From Vitamins to Baked Goods: Real Applications of Organic Chemistry PDF Download
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Author: Lizhi - Fan
Publisher: CK-12 Foundation
ISBN: 193598375X
Category : Science
Languages : en
Pages : 123
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Book Description
This stand-alone module intends to provide some motivation for studying organic chemistry. The topics touch briefly on some basic organic chemistry topics and focus on various organic compounds that readers would encounter in everyday life.
Author: Lizhi - Fan
Publisher: CK-12 Foundation
ISBN: 193598375X
Category : Science
Languages : en
Pages : 123
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Book Description
This stand-alone module intends to provide some motivation for studying organic chemistry. The topics touch briefly on some basic organic chemistry topics and focus on various organic compounds that readers would encounter in everyday life.
Author:
Publisher:
ISBN:
Category : Electronic book
Languages : en
Pages :
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Book Description
Author: Dr. Arvind N. Lumbhani
Publisher: Thakur Publication Private Limited
ISBN: 9387880702
Category : Education
Languages : en
Pages : 160
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Book Description
Buy E-Book of Pharmaceutical Organic Chemistry-II (English Edition) Book For B. Pharm 3rd Semester of U.P. State Universities
Author: Yasmina Sultanbawa
Publisher: CRC Press
ISBN: 1315355124
Category : Health & Fitness
Languages : en
Pages : 313
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Book Description
Australian Native Plants: Cultivation and Uses in the Health and Food Industries provides a comprehensive overview of native food crops commercially grown in Australia that possess nutritional and health properties largely unknown on a global basis. These native foods have been consumed traditionally, have a unique flavor diversity, offer significant health promoting effects, and contain useful functional properties. Australian native plant foods have also been identified for their promising antioxidant and antimicrobial properties that have considerable commercial potential. This book is divided into three parts: The first part reviews the cultivation and production of many Australian native plants (ANP), including Anise Myrtle, Bush Tomato, Desert Raisin, Davidson’s Plum, Desert Limes, Australian Finger Lime, Kakadu Plum, Lemon Aspen, Lemon Myrtle, Muntries, Native Pepper, Quandong, Riberry, and Wattle Seed. It then examines the food and health applications of ANP and discusses alternative medicines based on aboriginal traditional knowledge and culture, nutritional characteristics, and bioactive compounds in ANP. In addition, it reviews the anti-obesity and anti-inflammatory properties of ANP and discusses food preservation, antimicrobial activity of ANP, and unique flavors from Australian native plants. The third section covers the commercial applications of ANP. It focuses on native Australian plant extracts and cosmetic applications, processing of native plant foods and ingredients, quality changes during packaging, and storage of Australian native herbs. The final few chapters look into the importance of value chains that connect producers and consumers of native plant foods, new market opportunities for Australian indigenous food plants, and the safety of using native foods as ingredients in the health and food sectors.
Author: Chukwuebuka Egbuna
Publisher: Springer Nature
ISBN: 3030988201
Category : Technology & Engineering
Languages : en
Pages : 266
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Book Description
This book entitled ‘Application of Nanotechnology in Food Science, Processing and Packaging’ presents up-to-date information on the emerging roles of nanotechnology in food industry, its fundamental concepts, techniques and applications. The application of nanotechnology in the food industry is an emerging area which has found tremendous use in improving food quality through the enhancement of food taste, texture, colour, and flavour. Also, its application has improved the bioavailability and target delivery of certain bioactive food ingredients through controlled release of nutrients, a feature that is impossible with the conventional methods of food processing. The application of nanotechnology in food packaging for the detection of contaminants, pathogens, biotoxins and pesticides through nanosensor safety evaluations has led to the increase in shelf-life of products and quality assurance through the detection and monitoring of toxins. This book taps from the experience of subject experts from key institutions around the world. The users of this book will benefit greatly as the chapters were simplified and arranged carefully to aid proper understanding, consistency and continuity.
Author: Silberberg
Publisher: McGraw Hill
ISBN: 0077176340
Category : Science
Languages : en
Pages : 1236
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Book Description
Ebook: Chemistry: The Molecular Nature of Matter and Change
Author: Dr. Paul Insel
Publisher: Jones & Bartlett Learning
ISBN: 1284283712
Category : Health & Fitness
Languages : en
Pages : 635
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Book Description
Perfect for the introductory, non-majors course, Nutrition Essentials: Practical Applications, equips students with the knowledge and know-how to navigate the wealth of health and nutritional information (an misinformation) available to them, and determine how to incorporate it into their everyday lives. Throughout the text, this acclaimed author team delivers current, science-based information in a format accessible to all students, while urging them to take responsibility for their nutrition, health, and overall well-being. With a wealth of teaching and learning tools incorporated throughout the text, Nutrition Essentials empowers readers to monitor, understand, and affect their own nutritional behaviors!
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ISBN:
Category : Chemical engineering
Languages : en
Pages : 1184
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Book Description
Author: Yiu H. Hui
Publisher: DEStech Publications, Inc
ISBN: 1932078568
Category : Business & Economics
Languages : en
Pages : 809
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Book Description
A guide to the major food drying techniques and equipment. It features technologies for meats, fruits, vegetables, and seafood. It covers microbial issues and safety. It includes designs for drying systems and manufacturing lines, and information on microbial safety, preservation, and packaging.
Author: Srinivasan Damodaran
Publisher: CRC Press
ISBN: 9780824798208
Category : Technology & Engineering
Languages : en
Pages : 696
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Book Description
Reviews the physiochemical properties of the main food proteins and explores the interdependency between the structure-function relationship of specific protein classes and the processing technologies applied to given foods. The book offers solutions to current problems related to the complexity of food composition, preparation and storage, and includes such topics as foams, emulsions, gelation by macromolecules, hydrolysis, microparticles/fat replacers, protein-based edible films, and extraction procedures.
