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.

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

Posted by insetes at Dec. 24, 2017
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
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

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

Posted by AvaxGenius at Dec. 27, 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.

Thermal Oxidation of Polymer Blends: The Role of Structure  eBooks & eLearning

Posted by DZ123 at Dec. 11, 2017
Thermal Oxidation of Polymer Blends: The Role of Structure

Lyudmila Shibryaeva, Anatoly Popov, Gennady Zaikov, "Thermal Oxidation of Polymer Blends: The Role of Structure"
English | 2006 | ISBN: 906764451X | PDF | pages: 191 | 3.7 mb

Modern Oxidation Methods (Repost)  eBooks & eLearning

Posted by leonardo78 at Dec. 11, 2017
Modern Oxidation Methods (Repost)

Modern Oxidation Methods by Jan-Erling Bäckvall
Language: English | 2011 | ISBN: 3527323201 | 481 pages | PDF | 5,6 MB

While rust is an unwanted oxidation reaction, there are also many other useful oxidation reactions that are extremely important and number among the most commonly used reactions in the chemical industry.

Advanced Oxidation Processes for Water Treatment  eBooks & eLearning

Posted by Underaglassmoon at Dec. 6, 2017
Advanced Oxidation Processes for Water Treatment

Advanced Oxidation Processes for Water Treatment: Fundamentals and Applications
IWA Publishing | English | 2018 | ISBN-10: 1780407181 | 686 pages | PDF | 15.38 mb

by Mihaela I Stefan (Editor)

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