The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.
Oils and fats are almost ubiquitous in food processing –whether naturally occurring in foods or added as ingredients forfunctional benefits and, despite the impression given by severalsources to the contrary, they remain an essential part of the humandiet. However, it is increasingly apparent that both the quantityand the quality of the fat consumed are vital to achieving abalanced diet. Health concerns regarding high-fat diets continue tohave a high profile, and still represent a pressing issue for foodmanufacturers. This volume provides a concise and easy-to-use reference on thenature of oils and fats for those working in the food industry andfor those in the media seeking to advise the public on consumption.Written in a style that makes the concepts and informationcontained easily accessible, and using a minimum of chemicalstructures, the nature and composition of the constituents of oilsand fats are explained. The major sources of food lipids (vegetableand animal fats) are outlined, along with their physicalcharacteristics. The book also focuses on the current main concernsof the food industry regarding oils and fats use, including: thenutritional properties of fats and oils and their variouscomponents; links between chemical structure and physiologicalproperties; and the role of lipids in some of the more importantdisease conditions such as obesity, diabetes, coronary heartdisease and cancer. The final chapter is devoted to a descriptionof the most common food uses of oils and fats. The book will be of interest to food industry professionals,students or others who require a working knowledge of oils and fatsin the food industry.
Specialist Periodical Reports provide systematic and detailed review coverage of progress in the major areas of chemical research. Written by experts in their specialist fields the series creates a unique service for the active research chemist, supplying regular critical in-depth accounts of progress in particular areas of chemistry. For over 80 years the Royal Society of Chemistry and its predecessor, the Chemical Society, have been publishing reports charting developments in chemistry, which originally took the form of Annual Reports. However, by 1967 the whole spectrum of chemistry could no longer be contained within one volume and the series Specialist Periodical Reports was born. The Annual Reports themselves still existed but were divided into two, and subsequently three, volumes covering Inorganic, Organic and Physical Chemistry. For more general coverage of the highlights in chemistry they remain a 'must'. Since that time the SPR series has altered according to the fluctuating degree of activity in various fields of chemistry. Some titles have remained unchanged, while others have altered their emphasis along with their titles; some have been combined under a new name whereas others have had to be discontinued. The current list of Specialist Periodical Reports can be seen on the inside flap of this volume.
Specialist Periodical Reports provide systematic and detailed review coverage of progress in the major areas of chemical research. Written by experts in their specialist fields the series creates a unique service for the active research chemist, supplying regular critical in-depth accounts of progress in particular areas of chemistry. For over 80 years the Royal Society of Chemistry and its predecessor, the Chemical Society, have been publishing reports charting developments in chemistry, which originally took the form of Annual Reports. However, by 1967 the whole spectrum of chemistry could no longer be contained within one volume and the series Specialist Periodical Reports was born. The Annual Reports themselves still existed but were divided into two, and subsequently three, volumes covering Inorganic, Organic and Physical Chemistry. For more general coverage of the highlights in chemistry they remain a 'must'. Since that time the SPR series has altered according to the fluctuating degree of activity in various fields of chemistry. Some titles have remained unchanged, while others have altered their emphasis along with their titles; some have been combined under a new name whereas others have had to be discontinued. The current list of Specialist Periodical Reports can be seen on the inside flap of this volume.
Extensively revised, reorganized, and expanded, the third edition of the industry standard, The Lipid Handbook reflects many of the changes in lipid science and technology that have occurred in the last decade. It places a stronger emphasis on the nutritional, medical, and agricultural aspects of lipids to reflect the increased interest and research in these areas in the past 10 years and beyond. This edition features updated chapters and expanded coverage, including additional compounds to its dictionary. Written by experts from a diverse range of fields, many of whom have contributed new research in the areas under review, this handbook remains an essential reference.
This text addresses critical topics in the expanding market and production for lipids. It combines novel and traditional methods from technological and biological perspectives to achieve the most effective pathways for production of modified lipids. The book is organized into three sections exploring development, new production methods and successful products and uses.
