important information on one of the most common micro-nutrient deficiencies in the world, the most important "single nutrient-multiple consequences" paradigm today Includes information on iodine-related diseases, including those that are common, preventable and treatable Provides insight from a broad perspective of viewpoints -- from subcellular transports to economic impact

Air Conditioning Refrigerating Data Book

Air Conditioning Refrigerating Data Book
Author: American Society of Refrigerating Engineers
Publsiher: Unknown
Total Pages: 1050
Release: 1956
ISBN 10:
ISBN 13: IND:30000104735489
Language: EN, FR, DE, ES & NL

Air Conditioning Refrigerating Data Book Book Review:

The British National Bibliography

The British National Bibliography
Author: Arthur James Wells
Publsiher: Unknown
Total Pages: 329
Release: 2003
ISBN 10:
ISBN 13: UOM:39015079755628
Language: EN, FR, DE, ES & NL

The British National Bibliography Book Review:

ASHRAE Handbook Product Directory

ASHRAE Handbook   Product Directory
Author: American Society of Heating, Refrigerating and Air-Conditioning Engineers
Publsiher: Unknown
Total Pages: 329
Release: 1971
ISBN 10:
ISBN 13: UOM:39015002117599
Language: EN, FR, DE, ES & NL

ASHRAE Handbook Product Directory Book Review:

Novel Food Packaging Techniques

Novel Food Packaging Techniques
Author: R Ahvenainen
Publsiher: Elsevier
Total Pages: 400
Release: 2003-06-10
ISBN 10: 1855737027
ISBN 13: 9781855737020
Language: EN, FR, DE, ES & NL

Novel Food Packaging Techniques Book Review:

Packaging continues to be one of the most important and innovative areas in food processing. Edited by a leading expert in the field, and with its distinguished international team of contributors, Novel food packaging techniques provides an authoritative and comprehensive review of the key trends. Part one discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation. It also covers the use of intelligent systems such as time-temperature and freshness indicators to assess food quality. Part two reviews developments in modified atmosphere packaging (MAP) and its role in enhancing product safety and quality. Part three describes packaging applied in practice to particular products such as meat and fish. Part four covers other key issues such as packaging optimisation, the legislative context, sustainable packaging and consumer attitudes. Novel food packaging techniques is a standard reference for the food industry in optimising the use of packaging to improve product safety and quality. Provides an authoritative and comprehensive review of the key trends of food packaging Discusses the range of active packaging techniques such as the use of oxygen and other scavengers, moisture regulation and antimicrobial packaging in food preservation Covers packaging optimisation, the legislative context, sustainable packaging and consumer attitudes

The refrigerating data book Refrigeration applications volume

The refrigerating data book  Refrigeration applications volume
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1952
ISBN 10:
ISBN 13: UCAL:B3358038
Language: EN, FR, DE, ES & NL

The refrigerating data book Refrigeration applications volume Book Review:

Vegetable Oils in Food Technology

Vegetable Oils in Food Technology
Author: F. D. Gunstone
Publsiher: Wiley-Blackwell
Total Pages: 337
Release: 2002
ISBN 10: 9781841273310
ISBN 13: 1841273317
Language: EN, FR, DE, ES & NL

Vegetable Oils in Food Technology Book Review:

Our dietary intake comprises three macronutrients (protein, carbohydrate and lipid) and a large but unknown number of micronutrients (vitamins, minerals, antioxidants, etc). Good health rests, in part, on an adequate and balanced supply of these components. This book is concerned with the major sources of lipids and the micronutrients that they contain. The volume provides a source of concentrated but accessible information on the composition, properties and uses of the vegetable oils commonly found within the food industry. It includes the modifications of these oils that are commercially available by means of partial hydrogenation, fractionation and seed breeding. The major food uses are linked, wherever possible, to the composition and properties of the oils. This is a book for food scientists and technologists, chemists and technologists working in oils and fats processing, analytical chemists and quality assurance personnel.

Antioxidants in Foods and Its Applications

Antioxidants in Foods and Its Applications
Author: Emad Shalaby,Ghada Mostafa Azzam
Publsiher: BoD – Books on Demand
Total Pages: 178
Release: 2018-07-11
ISBN 10: 178923378X
ISBN 13: 9781789233780
Language: EN, FR, DE, ES & NL

Antioxidants in Foods and Its Applications Book Review:

Free radicals are atoms or molecules containing unpaired electrons. Damage occurs when the free radical encounters another molecule and seeks to find another electron to pair its unpaired electron. Free radicals can cause mutation in different biological compounds such as protein, nucleic acids, and lipids, and the damage caused by the free radicals lead to various diseases (cancer, cardiovascular disease, aging, etc.). Antioxidants are helpful in reducing and preventing damage from free radical reactions because of their ability to donate electrons, which neutralize the radical without forming another. Ascorbic acid, for example, can lose an electron to a free radical and remain stable itself by passing its unstable electron around the antioxidant molecule. Unfortunately, new data indicate that the synthetic antioxidants used in the industry could have carcinogenic effects on human cells, thus fueling an intense search for new, natural, and efficient antioxidants. Therefore, the current book discusses the role and source of antioxidant compounds in nutrition and diets. Also, the current book includes nine chapters contributed by experts around the world, and the chapters are categorized into two sections: "Antioxidant Compounds and Biological Activities" and "Natural Antioxidants and Applications."

