B s kamel (18 Ergebnisse)

Paperback. Zustand: Very Good. No Jacket. May have limited writing in cover pages. Pages are unmarked. ~ ThriftBooks: Read More, Spend Less.

Zustand: Very Good. Pages intact with possible writing/highlighting. Binding strong with minor wear. Dust jackets/supplements may not be included. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

Zustand: Good. Former library copy. Pages intact with minimal writing/highlighting. The binding may be loose and creased. Dust jackets/supplements are not included. Includes library markings. Stock photo provided. Product includes identifying sticker. Better World Books: Buy Books. Do Good.

HARDCOVER. Zustand des Schutzumschlags: good. First edition. 218pp octavo cloth. owners name, very good in worn dustwrapper.

Hardcover. Zustand: Gut. 1st ed. 397 S. Ehem. Bibliotheksexemplar mit Signatur und Stempel. GUTER Zustand, ein paar Gebrauchsspuren. Ex-library with stamp and library-signature. GOOD condition, some traces of use. N07029 9780751400014 Sprache: Englisch Gewicht in Gramm: 830.

Zustand: Fair. This is an ex-library book and may have the usual library/used-book markings inside.This book has hardback covers. In fair condition, suitable as a study copy. Dust jacket in fair condition. Please note the Image in this listing is a stock photo and may not match the covers of the actual item,1050grams, ISBN:9780751400557.…

Paperback. Zustand: Brand New. reprint edition. 424 pages. 9.25x6.10x0.97 inches. In Stock.

Taschenbuch. Zustand: Neu. Druck auf Anfrage Neuware - Printed after ordering - Written by an international team of authors from the industrial and academic sectors, this book reviews recent advances in the baking industry, with particular emphasis on developments in ingredients and processes. Directed principally at food technologists in the baking industry, it is designed to assist in the search for new products and the more efficient manufacture of existing products. It will also serve as an essential source of reference for the industry's ingredient suppliers and equipment manufacturers, and for those working in academic and research institutions. …

Taschenbuch. Zustand: Neu. Technological Advances in Improved and Alternative Sources of Lipids | B. S. Kamel | Taschenbuch | xiv | Englisch | 2012 | Springer | EAN 9781461358787 | Verantwortliche Person für die EU: Springer Verlag GmbH, Tiergartenstr. 17, 69121 Heidelberg, juergen[dot]hartmann[at]springer[dot]com | Anbieter: preigu. …

Zustand: As New. Unread book in perfect condition.

Zustand: New.

Zustand: New.

Hardcover. Zustand: Brand New. 320 pages. 9.50x6.50x1.25 inches. In Stock.

