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).

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)

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.

Antioxidants in Food

Antioxidants in Food
Author: Jan Pokorny,Nelly Yanishlieva,Michael H. Gordon
Publsiher: CRC Press
Total Pages: 288
Release: 2001-04-12
ISBN 10: 9780849312229
ISBN 13: 0849312221
Language: EN, FR, DE, ES & NL

Antioxidants in Food Book Review:

Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant processing functionality and their use in a range of food products from meat and dairy products, frying oils and fried products, to fruit and vegetables and cereal products.

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 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:

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:

Fatty Acid and Lipid Chemistry

Fatty Acid and Lipid Chemistry
Author: F.D. Gunstone
Publsiher: Springer
Total Pages: 252
Release: 2012-12-06
ISBN 10: 146154131X
ISBN 13: 9781461541318
Language: EN, FR, DE, ES & NL

Fatty Acid and Lipid Chemistry Book Review:

This book has a pedigree. It has developed from earlier publications by the author and from his experience over 50 years in reading, writing, thinking, and working with lipids and fatty acids. The earlier publications are: (i) An Introduction to the Chemistry of Fats and Fatty Acids, Chapman and Hall, 1958. (ii) An Introduction to the Chemistry and Biochemistry of Fatty Acids and their Glycerides, Chapman and Hall, 1967. (iii) Lipids in Foods: Chemistry, Biochemistry, and Technology (with F. A. Norris), Pergamon Press, 1983. (iv) The Lipid Handbook (with J. L. Harwood and F. B. Padley), Chapman and Hall, first edition 1986, second edition 1994. (v) A Lipid Glossary (with B. G. Herslof), The Oily Press, Dundee, 1992. (vi) Lecture notes for a course on Fatty Acids and Lipids designed for those entering the oil and fat industry and given on over 20 occasions since 1977. The book is dedicated to the next generation of lipid scientists. The study of lipids now involves many disciplines, all of which require a basic knowledge of the chemical nature and properties of these molecules, which is what this book is about. It is written particularly for those who, with some knowledge of chemistry or biochemistry, need to know more about the nature of lipids and fatty acids.

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:

Handbook of Milk Composition

Handbook of Milk Composition
Author: Gerard Meurant
Publsiher: Elsevier
Total Pages: 919
Release: 1995-10-23
ISBN 10: 0080533116
ISBN 13: 9780080533117
Language: EN, FR, DE, ES & NL

Handbook of Milk Composition Book Review:

This informative treatise offers a concise collection of existing, expert data summarizing the composition of milk. The Handbook of Milk Composition summarizes current information on all aspects of human and bovine milk, including: sampling, storage, composition, as well as specific chapters on major and minor components such as protein, carbohydrates, lipids, electrolytes, minerals, vitamins and hormones. The book also features comprehensive coverage of compartmentation, host-defense components, factors affecting composition, composition of commercial formulas, and contaminants. * Reliable data on the composition of human and bovine milks. * Discusses the many factors affecting composition. * Composition tables make up 25-30% of the total book. * Problems concerning sampling and analysis are described. * Should appeal equally to industry and academia. * Also of interest to developing countries in need of information on infant nutrition and agricultural development

Food Lipids

Food Lipids
Author: Casimir C. Akoh,David B. Min
Publsiher: CRC Press
Total Pages: 1028
Release: 2002-04-17
ISBN 10: 9780203908815
ISBN 13: 0203908813
Language: EN, FR, DE, ES & NL

Food Lipids Book Review:

Highlighting the role of dietary fats in foods, human health, and disease, this book offers comprehensive presentations of lipids in food. Furnishing a solid background in lipid nomenclature and classification, it contains over 3600 bibliographic citations for more in-depth exploration of specific topics and over 530 illustrations, tables, and equa

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:

Engineering Data Book Published as a Service to the Natural Gasoline and Natural Gas Processing Industries

Engineering Data Book  Published as a Service to the Natural Gasoline and Natural Gas Processing Industries
Author: Natural Gasoline Supply Men's Association
Publsiher: Unknown
Total Pages: 324
Release: 1957
ISBN 10:
ISBN 13: UOM:39015011147363
Language: EN, FR, DE, ES & NL

Engineering Data Book Published as a Service to the Natural Gasoline and Natural Gas Processing Industries Book Review:

A Complete Course in Canning and Related Processes

A Complete Course in Canning and Related Processes
Author: Susan Featherstone
Publsiher: Woodhead Publishing
Total Pages: 534
Release: 2015-09-10
ISBN 10: 0857096877
ISBN 13: 9780857096876
Language: EN, FR, DE, ES & NL

A Complete Course in Canning and Related Processes Book Review:

