Carbohydrate Polyesters As Fat Substitutes
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Author |
: Casimir C. Akoh |
Publisher |
: CRC Press |
Total Pages |
: 296 |
Release |
: 1994-04-19 |
ISBN-10 |
: 0824790626 |
ISBN-13 |
: 9780824790622 |
Rating |
: 4/5 (26 Downloads) |
Synopsis Carbohydrate Polyesters as Fat Substitutes by : Casimir C. Akoh
"Providing up-to-date information on potential fat substitutes, including protein-based, carbohydrate-based, and lipid-based substitutes, this unique reference/text focuses on the benefits of carbohydrate polyesters and the various methods available for their production, isolation, analysis, and purification highlighting regulatory aspects, potential applications, and the applicable patent literature."
Author |
: Sibel Roller |
Publisher |
: CRC Press |
Total Pages |
: 340 |
Release |
: 1996-06-20 |
ISBN-10 |
: 142004897X |
ISBN-13 |
: 9781420048971 |
Rating |
: 4/5 (7X Downloads) |
Synopsis Handbook of Fat Replacers by : Sibel Roller
Technology is only beginning to catch up with the public demand for foods that are low in fat and taste good. An extensive number of ingredients are under development for the sole purpose of fat replacement, using a variety of approaches and base materials. The Handbook of Fat Replacers describes in detail, for the first time in a single volume, the science and application of fat replacers in food products, including the multiplicity of technological, legislative, sensory, nutritional, and marketing issues involved. Part I of the Handbook is an overview of fundamental issues, including historical analyses and critical assessments of technological strategies, in the development of low-fat foods and the ingredients used as fat replacers. Part II discusses individual fat replacers and their properties in detail. The compounds are organized by their composition-starch-derived, fiber-based, protein-based, gums, emulsifiers, bulking agents, combination systems comprised of interactive blends, low-calorie fats, and synthetic fat substitutes, are all examined in detail.
Author |
: United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies |
Publisher |
: |
Total Pages |
: 1264 |
Release |
: 1999 |
ISBN-10 |
: STANFORD:36105119504855 |
ISBN-13 |
: |
Rating |
: 4/5 (55 Downloads) |
Synopsis Agriculture, Rural Development, Food and Drug Administration, and Related Agencies Appropriations for 1999 by : United States. Congress. House. Committee on Appropriations. Subcommittee on Agriculture, Rural Development, Food and Drug Administration, and Related Agencies
Author |
: David B. Min |
Publisher |
: CRC Press |
Total Pages |
: 930 |
Release |
: 2008-03-17 |
ISBN-10 |
: 9781420046649 |
ISBN-13 |
: 1420046640 |
Rating |
: 4/5 (49 Downloads) |
Synopsis Food Lipids by : David B. Min
Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation. Always representative of the current state of lipid science, this edition provides four new chapters reflecting the latest advances in antioxidant research. New chapters include: Polyunsaturated Lipid Oxidation in Aqueous Systems, Tocopherol Stability and the Prooxidant Mechanisms of Oxidized Tocopherols in Lipids, Effects and Mechanisms of Minor Compounds in Oil on Lipid Oxidation, and Total Antioxidant Evaluation and Synergism. The most comprehensive and relevant treatment of food lipids available, this book highlights the role of dietary fats in foods, human health, and disease. Divided into five parts, it begins with the chemistry and properties of food lipids covering nomenclature and classification, extraction and analysis, and chemistry and function. Part II addresses processing techniques including recovery, refining, converting, and stabilizing, as well as chemical interesterification. The third Part has been renamed and expanded to honor the growing data on oxidation and antioxidants. Part IV explores the myriad interactions of lipids in nutrition and health with information on heart disease, obesity, and cancer, and Part V continues with contributions on biotechnology and biochemistry including a chapter on the genetic engineering of crops that produce vegetable oil. Revised and updated with new information and references throughout the text, this third edition of a bestselling industry standard once again draws on the contributions of leading international experts to establish the latest benchmark in the field and provide the platform from which to further advance lipid science.
