Frying of Food

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.

Advances in Deep-Fat Frying of Foods (repost)  eBooks & eLearning

Posted by fdts at Oct. 22, 2014
Advances in Deep-Fat Frying of Foods (repost)

Advances in Deep-Fat Frying of Foods
by Servet Gulum Sumnu, Serpil Sahin
English | 2009 | ISBN: 1420055585 | 330 pages | PDF | 5.8 MB

Advances in Deep-Fat Frying of Foods (repost)  eBooks & eLearning

Posted by interes at Nov. 22, 2013
Advances in Deep-Fat Frying of Foods (repost)

Servet Gulum Sumnu, Serpil Sahin, "Advances in Deep-Fat Frying of Foods"
English | 2009 | ISBN: 1420055585 | 330 pages | PDF | 5,7 MB

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil.

Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition  eBooks & eLearning

Posted by interes at July 28, 2013
Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition

Chemical, Biological, and Functional Aspects of Food Lipids, Second Edition (Chemical & Functional Properties of Food Components) by Zdzislaw Z. E. Sikorski and Anna Kolakowska
English | 2010 | ISBN: 1439802378 | ISBN-13: 9781439802373 | 512 pages | PDF | 19,7 MB

Based on years of academic and industrial research by an international panel of experts, Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a concise, yet well-documented presentation of the current state of knowledge on lipids.

Advances in Deep-Fat Frying of Foods (Repost)  eBooks & eLearning

Posted by nebulae at March 30, 2013
Advances in Deep-Fat Frying of Foods (Repost)

Servet Gulum Sumnu, Serpil Sahin, "Advances in Deep-Fat Frying of Foods"
English | 2009 | ISBN: 1420055585 | 330 pages | PDF | 5 MB

Advances in Deep-Fat Frying of Foods (Repost)  eBooks & eLearning

Posted by Oleksandr74 at Nov. 28, 2011
Advances in Deep-Fat Frying of Foods (Repost)

Servet Gulum Sumnu, Serpil Sahin - Advances in Deep-Fat Frying of Foods
CRC Press | 2009 | ISBN: 1420055585 | English | 330 pages | PDF | 5.8 MB
Contemporary Food Engineering Series

Advances in Deep-Fat Frying of Foods (Contemporary Food Engineering Series)  eBooks & eLearning

Posted by robin-bobin at Dec. 19, 2008
Advances in Deep-Fat Frying of Foods (Contemporary Food Engineering Series)

Advances in Deep-Fat Frying of Foods (Contemporary Food Engineering Series) by Serpil Sahin, Servet Gulum Sumnu
Publisher: CRC 2008-12 | 360 Pages | ISBN: 1420055585 | PDF | 4.6 MB

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil….
Future of Food Gaps in Egypt: Obstacles and Opportunities (SpringerBriefs in Agriculture)

Future of Food Gaps in Egypt: Obstacles and Opportunities (SpringerBriefs in Agriculture) by Samiha A. H. Ouda
English | 2017 | ISBN: 331946941X | 95 Pages | PDF | 4.26 MB

Kinetic Analysis of Food Systems  eBooks & eLearning

Posted by AvaxGenius at Feb. 17, 2017
Kinetic Analysis of Food Systems

Kinetic Analysis of Food Systems By Alejandro G. Marangoni
English | PDF | 2017 | 179 Pages | ISBN : 3319512919 | 4.69 MB

This text provides a comprehensive and thorough overview of kinetic modelling in food systems, which will allow researchers to further their knowledge on the chemistry and practical use of modelling techniques.