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wyszukanych pozycji: 18
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Structure-Function Analysis of Edible Fats
ISBN: 9780128140413 / Angielski / Miękka / 2018 / 418 str. Termin realizacji zamówienia: ok. 18-20 dni roboczych. |
cena:
481,43 zł |
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In-vitro bioaccessibility of beta-carotene in ethylcellulose oleogels : Investigating the delivery properties of canola oil oleogels
ISBN: 9783659903694 / Angielski / Miękka / 2016 / 132 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
248,87 zł |
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Kinetic Analysis of Food Systems
ISBN: 9783319846125 / Angielski / Miękka / 2018 / 173 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. |
cena:
200,30 zł |
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Structure and Properties of Fat Crystal Networks
ISBN: 9781439887622 / Angielski / Twarda / 2012 / 518 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat in foods has produced a major challenge: How do we create structure with a minimum amount of structuring material? A comprehensive omnibus, Structure and Properties of Fat Crystal Networks, Second Edition clarifies... Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and o... |
cena:
928,22 zł |
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Bioaccessibilità in vitro del beta-carotene in oleogel di etilcellulosa
ISBN: 9786208720704 / Włoski / Miękka / 2025 / 128 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
248,87 zł |
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In-vitro-Bioverfügbarkeit von Beta-Carotin in Ethylcellulose-Oleogelen
ISBN: 9786208720674 / Niemiecki / Miękka / 2025 / 136 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. Dieses Buch präsentiert die erste Studie, die darauf abzielt, die Abgabeeigenschaften von Ethylcellulose (EC)-Oleogelen zu untersuchen, Gelen auf Rapsölbasis, die durch Polymernetzwerke strukturiert sind. In dieser Forschung wurden die Lipolyse und der beta-Carotin (BC)-Transfer vom Öl zur wässrigen Phase von EC-Oleogelen unter Verwendung eines statischen monokompartimentellen Modells gemessen, das drei Verdauungsstadien simuliert. Es wurde festgestellt, dass sich weiche Gele mit unterschiedlichen EC-Zusammensetzungen im Vergleich zu Rapsöl nicht in ihrem Ausmaß an Lipolyse oder...
Dieses Buch präsentiert die erste Studie, die darauf abzielt, die Abgabeeigenschaften von Ethylcellulose (EC)-Oleogelen zu untersuchen, Gelen auf Rap...
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cena:
248,87 zł |
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Bioprzyswajalnosc beta-karotenu w oleozelach etylocelulozowych in vitro
ISBN: 9786208720711 / Polski / Miękka / 2025 / 128 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
248,87 zł |
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Bioaccessibilité in vitro du bêta-carotène dans les oléogels d'éthylcellulose
ISBN: 9786208720698 / Francuski / Miękka / 2025 / 132 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. Ce livre présente la première étude conçue pour examiner les propriétés de libération des oléogels d'éthylcellulose (EC), des gels à base d'huile de canola structurés par des réseaux de polymères. Dans cette recherche, la lipolyse et le transfert du beta-carotène (BC) de l'huile à la phase aqueuse des oléogels EC ont été mesurés à l'aide d'un modèle monocompartimental statique simulant trois étapes de digestion. Il a été constaté que les gels mous avec différentes compositions EC ne différaient pas dans leur degré de lipolyse ou de transfert de BC par rapport à...
Ce livre présente la première étude conçue pour examiner les propriétés de libération des oléogels d'éthylcellulose (EC), des gels à base d'...
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cena:
248,87 zł |
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Bioacessibilidade in-vitro do beta-caroteno em oleogéis de etilcelulose
ISBN: 9786208720728 / Portugalski / Miękka / 2025 / 128 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
248,87 zł |
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Enzyme Kinetics: A Modern Approach
ISBN: 9780471159858 / Angielski / Twarda / 2002 / 248 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. Practical Enzyme Kinetics provides a practical how-to guide for beginning students, technicians, and non-specialists for evaluating enzyme kinetics using common software packages to perform easy enzymatic analyses.
Practical Enzyme Kinetics provides a practical how-to guide for beginning students, technicians, and non-specialists for evaluating enzyme kinetics us...
