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Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats focuses on food stability and shelf life, both important;

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Processing And Nutrition Of Fats And Oils

Processing and Nutrition of Fats and Oils reviews current and new practices of fats and oils production. The book examines the different;

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Food and Beverage Stability and Shelf Life

companies experience difficulties in this area. Food and beverage stability and shelf life provides a comprehensive guide to factors influencing;

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Specialty Oils and Fats in Food and Nutrition

Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently;

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The Stability and Shelf Life of Food

The second edition of The Stability and Shelf-life of Food is a fully revised and thoroughly updated edition of this highly-successful;

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Trait-Modified Oils in Foods

line information on the sources, composition, performance, health, taste, and availability of modified next generation oils. Coverage extends;

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Essential Oils in Food Processing: Chemistry, Safety and Applications

shelf-life and maintaining the safety of foods. Essential Oils in Food Processing offers researchers in food science a guide to the chemistry;

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Reducing Saturated Fats in Foods

The need to reduce saturated fat levels in food and the different ways of doing this are among the most important issues facing the food;

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Fruit Oils Chemistry and Functionality

attributes of each of the major fruit oils. The nutritional quality, oxidative stability, and potential food and non-foodapplications of these oils;

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Trends in Dietary Fats Research

Fats have important functions in the body. Fats and oils are also called lipids. Fats are the most concentrated source of food energy. Per;

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Fats In Food Technology

understand the properties, roles and behaviours that fats play in food and in diets. Fats in Food Technology, Second Edition is an in-depth;

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Oils and Fats in the Food Industry

Oils and fats are almost ubiquitous in food processing - whether naturally occurring in foods or added as ingredients for functional;

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Lipid Oxidation

mechanisms and strategies to improve the oxidative stability of food systems.Five chapters on naturally-derived antioxidants that focus on;

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Frying of Food

constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying;

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Food Shelf Life Stability

Food Shelf Life Stability provides a unique approach to understanding this critical subject by examining physical, chemical, and;

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Edible Oil Processing

Oils and fats are almost ubiquitous in food processing, whether naturally occurring in foods or added as ingredients that bring functional;

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The Good Fat Guide

. Over the past century, manufactured seed oils&;canola, sunflower, and rice bran oil, among others&;have systematically replaced saturated fats;

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Frying of Food

constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying;

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The Chemistry of Oils and Fats

The three major macronutrients are proteins, carbohydrates, and lipids (oils and fats). This book is devoted to lipids, which are an;

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Nutraceutical and Specialty Lipids and Their Co-Products

. They also consider stability issues and the latest tools being used for lipids purification. Covering the full range of these essential;

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Nutraceutical and Specialty Lipids and Their Co-Products

. They also consider stability issues and the latest tools being used for lipids purification. Covering the full range of these essential;

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Oils and Fats Authentication

Quality assessment and the need for authentication are important features of the food and personal care products industries. This volume;

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Oxidation in Foods and Beverages and Antioxidant Applications

oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors affecting;

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Fats and Oils Handbook (Nahrungsfette und le)

Fats and Oils Handbook (Nahrungsfette und le) acknowledges the importance of fats and oils and surveys today's state-of-the-art technology;

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Oxidation in Foods and Beverages and Antioxidant Applications

of lipid oxidation and methods for food shelf-life determination. Part two discusses the ways in which antioxidants inhibit food oxidation, factors;

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Cold Pressed Oils

, nutritional quality, oxidative stability, food applications, and functional and health-promoting traits. Edited by a team of experts, the book brings;

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Bailey'S Industrial Oil And Fat Products

First published in 1945, Bailey's has become the standard reference on the food chemistry and processing technology related to edible oils;

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