History of Lecithin and Phospholipids (1850-2016) PDF Download
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Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914861
Category : Lecithin
Languages : en
Pages : 954
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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. 292 photographs and illustrations. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914861
Category : Lecithin
Languages : en
Pages : 954
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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. 292 photographs and illustrations. Free of charge in digital PDF format on Google Books.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436094
Category : Reference
Languages : en
Pages : 1978
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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. 615 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author:
Publisher: BRILL
ISBN: 9004435530
Category : Religion
Languages : en
Pages : 560
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Book Description
The Handbook of UFO Religions, edited by esteemed scholar of new religions Benjamin E. Zeller, offers the most expansive and detailed study of the persistent, popular, and global phenomenon of religious engagements with ideas about extraterrestrial life. The present work considers not only new religions founded on ideas about extraterrestrials and UFOs, but how those within more mainstream religions have responded to the science, scientific speculation, and popular culture involving extraterrestrials, UFOs, and related concepts. Global in reach, it includes chapters considering South and East Asia, Europe, and North and South America, and draws on several interdisciplinary methods. In addition, the handbook traces connections between UFO religiosity and cultural patterns such as science and scientism, esoterism and occultism, millennialism, and popular culture.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1928914985
Category : Soybean industry
Languages : en
Pages : 2055
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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. 145 photographs and illustrations - mostly color. Free of charge in digital PDF format on Google Books.
Author: Róisín Burke
Publisher: CRC Press
ISBN: 1466594799
Category : Health & Fitness
Languages : en
Pages : 895
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Book Description
Handbook of Molecular Gastronomy: Scientific Foundations and Culinary Applications presents a unique overview of molecular gastronomy, the scientific discipline dedicated to the study of phenomena that occur during the preparation and consumption of dishes. It deals with the chemistry, biology and physics of food preparation, along with the physiology of food consumption. As such, it represents the first attempt at a comprehensive reference in molecular gastronomy, along with a practical guide, through selected examples, to molecular cuisine and the more recent applications named note by note cuisine. While several books already exist for a general audience, either addressing food science in general in a "light" way and/or dealing with modern cooking techniques and recipes, no book exists so far that encompasses the whole molecular gastronomy field, providing a strong interdisciplinary background in the physics, biology and chemistry of food and food preparation, along with good discussions on creativity and the art of cooking. Features: Gives A–Z coverage to the underlying science (physics, chemistry and biology) and technology, as well as all the key cooking issues (ingredients, tools and methods). Encompasses the science and practice of molecular gastronomy in the most accessible and up-to-date reference available. Contains a final section with unique recipes by famous chefs. The book is organized in three parts. The first and main part is about the scientific discipline of molecular and physical gastronomy; it is organized as an encyclopedia, with entries in alphabetical order, gathering the contributions of more than 100 authors, all leading scientists in food sciences, providing a broad overview of the most recent research in molecular gastronomy. The second part addresses educational applications of molecular gastronomy, from primary schools to universities. The third part provides some innovative recipes by chefs from various parts of the world. The authors have made a particular pedagogical effort in proposing several educational levels, from elementary introduction to deep scientific formalism, in order to satisfy the broadest possible audience (scientists and non-scientists). This new resource should be very useful to food scientists and chefs, as well as food and culinary science students and all lay people interested in gastronomy.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 192891487X
Category :
Languages : en
Pages : 1794
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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. 338 photographs and illustrations, many old and rare, many recent in color. Free of charge in digital PDF format on Google Books.
Author: Marco A. Juarez-Estrada
Publisher: Frontiers Media SA
ISBN: 2832538452
Category : Medical
Languages : en
Pages : 150
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Book Description
Parasitism is a tight association between species in which one organism, the parasite, lives on or inside the host, causing it harm, and is structurally adapted to this way of life. Until the twenty-first century, parasitism was studied by parasitologists, rather than ecologists or evolutionary biologists. Today, parasitism is a major element of evolutionary ecology, as nearly all free-living animals are hosts to at least one parasite species. Since it is in the parasite's evolutionary interest for its host to flourish, long-term coevolution can lead to a stable relationship bordering on mutualism. According to Lynn Margulis, when resources are scarce, natural selection, moves relationships from parasitism to mutualism, as it was brilliantly illustrated in Margulis' endosymbiosis theory, where eukaryotic mitochondria and chloroplasts descended from formerly free-living prokaryotes. Boundary between mutualism, symbiosis, and pathological parasitism is a thin red line that frequently overlapping without a theory enough clear to explain this thigh relationship between the parasite and its host.
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
ISBN: 1948436531
Category : Reference
Languages : en
Pages : 1399
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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. 268 photographs and illustrations - mostly color. Free of charge in digital PDF format.
Author: Ajit S Narang
Publisher: Springer
ISBN: 3319202065
Category : Medical
Languages : en
Pages : 700
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Book Description
In recent years, emerging trends in the design and development of drug products have indicated ever greater need for integrated characterization of excipients and in-depth understanding of their roles in drug delivery applications. This book presents a concise summary of relevant scientific and mechanistic information that can aid the use of excipients in formulation design and drug delivery applications. Each chapter is contributed by chosen experts in their respective fields, which affords truly in-depth perspective into a spectrum of excipient-focused topics. This book captures current subjects of interest – with the most up to date research updates – in the field of pharmaceutical excipients. This includes areas of interest to the biopharmaceutical industry users, students, educators, excipient manufacturers, and regulatory bodies alike.
Author: P.J. Fellows
Publisher: Elsevier
ISBN: 1845696344
Category : Technology & Engineering
Languages : en
Pages : 932
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Book Description
The first edition of Food processing technology was quickly adopted as the standard text by many food science and technology courses. This completely revised and updated third edition consolidates the position of this textbook as the best single-volume introduction to food manufacturing technologies available. This edition has been updated and extended to include the many developments that have taken place since the second edition was published. In particular, advances in microprocessor control of equipment, 'minimal' processing technologies, functional foods, developments in 'active' or 'intelligent' packaging, and storage and distribution logistics are described. Technologies that relate to cost savings, environmental improvement or enhanced product quality are highlighted. Additionally, sections in each chapter on the impact of processing on food-borne micro-organisms are included for the first time. - Introduces a range of processing techniques that are used in food manufacturing - Explains the key principles of each process, including the equipment used and the effects of processing on micro-organisms that contaminate foods - Describes post-processing operations, including packaging and distribution logistics
