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Author:
Publisher:
ISBN:
Category : Administrative law
Languages : en
Pages : 1088
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Book Description
Special edition of the Federal register. Subject/agency index for rules codified in the Code of Federal Regulations, revised as of Jan. 1 ...
Author:
Publisher:
ISBN:
Category : Administrative law
Languages : en
Pages : 1088
Get Book Here
Book Description
Special edition of the Federal register. Subject/agency index for rules codified in the Code of Federal Regulations, revised as of Jan. 1 ...
Author:
Publisher:
ISBN:
Category : Catalogs, Publishers'
Languages : en
Pages : 1228
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Book Description
Author: Sunita Varjani
Publisher: Elsevier
ISBN: 032398472X
Category : Technology & Engineering
Languages : en
Pages : 472
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Book Description
Circular Bioeconomy: Technologies for Waste Remediation covers information about the strategies and approaches facilitating the integration of technologies for wastewater and solid waste remediation. The book highlights the models developed to valorize wastes to produce biobased products. Various chapters presented in the book put a focus on sustainability approaches as a central theme in order to facilitate industries and policymakers to adopt circular economy goals. Since the principal idea of a circular bioeconomy is to transition from a linear economy, it involves advanced technological and designing breakthroughs to reduce waste with a closed looped system. - Covers the integration of technologies and processes for waste remediation - Narrates recent developments and perspectives on value added products from wastes - Summarizes recent developments in lifecycle assessment and techno economic analysis using wastes for sustainable development - Offers academicians, engineers, researchers and stakeholders help in adapting suitable technologies for solid waste and wastewater management
Author: Jan Pokorny
Publisher: CRC Press
ISBN: 9780849312229
Category : Technology & Engineering
Languages : en
Pages : 412
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Book Description
Antioxidants are an increasingly important ingredient in food processing. Their traditional role is, as their name suggests, in inhibiting the development of oxidative rancidity in fat-based foods, particularly meat and dairy products and fried foods. However, more recent research has suggested a new role in inhibiting cardiovascular disease and cancer. Antioxidants in Food: Practical Applications provides a review of the functional role of antioxidants and discusses how they can be effectively exploited by the food industry. The first part of the book looks at antioxidants and food stability with chapters on the development of oxidative rancidity in foods, methods for inhibiting oxidation, and ways of measuring antioxidant activity. Part 2 looks at antioxidants and health, including chapters on antioxidants and cardiovascular disease, their antitumour properties, and bioavailability. A major trend in the food industry, driven by consumer concerns, has been the shift from the use of synthetic to natural ingredients in food products. Part 3 looks at the range of natural antioxidants available to the food manufacturer. The final section of the book looks at how these natural antioxidants can be effectively exploited, covering such issues as regulation, preparation, antixoxidant processing functionality and their use in a range of food products from meat and dairy products, frying oils and fried products, to fruit and vegetables and cereal products.
Author: Luc De Vuyst
Publisher: Springer
ISBN: 146152668X
Category : Science
Languages : en
Pages : 538
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Book Description
As antibacterial compounds, bacteriocins have always lived in the shadow of those medically important, efficient and often broad-spectrum low-molecular mass antimicrobials, well known even to laypeople as antibiotics. This is despite the fact that bacteriocins were discovered as early as 1928, a year before the penicillin saga started. Bacteriocins are antimicrobial proteins or oligopeptides, displaying a much narrower activity spectrum than antibiotics; they are mainly active against bacterial strains taxonomically closely related to the producer strain, which is usually immune to its own bacteriocin. They form a heterogenous group with regard to the taxonomy of the producing bacterial strains, mode of action, inhibitory spectrum and protein structure and composition. Best known are the colicins and microcins produced by Enterobacteriaceae. Many other Gram-negative as well as Gram-positive bacteria have now been found to produce bacteriocins. In the last decade renewed interest has focused on the bacteriocins from lactic acid bacteria, which are industrially and agriculturally very important. Some of these compounds are even active against food spoilage bacteria and endospore formers and also against certain clinically important (food-borne) pathogens. Recently, bacteriocins from lactic acid bacteria have been studied intensively from every possible scientific angle: microbiology, biochemistry, molecular biology and food technology. Intelligent screening is going on to find novel compounds with unexpected properties, just as has happened (and is still happening) with the antibiotics. Knowledge, especially about bacteriocins from lactic acid bacteria, is accumulating very rapidly.
Author: Pedro J. García-Moreno
Publisher: Academic Press
ISBN: 0128230274
Category : Technology & Engineering
Languages : en
Pages : 508
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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: Mu Naushad
Publisher: CRC Press
ISBN: 1466591552
Category : Science
Languages : en
Pages : 464
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Book Description
This book presents a unique collection of up-to-date UPLC-MS/MS (ultra performance liquid chromatography-tandem mass spectrometric) methods for the separation and quantitative determination of pesticides, capsaicinoids, heterocyclic amines, aflatoxin, perfluorochemicals, acrylamide, procyanidins and alkaloids, lactose content, phenolic compounds, vitamins, and aroma and flavor compounds in a wide variety of foods and food products. With contributions by experts in interdisciplinary fields, this reference offers practical information for readers in research and development, production, and routing analysis of foods and food products.
Author: Eric Dickinson
Publisher: Royal Society of Chemistry
ISBN: 0854042717
Category : Cooking
Languages : en
Pages : 554
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Book Description
This book describes new developments in the theory and practice of the formulation of food emulsions, dispersions, gels, and foams. It provides a link between current research on the fundamental physical chemistry of colloidal systems and the increasing requirements of the industry to apply colloid science to the development of food products with improved health benefits. Coverage includes: food structure for nutrition, structure of self-assembled globular proteins, similarities in self-assembly of proteins and surfactants, electrostatics in macromolecular solutions, particle tracking as a probe of micro-rheology in food colloids, different interactions during the acidification of and mechanisms determining crispness and its retention.
Author: D. Butin
Publisher: Springer
ISBN: 1403981043
Category : Education
Languages : en
Pages : 250
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Book Description
Advocates have positioned service-learning as a real-world, real-time opportunity for students to encounter academic knowledge in a meaningful and relevant manner. Service-learning in higher education settings offers a powerful alternative to traditional models of teaching and learning. Students are encouraged to develop links to local institutions, volunteer their time, and create a special bond between the university and the community in which they live. Service-learning has become a very popular alternative to standard courses in higher education and is gaining significant popularity. This book takes a serious look at the unintended consequences and alternative conceptualizations of this mode of learning and explores what it could offer us in the future.
Author: D. C. Teychenne
Publisher: Building Research Establishment
ISBN: 9781860811722
Category : Technology & Engineering
Languages : en
Pages : 48
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Book Description
The second edition of this best-selling book remains the standard guide on concrete mix design. Amendments have been made to allow for changes in the terminology and materials used.
