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
Baltimoore - Double Density (1992) / Thought For Food (1994) [Japan 1st Press]

Baltimoore - Double Density (1992) / Thought For Food (1994) [Japan 1st Press]
EAC Rip | FLAC: Image+Cue+Log | MP3 CBR 320 kbps | Scans
Zero Corporation
Hard Rock, Melodic Hard Rock

Björn Lodin started out with his friends in Rainfall then Six feet under and when that band came apart Elektra records offered him a deal to record a solo album under his own name. Bjorn turned that down and said he would prefer to record under the band name of Baltimoore. The first two albums are soft AOR album with a lot of blues and soul feel. He would then in 1992 team up with Bulgarian guitarist Nikolo Kotzev and record two great albums with melodic hardrock that should please all fans of this type of music. The two albums are Double Density 1992 and Thought For Food 1994. These two albums are among the best in Baltimoores career and too bad they are both out of print and very hard to track down. They strongly borrow from WHITESNAKE & RAINBOW, so if your a fan of these bands it's well worth a shot.

Polyphenolics: Food Sources, Biochemistry and Health Benefits  eBooks & eLearning

Posted by Jeembo at May 16, 2017
Polyphenolics: Food Sources, Biochemistry and Health Benefits

Polyphenolics: Food Sources, Biochemistry and Health Benefits by Patricia Clark
English | 2017 | ISBN: 1536107093 | 170 Pages | PDF | 9.6 MB

Polyphenolic compounds are part of a division of secondary metabolites with high antioxidant capacity, found naturally in most edible and inedible plants.

Bitterness: Perception, Chemistry and Food Processing  eBooks & eLearning

Posted by nebulae at April 4, 2017
Bitterness: Perception, Chemistry and Food Processing

Michel Aliani and Michael N. A. Eskin, "Bitterness: Perception, Chemistry and Food Processing"
English | ISBN: 1118590295 | 2017 | 264 pages | PDF | 2 MB
Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology)

Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology) by Casimir C. Akoh
English | 14 Apr. 2017 | ISBN: 1498744850 | 1047 Pages | PDF | 12.24 MB

Maintaining the high standards that made the previous editions such well-respected and widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition provides a new look at lipid oxidation and highlights recent findings and research.

Oxidation of C-H Bonds  eBooks & eLearning

Posted by nebulae at March 15, 2017
Oxidation of C-H Bonds

Wenjun Lu and Lihong Zhou, "Oxidation of C-H Bonds"
English | ISBN: 1119092523 | 2017 | 496 pages | PDF | 10 MB

Electrochemical Water Oxidation at Iron(III) Oxide Electrodes  eBooks & eLearning

Posted by step778 at March 14, 2017
Electrochemical Water Oxidation at Iron(III) Oxide Electrodes

Sandra Haschke, "Electrochemical Water Oxidation at Iron(III) Oxide Electrodes: Controlled Nanostructuring as Key for Enhanced Water Oxidation Efficiency"
2015 | pages: 65 | ISBN: 3658092866 | PDF | 1,6 mb