Food Oxidation

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.

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

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
Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties (repost)

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties by Grzegorz Bartosz
English | ISBN: 143988241X | 2013 | PDF | 568 pages | 8,4 MB

Food antioxidants are of primary importance for the preservation of food quality during processing and storage. However, the status of food depends on a balance of antioxidants and prooxidants occurring in food.

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

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties  eBooks & eLearning

Posted by nebulae at June 27, 2013
Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties

Grzegorz Bartosz, "Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties"
English | ISBN: 143988241X | 2013 | PDF | 568 pages | 8 MB

Antioxidants in Food: Practical Applications by Jan Pokorny  eBooks & eLearning

Posted by tvladb at July 24, 2010
Antioxidants in Food: Practical Applications by Jan Pokorny

Antioxidants in Food: Practical Applications by Jan Pokorny
Publisher: CRC Press; 1 edition (April 12, 2001) | ISBN: 0849312221 | Pages: 288 | PDF | 2.43 MB

Fats, oils and lipid-based foods deteriorate through several degradation reactions both on heating and on long term storage.The main deterioration processes are oxidation reactions and the decomposition of oxidation products which result in decreased nutritional value and sensory quality. The retardation of these oxidation processes is important for the food producer and, indeed, for all persons involved in the entire food chain from the factory to the consumer.

Better Brain Food: Eat to cheat dementia and cognitive decline  eBooks & eLearning

Posted by Grev27 at July 26, 2017
Better Brain Food: Eat to cheat dementia and cognitive decline

Ngaire Hobbins, Michelle Crawford, "Better Brain Food: Eat to cheat dementia and cognitive decline"
English | ASIN: B072LC9Z89 | 2017 | AZW3 | 240 pages | 10 MB

Polyoxomolybdates as Green Catalysts for Aerobic Oxidation (Repost)  eBooks & eLearning

Posted by step778 at May 22, 2017
Polyoxomolybdates as Green Catalysts for Aerobic Oxidation (Repost)

Anjali Patel, Soyeb Pathan, "Polyoxomolybdates as Green Catalysts for Aerobic Oxidation"
2014 | pages: 63 | ISBN: 3319129872 | PDF | 3,3 mb