There is, I think, something ethereal about i —the square root of minus one. I remember first hearing about it at school. It seemed an odd beast at that time—an intruder hovering on the edge of reality.

Usually familiarity dulls this sense of the bizarre, but in the case of i it was the reverse: over the years the sense of its surreal nature intensified. It seemed that it was impossible to write mathematics that described the real world in …

I and i

THE DESIGN AND ANALYSIS OF EXPERIMENTS. By Oscar Kempthorne. New York, John Wiley and Sons, Inc., 1952. 631 pp. $8.50. This book by a teacher of statistics (as well as a consultant for \"experimenters\") is a comprehensive study of the philosophical background for the statistical design of experiment. It is necessary to have some facility with algebraic notation and manipulation to be able to use the volume intelligently. The problems are presented from the theoretical point of view, without such practical examples as would be helpful for those not acquainted with mathematics. The mathematical justification for the techniques is given. As a somewhat advanced treatment of the design and analysis of experiments, this volume will be interesting and helpful for many who approach statistics theoretically as well as practically. With emphasis on the \"why,\" and with description given broadly, the author relates the subject matter to the general theory of statistics and to the general problem of experimental inference. MARGARET J. ROBERTSON

The Design and Analysis of Experiments

http://www.dietcan.net/docs/Polifenoles%20en%20alimentos%20y%20biodisponibilidad.pdf

Polyphenols: food sources and bioavailability

Sustainable production of renewable energy is being hotly debated globally since it is increasingly understood that first generation biofuels, primarily produced from food crops and mostly oil seeds are limited in their ability to achieve targets for biofuel production, climate change mitigation and economic growth. These concerns have increased the interest in developing second generation biofuels produced from non-food feedstocks such as microalgae, which potentially offer greatest opportunities in the longer term. This paper reviews the current status of microalgae use for biodiesel production, including their cultivation, harvesting, and processing. The microalgae species most used for biodiesel production are presented and their main advantages described in comparison with other available biodiesel feedstocks. The various aspects associated with the design of microalgae production units are described, giving an overview of the current state of development of algae cultivation systems (photo-bioreactors and open ponds). Other potential applications and products from microalgae are also presented such as for biological sequestration of CO 2 , wastewater treatment, in human health, as food additive, and for aquaculture.

/pdf/microalgae-for-biodiesel-production-and-other-applications-a-54vmwufrsu.pdf

Microalgae for biodiesel production and other applications: A review

https://www.cti2000.it/Bionett/BioD-1999-101%20Biodiesel%20production%20review.pdf

