Modifying lipids for use in food
Oils and fats have a major impact on the nutritional and sensory quality of many foods. Food manufacturers must often modify lipid components or ingredients in food to achieve the right balance of physical, chemical, and nutritional properties. Modifying Lipids for Use in Food reviews the range of lipids available, techniques for their modification, and how they can be used in food products. Part 1 reviews vegetable, animal, marine, and microbial sources of lipids and their structure. The second part of the book discusses the range of techniques for modifying lipids. Finally, Part 3 considers the wide range of applications of modified lipids in such areas as dairy and bakery products, confectionary and frying oils.
Later Articles and Reviews
Offers insight into the author's thoughts and reflections by presenting a series of articles, essays, reviews, and radio broadcasts published after 1900.
Later Articles and Reviews 
Reviews > Later Articles and Reviews
Journal IV 1979-1985
`This is an extraordinarily vivid and touching book about old age, a totally unstructured, almost surreal portrait of the disintegrating world of a great intellectual, the Indian summer of a great man of letters. The Elide that we encounter in this book is a man who tries in vain to stop the inevitable advance of death`s glacier by throwing in its path words, words, words: papers, books, articles, about books, reviews, responses to reviews, encyclopedias about books and on and on and on.`
Journal IV 1979-1985
Reviews > Journal IV 1979-1985
Barron's American History
Reviews the history of the United States, from prehistory through 1990, and includes study questions.
Barron's American History
Reviews > Barron's American History
Alkaloids
This series is world-renowned as the leading compilation of current reviews of this vast field. Internationally acclaimed for more than forty years, The Alkaloids: Chemistry and Biology, founded by the late Professor R.H.F. Manske, continues to provide outstanding coverage of the rapidly expanding field of the chemotaxonomy, structure elucidation, synthesis, biosynthesis, and biology of all classes of alkaloids from higher and lower plants, marine organisms, and various terrestrial animals. Each volume provides, through its distinguished authors, up-to-date and detailed coverage of particular classes or sources of alkaloids.
* Up-to-date reviews on a large and very important group of natural products from both a chemical and biological perspective.
* Comprehensive dynamic reviews written by the leading authors in the respective fields.
* Broader coverage than before on the biological aspects.
Alkaloids
Reviews > Alkaloids