MINI-FLUIDIC SILVER BASED SOLVENT EXTRACTION OF EPA/DHA FROM FISH OIL. PDF Download
Are you looking for read ebook online? Search for your book and save it on your Kindle device, PC, phones or tablets. Download MINI-FLUIDIC SILVER BASED SOLVENT EXTRACTION OF EPA/DHA FROM FISH OIL. PDF full book. Access full book title MINI-FLUIDIC SILVER BASED SOLVENT EXTRACTION OF EPA/DHA FROM FISH OIL. by Kirubanandan Shanmugam. Download full books in PDF and EPUB format.
Author: Kirubanandan Shanmugam
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Kirubanandan Shanmugam
Publisher:
ISBN:
Category :
Languages : en
Pages :
Get Book Here
Book Description
Author: Murlidhar Meghwal
Publisher: CRC Press
ISBN: 1771885106
Category : Science
Languages : en
Pages : 413
Get Book Here
Book Description
In this era of climate change and food/water/natural resource crises, it is important that current advancements in technology are made taking into consideration the impact on humanity and the environment. This new volume, Food Technology: Applied Research and Production Techniques, in the Innovations in Agricultural and Biological Engineering book series, looks at recent developments and innovations in food technology and sustainable technologies. Advanced topics in the volume include food processing, preservation, nutritional analysis, quality control and maintenance as well as good manufacturing practices in the food industries. The chapters are highly focused reports to help direct the development of current food- and agriculture-based knowledge into promising technologies. Features: provides information on relevant technology makes suggestions for equipment and devices looks at standardization in food technology explores new and innovative packaging technology studies antimicrobial activities in food considers active constituents of foods and provides information about isolation, validation and characterization of major bioactive constituents discusses the effect of laws and regulatory guidelines on infrastructure to transform technology into highly value-added products Food Technology: Applied Research and Production Techniques will be a very useful reference book for food technologists, practicing food engineers, researchers, professors, students of these fields and professionals working in food technology, food science, food processing, and nutrition.
Author: Deepak Kumar Verma
Publisher: CRC Press
ISBN: 1000094243
Category : Cooking
Languages : en
Pages : 322
Get Book Here
Book Description
This new book, Biotechnical Processing in the Food Industry: New Methods, Techniques, and Applications, explores several newly emerged techniques and technologies that have significantly changed the scenario of the dairy and food sector by making the processes more stable and more economically viable. Worldwide adoption of these novel technologies will also, the editors believe, provide benefit to consumers in terms of enhanced food safety labeling, nutritional security, and value-added products at reasonable cost. Divided into three main parts, the book looks at technological trends and advances in dairy research and industry, emerging technological developments, and potential advanced research in the food, health and processing industry.
Author: James Alan Daniels
Publisher:
ISBN:
Category : Fish oils
Languages : en
Pages : 740
Get Book Here
Book Description
Author: Pedro J. García-Moreno
Publisher: Academic Press
ISBN: 0128230274
Category : Technology & Engineering
Languages : en
Pages : 508
Get Book Here
Book Description
Omega-3 Delivery Systems: Production, Physical Characterization and Oxidative Stability offers the most recent updates for developing, characterizing, and stabilizing both traditional and novel omega-3 delivery systems, including their final incorporation into food matrices and physicochemical changes during digestion. The book brings chapters on novel omega-3 delivery systems (e.g., high-fat emulsions, Pickering emulsions, electrosprayed capsules, and solid lipid nanoparticles), the application of advanced techniques to evaluate physical and oxidative stabilities (e.g., SAXS, SANS, ESR, and super-resolution fluorescence microscopy), and new developments of food enrichment and physicochemical changes during digestion. The book provides a unique multidisciplinary and multisectoral approach, i.e., featuring authors from industry and academy. Long chain omega-3 polyunsaturated fatty acids (PUFA) present numerous health benefits; however, the consumption of natural products rich in omega-3 PUFA (e.g., fish, krill, and algae) is not enough to reach the daily-recommended values. Therefore, the food industry is highly interested in producing omega-3 fortified foods. - Brings a holistic approach of omega-3 delivery systems, bringing scientific understanding on production, physical characterization, and oxidative stability - Covers key aspects to develop, characterize, and use omega-3 delivery systems for food enrichment, considering physicochemical changes occurring during digestion - Serves as an interface between lipid oxidation and colloids chemistry, encapsulation techniques, soft matter physics, food development, and nutrients bioavailability
Author: Ernesto Hernandez
Publisher: Elsevier
ISBN: 0128043474
Category : Science
Languages : en
Pages : 313
Get Book Here
Book Description
This book addresses new applications of omega-3 fatty acids from both plant and marine sources in food supplements and pharmaceuticals and covers three basic areas: structure and function, production and processing, and health effects. The authors review the latest clinical evidence on the impact of consumption of omega-3 polyunsaturated fatty acids on prevalent human diseases such as inflammation-related illnesses in general and cardiovascular illnesses in particular. They also examine technologies to purify marine oils and protect them against oxidation as well as novel techniques for their incorporation into foods. - Covers the role omega-3 plays in general health and disease and includes several reviews on the latest clinical evidence - Explains different methods to deliver omega-3 to the consumer, through various methods including food fortification, nutritional supplements, and more - Considerations for the processing of omega-3 oils to minimize conditions that could destroy the nutrtional properties.
Author: Wallace G. Bir
Publisher:
ISBN:
Category : Extraction (Chemistry)
Languages : en
Pages : 170
Get Book Here
Book Description
Author: Alan T. Thomas
Publisher:
ISBN:
Category : Fish oils
Languages : en
Pages : 76
Get Book Here
Book Description
Author:
Publisher: John Wiley & Sons
ISBN: 0813827671
Category : Technology & Engineering
Languages : en
Pages : 293
Get Book Here
Book Description
Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different aspects of fats and oils processing, how the nutritional properties are affected, and how fats interact with other components and nutrients in food products. Coverage includes current trends in the consumption of edible fats and oils; properties of fats, oils and bioactive lipids; techniques to process and modify edible oils; nutritional aspects of lipids; and regulatory aspects, labeling and certifications of fats and oils in foods.
Author: Beth M. Ley
Publisher: Bl Publications
ISBN: 9781890766016
Category : Docosahexaenoic acid
Languages : en
Pages : 124
Get Book Here
Book Description
