Food Oxidation

Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants  eBooks & eLearning

Posted by avava at July 28, 2013
Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants

Dimitrios Boskou, "Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition"
ISBN: 1439806829 | 2010 | PDF | 314 pages | 7.2 MB
Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures

Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds and High Temperatures
Publisher: CRC Press | ISBN: 1566767865 | edition 21 Jul 1999 | CHM | 288 pages | _1,74 mb

This important resource concentrates mainly on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in oils and fats and minor constituents, which appear to affect the performance of a heated oil and/or may also be categorized as functional. Frying of Food also discusses olar phenolic compounds which have an impact on the stability of oils at high temperatures.

Mechanism and Theory in Food Chemistry, Second Edition  eBooks & eLearning

Posted by AvaxGenius at Nov. 9, 2017
Mechanism and Theory in Food Chemistry, Second Edition

Mechanism and Theory in Food Chemistry, Second Edition By Dominic W.S. Wong
English | PDF,EPUB | 2017 (2018 Edition) | 460 Pages | ISBN : 3319507656 | 30.87 MB

For the first time in over twenty-five years, this unique and popular textbook on food chemistry mechanism and theory has received a full update. Emphasizing the underlying chemical reactions and interactions that occur in foods during processing and storage, this book unifies the themes of "what", "how" and "why" in the language of equations, reactions and mechanisms.
Electrochemical Water Oxidation at Iron(III) Oxide Electrodes: Controlled Nanostructuring as Key for Enhanced Water Oxidation E

Electrochemical Water Oxidation at Iron(III) Oxide Electrodes: Controlled Nanostructuring as Key for Enhanced Water Oxidation Efficiency By Sandra Haschke
2015 | 70 Pages | ISBN: 3658092866 | PDF | 2 MB

Lipid Oxidation: Challenges in Food Systems (Repost)  eBooks & eLearning

Posted by tukotikko at June 25, 2015
Lipid Oxidation: Challenges in Food Systems (Repost)

Lipid Oxidation: Challenges in Food Systems By Amy Logan, Uwe Nienaber, Xiangquing Pan
2013 | 549 Pages | ISBN: 0983079161 | PDF | 21 MB

Lipid Oxidation: Challenges in Food Systems (Repost)  eBooks & eLearning

Posted by bookwarrior at May 12, 2015
Lipid Oxidation: Challenges in Food Systems (Repost)

Lipid Oxidation: Challenges in Food Systems By Amy Logan, Uwe Nienaber, Xiangquing Pan
2013 | 549 Pages | ISBN: 0983079161 | PDF | 21 MB

Lipid Oxidation: Challenges in Food Systems  eBooks & eLearning

Posted by bookwyrm at Jan. 10, 2014
Lipid Oxidation: Challenges in Food Systems

Lipid Oxidation: Challenges in Food Systems By Amy Logan, Uwe Nienaber, Xiangquing Pan
2013 | 549 Pages | ISBN: 0983079161 | PDF | 21 MB

Snacks: A Canadian Food History  eBooks & eLearning

Posted by First1 at Nov. 20, 2017
Snacks: A Canadian Food History

Snacks: A Canadian Food History by Janis Thiessen
English | September 8th, 2017 | ASIN: B075H43X4T, ISBN: 0887557996 | 300 Pages | EPUB | 6.52 MB

"Snacks" is a history of Canadian snack foods, of the independent producers and workers who make them, and of the consumers who can't put them down. Janis Thiessen profiles several iconic Canadian snack food companies, including Old Dutch Potato Chips, Hawkins Cheezies, and chocolate maker Ganong.

The American Table: Classic Comfort Food from Across the Country  eBooks & eLearning

Posted by IrGens at Nov. 20, 2017
The American Table: Classic Comfort Food from Across the Country

The American Table: Classic Comfort Food from Across the Country by Larry Edwards
English | October 17, 2017 | ISBN: 1510721525 | EPUB | 312 pages | 25.7 MB

The Taste of Empire: How Britain's Quest for Food Shaped the Modern World  eBooks & eLearning

Posted by IrGens at Nov. 20, 2017
The Taste of Empire: How Britain's Quest for Food Shaped the Modern World

The Taste of Empire: How Britain's Quest for Food Shaped the Modern World by Lizzie Collingham
English | October 3, 2017 | ISBN: 0465056660 | EPUB | 400 pages | 67.8 MB