Frying of Food

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)  

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.
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….
The Kitchen as Laboratory: Reflections on the Science of Food and Cooking (Repost)

César Vega, Job Ubbink, Erik van van der Linden, "The Kitchen as Laboratory: Reflections on the Science of Food and Cooking"
English | 2012 | ISBN: 0231153449, 0231153457 | PDF | pages: 337 | 14.4 mb
Beginners Get . . . Sorted: Over 140 Simple, Tasty Recipes That Take the Fuss out of Food

Ben Ebbrell, Barry Taylor, "Beginners Get . . . Sorted: Over 140 Simple, Tasty Recipes That Take the Fuss out of Food"
English | ISBN: 071815892X | 2012 | EPUB | 368 pages | 23 MB

Food City: Four Centuries of Food-Making in New York  eBooks & eLearning

Posted by ksveta6 at Nov. 25, 2016
Food City: Four Centuries of Food-Making in New York

Food City: Four Centuries of Food-Making in New York by Joy Santlofer
2016 | ISBN: 0393076393 | English | 480 pages | EPUB | 24 MB
Voices in the Kitchen: Views of Food and the World from Working-Class Mexican and Mexican American Women

Voices in the Kitchen: Views of Food and the World from Working-Class Mexican and Mexican American Women (Rio Grande/Río Bravo: Borderlands Culture and Traditions) by Meredith E. Abarca
English | 2006 | ISBN: 1585444774, 1585445312 | 264 pages | PDF | 7,2 MB

The Edible South: The Power of Food and the Making of an American Region  eBooks & eLearning

Posted by nebulae at Nov. 22, 2016
The Edible South: The Power of Food and the Making of an American Region

Marcie Cohen Ferris, "The Edible South: The Power of Food and the Making of an American Region"
English | ISBN: 1469617684, 146962995X | 2014 | 494 pages | PDF | 10 MB

The Changing Landscape of Food Governance: Public and Private Encounters  eBooks & eLearning

Posted by arundhati at Nov. 22, 2016
The Changing Landscape of Food Governance: Public and Private Encounters

Tetty Havinga, Frans van Waarden, "The Changing Landscape of Food Governance: Public and Private Encounters"
2015 | ISBN-10: 1784715409 | 288 pages | PDF | 11 MB