Diet and Health

Diet and Health
Author: National Research Council,Division on Earth and Life Studies,Commission on Life Sciences,Committee on Diet and Health
Publsiher: National Academies Press
Total Pages: 768
Release: 1989-01-01
ISBN 10: 0309039940
ISBN 13: 9780309039949
Language: EN, FR, DE, ES & NL

Diet and Health Book Review:

Diet and Health examines the many complex issues concerning diet and its role in increasing or decreasing the risk of chronic disease. It proposes dietary recommendations for reducing the risk of the major diseases and causes of death today: atherosclerotic cardiovascular diseases (including heart attack and stroke), cancer, high blood pressure, obesity, osteoporosis, diabetes mellitus, liver disease, and dental caries.

Functional Food Product Development

Functional Food Product Development
Author: Jim Smith,Edward Charter
Publsiher: John Wiley & Sons
Total Pages: 528
Release: 2011-03-08
ISBN 10: 9781444390391
ISBN 13: 1444390392
Language: EN, FR, DE, ES & NL

Functional Food Product Development Book Review:

According to an August 2009 report from PricewaterhouseCoopers, the United States market for functional foods in 2007 was US$ 27 billion. Forecasts of growth range from between 8.5% and 20% per year, or about four times that of the food industry in general. Global demand by 2013 is expected to be about $100 billion. With this demand for new products comes a demand for product development and supporting literature for that purpose. There is a wealth of research and development in this area and great scope for commercialization, and this book provides a much-needed review of important opportunities for new products, written by authors with in-depth knowledge of as yet unfulfilled health-related needs. This book addresses functional food product development from a number of perspectives: the process itself; health research that may provide opportunities; idea creation; regulation; and processes and ingredients. It also features case studies that illustrate real product development and commercialization histories. Written for food scientists and technologists, this book presents practical information for use in functional food product development. It is an essential resource for practitioners in functional food companies and food technology centres and is also of interest to researchers and students of food science. Key features: A comprehensive review of the latest opportunities in this commercially important sector of the food industry Includes chapters highlighting functional food opportunities for specific health issues such as obesity, immunity, brain health, heart disease and the development of children. New technologies of relevance to functional foods are also addressed, such as emulsion delivery systems and nanoencapsulation. Includes chapters on product design and the use of functional ingredients such as antioxidants, probiotics and prebiotics as well as functional ingredients from plant and dairy sources Specific examples of taking products to market are provided in the form of case studies e.g. microalgae functional ingredients Part of the Functional Food Science and Technology book series (Series Editor: Fereidoon Shahidi)

The Stability and Shelf Life of Food

The Stability and Shelf Life of Food
Author: Persis Subramaniam,David Kilcast
Publsiher: Elsevier
Total Pages: 352
Release: 2000-08-24
ISBN 10: 1855736586
ISBN 13: 9781855736580
Language: EN, FR, DE, ES & NL

The Stability and Shelf Life of Food Book Review:

The stability and shelf-life of a food product are critical to its success in the market place, yet companies experience considerable difficulties in defining and understanding the factors that influence stability over a desired storage period. This book is the most comprehensive guide to understanding and controlling the factors that determine the shelf-life of food products.

Practical Guide to Vegetable Oil Processing

Practical Guide to Vegetable Oil Processing
Author: Monoj Gupta
Publsiher: Elsevier
Total Pages: 508
Release: 2017-02-16
ISBN 10: 1630670510
ISBN 13: 9781630670511
Language: EN, FR, DE, ES & NL

Practical Guide to Vegetable Oil Processing Book Review:

Practical Guide to Vegetable Oil Processing, Second Edition, includes an up-to-date summary of the basic principles of edible oil refining, processing, and deodorizing, serving as a hands-on training manual for chemists, engineers, and managers new to the industry. The 15-chapter book includes current information on the bleaching of green oils and coconut oil, quality requirements for frying oil applications, and more. Written for the non-chemist new to the industry, the book makes it simple to apply these important concepts for the edible oil industry. Provides insights to the challenges of bleaching very green oils Includes new deodorizer designs and performance measures Offers insights on frying oil quality management Simple and easy-to-read language

Engineering Data Book

Engineering Data Book
Author: Natural Gasoline Supply Men's Association
Publsiher: Unknown
Total Pages: 174
Release: 1957
ISBN 10:
ISBN 13: UIUC:30112008740836
Language: EN, FR, DE, ES & NL

Engineering Data Book Book Review:

Pennsylvania County Data Book

Pennsylvania County Data Book
Author: Anonim
Publsiher: Unknown
Total Pages: 329
Release: 1987
ISBN 10:
ISBN 13: PSU:000014168741
Language: EN, FR, DE, ES & NL

Pennsylvania County Data Book Book Review: