Handbook Of Water Soluble Gums And Resins
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Handbook Of Water Soluble Gums And Resins
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Author : Robert L. Davidson
language : en
Publisher: McGraw-Hill Companies
Release Date : 1980
Handbook Of Water Soluble Gums And Resins written by Robert L. Davidson and has been published by McGraw-Hill Companies this book supported file pdf, txt, epub, kindle and other format this book has been release on 1980 with Gums and resins categories.
Handbook Of Water Soluble Gums And Resins
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Author :
language : en
Publisher:
Release Date :
Handbook Of Water Soluble Gums And Resins written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on with categories.
The Complete Book On Water Soluble Gums And Resins
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Author : H. Panda
language : en
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Release Date : 2011-10-03
The Complete Book On Water Soluble Gums And Resins written by H. Panda and has been published by ASIA PACIFIC BUSINESS PRESS Inc. this book supported file pdf, txt, epub, kindle and other format this book has been release on 2011-10-03 with categories.
Resins, gums and latex are almost ubiquitous in the plant kingdom and many of them continue to play an important role in our daily lives. Numerous plants produce some kind of resin, latex or gum, but only a few are commercially important today, even though their uses and applications are truly manifold. They have been used as adhesives, emulsifiers, thickening agents, they are added to varnishes, paints and ink; they lend their aromas to perfumes and cosmetics and even play a role in pharmacy and medicine. Gums are viscous substances which are secreted by the bark of certain trees. Usually transparent (but sometimes slightly tinted) they contain a mucilage which when dissolved in water makes the latter become viscous. When this mucilage is dissolved in water it can be made to precipitate with alcohol. Resins, on the other hand, are gluey and viscous substances which may be whitish, brownish, or red and are secreted by certain trees when they are incised. Resins contain an essence and are usually not water soluble. Most commonly found types of plant exudates are chemically completely different to gums. Several acacia species are important economically. True gums are complex organic substances mostly obtained from plants, some of which are soluble in water and others of which, although insoluble in water, swell up by absorbing large quantities of it. They are used in adhesives, pharmaceuticals, inks, confections, and other products. Resins are terpene based compounds. Terpenes constitute one of the largest groups of plant chemicals and they can be very complex. They are not water soluble, but can be either oil soluble or spirit soluble, depending on their specific chemical composition. Worldwide interest and activity in gums and resins has grown dramatically in the last few years. Governments, environmentalists, research institutions and other interest groups are among those who have begun to push for stronger support for gums and resins as a way to meet a range of economic, social and environmental goals. Some of the fundamentals of the book are photosynthesis and metabolism of carbohydrates, occurrence, properties and synthesis of the monosaccharides, nitrogen derivatives, carbohydrates in parenteral nutrition, essential carbohydrates, ethers, anhydro sugars and unsaturated derivatives, constitution of nicotinic acid and of nicotinamide, industrial methods of preparing nicotinic acid and nicotinamide, general physiology, metabolism and mechanism of the vitamin action etc. This book gives a complete insight of water soluble gums and resins that are used in day to day life in various Industries. It is an invaluable resource to all its readers, students, scientist, new entrepreneurs, existing industries and others. 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Water Soluble Resins
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Author : Ernest W. Flick
language : en
Publisher: William Andrew
Release Date : 1986
Water Soluble Resins written by Ernest W. Flick and has been published by William Andrew this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Technology & Engineering categories.
Contains descriptions of some 1,100 currently available water-soluble resins, supplied by 47 manufacturers or distributors of these products. Coverage includes cellulose ethers; collagens; gelatins; natural gums; and synthetic resins--their dispersions, emulsions, and solutions. For each product, includes company name and product category, trade names and product numbers, and product description. Products are presented by company and indexed by trade name and resin. Suppliers' addresses are listed. Annotation copyrighted by Book News, Inc., Portland, OR
Food Hydrocolloids
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Author : Martin Glicksman
language : en
Publisher: CRC Press
Release Date : 2019-07-17
Food Hydrocolloids written by Martin Glicksman and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-07-17 with Technology & Engineering categories.
First Published in 1982, this three-volume set explores the value of hydrocolloids in food. Carefully compiled and filled with a vast repertoire of notes, diagrams, and references this book serves as a useful reference for dieticians and other practitioners in their respective fields.
Water Soluble Synthetic Polymers
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Author : Philip Molyneux
language : en
Publisher: CRC Press
Release Date : 2018-01-10
Water Soluble Synthetic Polymers written by Philip Molyneux and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-01-10 with Science categories.
Although several monographs and reviews have appeared on individual polymers of this type, and their applications and other technical aspects have also been discussed, this is apparently the first book to deal with the physical chemistry of water-soluble synthetic polymers as a group. This collective survey enables their properties and behaviour to be compared, and to be correlated with their molecular structures for predictive purposes. However, this has made it necessary to critically re-appraise much of the earlier fundamental work, so that current discussion of more recent work can be put on ta proper basis. Thus, of the 1800 or so references cited, the middle two-thirds related to the twenty-year period centred on about 1968. Nevertheless, sufficient key recent references have also been included so that the existing ‘state of the art is delineated.
