9780955251221 - phospholipid technology and applications (oily press lipid library series) (9 resultados)
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Librería: Majestic Books, Hounslow, Reino UnidoMajestic Books
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EUR 172,52
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Condición: New. pp. 214.
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Librería: Revaluation Books, Exeter, Reino UnidoRevaluation Books
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EUR 176,22
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Hardcover. Condición: Brand New. 1st edition. 214 pages. 9.45x6.22x0.94 inches. In Stock.
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Librería: Books Puddle, New York, NY, Estados Unidos de AmericaBooks Puddle
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EUR 183,87
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Condición: New. pp. 214.
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Librería: Biblios, frankfurt am main, HESSE, AlemaniaBiblios
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EUR 193,27
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Condición: New. pp. 214.
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Librería: Buchpark, Trebbin, AlemaniaBuchpark
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EUR 164,72
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Condición: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Keine Beschreibung verfügbar.
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Librería: Basi6 International, Irving, TX, Estados Unidos de AmericaBasi6 International
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EUR 154,34
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Condición: Brand New. New. US edition. Print on demand title. Delivery takes 20-25 days. Excellent Customer Service.
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Librería: Brook Bookstore On Demand, Napoli, NA, ItaliaBrook Bookstore On Demand
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EUR 147,09
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Condición: new. Questo è un articolo print on demand.
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Librería: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, AlemaniaBuchWeltWeit Ludwig Meier e.K.
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EUR 165,00
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Buch. Condición: Neu. This item is printed on demand - it takes 3-4 days longer - Neuware -Phospholipid technology and applications is an essential reference for technologists developing food and cosmetics products, scientists researching phospholipids in biological and food systems, technologists in fats and oils refining, and…scientists developing drugs and drug delivery systems and carriers.The major source of phospholipids is the lecithin recovered during degumming of vegetable oils, particularly soybean oil. This crude material finds uses in its own right but can be purified through a series of processes which eventually lead to individual phospholipid classes such as phosphatidylcholines.It is widely accepted that oil and water do not mix but there are several areas in science and technology where these two distinct phases must coexist in stable emulsions. This is achieved by admixture of amphiphilic molecules of which the phospholipids are important natural examples. Today, phospholipids find many uses in the food industry and in other industries which exploit the amphiphilic nature of these compounds. Further, there are now important procedures by which their amphiphilicity can be optimized for different uses.The early chapters in this book are devoted to the more common glycerol-based phospholipids and cover their structure, source, composition, modification by chemical and enzymatic methods, their physical, chemical, and nutritional properties, and their major uses. The final chapter is devoted to another kind of phospholipid, the sphingolipids, in which there is a growing interest. Englisch.
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Librería: AHA-BUCH GmbH, Einbeck, AlemaniaAHA-BUCH GmbH
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EUR 182,03
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Buch. Condición: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Phospholipid technology and applications is an essential reference for technologists developing food and cosmetics products, scientists researching phospholipids in biological and food systems, technologists in fats and oils refining, and scien…tists developing drugs and drug delivery systems and carriers.The major source of phospholipids is the lecithin recovered during degumming of vegetable oils, particularly soybean oil. This crude material finds uses in its own right but can be purified through a series of processes which eventually lead to individual phospholipid classes such as phosphatidylcholines.It is widely accepted that oil and water do not mix but there are several areas in science and technology where these two distinct phases must coexist in stable emulsions. This is achieved by admixture of amphiphilic molecules of which the phospholipids are important natural examples. Today, phospholipids find many uses in the food industry and in other industries which exploit the amphiphilic nature of these compounds. Further, there are now important procedures by which their amphiphilicity can be optimized for different uses.The early chapters in this book are devoted to the more common glycerol-based phospholipids and cover their structure, source, composition, modification by chemical and enzymatic methods, their physical, chemical, and nutritional properties, and their major uses. The final chapter is devoted to another kind of phospholipid, the sphingolipids, in which there is a growing interest.
