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 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

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.

Liquid Phase Aerobic Oxidation Catalysis: Industrial Applications and Academic Perspectives  eBooks & eLearning

Posted by Underaglassmoon at Oct. 2, 2016
Liquid Phase Aerobic Oxidation Catalysis: Industrial Applications and Academic Perspectives

Liquid Phase Aerobic Oxidation Catalysis: Industrial Applications and Academic Perspectives
Wiley VCH | Materials Science | Oct. 17 2016 | ISBN-10: 3527337814 | 456 pages | pdf | 14.47 mb

by Shannon S. Stahl (Editor), Paul L. Alsters (Editor)

Jan Pokorny - Antioxidants in Food: Practical Applications [Repost]  eBooks & eLearning

Posted by rotten comics at May 18, 2016
Jan Pokorny - Antioxidants in Food: Practical Applications [Repost]

Jan Pokorny - Antioxidants in Food: Practical Applications
2001 | ISBN: 185573463X, 0849312221 | English | 288 pages | PDF | 2.6 MB

Food Lipids: Chemistry, Nutrition, and Biotechnology  eBooks & eLearning

Posted by tanas.olesya at April 10, 2016
Food Lipids: Chemistry, Nutrition, and Biotechnology

Food Lipids: Chemistry, Nutrition, and Biotechnology by Casimir C. Akoh
English | 17 Mar. 2008 | ISBN: 1420046632 | 928 Pages | PDF | 51 MB

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Third Edition tightens its focus to emphasize lipids from the point of entry into the food supply and highlights recent findings regarding antioxidants and lipid oxidation.

Advances in Food Biochemistry (repost)  eBooks & eLearning

Posted by libr at Feb. 3, 2016
Advances in Food Biochemistry (repost)

Advances in Food Biochemistry by Fatih Yildiz
English | 2011 | ISBN-10: 0849374995 | 521 pages | PDF | 14,6 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