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.

The Archaeology of Food and Warfare: Food Insecurity in Prehistory  eBooks & eLearning

Posted by step778 at May 21, 2018
The Archaeology of Food and Warfare: Food Insecurity in Prehistory

Amber M. VanDerwarker, Gregory D. Wilson, "The Archaeology of Food and Warfare: Food Insecurity in Prehistory"
2015 | pages: 317 | ISBN: 3319185055 | PDF | 7,8 mb

Economic and Social Impacts of Food Self-Reliance in the Caribbean (repost)  eBooks & eLearning

Posted by hill0 at May 17, 2018
Economic and Social Impacts of Food Self-Reliance in the Caribbean (repost)

Economic and Social Impacts of Food Self-Reliance in the Caribbean By Ekaterina Dorodnykh
English | PDF | 2017 | 144 Pages | ISBN : 3319501879 | 9.07 MB

A History of Food in Literature: From the Fourteenth Century to the Present  eBooks & eLearning

Posted by arundhati at May 12, 2018
A History of Food in Literature: From the Fourteenth Century to the Present

Charlotte Boyce, Joan Fitzpatrick, "A History of Food in Literature: From the Fourteenth Century to the Present"
2017 | ISBN-10: 041584052X, 0415840511 | 322 pages | PDF | 2 MB

Handbook of Food Processing Equipment (Food Engineering Series)  eBooks & eLearning

Posted by roxul at May 4, 2018
Handbook of Food Processing Equipment (Food Engineering Series)

George Saravacos, Athanasios E. Kostaropoulos, "Handbook of Food Processing Equipment (Food Engineering Series)"
English | ISBN: 3319250183 | 2015 | EPUB | 775 pages | 8 MB
Development of Science and Technology of Food Resources (Food Science and Technology)

Development of Science and Technology of Food Resources (Food Science and Technology) by Wenbiao Wu
English | March 30th, 2017 | ISBN: 1536105910 | 294 Pages | PDF | 5.32 MB

Southern Appalachian Farm Cooking : A Memoir of Food and Family  eBooks & eLearning

Posted by readerXXI at April 19, 2018
Southern Appalachian Farm Cooking : A Memoir of Food and Family

Southern Appalachian Farm Cooking : A Memoir of Food and Family
by Robert G. Netherland
English | 2016 | ISBN: 1621902234 | 253 Pages | PDF | 2.86 MB

Principles of Food Sanitation, Sixth Edition  eBooks & eLearning

Posted by AvaxGenius at April 18, 2018
Principles of Food Sanitation, Sixth Edition

Principles of Food Sanitation, Sixth Edition by Norman G. Marriott
English | PDF,EPUB | 2018 | 458 Pages | ISBN : 3319671642 | 9.55 MB

Now in its 6th Edition, this highly acclaimed textbook provides sanitation information needed to ensure hygienic practices and safe food for food industry personnel as well as students. It addresses the principles related to contamination, cleaning compounds, sanitizers, cleaning equipment. It also presents specific directions for applying these concepts to attain hygienic conditions in food processing or food preparation operations.

Fear of Food: A History of Why We Worry about What We Eat  eBooks & eLearning

Posted by step778 at April 13, 2018
Fear of Food: A History of Why We Worry about What We Eat

Harvey Levenstein, "Fear of Food: A History of Why We Worry about What We Eat"
2013 | pages: 230 | ISBN: 022605490X | PDF | 1,3 mb