Search results

Intro -- Contents -- Preface -- Chapter 1 -- Spent Cooking Oil: Perspectives of Biopolymer Production -- Abstract -- Introduction -- Formation of Spent Cooking Oil (SCO) from Fresh Cooking Oil (FCO) -- Chemical Properties of Palm-Based Fresh (FCO) and Spent Cooking Oil (SCO) -- Spent Cooking Oil (SCO) in Synthesis of Biopolymers -- Polyesters (PEs) from Spent Cooking Oil (SCO) -- Polyhydroxyalkanoate (PHA) Production from Spent Cooking Oil (SCO) -- Other Sources of Spent Cooking Oil (SCO) as Carbon Source for Polyhydroxyalkanoates (PHA) Production -- Polyurethanes (PUs) from Spent Cooking Oil (SCO) -- Polyamides (PAs) from Spent Cooking Oil (SCO) -- Epoxies from Spent Cooking Oil (SCO) -- Plant-Based Oil Suitability as Plasticizers -- Challenges and Recommendations -- Conclusion -- Acknowledgments -- References -- Chapter 2 -- Pre-Treatment and Recycling of Cooking Waste Oil -- Abstract -- Introduction -- Incorrect Disposal of Waste Oil and Environmental Problems -- Pretreatment of Waste Cooking Oil Using Microorganisms -- Use of Lipase in the Pretreatment of Waste Cooking Oil -- Chemo-Specificity -- Regio-Specificity -- Enantio-Selectivity -- Biodiesel Production from Waste Cooking Oil -- Antifoaming -- Cetane Number -- Cold Flow Properties -- Conductivity -- Corrosion -- Future Prospects of Pre-Treatment and Recycling of Waste Oil -- Study 1: Ultrasound -- Study 2: Microwave -- References -- Chapter 3 -- Valorization of Waste Cooking Oil into Biodiesel over Heterogeneous Catalysts -- Abstract -- Introduction -- Heterogeneous Base-Catalysts for Biodiesel Production from WCO -- Heterogeneous Acid-Catalysts for Biodiesel Production from WCO -- Conclusion -- References -- Chapter 4 -- Biodiesel Production from Waste Cooking Oil: A Review -- Abstract -- 1. Definition of Waste Cooking Oil

Die Regio-Kliniken waren bis 2007 ein solides Unternehmen. Plötzlich aber ging es mit den Zahlen bergab. Inzwischen sind sie privatisiert. Was ist geschehen? Grobe Managementfehler und kriminelle Machenschaften, heißt es im kürzlich veröffentlichten Rechnungshofbericht.

The cooking show The Naked Chef (1999–2001) with Jamie Oliver has often been highlighted as an example of the cooking show genre's potential for reformulating masculine identity through cooking. Through a series of close readings of a selection of cooking shows from France, the UK and Denmark post-The Naked Chef and through a dialogue with other works on the subject, this article will attempt to identify the tendencies in the constructions and negotiations of masculinity in the cooking show genre following The Naked Chef and to understand these in relation to a revision of masculine identity in contemporary culture. The article is informed by poststructural gender theory and understands 'doing food' and 'doing masculinity' as two mutually constituting practices. The analyses identify four new tendencies in the construction of masculinity in cooking shows at the beginning of the twenty-first century: 1) rechefisation, 2) the TV chef as a moral entrepreneur, 3) the TV chef and the revitalisation of the national myth and 4) cooking as masculine escapism. The article concludes that the innovation of the masculine identity that was launched in The Naked Chef has not continued; rather, the genre has become a platform for the revitalisation of traditional masculinity discourses.

The Singapore Heritage Cookbook series documents and preserves the cultural and culinary heritage of the different ethnic groups in Singapore through recipes passed down from generation to generation. Each book is made up of two parts: An introduction that provides an overview of the history and culture of the community in Singapore and a selection of 55-65 recipes. This section will include traditional dishes, dishes that boast a distinct regional variation that makes them uniquely Singaporean as well dishes that have been adapted over time with lifestyle changes. A brief but informative headn.

A review of studies on Northern Thai food and culture shows that most of the works are ethnographic and descriptive. They do not provide a deep understanding of the Northern Thai way of cooking. In order to understand truly the Northern Thai cooking system, an in-depth semantic analysis needs to be done. This study thus aims to analyze the categorization of cooking terms in Northern Thai in order to understand Northern Thai people's cooking system.