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1. |
Record Nr. |
UNINA9910459680903321 |
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Autore |
Gopalakrishna D |
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Titolo |
Electronic marketing in 21st century [[electronic resource] /] / D. Gopalakrishna |
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Pubbl/distr/stampa |
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Mumbai, : Himalaya Pub. House, 2010 |
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ISBN |
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1-282-81206-8 |
9786612812064 |
1-4416-7503-5 |
93-5043-251-X |
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Edizione |
[Rev. ed.] |
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Descrizione fisica |
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1 online resource (203 p.) |
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Disciplina |
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Soggetti |
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Electronic commerce |
Marketing |
Electronic books. |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Note generali |
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Description based upon print version of record. |
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Nota di bibliografia |
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Includes bibliographical references and index. |
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Nota di contenuto |
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COVER; CONTENTS; CHANGING SCENARIO; ELECTRONIC BUSINESS; ELECTRONIC COMMERCE; DISTRIBUTION; CUSTOMER RELATIONSHIP MANAGEMENT; ADVERTISING; BUSINESS INTELLIGENCE; ELECTRONIC GOVERNANCE; INFORMATION TECHNOLOGY INDUSTRY; FUTURE SCENARIO |
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Sommario/riassunto |
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This book is an inspirational outcome during my stay in US in 1999. With lot of uninstinted flow of information in journals such as Business Week, Profit(a journal of Oracle Corporation), Wall Street Journal, Time Almanac etc., pertaining to the onward march of electronics on online marketing, the book takes a different approach. This influence of electronics on business especially on marketing has been analyse and examined in the areas such as Distribution, Customer Relationship Management, Advertising, Business Intelligence. It has been observed that while in developed countries, electronics |
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2. |
Record Nr. |
UNINA9910879589503321 |
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Autore |
Alves Vanessa |
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Titolo |
Chemical and Enzymatic Interesterification for Food Lipid Production / / by Vanessa Alves, Guilherme de Figueiredo Furtado, Gabriela Alves Macedo |
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Pubbl/distr/stampa |
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Cham : , : Springer Nature Switzerland : , : Imprint : Springer, , 2024 |
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ISBN |
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Edizione |
[1st ed. 2024.] |
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Descrizione fisica |
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1 online resource (64 pages) |
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Collana |
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Chemistry of Foods, , 2199-7209 |
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Disciplina |
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Soggetti |
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Food - Analysis |
Chemistry |
Lipids |
Food science |
Chemistry, Technical |
Food Chemistry |
Lipidology |
Food Engineering |
Industrial Chemistry |
Food Science |
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Lingua di pubblicazione |
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Formato |
Materiale a stampa |
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Livello bibliografico |
Monografia |
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Nota di bibliografia |
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Includes bibliographical references. |
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Nota di contenuto |
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Chemical and Enzymatic Interesterification for Food Lipid Production: An Introduction -- Lipases as Biocatalysts for Enzymatic Interesterification -- Flow Bioreactors for the Biocatalytic Process of Enzymatic Interesterification -- Applications of Structured Lipids in Foods -- Structured Lipids: Importance in Metabolism and Health -- Epilogue. |
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Sommario/riassunto |
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This book addresses special lipids produced by chemical and enzymatic interesterification and explores the interesterification process and its crucial role in the modification of oils for various applications. The book discusses the chemical and enzymatic aspects of this process, providing an in-depth understanding of its mechanism, benefits, and limitations. The book covers key concepts such as the mechanism of |
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interesterification, the use of immobilized lipases in enzymatic interesterification, and current applications of interesterification in fats and oils. Particular attention is given to acidolysis, alcoholysis, glycerolysis, and transesterification - the four types of interesterification reactions, and to the advantages and drawbacks of both enzymatic and chemical interesterification. In this book, the authors address critical questions like the fate of fatty acids from interesterified lipids after consumption and their long-term health effects. Readers will also learn more about the current applications of interesterification in fats and oils, including special lipids like plastic fats, human milk fat substitutes, structured lipids enriched with essential fatty acids, cocoa butter equivalents and substitutes, and low-calorie structured lipids. Aimed at researchers and professionals in food science, this book offers valuable insights into the production of various specialty fats through enzymatic interesterification, thereby equipping readers with the knowledge to innovate in the field of food applications. Readers with a background in food chemistry will benefit from its detailed explanation of lipase-catalyzed synthesis and the use of alkali metals in interesterification. |
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