A Complete Course in Canning and Related Processes: Volume 3, Processing Procedures for Canned Food Products, Fourteenth Edition provides a complete course in canning and is an essential guide to canning and related processes. Professionals and students in the canning industry have benefited from successive editions of the book for over 100 years. This major new edition continues that reputation, with extensively revised and expanded coverage. The book's three-title set is designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion. Major changes for the new edition include new chapters on regulation and labeling that contrast the situation in different regions worldwide, updated information on containers for canned foods, and new information on validation and optimization of canning processes, among many other topics. Extensively revised and expanded coverage in the field of food canning Designed to cover all planning, processing, storage, and quality control phases undertaken by the canning industry in a detailed, yet accessible fashion Examines the canning of various fruits and vegetables, in addition to meat, milk, fish, and composite products Updated to cover the canning of ready meals, pet food, and UHT milk

CELLULAR ANTIOXIDANT DEFENSE MECHANISM

CELLULAR ANTIOXIDANT DEFENSE MECHANISM
Author: Ching K. Chow
Publsiher: CRC PressI Llc
Total Pages: 264
Release: 1988-10-31
ISBN 10:
ISBN 13: UOM:39015014902236
Language: EN, FR, DE, ES & NL

CELLULAR ANTIOXIDANT DEFENSE MECHANISM Book Review:

Engineering for Storage of Fruits and Vegetables

Engineering for Storage of Fruits and Vegetables
Author: Chandra Gopala Rao
Publsiher: Academic Press
Total Pages: 894
Release: 2015-08-04
ISBN 10: 0128033665
ISBN 13: 9780128033661
Language: EN, FR, DE, ES & NL

Engineering for Storage of Fruits and Vegetables Book Review:

Engineering for Storage of Fruits and Vegetables is a comprehensive reference that provides an understanding of the basic principles of cold storage load estimation, refrigeration capacity calculations for various types of cold storages, and other topics of evaporative cooling, thus demonstrating the important principles for designing low cost precooling chambers. The book is written in an accessible manner to provide a solid understanding of different environments and their considerations to give readers the confidence they need to design suitable packaging materials by understanding parameters, including reaction rates, deteriorative reactions, Arrhenius equations, Q10, K, D, Z parameters, and their influence on reaction rates. Covers a wide variety of related topics, from post-harvest physiology of fruits and vegetables, to the various aspects of controlled atmosphere storages Explains the application of water activities and enzyme kinetics for predicting shelf life of foods and design of packaging materials Includes solved problems and exercises which guide students and assist with comprehension

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats
Author: Min Hu,Charlotte Jacobsen
Publsiher: Elsevier
Total Pages: 564
Release: 2016-01-19
ISBN 10: 163067057X
ISBN 13: 9781630670573
Language: EN, FR, DE, ES & NL

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats Book Review:

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important factors in the improvement and development of food products. This book, relevant for professionals in the food and pet food industries, presents an evaluation of methods for studies on the oxidative stability and shelf life of bulk oils/fats, fried oils and foods, food emulsions, dried foods, meat and meat products, and seafood in food and pet food. Focuses on the application of various evaluation methods to studies of oxidative stability and shelf life in oils and fats and oils and fats-containing foods in the food and pet food industries Discusses oxidative stability and shelf life of low-moisture (dry) food, including dry pet food Discusses lipid co-oxidation with protein because a number of food products contain both lipids and proteins Directed mainly toward readers working in the food and pet food industries

Food Safety Management

Food Safety Management
Author: Yasmine Motarjemi,Huub Lelieveld
Publsiher: Academic Press
Total Pages: 1192
Release: 2013-11-01
ISBN 10: 0123815053
ISBN 13: 9780123815057
Language: EN, FR, DE, ES & NL

Food Safety Management Book Review:

Food Safety Management: A Practical Guide for the Food Industry with an Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers is the first book to present an integrated, practical approach to the management of food safety throughout the production chain. While many books address specific aspects of food safety, no other book guides you through the various risks associated with each sector of the production process or alerts you to the measures needed to mitigate those risks. Using practical examples of incidents and their root causes, this book highlights pitfalls in food safety management and provides key insight into the means of avoiding them. Each section addresses its subject in terms of relevance and application to food safety and, where applicable, spoilage. It covers all types of risks (e.g., microbial, chemical, physical) associated with each step of the food chain. The book is a reference for food safety managers in different sectors, from primary producers to processing, transport, retail and distribution, as well as the food services sector. Honorable Mention for Single Volume Reference/Science in the 2015 PROSE Awards from the Association of American Publishers Addresses risks and controls (specific technologies) at various stages of the food supply chain based on food type, including an example of a generic HACCP study Provides practical guidance on the implementation of elements of the food safety assurance system Explains the role of different stakeholders of the food supply