Biodiesel production : a review

VOLUME 1: EDIBLE OIL AND FAT PRODUCTS: CHEMISTRY, PROPERTIES, AND HEALTH EFFECTS. 1. Chemistry of Fatty Acids (Charlie Scrimgeour). 2. Crystallization of Fats and Oils (Serpil Metin and Richard W. Hartel). 3. Polymorphism in Fats and Oils (Kiyotaka Sato and Satoru Ueno). 4. Fat Crystal Networks (Geoffrey G. Rye, Jerrold W. Litwinenko, and Alejandro G. Marangoni). 5. Animal Fats (Michael J. Haas). 6. Vegetable Oils (Frank D. Gunstone). 7. Lipid Oxidation: Theoretical Aspects (K. M. Schaich). 8. Lipid Oxidation: Measurement Methods (Fereidoon Shahidi and Ying Zhong). 9. Flavor Components of Fats and Oils (Chi-Tang Ho and Fereidoon Shahidi). 10. Flavor and Sensory Aspects (Linda J. Malcolmson). 11. Antioxidants: Science, Technology, and Applications (P. K. J. P. D. Wanasundara and F. Shahidi). 12. Antioxidants: Regulatory Status (Fereidoon Shahidi and Ying Zhong). 13. Toxicity and Safety of Fats and Oils (David D. Kitts). 14. Quality Assurance of Fats and Oils (Fereidoon Shahidi). 15. Dietary Lipids and Health (Bruce A. Watkins, Yong Li, Bernhard Hennig, and Michal Toborek). Index. VOLUME 2: EDIBLE OIL AND FAT PRODUCTS: EDIBLE OILS. 1. Butter (David Hettinga). 2. Canola Oil (R. Przybylski, T. Mag, N.A.M. Eskin, and B.E. McDonald). 3. Coconut Oil (Elias C. Canapi, Yvonne T. V. Agustin, Evangekube A. Moro, Economico Pedrosa, Jr., Mar& acute a J. Bendano). 4. Corn Oil (Robert A. Moreau). 5. Cottonseed Oil (Richard D. O'Brien, Lynn A. Jones, C. Clay King, Phillip J. Wakelyn, and Peter J. Wan). 6. Flax Oil and High Linolenic Oils (Roman Przybylski). 7. Olive Oil (David Firestone). 8. Palm Oil (Yusof Basiron). 9. Peanut Oil (Harold E. Pattee). 10. Rice Bran Oil (Frank T. Orthoefer). 11. Safflower Oil (Joseph Smith). 12. Sesame Oil (Lucy Sun Hwang). 13. Soybean Oil (Earl G. Hammond, Lawrence A. Johnson, Caiping Su, Tong Wang, and Pamela J. White). 14. Sunflower Oil (Maria A. Grompone). Index. VOLUME 3: EDIBLE OIL AND FAT PRODUCTS: SPECIALTY OILS AND OIL PRODUCTS. 1. Conjugated Linoleic Acid Oils (Rakesh Kapoor, Martin Reaney, and Neil D. Westcott). 2. Diacylglycerols (Brent D. Flickinger and Noboru Matsuo). 3. Citrus Oils and Essences (Fereidoon Shahidi and Ying Zhong). 4. Gamma Linolenic Acid Oils (Rakesh Kapoor and Harikumar Nair). 5. Oils from Microorganisms (James P. Wynn and Colin Ratledge). 6. Transgenic Oils (Thomas A. McKeon). 7. Tree Nut Oils (Fereidoon Shahidi and Homan Miraliakbari). 8. Germ Oils from Different Sources (Nurhan Turgut Dunford). 9. Oils from Herbs, Spices, and Fruit Seeds (Liangli (Lucy) Yu, John W. Parry, and Kequan Zhou). 10. Marine Mammal Oils (Fereidoon Shahidi and Ying Zhong). 11. Fish Oils (R. G. Ackman). 12. Minor Components of Fats and Oils (Afaf Kamal-Eldin). 13. Lecithins (Bernard F. Szuhaj). 14. Lipid Emulsions (D. Julian McClements and Jochen Weiss). 15. Dietary Fat Substitutes (S. P. J. Namal Senanayake and Fereidoon Shahidi). 16. Structural Effects on Absorption, Metabolism, and Health Effects of Lipids (Armand B. Christophe). 17. Modification of Fats and Oils via Chemical and Enzymatic Methods (S. P. J. Namal Senanayake and Fereidoon Shahidi). 18. Novel Separation Techniques for Isolation and Purification of Fatty Acids and Oil By-Products (Udaya N. Wanasundara, P. K. J. P. D. Wanasundara, and Fereidoon Shahidi). Index. VOLUME 4: EDIBLE OIL AND FAT PRODUCTS: PRODUCTS AND APPLICATIONS. 1. Frying Oils (Monoj K. Gupta). 2. Margarines and Spreads (Michael M. Chrysan). 3. Shortenings: Science and Technology (Douglas J. Metzroth). 4. Shortenings: Types and Formulations (Richard D. O'Brien). 5. Confectionery Lipids (Vijai K.S. Shukla). 6. Cooking Oils, Salad Oils, and Dressings (Steven E. Hill and R. G. Krishnamurthy). 7. Fats and Oils in Bakery Products (Clyde E. Stauffer). 8. Emulsifiers for the Food Industry (Clyde E. Stauffer). 9. Frying of Foods and Snack Food Production (Monoj K. Gupta). 10. Fats and Oils in Feedstuffs and Pet Foods (Edmund E. Lusas and Mian N. Riaz). 11. By-Product Utilization (M. D. Pickard). 12. Environmental Impact and Waste Management (Michael J. Boyer). Index. VOLUME 5: EDIBLE OIL AND FAT PRODUCTS: PROCESSING TECHNOLOGIES. 1. A Primer on Oils Processing Technology (Dan Anderson). 2. Oil Extraction (Timothy G. Kemper). 3. Recovery of Oils and Fats from Oilseeds and Fatty Materials (Maurice A. Williams). 4. Storage, Handling, and Transport of Oils and Fats (Gary R. List, Tong Wang, and Vijai K.S. Shukla). 5. Packaging (Vance Caudill). 6. Adsorptive Separation of Oils (A. Proctor and D. D. Brooks). 7. Bleaching (Dennis R. Taylor). 8. Deodorization (W. De Greyt and M. Kellens). 9. Hydrogenation: Processing Technologies (Walter E. Farr). 10. Supercritical Technologies for Further Processing of Edible Oils (Feral Temelli and Ozlem Guclu-Ustundag). 11. Membrane Processing of Fats and Oils (Lan Lin and S. Sefa Koseoglu). 12. Margarine Processing Plants and Equipment (Klaus A. Alexandersen). 13. Extrusion Processing of Oilseed Meals for Food and Feed Production (Mian N. Riaz). Index. VOLUME 6: INDUSTRIAL AND NONEDIBLE PRODUCTS FROM OILS AND FATS. 1. Fatty Acids and Derivatives from Coconut Oil (Gregorio C. Gervajio). 2. Rendering (Anthony P. Bimbo). 3. Soaps (Michael R. Burke). 4. Detergents and Detergency (Jesse L. Lynn, Jr.). 5. Glycerine (Keith Schroeder). 6. Vegetable Oils as Biodiesel (M. J. T. Reaney, P. B. Hertz, and W. W. McCalley). 7. Vegetable Oils as Lubricants, Hydraulic Fluids, and Inks (Sevim Z. Erhan). 8. Vegetable Oils in Production of Polymers and Plastics (Suresh S. Narine and Xiaohua Kong). 9. Paints, Varnishes, and Related Products (K. F. Lin). 10. Leather and Textile Uses of Fats and Oils (Paul Kronick and Y.K. Kamath). 11. Edible Films and Coatings from Soybean and Other Protein Sources (Navam S. Hettiarachchy and S. Eswaranandam). 12. Pharmaceutical and Cosmetic Use of Lipids (Ernesto Hernandez). Index. Cumulative Index.

