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Citric Acid Biotechnology,
This work covers citric acid fermentation methods including recent advances and approaches. The book looks at all aspects of the fermentation process and should be of interest to those working in biotechnology, microbiology and biochemistry.
by Bjorn Kristiansen
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Cleaning of steel assemblies and shipboard touch-up using citric acid (phase 1).,
by United States. Maritime Administration
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Chemometrics,
Ranging from elegantly simple to extremely complex, a wide variety of flavors and fragrances stimulate our senses. It is difficult to understand the myriad sensory interactions involved because of the sheer complexity of their chemical composition. The aim of this text is to describe the use of chemometric techniques for understanding these complex systems and to serve as a practical guide to the acquisition, organization and reduction of chemical and sensory data. It explains chemical, sensory and multivariate analysis tools and their application. Pertinent concepts are discussed in-depth and are sufficiently illustrated with enough original data in complementary tables and figures to provide the basis for the execution of complex studies. The book emphasizes techniques that have been proven to work rather than those that "should" work from a theoretical standpoint. The book focuses on the acquisition of quality data and the subsequent interpretation of data rather than numerical computations used in data analysis. Chemometrics: Chemical and Sensory Data is an excellent resource for students and newcomers to flavor and fragrance research, as well as for experienced workers and product development managers.
by David R. Burgard
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Mitochondria in Health and Disease,
It was once assumed that mitochondrial diseases were rare and that few people were affected. As knowledge has grown about these organelles and their function, it became clear that mitochondrial malfunction could be linked to several chronic diseases. Diabetes has been associated with DNA mutation and can cause mutation itself. This text discusses findings involving the effects of disease on mitochondrial number, mitogenesis, and the base sequence of mitochondrial DNA. Experts discuss their study of mitochondria and what happens when it malfunctions. This book also explores the idea that mutated mitochondrial DNA can result in disease, and vice versa.
by Carolyn D. Berdanier
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Food Biotechnology, Second Edition,
Revised and updated to reflect the latest research and advances available, Food Biotechnology, Second Edition demonstrates the effect that biotechnology has on food production and processing. It is an authoritative and exhaustive compilation that discusses the bioconversion of raw food materials to processed products, the improvement of food quality, the importance of food safety, the design of ingredients for functional foods, and the biochemical advances made in traditional fermentation. It also provides an international perspective on the discipline as a whole. The content of the book is divided into three sections for easy reference. The first section provides an overview of the basic principles and explains microbial applications. The next section explains plant tissue culture techniques, genetic engineering of plants and animals, functional food ingredients and their health benefits, probiotics, antibody production for oral vaccines, and topics on enzyme technologies. The final section discusses food safety issues and the various bio-processing and fermentation biotechnologies used throughout the world. Food Biotechnology, Second Edition is an indispensable guide for anyone who needs to understand the latest information on food production and processing from a biotechnology perspective.
by Anthony Pometto
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Practical Physiology of Plants,
by Sir Francis Darwin
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Practical Physiology of plants,
by
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Citric Acid and Certain Citrate Salts from Canada and China, Invs. 701-TA-456 and 731-TA-1151-1152 (Preliminary),
by U.S. International Trade Commission
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The Radiochemistry of Nuclear Power Plants with Light Water Reactors,
by Karl-Heinz Neeb
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Glucose Syrups,Technology and Applications
Glucose syrups (commonly known as corn syrups in North America) are derived from starch sources such as maize, wheat and potatoes. Offering alternative functional properties to sugar as well as economic benefits, glucose syrups are extremely versatile sweeteners, and are widely used in food manufacturing and other industries. They are a key ingredient in confectionery products, beer, soft drinks, sports drinks, jams, sauces and ice creams, as well as in pharmaceuticals and industrial fermentations. This book brings together all the relevant information on the manufacture and use of glucose syrups. Drawing on forty years’ experience in the international glucose industry, the author provides a valuable reference for all those involved in the processing and buying of these syrups, and for scientists involved in the manufacture of a full range of food (and some non-food) products in which the syrups are ingredients. The emphasis is on practical information - recipes are included where relevant in the applications chapters, and appendices offer commonly-used calculations and useful data. Food technologists can use the book to make choices about the most suitable glucose syrup to use in a particular application, and also to adapt recipes in order to replace sugar (sucrose) or other ingredients. A glossary of terms reflecting the international terminology of the industry completes the book.
by Peter Hull
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Microbiology For Dummies,
Microbiology is the study of life itself, down to the smallest particle Microbiology is a fascinating field that explores life down to the tiniest level. Did you know that your body contains more bacteria cells than human cells? It's true. Microbes are essential to our everyday lives, from the food we eat to the very internal systems that keep us alive. These microbes include bacteria, algae, fungi, viruses, and nematodes. Without microbes, life on Earth would not survive. It's amazing to think that all life is so dependent on these microscopic creatures, but their impact on our future is even more astonishing. Microbes are the tools that allow us to engineer hardier crops, create better medicines, and fuel our technology in sustainable ways. Microbes may just help us save the world. Microbiology For Dummies is your guide to understanding the fundamentals of this enormously-encompassing field. Whether your career plans include microbiology or another science or health specialty, you need to understand life at the cellular level before you can understand anything on the macro scale. Explore the difference between prokaryotic and eukaryotic cells Understand the basics of cell function and metabolism Discover the differences between pathogenic and symbiotic relationships Study the mechanisms that keep different organisms active and alive You need to know how cells work, how they get nutrients, and how they die. You need to know the effects different microbes have on different systems, and how certain microbes are integral to ecosystem health. Microbes are literally the foundation of all life, and they are everywhere. Microbiology For Dummies will help you understand them, appreciate them, and use them.
by Consumer Dummies
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Combustion Synthesis,Novel Routes to Novel Materials
Combustion Synthesis covers a wide range of technologies to produce advanced materials, ranging from oxides, nitrides and intermetallics to various nanostructured compounds, such as nanopowders and carbon nano tubes (CNT). This Ebook, with contributions from leading experts in industry and academia, provides an up-to-date overview about combustion synthesis. a comparison to conventional methods as well as a description of analytical techniques is given, alongside the description of special techniques, such as microwave or electrical field assistance. Aspects such as historic development and scale-up make this book a concise, yet comprehensive review about combustion synthesis. This book should be useful for scientists, engineers and practitioners working in materials science and related fields.
by Maximilian Lackner
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Food Power,A Doctor's Guide to Commonsense Nutrition
Weight reduction and maintenance plans provide non-technical advice for adjusting and balancing the intake of vitamins, minerals, fat, protein, carbohydrate and calories
by Leslie Earle Arnow
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Power of Science & Tec. - 7,
by S. P. Bhatnagar
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Food Packaging Hygiene,
This Brief is concerned with the connection between food packaging and the chemical composition of packaging materials. In terms of the food packaging hygiene, the influence of the containers on the contained foods is discussed. The book explores new and emerging risks related to food packaging materials in connection with the contained commodities. It also discusses the technology of production with relation to the chemical risk in a “Hazard Analysis and Critical Control Point†(HACCP) investigation.
by Caterina Barone
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