Search Results for Oils and fats, Edible.

1.

Edible oils and fats, 1969

Author

Bednarcyk, Norman E.

Preferred Shelf Number

TP 670 B4 1969

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2.

Edible oleogels : structure and health implications

Author

Marangoni, Alejandro G., 1965- editor. Garti, Nissim, 1945- editor.

Preferred Shelf Number

ONLINE

Electronic Access

ScienceDirect https://www.sciencedirect.com/science/book/9780128142707

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3.

Structure-Function Analysis of Edible Fats

Author

Marangoni, Alejandro G., 1965- editor.

Preferred Shelf Number

ONLINE

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ScienceDirect https://www.sciencedirect.com/science/book/9780128140413

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4.

Lipid oxidation : challenges in food systems

Author

Logan, Amy, 1977- Nienaber, Uwe, 1962- Pan, Xiangqing, 1970-

Preferred Shelf Number

ONLINE(312941.1)

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Knovel http://app.knovel.com/web/toc.v/cid:kpLOCFS002

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5.

Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures

Author

Boskou, Dimitrios. Elmadfa, I.

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ONLINE

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6.

Breaded fried foods

Author

Mallikarjunan, P. Kumar, 1964- Ngadi, Michael O. Chinnan, Manjeet S.

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7.

Bleaching and purifying fats and oils theory and practice

Author

List, Gary R.

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8.

Dairy fats and related products

Author

Tamime, A. Y.

Preferred Shelf Number

TP 670 .D25 2009

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9.

Advances in deep-fat frying of foods

Author

Sahin, Serpil. Sumnu, Servit Gulum.

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ONLINE

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10.

Fats and oils formulating and processing for applications

Author

O'Brien, Richard D.

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ONLINE

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11.

Dairy fats and related products

Author

Tamime, A. Y. Wiley InterScience (Online service)

Preferred Shelf Number

ONLINE

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John Wiley http://dx.doi.org/10.1002/9781444316223

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12.

Healthful lipids

Author

Akoh, Casimir C., 1955- Lai, Oi-Ming. American Oil Chemists' Society.

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ONLINE

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book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.

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13.

Frying technology and practices

Author

Gupta, Monoj K. Warner, Kathleen. White, Pamela J.

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ONLINE

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book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.

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14.

Fats and oils formulating and processing for applications

Author

O'Brien, Richard D.

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15.

Frying technology and practices

Author

Gupta, Monoj K. Warner, Kathleen. White, Pamela J.

Preferred Shelf Number

ONLINE

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Online http://www.foodnetbase.com/ejournals/books/book_km.asp?id=2289

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16.

Nutritionally enhanced edible oil and oilseed processing

Author

Dunford, Nurhan Turgut, 1953- Dunford, H. Brian.

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17.

Oil extraction and analysis critical issues and comparative studies

Author

Luthria, D. L. (Devanand L.)

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18.

Cover image for Kanola yağında derin kızartma sırasında meydana gelen değişimler ile eklenen a-tokoferol ve askorbil palmitatın kanola yağının termik oksidasyonuna antioksidatif etkileri

Kanola yağında derin kızartma sırasında meydana gelen değişimler ile eklenen a-tokoferol ve askorbil palmitatın kanola yağının termik oksidasyonuna antioksidatif etkileri

Author

Önal, Baran.

Preferred Shelf Number

TEZ/5193 O1 2002

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19.

Edible oil processing

Author

Hamm, Wolf. Hamilton, R. J. (Richard John)

Preferred Shelf Number

TP670 .E35 2000

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20.

Deep frying : Chemistry, nutrition, and practical applications

Author

Perkins, Edward George, 1934- ed. Erickson, Michael D., ed.

Preferred Shelf Number

TP 670 D44 1996

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21.

Development and processing of vegetable oils for human nutrition

Author

Przybylski, Roman. McDonald, B. E. (Bruce Eugene), 1933-

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22.

Methods to assess quality and stability of oils and fat-containing foods

Author

Warner, Kathleen. Eskin, N. A. M. (Neason Akivah Michael)

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23.

Development and processing of vegetable oils for human nutrition

Author

Przybylski, Roman, ed. McDonald, Bruce Eugene, 1933- ed.

Preferred Shelf Number

TX 407.O34 D49 1995

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24.

Hydrogenation of fats and oils : theory and practice

Author

Patterson, Henry Basil Wilberforce

Preferred Shelf Number

TP 680 P337 1994

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