Buch. Zustand: Neu. Neuware - 1 Present and future outlook of the world fats and oil supplies.- 1.1 Introduction.- 1.2 Composition of oils and fats.- 1.3 Availability of oils and fats.- 1.4 Applications of oils and fats.- 1.5 Newer developments within oils and fats.- 1.6 Global trends in production, consumption and trade of fats and oils.- 1.7 Pricing policies.- 1.8 Other developments.- 1.9 World demand and supply situation.- 1.10 Concluding remarks.- References.- 2 Nutritional aspects of fats and oils.- 2.1 Introduction.- 2.2 Cholesterol.- 2.2.1 Structure and function.- 2.2.2 Sources of cholesterol.- 2.2.3 Digestion, absorption and transport in the blood.- 2.2.4 Role of plasma cholesterol in atherosclerosis.- 2.2.5 Dietary cholesterol, atherosclerosis and plasma cholesterol.- 2.2.6 Dietary recommendations.- 2.3 Saturated, mono-unsaturated and polyunsaturated fatty acids.- 2.3.1 Structure and function.- 2.3.2 Sources of fatty acids.- 2.3.3 Digestion, absorption and transport in the blood.- 2.3.4 Role of various types of fatty acids and total fat in disease.- 2.3.5 Dietary recommendations.- 2.4 -6 and -3 essential fatty acids.- 2.4.1 Structure and sources.- 2.4.2 Deficiency symptoms.- 2.4.3 Recommended intakes of essential fatty acids to prevent deficiency.- 2.5 Roles of -6 and -3 fatty acids in nutrition and disease.- 2.5.1 Nutrition.- 2.5.2 Disease.- 2.6 Phospholipids and lecithin.- 2.6.1 Structure and functions.- 2.6.2 Functions and commercial uses of lecithin.- 2.7 Medium-chain triglycerides.- 2.7.1 Structure and sources.- 2.7.2 Digestion and absorption.- 2.7.3 Importance of medium-chain trigylcerides.- 2.8 Fat substitutes.- 2.8.1 Benefit of fat substitutes.- 2.8.2 Safety considerations.- 2.8.3 Types of fat substitutes.- 2.9 Trans fatty acids.- 2.9.1 Origins, intake levels and food sources.- 2.9.2 Effects on health and disease risk.- 2.9.3 Food labelling and regulatory policies.- 2.10 Future developments.- References.- 3 Biotechnological advances in improved and alternative sources of lipids.- 3.1 Introduction.- 3.2 Techniques of biotechnology and genetic engineering.- 3.2.1 Plant selection.- 3.2.2 Genetic engineering.- 3.3 Enzyme systems for fatty acid and oil synthesis.- 3.3.1 Glycolytic enzymes.- 3.3.2 De novo fatty acid synthesis.- 3.3.3 Glycerolipid synthesis.- 3.4 Oil body proteins.- 3.5 Commentary.- References.- 4 Edible oils from herbaceous crops.- 4.1 Typical compositions of oilseed unselected for lipid composition.- 4.2 Genetic alteration of oilseed composition.- 4.2.1 Oil percentage.- 4.2.2 Fatty acid composition.- 4.2.3 Other goals of plant breeding in oilseed crops.- 4.3 The introduction of new oilseed crops and crops with special characteristics.- 4.4 Potential herbaceous edible oilseed crops.- 4.4.1 Cuphea.- 4.4.2 Apiaceae.- 4.4.3 Evening primrose (Oenothea).- 4.4.4 Salicornia bigelovii Torr.- 4.4.5 Madia sativa and Iva annua.- 4.4.6 Lupine.- References.- 5 Tropical fruits: a source of lipids.- 5.1 Introduction.- 5.2 Potential sources of fats and oils.- 5.3 Important sources of lipid.- 5.3.1 Mango.- 5.3.2 Papaya.- 5.3.3 Avocado.- 5.3.4 Buffalo gourd.- 5.3.5 Okra.- 5.3.6 Passion fruit.- 5.3.7 Tamarind.- 5.3.8 Guava.- 5.3.9 Durian.- 5.3.10 Breadfruit.- 5.3.11 Jackfruit.- 5.4 Commercial and village processing.- 5.5 Toxicology.- References.- 6 Nuts as a source of edible oil.- 6.1 Types and geographical location of production.- 6.1.1 World production and consumption of tree nuts.- 6.1.2 World production of nuts and seeds.- 6.2 Economic feasibility.- 6.2.1 Ammonia damaged pecans.- 6.2.2 Moldy nuts.- 6.2.3 Wormy cashew nuts.- 6.3 Composition and characteristics and comparison to common oils.- 6.3.1 Stability.- 6.3.2 Labeling.- 6.3.3 Fatty acid composition of tree nut oils.- 6.4 Use of gourmet oils in confections and cosmetics.- 6.5 Nutritive value.- 6.6 General methods of processing and refining.- 6.6.1 Dehulling.- 6.6.2 Shelling.- 6.6.3 Recovering nut oil.- 6.6.4 Roasting.- 6.6.5 Nut butters and pastes.- 6.6.6 Oil refining.- 6.6.7 Deb. …

Zustand: New.

Paperback. Zustand: Brand New. 116 pages. French language. 8.66x5.91x0.27 inches. In Stock.

Zustand: New.

Zustand: New.