Dictionary of Organic Compounds PDF Download

Author:
Publisher: CRC Press
ISBN: 9780412540905
Category : Chemistry, Organic
Languages : en
Pages : 1056

View

Book Description

Author: Taylor & Francis Group
Publisher: CRC Press
ISBN: 9781584883531
Category :
Languages : en
Pages :

View

Book Description

Author: Connolly/Hill
Publisher: CRC Press
ISBN: 9780412257704
Category : Science
Languages : en
Pages : 930

View

Book Description
This "Dictionary of Terpenoids" is a useful reference for all those working in these fields The structures, bibliographies and physical properties of over 20,000 terpenoids are presented in 9,000 entries - represent the vast majority of all known natural terpenoids together with the most important semisynthetic terpenoids.

Author: Basant Puri
Publisher: CRC Press
ISBN: 9780203483756
Category : Science
Languages : en
Pages : 1904

View

Book Description
A vast array of natural organic compounds, the products of primary and secondary metabolism, occur in plants. This dictionary provides basic information, including structural formulae, on plant constituents. It profiles over 3000 substances from phenolics and alkaloids through carbohydrates and plant glycosides to oils and triterpenoids. For each substance, the author presents the trivial name, synonyms, structural type, chemical structure showing stereochemistry, molecular weight and formula, natural occurrence, biological activity and commercial or other use. Key references are provided for each class and subclass.

Author: John Buckingham
Publisher: CRC Press
ISBN: 9780412604409
Category : Science
Languages : en
Pages : 638

View

Book Description
A dictionary of natural products. This fourth supplementary volume includes new and updated entries. It should be of interest to natural product chemists and bioscientists. Also available as a substructure searchable CD-ROM.

Author: John Buckingham
Publisher: CRC Press
ISBN: 9780412466205
Category : Science
Languages : en
Pages : 1306

View

Book Description
The Dictionary of Natural Products is the only comprehensive source of chemical data on natural products. It provides the busy scientist with fast access to chemical, physical, bibliographic, and structural data on over 139,000 natural products organized into more than 43,000 -virtually every natural product isolated and reported in the literature.

Author: Dr. Peter Jarvis
Publisher: Pelagic Publishing Ltd
ISBN: 1784271950
Category : Nature
Languages : en
Pages : 2365

View

Book Description
A unique collection of concise but detailed information on 10,000 animals, plants, fungi and algae of the British Isles. Every species with an English common name is included. The compendium is in two parts. The first, smaller part, looks at various terms that people interested in natural history may come across. The second provides information on individual species or species groups, with entries on those with English (common) names, as well as selected families, orders, classes, etc. In the case of marine organisms, entries are given for intertidal and subtidal invertebrate species, and generally speaking for fish species that might be observed inshore. Indication is often given on distribution as well as whether a species is common, scarce or something in between. For some species a note is made of population size and trends. Comments are made where appropriate on etymology, both of the English name and the binomial. No other natural history dictionary or cognate publication relating to the British Isles is as comprehensive in taxonomic cover.

Author: Robert S. Igoe
Publisher: Springer Science & Business Media
ISBN: 1461568382
Category : Technology & Engineering
Languages : en
Pages : 203

View

Book Description
The Dictionary of Food Ingredients is a unique, easy-to-use source of infor mation on over 1,000 food ingredients. Like the previous editions, the new and updated Third Edition provides clear and concise information on currently used additives, including natural ingredients, FDA-approved artificial ingredients, and compounds used in food processing. The dictionary entries, organized in alphabetical order, include information on ingredient functions, chemical properties, and uses in food products. The updated and revised Third Edition contains approximately 1 SO new entries, and includes an updated and expanded bibliography. It also lists food ingredients ac cording to U. S. federal regulatory status. Users of the two previous editions have commented favorably on the dictionary's straightforward and clearly-written definitions, and we have endeavored to maintain that standard in this new edition. We trust it will continue to be a valuable reference for the food scientist, food processor, food product developer, nutritionist, extension specialist, and student. R S. Igoe Y. H. Hui vii Ingredients A Acacia See Arabic. Acesulfame-K A non-nutritive sweetener, also termed acesulfame potas sium. It is a white, crystalline product that is 200 times sweeter than sucrose. It is not metabolized in the body. It is relatively stable as a powder and in liquids and solids which may be heated. Acesulfame-K is approved for use in dry food products. Acesulfame Potassium See Acesulfame-K.

Author: Shmuel Yannai
Publisher: CRC Press
ISBN: 1420083511
Category : Technology & Engineering
Languages : en
Pages : 2348

View

Book Description
The increasing world population, competition for arable land and rich fishing grounds, and environmental concerns mandate that we exploit in a sustainable way the earth’s available plant and animal resources for human consumption. To that end, food chemists, technologists, and nutritionists engage in a vast number of tasks related to food availability, quality, safety, nutritional value, and sensory properties—as well as those involved in processing, storage, and distribution. To assist in these functions, it is essential they have easy access to a collection of information on the myriad compounds found in foods. This is particularly true because even compounds present in minute concentrations may exert significant desirable or negative effects on foods. Includes a foreword by Zdzislaw E. Sikorski, Gdańsk University of Technology, Poland; Editor of the CRC Press Chemical & Functional Properties of Food Components Series. Dictionary of Food Compounds, Second Edition is presented in a user-friendly format in both hard copy and fully searchable CD-ROM. It contains entries describing natural components of food raw materials and products as well as compounds added to foods or formed in the course of storage or processing. Each entry contains the name of the component, the chemical and physical characteristics, a description of functional properties related to food use, and nutritional and toxicological data. Ample references facilitate inquiry into more detailed information about any particular compound. Food Compounds Covered: Natural Food Constituents Lipids Proteins Carbohydrates Fatty acids Flavonoids Alkaloids Food Contaminants Mycotoxins Food Additives Colorants Preservatives Antioxidants Flavors Nutraceuticals Probiotics Dietary Supplements Vitamins This new edition boasts an additional 12,000 entries for a total of 41,000 compounds, including 900 enzymes found in food. No other reference work on food compounds is as complete or as comprehensive.

Author: George Macdonald Hocking
Publisher: Plexus Publishing (NJ)
ISBN:
Category : Health & Fitness
Languages : en
Pages : 1106

View

Book Description
Covers terms relating to natural, non-artificial crude drugs from the vegetable, animal, and mineral kingdoms and their uses.