Bailey's Industrial oil and fat products

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Chitin is the second most abundant natural biopolymer after cellulose. The chemical structure of chitin is similar to that of cellulose with 2-acetamido-2-deoxy-β- d -glucose (NAG) monomers attached via β(14) linkages. Chitosan is the deacetylated (to varying degrees) form of chitin, which, unlike chitin, is soluble in acidic solutions. Application of chitinous products in foods and pharmaceuticals as well as processing aids has received considerable attention in recent years as exotic synthetic compounds are losing their appeal. This review summarizes some of the important developments related to food applications of chitin, chitosan and their derivatives.

Food applications of chitin and chitosans

Extraction and analysis of phenolics in food

Phenolics in Food and Nutraceuticals is the first single-source compendium of essential information concerning food phenolics. This unique book reports the classification and nomenclature of phenolics, their occurrence in food and nutraceuticals, chemistry and applications, and nutritional and health effects. In addition, it describes antioxidant activity of phenolics in food and nutraceuticals as well as methods for analysis and quantification. Each chapter concludes with an extensive bibliography for further reading. Food scientists, nutritionists, chemists, biochemists, and health professionals will find this book valuable.

Fereidoon Shahidi

Papers

Bailey's Industrial oil and fat products

Phenolics and polyphenolics in foods, beverages and spices: Antioxidant activity and health effects – A review

Food applications of chitin and chitosans

Extraction and analysis of phenolics in food

Phenolics in food and nutraceuticals