Phosphates In Food
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Author : RicardoA. Molins
language : en
Publisher: Routledge
Release Date : 2018-05-04
Phosphates In Food written by RicardoA. Molins and has been published by Routledge this book supported file pdf, txt, epub, kindle and other format this book has been release on 2018-05-04 with Technology & Engineering categories.
Phosphates in Food provides the first comprehensive analysis of phosphates used in food processing in almost 20 years. The book describes the nomenclature, structure, chemistry, and analytical procedures for phosphates in foods. Interactions between added and some natural phosphates and food components (particularly proteins, carbohydrates, lipids, and metal ions) are examined in relation to using phosphates in food processing for such purposes as increasing the water-holding capacity of proteins, improving emulsification, preventing gelation, and delaying lipid oxidation. The book also discusses the use of phosphates in specific food groups, such as milk and dairy products; meats, poultry, and fish; fruits and vegetables; bakery products and cereals; and miscellaneous food products including beverages, fats and oils, sugar and confectionery products, eggs and derivatives, and specialty products. An extensive section discussing the importance of phosphates as microbial agents is presented and is followed by a final section that examines the nutritional and health implications of elevated phosphate intake. The book contains 1,135 references, 43 tables, and 34 figures, making it an ideal reference resource for researchers in food sciences, microbiology, and nutrition; food and chemical industries; and regulatory agencies within local, state, and federal governments.
Specialty Polymers
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Author : Faiz Mohammad
language : en
Publisher: I. K. International Pvt Ltd
Release Date : 2007
Specialty Polymers written by Faiz Mohammad and has been published by I. K. International Pvt Ltd this book supported file pdf, txt, epub, kindle and other format this book has been release on 2007 with Polymerization categories.
The synthetic counterparts of natural polymeric materials are now finding applications as light weight, mechanically strong, and environmentally stable sheets, fibers, films, adhesives, paints, and foams have replaced most of the commodity and structural materials. The systematic research on the preparation, characterization, and utilization of plastics resulted in creation of polymers often containing a set of several desirable properties in a single polymer. The polymers have established their place in engineering applications as well. Although the bulk of plastics production focuses on relatively simple commodity polymers, the proportion of specially designed and tailor-made plastics for specific and sophisticated applications is also increasing at a great pace. The specialty plastics, as well as their use in specific and sophisticated applications, are the key to the continued scientific growth and technological advances in the new millennium. This book thoroughly covers today's rapidly growing field of specialty polymers and their applications in more sophisticated and specialized areas. It gives the most recent in-depth knowledge and extremely comprehensive details of the chemistry, physics, material science, technology, and device applications of specialty polymers. This comprehensive book containing 16 chapters is the result of the untiring efforts of 35 most renowned experts from the national and international scientific community. This book is thought-provoking to the researchers working in the fields of chemistry, biochemistry, biotechnology, medicine, polymer chemistry, semiconductor physics, material science, electrochemistry, biology, electronics, photonics, material science, solid state physics, nanotechnology, electrical and electronics engineering, optical engineering, device engineering, data storage, etc.
The Water Soluble Gums
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Author : Charles Letnam Mantell
language : en
Publisher:
Release Date : 1965
The Water Soluble Gums written by Charles Letnam Mantell and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1965 with Gums and resins categories.
Encapsulation Technologies For Active Food Ingredients And Food Processing
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Author : N.J. Zuidam
language : en
Publisher: Springer Science & Business Media
Release Date : 2009-10-30
Encapsulation Technologies For Active Food Ingredients And Food Processing written by N.J. Zuidam and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-10-30 with Technology & Engineering categories.
Consumers prefer food products that are tasty, healthy, and convenient. Encapsulation is an important way to meet these demands by delivering food ingredients at the right time and right place. For example, encapsulates may allow flavor retention, mask bad tasting or bad smelling components, stabilize food ingredients, and increase their bioavailability. Encapsulation may also be used to immobilize cells or enzymes in the production of food materials or products, such as fermentation or metabolite production. This book provides a detailed overview of the encapsulation technologies available for use in food products, food processing, and food production. The book aims to inform those who work in academia or R&D about both the delivery of food compounds via encapsulation and food processing using immobilized cells or enzymes. The structure of the book is according to the use of encapsulates for a specific application. Emphasis is placed on strategy, since encapsulation technologies may change. Most chapters include application possibilities of the encapsulation technologies in specific food products or processes. The first part of the book reviews general technologies, food-grade materials, and characterization methods for encapsulates. The second part discusses encapsulates of active ingredients (e.g., aroma, fish oil, minerals, vitamins, peptides, proteins, probiotics) for specific food applications. The last part describes immobilization technologies of cells and enzymes for use within food fermentation processes (e.g., beer, wine, dairy, meat), and food production (e.g., sugar conversion, production of organic acids or amino acids, hydrolysis of triglycerides). Edited by two leading experts in the field, Encapsulation Technologies for Food Active Ingredients and Food Processing will be a valuable reference source for those working in the academia or food industry. The editors work in both industry or academia, and they have brought together in this book contributions from both fields.