Author |
: Ching T. Hou |
Publisher |
: CRC Press |
Total Pages |
: 614 |
Release |
: 2005-06-09 |
ISBN-10 |
: 9781420027969 |
ISBN-13 |
: 1420027964 |
Rating |
: 4/5 (69 Downloads) |
Synopsis Handbook of Industrial Biocatalysis by : Ching T. Hou
Until now, no comprehensive handbook on industrial biocatalysis has been available. Soliciting chapters on virtually every aspect of biocatalysis from international experts most actively researching the field, the Handbook of Industrial Biocatalysis fills this need. The handbook is divided into three sections based on types of substrates. T
Author |
: Robert T. Marshall |
Publisher |
: Springer |
Total Pages |
: 371 |
Release |
: 2012-12-06 |
ISBN-10 |
: 9781461501633 |
ISBN-13 |
: 1461501636 |
Rating |
: 4/5 (33 Downloads) |
Synopsis Ice Cream by : Robert T. Marshall
Completely re-written with two new co-authors who provide expertise in physical chemistry and engineering, the Sixth Edition of this textbook/reference explores the entire scope of the ice cream industry, from the chemical, physical, engineering and biological principles of the production process, to the marketing and distribution of the finished product. This Sixth Edition builds on the strengths of previous editions with its coverage of the history, production and consumption, composition, ingredients, calculation and preparation of mixes, equipment, processing, freezing, hardening, storage, distribution, regulations, cleaning and sanitizing, safety, and quality of ice cream and related frozen desserts.
Author |
: Ching Kuang Chow |
Publisher |
: CRC Press |
Total Pages |
: 1296 |
Release |
: 2007-11-19 |
ISBN-10 |
: 1420006908 |
ISBN-13 |
: 9781420006902 |
Rating |
: 4/5 (08 Downloads) |
Synopsis Fatty Acids in Foods and their Health Implications,Third Edition by : Ching Kuang Chow
Since the publication of the bestselling second edition, mounting research into fatty acids reveals new and more defined links between the consumption of dietary fats and their biological health effects. Whether consuming omega-3 to prevent heart disease or avoiding trans fats to preserve heart health, it is more and more clear that not only the quantity but the type of fatty acid plays an important role in the etiology of the most common degenerative diseases. Keeping abreast of the mechanisms by which fatty acids exert their biological effects is crucial to unraveling the pathogenesis of a number of debilitating chronic disorders and can contribute to the development of effective preventive measures. Thoroughly revised to reflect the most resent research findings, Fatty Acids in Foods and their Health Implications, Third Edition retains the highly detailed, authoritative quality of the previous editions to present the current knowledge of fatty acids in food and food products and reveal diverse health implications. This edition includes eight entirely new chapters covering fatty acids in fermented foods, the effects of heating and frying on oils, the significance of dietary ?-linolenate in biological systems and inflammation, biological effects of conjugated linoleic acid and alpha-linolenic acid, and the role of fatty acids in food intake and energy homeostasis, as well as cognition, behavior, brain development, and mood disease. Several chapters underwent complete rewrites in light of new research on fatty acids in meat, meat products, and milk fat; fatty acid metabolism; eicosanoids; fatty acids and aging; and fatty acids and visual dysfunction. The most complete resource available on fatty acids and their biological effects, Fatty Acids in Foods and their Health Implications, Third Edition provides state-of-the-science information from all corners of nutritional and biomedical research.
Author |
: A. Larry Branen |
Publisher |
: CRC Press |
Total Pages |
: 1058 |
Release |
: 2001-11-01 |
ISBN-10 |
: 9780824741709 |
ISBN-13 |
: 0824741706 |
Rating |
: 4/5 (09 Downloads) |
Synopsis Food Additives by : A. Larry Branen
Offering over 2000 useful references and more than 200 helpful tables, equations, drawings, and photographs, this book presents research on food phosphates, commercial starches, antibrowning agents, essential fatty acids, and fat substitutes, as well as studies on consumer perceptions of food additives. With contributions from nearly 50 leading international authorities, the Second Edition of Food Additives details food additives for special dietary needs, contemporary studies on the role of food additives in learning, sleep, and behavioral problems in children, safety and regulatory requirements in the U.S. and the European Union, and methods to determine hypersensitivity.
Author |
: |
Publisher |
: Routledge |
Total Pages |
: 1058 |
Release |
: |
ISBN-10 |
: 9781135569471 |
ISBN-13 |
: 1135569479 |
Rating |
: 4/5 (71 Downloads) |
Synopsis Food Additives, Second Edition Revised And Expanded by :
Author |
: Casimir C. Akoh |
Publisher |
: CRC Press |
Total Pages |
: 1032 |
Release |
: 2002-04-17 |
ISBN-10 |
: 0203908813 |
ISBN-13 |
: 9780203908815 |
Rating |
: 4/5 (13 Downloads) |
Synopsis Food Lipids by : Casimir C. Akoh
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