Chemical Composition of Everyday Products

Author: John Toedt
Publisher: Greenwood Publishing Group
ISBN: 9780313325793
Format: PDF, Docs
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The chemical compositions of over 100 household product groups, along with 10 sample experiments, will show students how chemistry influences their everyday lives.

Food Chemical Composition

Author: Tim Hutton
Publisher: Royal Society of Chemistry
ISBN: 9780905942506
Format: PDF, ePub
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Food is made of chemicals. To the food manufacturer, these chemicals are all potentially significant, as they determine the nutritional value, eating properties and suitability for use in particular products and processes. This book explains, to those without expertise in food chemistry, some of the basics of food chemical composition. Adopting a strong industrial slant, the book uses examples from food manufacturing and the industry-consumer interface to put food composition in context, considering how it relates to wider issues like safety assurance, traceability, product development and labelling. Selected examples are used to illustrate specific points that often get overlooked in discussions of the chemicals that are either natural to foods or used in preservation and processing. Industrialists and students alike will welcome this book as an aid to understanding the importance of food composition. This book is published in association with CCFRA.

Chemical Formulation

Author: Anthony Edward Hargreaves
Publisher: Royal Society of Chemistry
ISBN: 9780854046355
Format: PDF, ePub
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Bridging the gap between theory and application, this book will be invaluable to anyone wishing to broaden their knowledge of applied chemistry.

1001 Chemicals in Everyday Products

Author: Grace Ross Lewis
Publisher: Wiley-Interscience
ISBN: 9780471292128
Format: PDF, Mobi
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There is a virtual laboratory of chemicals in the food we eat and the products we encounter every dayat home, at school, and at work. What are these substances and how are they used? How are they helpful? Can they be harmful? Here are fast, hands-on answers to these and other crucial questions about hundreds of chemical substances we come into contact with on a regular basis. From MSG in food to perchloroethylene in dry cleaning, this AZ guide provides clear, no-nonsense information on the use and health effects of hundreds of chemicals found in food, medicines, cosmetics, cleaning solutions, lawn and garden products, and more. Well-organized and easy-to-use, it gives you the help you need to make smarter choices about the products you choosefor yourself and your family. Inside 1,001 Chemicals in Everyday Products you'll find: Entries listing products, uses, precautions, and synonyms Direct answers to over 250 frequently asked questions on everyday chemicals Handy product and chemical synonym indexes A nationwide listing of Poison Control Centers

Wood as Raw Material

Author: George Tsoumis
Publisher: Elsevier
ISBN: 1483159523
Format: PDF
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Wood as Raw Material: Source, Structure, Chemical Composition, Growth, Degradation and Identification focuses on the scientific advancements in general forestry. This book discusses the value of wood as a raw material as looked upon from biological, botanical, and technical perspective. Organized into 12 chapters, this book starts with an overview of the importance of forest trees as sources of wood. This text then examines the chemical composition and ultrastructure of wood. Other chapters explain the biological mechanisms of wood and bark formation by forest trees. This book discusses as well the certain fundamental relationships between tree growth and wood structure. The final chapter deals with wood identification in North America and European forest tree species. This book is a valuable resource for students engaged in the study of forest management, wood science and technology, tree physiology, silviculture, forest soils, forest genetics, forest engineering, pulp and paper technology, forest and wood pathology, and other specialized areas. Foresters and technologists will also find this book useful.

Edible Mushrooms

Author: Pavel Kalač
Publisher: Academic Press
ISBN: 0128045027
Format: PDF, Kindle
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Edible Mushrooms provides an advanced overview of the chemical composition and nutritional properties of nearly all species of culinary mushrooms. This unique compendium gathers all current literature, which has beendispersed as fragmentary information until now. The book is broken into five parts covering chemical and nutrient composition, taste and flavor components as well as health stimulating and potentially detrimental effects. Appendices provide helpful quick references on abbreviations, common names of mushrooms, fatty acid profiles, and an index of mushroom species. Mycologists, nutrition researchers, mushroom cultivators and distributors, and food and neutraceutical processors will benefit from this sweeping overview of edible mushrooms. Thoroughly explores the chemical composition and nutritional value of both cultivated and wild growing mushroom species. Gathers all the information available on mushroom compounds in order providing an easy comparison of nutritional properties and bioactive compounds. Includes hundreds of current references allowing you to further your exploration of the topic by reviewing the detailed data in the primary literature.

Essential Oils

Author: Anton C. de Groot
Publisher:
ISBN: 9781482246407
Format: PDF, Docs
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This book provides a full review of contact allergy to essential oils, along with detailed analyses of their chemical composition. The authors include an alphabetical list of all ingredients found in the essential oils discussed, specifying in which oils they may be present (in tabular format). The book also provides a list of all currently known contact allergens in essential oils, with chemical structures, synonyms, and specification in which oils and at which maximum concentrations they can be present.

The Chemistry of Food

Author: Jan Velisek
Publisher: John Wiley & Sons
ISBN: 1118384962
Format: PDF
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A core subject in food Science, food chemistry is the study of the chemical composition, processes and interactions of all biological and non-biological components of foods. This book is an English language translation of the author's Czech-language food chemistry textbook. The first half of the book contains an introductory chapter and six chapters dealing with main macro- and micronutrients, and the essential nutritional factors that determine the nutritional and energy value of food raw materials and foods. It includes chapters devoted to amino acids, peptides and proteins, fats and other lipids, carbohydrates, vitamins, mineral substances and water. The second half of the book deals with compounds responsible for odour, taste and colour that determine the sensory quality of food materials and foods. It further includes chapters devoted to antinutritional, toxic and other biologically active substances, food additives and contaminants. Students, teachers and food technologists will find this book an essential reference on detailed information about the changes and reactions that occur during food processing and storage and possibilities how to manage them. Nutritionists and those who are interested in healthy nutrition will find information about nutrients, novel foods, organic foods, nutraceuticals, dietary supplements, antinutritional factors, food additives and contaminants.

The Composition of Everyday Life

Author: John Mauk
Publisher: Cengage Learning
ISBN: 1305445791
Format: PDF
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Showing students that the act of writing is connected to everyday living, THE COMPOSITION OF EVERYDAY LIFE emphasizes invention while helping student writers rediscover concepts, uncover meaning, and rethink the world around them. Important Notice: Media content referenced within the product description or the product text may not be available in the ebook version.