The Manufacture of Sugar ... Chemically Considered
Author : John Scoffern
Publisher :
Page : 210 pages
File Size : 28,9 MB
Release : 1849
Category :
ISBN :
Author : John Scoffern
Publisher :
Page : 210 pages
File Size : 28,9 MB
Release : 1849
Category :
ISBN :
Author : John Scoffern
Publisher :
Page : 176 pages
File Size : 10,48 MB
Release : 1849
Category : Sugar
ISBN :
Author : Peter Chi Keung Cheung
Publisher : Springer
Page : 0 pages
File Size : 24,47 MB
Release : 2015-10-19
Category : Technology & Engineering
ISBN : 9783642366048
This handbook is intended to be a comprehensive reference for the various chemical aspects of foods and food products. Apart from the traditional knowledge, this book covers the most recent research and development of food chemistry in the areas of functional foods and nutraceuticals, organic and genetically modified foods, nonthermal food processing as well as nanotechnology. This handbook contains both the basic and advanced chemistry both for food research and its practical applications in various food related industries and businesses. This book is appropriate for undergraduates and postgraduates in the academics and professionals from the various disciplines and industries who are interested in applying knowledge of food chemistry in their respective fields.
Author :
Publisher :
Page : 0 pages
File Size : 17,45 MB
Release : 2002
Category : Cells
ISBN : 9780815332183
Author : Gary Taubes
Publisher : Anchor
Page : 385 pages
File Size : 41,36 MB
Release : 2016-12-27
Category : Health & Fitness
ISBN : 0451493990
From the best-selling author of Why We Get Fat, a groundbreaking, eye-opening exposé that makes the convincing case that sugar is the tobacco of the new millennium: backed by powerful lobbies, entrenched in our lives, and making us very sick. Among Americans, diabetes is more prevalent today than ever; obesity is at epidemic proportions; nearly 10% of children are thought to have nonalcoholic fatty liver disease. And sugar is at the root of these, and other, critical society-wide, health-related problems. With his signature command of both science and straight talk, Gary Taubes delves into Americans' history with sugar: its uses as a preservative, as an additive in cigarettes, the contemporary overuse of high-fructose corn syrup. He explains what research has shown about our addiction to sweets. He clarifies the arguments against sugar, corrects misconceptions about the relationship between sugar and weight loss; and provides the perspective necessary to make informed decisions about sugar as individuals and as a society.
Author : Mary Virginia Orna
Publisher :
Page : 256 pages
File Size : 43,35 MB
Release : 2020-08-25
Category : Agricultural chemistry
ISBN : 9780841234284
History has been changed by food, and these chapters show how major developments in chemistry have improved the quality and quantity of food, accommodating changing lifestyles, thus drastically changing the human diet in the process. This volume highlights the historical and present role of chemistry in feeding the world, thereby impacting world economies and culture. The 16 chapters in this volume explore how food production, modification, preservation, and quality control have changed over time.
Author : George Clement Boase
Publisher :
Page : 520 pages
File Size : 29,68 MB
Release : 1878
Category :
ISBN :
Author : V. E. Baikow
Publisher : Elsevier
Page : 470 pages
File Size : 11,82 MB
Release : 2013-09-03
Category : Technology & Engineering
ISBN : 1483274969
Manufacture and Refining of Raw Cane Sugar provides an operating manual to the workers in cane raw sugar factories and refineries. While there are many excellent reference and text books written by prominent authors, there is none that tell briefly to the superintendent of fabrication the best and simplest procedures in sugar production. This book is not meant to replace existing books treating sugar production, but rather to supplement them. All that is written in this book, each chapter of which deals with a separate station in a raw sugar factory and refinery, is also based on material already published and known to many in the sugar industry. The book is organized into two parts. Part I covers raw sugar and includes chapters on the harvesting and transportation of sugar cane to the factory; washing of sugar cane and juice extraction; weighing of cane juice; boiling of raw sugar massecuites; and storing and shipping bulk sugar. Part II on refining deals with processes such as clarification and treatment of refinery melt; filtration; and drying, cooling, conditioning, and bulk handling of refined sugar.
Author : Daniel E. Levy
Publisher : CRC Press
Page : 904 pages
File Size : 43,17 MB
Release : 2005-09-21
Category : Medical
ISBN : 1420027956
Intrigued as much by its complex nature as by its outsider status in traditional organic chemistry, the editors of The Organic Chemistry of Sugars compile a groundbreaking resource in carbohydrate chemistry that illustrates the ease at which sugars can be manipulated in a variety of organic reactions. Each chapter contains numerous examples demonst
Author : James C. P. Chen
Publisher : John Wiley & Sons
Page : 1120 pages
File Size : 38,41 MB
Release : 1993-12-16
Category : Technology & Engineering
ISBN : 9780471530374
In print for over a century, it is the definitive guide to cane sugar processing, treatment and analysis. This edition expands coverage of new developments during the past decade--specialty sugars, plant maintenance, automation, computer control systems and the latest in instrumental analysis for the sugar industry.