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Meilleures séries dans ce pays : Canada

1-12 sur 12 résultats pour « bert sels »
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  • Zeolites and Zeolite-like Materials

    Modifié par Bert Sels, Leonid Kustov ...
    Zeolites and Zeolite-like Materials offers a comprehensive and up-to-date review of the important areas of zeolite synthesis, characterization, and applications. Its chapters are written in an educational, easy-to-understand format for a generation of young zeolite chemists, especially those who are just starting research on the topic and need a reference that not only reflects the current state ... En savoir plus

    $176.99 CAD

  • Conjugated Linoleic Acids and Conjugated Vegetable Oils

    Modifié par Bert Sels, An Philippaerts ...
    Collections Livre 19 - Catalysis Series
    Conjugated linoleic acids (CLA) isomers of linoleic acid – a compound derived from meat and dairy products. Attention was first drawn to their potential anti-carcinogen properties in the 1980’s; since then further health benefits have been reported, and applications in the glue and paint industries as a renewable resource have been explored.This comprehensive book presents an overview of the ... En savoir plus

    $187.99 CAD

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  • The Chemistry of Food Additives and Preservatives

    par Titus A. M. Msagati ...
    Chemistry of Food Additives and PreservativesFood additives are chemicals or ingredients that are added to food during processing to improve quality, flavour, appearance or nutritional value, or to prevent chemical or microbial spoilage. The most common types of additives are preservatives, colourants, sweeteners, flavourings, emulsifiers, thickeners and stabilisers. Adding new ingredients to a ... En savoir plus

    $228.99 CAD

  • Dairy Chemistry and Biochemistry

    par P. F. Fox, T. Uniacke-Lowe, P. L. H. McSweeney, J. A. O'Mahony ...
    Collections series Chemistry and Material Science (R0)
    This book is the most comprehensive introductory text on the chemistry and biochemistry of milk. It provides a comprehensive description of the principal constituents of milk (water, lipids, proteins, lactose, salts, vitamins, indigenous enzymes) and of the chemical aspects of cheese and fermented milks and of various dairy processing operations. It also covers heat-induced changes in milk, the ... En savoir plus

    $83.99 CAD

  • A Centum of Valuable Plant Bioactives

    Modifié par Muhammad Mushtaq, Farooq Anwar ...
    During last couple of decades, a great deal of research has explored what exactly plants contain (bioactives) and how these molecules may interact with human physiology at the molecular level. It is extremely important to know what happens to plant bioactives or their biological activities when processed or isolated under various reaction conditions. Huge numbers of extraction or food ... En savoir plus

    $220.99 CAD

  • Processing and Nutrition of Fats and Oils

    par Ernesto M. Hernandez, Afaf Kamal-Eldin ...
    Collections series Institute of Food Technologists Series
    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 ... En savoir plus

    $255.99 CAD

  • Cereals and Pulses

    Nutraceutical Properties and Health Benefits

    Modifié par Liangli L. Yu, Rong Tsao, Fereidoon Shahidi ...
    Collections series Hui: Food Science and Technology
    Cereal and pulse crops are staple foods that provide essential nutrients to many populations of the world. Traditionally, whole grains were consumed but most current foods are derived from refined fractions of cereal and pulse crops. Consumption of processed or refined products may reduce the health benefits of food. In wheat-based processed foods, for example, the removed 40% of the grain (mainly ... En savoir plus

    $276.99 CAD

  • Microbial Production of Food Ingredients, Enzymes and Nutraceuticals

    Modifié par Brian McNeil, David Archer, Ioannis Giavasis, Linda Harvey ...
    Collections series Woodhead Publishing Series in Food Science, Technology and Nutrition
    Bacteria, yeast, fungi and microalgae can act as producers (or catalysts for the production) of food ingredients, enzymes and nutraceuticals. With the current trend towards the use of natural ingredients in foods, there is renewed interest in microbial flavours and colours, food bioprocessing using enzymes and food biopreservation using bacteriocins. Microbial production of substances such as ... En savoir plus

    $278.99 CAD

  • Polar Lipids

    Biology, Chemistry, and Technology

    Modifié par Moghis U. Ahmad, Xuebing Xu ...
    Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, ... En savoir plus

    $145.99 CAD

  • Fatty Acids

    Chemistry, Synthesis, and Applications

    Modifié par Moghis U. Ahmad ...
    Fatty Acids: Chemistry, Synthesis and Applications is a comprehensive source of information about a wide range of industrially important fatty acids. This practical resource provides key insights into the chemistry, synthesis, industrial applications, derivatives, and analysis of fatty acids, and the chemical modifications that transform them for use in products from biodiesel fuels to ... En savoir plus

    $155.99 CAD

  • Food Oligosaccharides

    Production, Analysis and Bioactivity

    Modifié par F. Javier Moreno, María Luz Sanz ...
    Collections series Institute of Food Technologists Series
    A growing awareness of the relationship between diet and health has led to an increasing demand for foodproducts that support health beyond simply providing basic nutrition. Digestivehealth is the largest segment of the burgeoning functional food market worldwide. Incorporation of bioactiveoligosaccharides into foods can yield health benefits in the gastrointestinaltract and other parts of the ... En savoir plus

    $283.99 CAD

  • Antioxidants in Science, Technology, Medicine and Nutrition

    par G. Scott ...
    The use of antioxidants is widespread throughout the rubber, plastics, food, oil and pharmaceutical industries. This book brings together information generated from research in quite separate fields of biochemical science and technology, and integrates it on a basis of the common mechanisms of peroxidation and antioxidant action. It applies present knowledge of antioxidants to our understanding of ... En savoir plus

    $106.99 CAD