This is a book for everybody who may be interested in health and happiness in his life here on earth, and in salvation in heaven in the next life. It will be of particular interest to all those involved in the healing ministry in any way. It is aimed especially at those who may be unaware of the very existence of such a ministry, or those who may be somewhat sceptical about it. It is also for all those people in need of physical and mental healing, and who have little or no idea of the important role that the spirit has to play in the healing of the whole person. The book traces the history of the healing ministry in the Church, beginning with Jesus Christ and the apostle. It traces the development of the healing ministry in the early Church, and how this ministry and the sacrament of anointing of the sick gradually became identified with death and dying, and as a result almost died out as a sacrament for those who were sick. It deals with the revival of the healing ministry in modern times, and examines the thorough reformation of the Sacrament of the Anointing of the Sick inaugurated by Vatican II. The author discusses some of the reasons why the healing ministry has not been given the priority it deserves in the pastoral ministry of the Church, and some of the many misunderstandings about this ministry. Finally he discusses how it may be profitable be more fully used in a world that is badly in need of healing.
Food chemistry has grown considerably since its early foundations were laid. This has been brought about not only by research in this field, but also, and more importantly, bYiadvances in the basic sciences involved. In this second edition, the chapters dealing with fundamentals have been rewritten and strengthened. Three new chapters have been added, Water and Solutions, Colloids, and Minerals. The chapter on Fruits and Vegetables has been expanded to cover texture. Other chapters discuss flavor and colors, together with one on brown ing reactions. The last seven chapters give the student a background of the classes offood products and beverages encountered in everyday use. Each chapter includes a summary and a list of references and sug gested readings to assist the student in study and to obtain further information. Basic Food Chemistry is intended for college undergraduates and for use in food laboratories. The author wishes to express his appreciation to the following people, who reviewed the chapters on their respective specialties: Doctors L.R. Hackler, M. Keeney, B. Love, L.M. Massey, Jr., L.R. Mattick, W.B. Robinson, R.S. Shallenberger,D.F. Splittstoesser, E. Stotz, W.L. Sulz bacher, and J. Van Buren. In addition, the author wishes to express his appreciation to Dr. H.O. Hultin and Dr. F.W. Knapp for their reviews of the entire original manuscript and for their helpful comments. The author welcomes notices of errors and omissions as well as sug gestions and constructive criticism.
This book describes the state-of-the-art use of biological insulating liquids in detail. In recent years, more and more transformers filled with esters have been put into operation. This is because people recognize the benefits of ester liquids in terms of their fire safety (high flash and fire points) and environmental characteristics, judging from their biodegradability, their low CO2 footprint (only valid for natural ester) and their beneficial interactions with solid insulation, etc. One of the main reasons is that the water adsorption and absorption characteristics of these liquids are excellent and very different compared to mineral oil. The today’s discussion about climate change and global warming is an additional driver for using natural ester. Another advantage is that transformers filled with biological insulating liquids can operate with an overload of up to 150%. This is advantageous in the case of volatile energy generation from wind and solar power and in the supply of electrical energy for electromobility. Liquid inside electrical equipment is the lifeblood that serves both as a dielectric and a cooling medium. Some properties of these liquids differ from mineral oil, which had to be considered in the transformer design. The dielectric liquid is always in direct contact with transformer materials; therefore, the interaction should be very well understood, especially when retrofilling an existing mineral oil filled device. There are several natural ester fluids derived from various seeds and fruits on the market, and their properties may differ more or less. In the book, the most important properties of the different biological insulating fluids and mineral oil are compared. Ester fluids have already found their way into various standards. The condition of the device can be verified very well from the contents of the insulating liquids. For analysis and testing, the same equipment and devices that are commonly used for mineral oil are used for ester liquid. The chemical and physical behaviors of ester fluids compared to mineral oil are different. This must always be considered when interpreting test results stemming from ester fluids. The book is a guideline for students, original equipment manufacturers, users, laboratories and authorities in the use of biological insulating liquids.
For each phytochemical occurrence the substance, plant species, plant organ and literature source are given. Botanical data for each plant entry include: full scientific name, taxonomic position, number of species in genus, synonyms, common names, geographical distribution, descriptive text, sources of information and uses. Chemical data for each substance entry (v.2) include: preferred name, synonyms, C+H index number, CAS registry number, structure diagram, molecular formula, molecular weight, chemical classification and uses. Includes chapter on Leguminosae classification and a complete list of legume genera by tribe and subfamily.
