000 03284nam a22004695i 4500
001 978-3-642-35710-7
003 DE-He213
005 20140220082901.0
007 cr nn 008mamaa
008 130524s2013 gw | s |||| 0|eng d
020 _a9783642357107
_9978-3-642-35710-7
024 7 _a10.1007/978-3-642-35710-7
_2doi
050 4 _aTP248.65.F66
072 7 _aTDCT
_2bicssc
072 7 _aTEC012000
_2bisacsh
082 0 4 _a641.3
_223
082 0 4 _a664
_223
100 1 _aFontanel, Didier.
_eauthor.
245 1 0 _aUnsaponifiable Matter in Plant Seed Oils
_h[electronic resource] /
_cby Didier Fontanel.
264 1 _aBerlin, Heidelberg :
_bSpringer Berlin Heidelberg :
_bImprint: Springer,
_c2013.
300 _aX, 366 p. 57 illus.
_bonline resource.
336 _atext
_btxt
_2rdacontent
337 _acomputer
_bc
_2rdamedia
338 _aonline resource
_bcr
_2rdacarrier
347 _atext file
_bPDF
_2rda
505 0 _aIntroduction -- Total content of unsaponifiable matter and content of corresponding chemical families in various plant seed oils: Species A to B -- Total content of unsaponifiable matter and content of corresponding chemical families in various plant seed oils: Species C -- Total content of unsaponifiable matter and content of corresponding chemical families in various plant seed oils: Species D to K -- Total content of unsaponifiable matter and content of corresponding chemical families in various plant seed oils: Species L to N -- Total content of unsaponifiable matter and content of corresponding chemical families in various plant seed oils: Species O to Q -- Total content of unsaponifiable matter and content of corresponding chemical families in various plant seed oils: Species R to Z -- Exceptionally high content of unsaponifiable matter in plant species with high fat content -- Structures of chemical constituents listed, ordered by family -- Synopsis of species names.
520 _aHere, the author has compiled data on about 550 oil-bearing plant species with respect to their content of unsaponifiable matters and oils. This unique information resource offers important information for research and development of food products such as neutraceuticals as well as cosmetics. Unsaponifiable matters have varying effects: Conservation and stability (e.g.  lignans, tocopherols, tocotrienols), anti-inflammatory properties (triterpene alcohols), cholesterol-lowering (sterols), well tolerated occlusive effect on the skin (squalene). Information is provided in a clear and systematic fashion, including data on relevant chemical families and pertinent chemical structures. Also included is a thesaurus of English, Latin and French plant species names as well as 655 references to the scientific literature.
650 0 _aChemistry.
650 0 _aBiotechnology.
650 0 _aFood science.
650 0 _aPlant breeding.
650 1 4 _aChemistry.
650 2 4 _aFood Science.
650 2 4 _aPlant Breeding/Biotechnology.
650 2 4 _aBiotechnology.
710 2 _aSpringerLink (Online service)
773 0 _tSpringer eBooks
776 0 8 _iPrinted edition:
_z9783642357091
856 4 0 _uhttp://dx.doi.org/10.1007/978-3-642-35710-7
912 _aZDB-2-CMS
999 _c97703
_d97703