History of Hydrogenation, Shortening and Margarine (1860-2020) PDF Download
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Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436183
Category :
Languages : en
Pages : 1159
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Book Description
One of the world's most comprehensive, well documented and well illustrated books on this subject, With extensive subject and geographic index. 106 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436183
Category :
Languages : en
Pages : 1159
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Book Description
One of the world's most comprehensive, well documented and well illustrated books on this subject, With extensive subject and geographic index. 106 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Author: William Shurtleff, Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436167
Category : Soybean
Languages : en
Pages : 869
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Book Description
The world's most comprehensive, well-documented, and well illustrated book on this subject. With extensive subject and geographic index. 166 photographs and illustrations - many color. Free of charge in digital PDF format on Google Books
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436272
Category : Business & Economics
Languages : en
Pages : 944
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Book Description
The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 115 photographs and illustrations - many color. Free of charge in digital PDF format.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914969
Category : Macrobiotic diet
Languages : en
Pages : 1189
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Book Description
The world's most comprehensive, well documented. and well illustrated book on this subject. With extensive subject and geographical index. 345 photographs and illustrations - mostly color. Free of charge in digital format on Google Books.
Author: William P Edwards
Publisher: Royal Society of Chemistry
ISBN: 1782626301
Category : Technology & Engineering
Languages : en
Pages : 216
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Book Description
Ever wondered why bread rises? Or why dough needs to rest? From cakes and biscuits to flat breads and standard loaves, the diversity of products is remarkable and the chemistry behind these processes is equally fascinating. The Science of Bakery Products explains the science behind bread making and other baked goods. It looks at the chemistry of the ingredients, flour treatments, flour testing and baking machinery. Individual chapters focus on the science of breads, pastry, biscuits, wafers and cakes. The book concludes with a look at some experiments and methods and goes on to discuss some ideas for the future. The Science of Bakery Products is an interesting and easy to read book, aimed at anyone with an interest in everyday chemistry.
Author: Frank Gunstone
Publisher: John Wiley & Sons
ISBN: 1405150025
Category : Technology & Engineering
Languages : en
Pages : 304
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Book Description
The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.
Author: Rose Arny
Publisher:
ISBN:
Category : American literature
Languages : en
Pages : 1592
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Book Description
Author: J.K. Ransley
Publisher: Springer Science & Business Media
ISBN: 3642566235
Category : Technology & Engineering
Languages : en
Pages : 220
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Book Description
Consumer interest in diet and nutritional supplements is increasing dramatically. This book is designed to meet the needs of those professionals who are called upon to advise patients and the general public. It provides a valuable text for those who are researchers or decision-makers in the food and pharmaceutical industries. The text presents a thorough account of this topical subject and enables the reader to appreciate the functions of nutrients in health and common disease states, to understand the current debates over the roles of nutrients and supplements in the diet, and to answer those questions frequently asked by patients and consumers.
Author: Lauren S. Jackson
Publisher: Springer Science & Business Media
ISBN: 1461548535
Category : Technology & Engineering
Languages : en
Pages : 265
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Book Description
The contents of this book are the proceedings of the ACS symposium, "Impact of Processing on Food Safety," which was held April 16-17, 1997, at the American Chemical Society National Meeting in San Francisco, CA. This symposium brought together re searchers from diverse backgrounds in academia, government, and industry. Twenty speakers discussed topics ranging from the regulatory aspects of food processing to the microbiological and chemical changes in food during processing. The main goal of food processing is to improve the microbial safety of food by de stroying pathogenic and spoilage organisms. Food processing can also improve food safety by destroying or eliminating naturally occurring toxins, chemical contaminants, and antinutritive factors. Unfortunately, processing can also cause chemical changes that result in the formation of toxic or antinutritive factors. The purpose of this book is to summarize our knowledge of both the beneficial and deleterious effects of processing. Chapter I con siders the consumer's perceptions about food contaminants and food processing. Chapter 2 summarizes the effects of traditional and nontraditional processing methods on microor ganisms in food. Chapters 3-6 review the effects of processing on lipids (fatty acids and cholesterol) in food. Changes in the nutritive value of vitamins and minerals as a result of processing are discussed in chapter 7. Chapter 8 concentrates on how processing reduces the allergenicity of some foods.
Author: David L. Meeker
Publisher:
ISBN: 9780965466035
Category : Animal industry
Languages : en
Pages : 302
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Book Description