The Civilian War explores home front encounters between elite Confederate women and Union soldiers during Sherman's March, a campaign that put women at the center of a Union army operation for the first time. Ordered to crush the morale as well as the military infrastructure of the Confederacy, Sherman and his army increasingly targeted wealthy civilians in their progress through Georgia and the Carolinas. To drive home the full extent of northern domination over the South, Sherman's soldiers besieged the female domain-going into bedrooms and parlors, seizing correspondence and personal treasures-with the aim of insulting and humiliating upper-class southern women. These efforts blurred the distinction between home front and warfront, creating confrontations in the domestic sphere as a part of the war itself. Historian Lisa Tendrich Frank argues that ideas about women and their roles in war shaped the expectations of both Union soldiers and Confederate civilians. Sherman recognized that slaveholding Confederate women played a vital part in sustaining the Rebel efforts, and accordingly he treated them as wartime opponents, targeting their markers of respectability and privilege. Although Sherman intended his efforts to demoralize the civilian population, Frank suggests that his strategies frequently had the opposite effect. Confederate women accepted the plunder of food and munitions as an inevitable part of the conflict, but they considered Union invasion of their private spaces an unforgivable and unreasonable transgression. These intrusions strengthened the resolve of many southern women to continue the fight against the Union and its most despised general. Seamlessly merging gender studies and military history, The Civilian War illuminates the distinction between the damage inflicted on the battlefield and the offenses that occurred in the domestic realm during the Civil War. Ultimately, Frank's research demonstrates why many women in the Lower South remained steadfastly committed to the Confederate cause even when their prospects seemed most dim.
More sketches and color paintings of violent and erotic fantasy worlds inhabited by monsters, barbarian warriors, and exotic women, all in the characteristic Frazetta style
The third volume in the epic military aviation series focuses on the Allied invasion of North Africa during World War II. This work of WWII history takes us to November 1942 to explain the background of the first major Anglo-American venture: Operation Torch, the invasion of French North Africa. Describing the fratricidal combat that followed the initial landings in Morocco and Algeria, it then considers the unsuccessful efforts to reach northern Tunisia before the Germans and Italians could get there to forestall the possibility of an attack from the west on the rear of the Afrika Korps forces, then beginning their retreat from El Alamein. The six months of hard fighting that followed, as the Allies built up the strength of their joint air forces and gradually wrested control of the skies from the Axis, are recounted in detail. The continuing story of the Western Desert Air Force is told, as it advanced from the east to join hands with the units in the west. Also covered are the arrivals over the front of American pilots and crew, the P-38 Lightning, the Spitfire IX, and the B-17 Flying Fortress—and of the much-feared Focke-Wulf Fw 190. The aerial activities over Tunisia became one of the focal turning points of World War II, yet are frequently overlooked by historians. Here, the air-sea activities, the reconnaissance flights, and the growing day and night bomber offensives are examined in detail.
The three major macronutrients are proteins, carbohydrates, andlipids (oils and fats). This book is devoted to lipids, which arean important part of life for all of us. What are these materialsin molecular terms? Where do they come from? What happens to thembetween the harvesting of crops and the appearance of the oils andfats in different products in the supermarket? How does natureproduce these molecules and can we act on nature to modify thematerials to increase their beneficial properties? How importantare the minor products present in the fats that we consume? Sinceoils and fats vary, how can we analyse them? What are theirphysical, chemical and nutritional properties? How do the fats thatwe consume affect our health and well-being in both quantitativeand qualitative terms? What are their major food and non-fooduses? This book provides a broad source of reference on oils and fatschemistry for graduates entering the food and oleochemicalindustries, postgraduate researchers and nutritionists. It offers apoint of entry to the detailed literature.
Thank you for visiting our website. Would you like to provide feedback on how we could improve your experience?
This site does not use any third party cookies with one exception — it uses cookies from Google to deliver its services and to analyze traffic.Learn More.