Lecithins

Lecithins
Author: Bernard F. Szuhaj
Publisher: The American Oil Chemists Society
Total Pages: 302
Release: 1989
Genre: Science
ISBN: 9780935315271

Lecithin Book

Lecithin Book
Author: Carlson Wade
Publisher: Keats Publishing
Total Pages: 112
Release: 1980
Genre: Medical
ISBN: 9780879832261

Explains the benefits of this food substance, what is known about how it works in the body, and how to increase lecithin in the diet.

History of Lecithin and Phospholipids (1850-2016)

History of Lecithin and Phospholipids (1850-2016)
Author: William Shurtleff; Akiko Aoyagi
Publisher: Soyinfo Center
Total Pages: 954
Release: 2016-05-29
Genre: Lecithin
ISBN: 1928914861

The world's most comprehensive, well documented, and well illustrated book on this subject. With extensive subject and geographical index. 292 photographs and illustrations. Free of charge in digital PDF format on Google Books.

Phenomenon of Lecithin

Phenomenon of Lecithin
Author: Waldemar Buxmann
Publisher: CRC Press
Total Pages: 556
Release: 2021-11-25
Genre: Lecithin
ISBN: 9783982075136

Development and current status of lecithin as a product are very closely linked to the continuously increasing variety of applications; these issues are addressed at the beginning of the volume. Subsequent descriptions of the numerous applications of lecithin make up the core of the work.

Food Emulsifiers and Their Applications

Food Emulsifiers and Their Applications
Author: Gerard L. Hasenhuettl
Publisher: Springer Science & Business Media
Total Pages: 433
Release: 2008-04-01
Genre: Technology & Engineering
ISBN: 0387752846

The improved second edition of Food Emulsifiers and their Applications integrates theoretical background with practical orientation and serves as a highly significant reference on the applications of emulsifiers in food systems. It offers practitioners an overview of the manufacture, analysis, physical properties, interactions and applications of emulsifiers used in processed food. The book is written for food technologists as well as R&D and product development personnel.

Lecithin

Lecithin
Author: Israel Hanin
Publisher: Springer Science & Business Media
Total Pages: 200
Release: 2013-11-11
Genre: Medical
ISBN: 1475719337

Recently, there has been tremendous scientific interest in the role of phospholipids and particularly phosphatidylcholine (lecithin) in a variety of biological processes. These include the involvement of phosphatidylcholine in biological membranes, as a component of plasma lipoprotein, as a transporter of choline in the body, and also as a "reserve", and possibly only source of unesterified choline. Moreover, numerous clinical studies have recently been conducted, to evaluate the possible uses of externally supplied lecithin in the treatment of some intractible neuropsychiatric disorders (e.g. tardive dyski.nesia, Alzheimer's disease, etc.) and other conditions (e.g. hypercholesteremia). Results to date are encouraging, yet equivocal. This is due, in part, to the fact that the field of phospholipid methodology is highly complex. There is much confusion in the literature, and many ambiguities still remain in the interpretation of experimental findings. This is particularly so for phenomena involving phospholipid function in the central nervous system. This book incorporates the proceedings of the Fourth International Colloquium on Lecithin, which took place in Chicago, Illinois, USA, on September 15-17, 1986. The purpese of this colloquium was to review, in a comprehensive manner, basic principles as weli as current information about the technology, biochemistry, physiology and therapeutic potential of lecithin. Over 108 individuals from all over the world participated in the sessions. The meeting was subdivided into oral presentations and panel discussions (see Table of Contents). It was sponsored and financed by the Lucas Meyer GmbH (Hamburg), for which the editors are most grateful.

Polar Lipids

Polar Lipids
Author: Moghis U. Ahmad
Publisher: Elsevier
Total Pages: 549
Release: 2015-08-13
Genre: Science
ISBN: 1630670456

Polar Lipids is a valuable reference resource providing thorough and comprehensive coverage of different types of polar lipids known to lipid science and industry today. This book covers important applications and utilization of polar lipids, either in the area of food and nutrition, or health and disease. Each chapter covers chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, processing technologies, and future trends of a variety of polar lipids—including glycolipids, ether lipids, phenol lipids, serine phospholipids, omega-3 phospholipids, rice lecithin, palm lecithin, sunflower lecithin, sugar- and protein-based lipids, lysophospholipids,and more. - Presents new and relatively unexplored polar lipids for researchers to consider to use in food and health applications - Includes details on the chemistry and chemical synthesis, biosynthesis and biological effects, functional and nutritional properties, applications, and future trends of a variety of polar lipids - Presents the latest analytical techniques for use in polar lipids research, including NMR and Supercritical Fluid Chromatography/Mass Spectrometry

Modern Technology of Confectionery Industries with Formulae & Processes (2nd Revised Edition)

Modern Technology of Confectionery Industries with Formulae & Processes (2nd Revised Edition)
Author: Minni Jha
Publisher: ASIA PACIFIC BUSINESS PRESS Inc.
Total Pages: 163
Release: 2003-01-01
Genre:
ISBN: 8178330997

Confectionery in a broader sense implies the preservation of sweet meat preparation in the form of candies, caramels, chocolate, processed cocoa products and traditional Indian confections. India is a country with a collection of wide range of different cultures and many festivals and occasions are being celebrated in different parts of the nation and confectioneries play a major role in those special occasions. Therefore, the confectionery industry in this country has got a huge potential and this sector has grown recently in the India with the entry of many foreign companies. Special emphasis has been made on describing the various process parameters and equipments used with the help of process diagrams wherever necessary. This major content of this book are confectionery ingredients, flavour, gelatinizing agents, gums, glazes, waxes, traditional Indian confections, manufacturing processes and formulations of confections, nutritive value of confectionery products. This book also describes about the science and technology of chocolate and confectionery, packaging of confectionery products, quality control, future confectionery industry etc. Apart from these it also contains details of cooking techniques, formulae, processes. The incorporation of flavours and essences, permitted colours used quality control aspects along with sources of plant, machinery and raw material. This book is an invaluable resource for research centers, professionals, entrepreneurs and end users in academic and industry working on the subject.