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cena:
923,85 zł |
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Kinetic Analysis of Food Systems
ISBN: 9783319512914 / Angielski / Twarda / 2017 / 173 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques. The main emphasis is on performing kinetic analyses and creating models, employing a hands-on approach focused on putting the content discussed to direct use. The book lays out the requisite basic information and data surrounding kinetic modelling, presents examples of applications to different problems and provides exercises that can be solved utilizing the data provided.... This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowle... |
cena:
200,30 zł |
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Edible Oleogels: Structure and Health Implications
ISBN: 9780128102220 / Angielski / Miękka / 2016 / 352 str. Termin realizacji zamówienia: ok. 18-20 dni roboczych. In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble those of fats. In this fashion, many food products requiring a specific texture and rheology can be made with these novel oil-based materials without causing significant changes to final product quality. The major approach to form these materials is to incorporate specific molecules (polymers, amphiphiles, waxes) into the oil components that will alter the physical properties of the oil so that its fluidity will decrease and the rheological...
In an effort to provide alternatives to trans and saturated fats, scientists have been busy modifying the physical properties of oils to resemble thos...
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cena:
602,09 zł |
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Structure and Properties of Fat Crystal Networks
ISBN: 9781032652207 / Angielski / Miękka / 2023 / 518 str. Termin realizacji zamówienia: ok. 16-18 dni roboczych. Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and of petroleum-based ingredients in the cosmetics we use, is a top priority for consumers, government, and industry alike. Particularly for the food industry, removing trans fats and reducing saturated fat in foods has produced a major challenge: How do we create structure with a minimum amount of structuring material? A comprehensive omnibus, Structure and Properties of Fat Crystal Networks, Second... Lipid science and technology has grown exponentially since the turn of the millennium. The replacement of unhealthy fats in the foods we eat, and o... |
cena:
245,81 zł |
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Edible Oil Organogels : Potential Applications in Food, Pharmacy, and Nutrition
ISBN: 9783838328904 / Angielski / Miękka / 2010 / 96 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
218,15 zł |
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Monoglyceride Alpha-gel Phase and its Potential Cosmetic Applications
ISBN: 9783659910548 / Angielski / Miękka / 2016 / 248 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. |
cena:
204,35 zł |
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Physico-chemical properties of non and interesterified oil/fat mixture
ISBN: 9783838334141 / Angielski / Miękka / 2010 / 160 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. Fats and oils are multi-component systems. To understand their functionality, combinations of physical and chemical analyses of the fat and oil have to be conducted. The rationale for the study of such systems is based on the potential for two methods of interesterification to produce different positional distributions of fatty acids which, in turn, create fats with different functionality. This study is timely in that interesterified fully hydrogenated fats and oleic acid rich blends are being considered as alternatives to hydrogenation to create partially solid fats with particular physical...
Fats and oils are multi-component systems. To understand their functionality, combinations of physical and chemical analyses of the fat and oil have t...
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cena:
262,67 zł |
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Edible Nanostructures: A Bottom-Up Approach
ISBN: 9781849738958 / Angielski / Twarda / 2014 / 328 str. Termin realizacji zamówienia: ok. 22 dni roboczych. Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the subject, bringing it in line with the recent and extensive developments in Materials Science; in particular, the field of supramolecular chemistry of food components has been generally overlooked in textbooks. Edible Nanostructures will summarise developments in the areas of protein aggregation and gelation, starch crystallography, emulsions, and fat crystal network nanostructure and microstructure, addressing their functionalities in food. Each...
Food Scientists have been teaching the subject in the same way for the past fifty years. This book therefore aims to modernise the coverage of the sub...
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cena:
426,43 zł |
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Ethylcellulose-Stabilized Heat Resistant Chocolate
ISBN: 9783659620782 / Angielski / Miękka / 2014 / 184 str. Termin realizacji zamówienia: ok. 10-14 dni roboczych. Heat resistant chocolate was developed by adding ethylcellulose (EC) solubilized in ethanol to molten chocolate and thereafter evaporating the ethanol. The hardness of the chocolate was found to be dependent on the chocolate formulation and concentration of EC. Mechanical testing, molecular dynamics simulations, and Fourier-transform infrared spectroscopy revealed that hydrogen bonding between sucrose and EC were responsible for the formation of a network within the chocolate that provided mechanical strength at elevated temperatures. These methods also showed that lecithin, typically found...
Heat resistant chocolate was developed by adding ethylcellulose (EC) solubilized in ethanol to molten chocolate and thereafter evaporating the ethanol...
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cena:
186,54 zł |
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