Search Results for Oils and fats.

Fats and oils

2024-11-08T04:33:50Z

Author Stauffer, Clyde E. American Association of Cereal Chemist.
Preferred Shelf Number TX 560.F3 S73 1996
Format: Books
Availability Beytepe Library~1

Analyses of fats, oils, and derivatives

2024-11-08T04:33:50Z

Author Perkins, Edward George, 1934-
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Analiyses of fats, oils and lipoproteins

2024-11-08T04:33:50Z

Author Perkins, Edward G., ed.
Preferred Shelf Number QP 751 A45 1991
Format: Books
Availability Beytepe Library~1

Edible oils and fats, 1969

2024-11-08T04:33:50Z

Author Bednarcyk, Norman E.
Preferred Shelf Number TP 670 B4 1969
Format: Books
Availability Beytepe Library~1

Oils and fats in the food industry

2024-11-08T04:33:50Z

Author Gunstone, F. D. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access Contributor biographical information http://catdir.loc.gov/catdir/enhancements/fy0833/2008006198-b.html John Wiley http://dx.doi.org/10.1002/9781444302424
Format: Electronic Resources
Availability Online Library~1

Physical and chemical characteristics of oils, fats, and waxes

2024-11-08T04:33:50Z

Author Firestone, David.
Preferred Shelf Number ONLINE(312858.1)
Electronic Access Knovel http://app.knovel.com/web/toc.v/cid:kpPCCOFW02
Format: Electronic Resources
Availability Online Library~1

Oxidative stability and shelf life of foods containing oils and fats

2024-11-08T04:33:50Z

Author Hu, Min, editor. Jacobsen, Charlotte, editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9781630670566
Format: Electronic Resources
Availability Online Library~1

Bleaching and purifying fats and oils theory and practice

2024-11-08T04:33:50Z

Author List, Gary R.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Fats and oils formulating and processing for applications

2024-11-08T04:33:50Z

Author O'Brien, Richard D.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

İnteresterifikasyon tepkilemelerinin yağların oksidatif stabilitesi üzerine etkileri= The effects of interesretification reactions on the oxidative stability of oils and fats

2024-11-08T04:33:50Z

Author Taş, Göktay.
Preferred Shelf Number TEZ/7260 T197 2005
Format: Books
Availability Beytepe Library~1

Fats and oils formulating and processing for applications

2024-11-08T04:33:50Z

Fats and oils : formulating and processing for applications

2024-11-08T04:33:50Z

Author O'Brien, Richard D.
Preferred Shelf Number TP 670 O27 1998
Format: Books
Availability Beytepe Library~1

Hydrogenation of fats and oils : theory and practice

2024-11-08T04:33:50Z

Author Patterson, Henry Basil Wilberforce
Preferred Shelf Number TP 680 P337 1994
Format: Books
Availability Beytepe Library~1

Edible oil processing

2024-11-08T04:33:50Z

Author Hamm, Wolf. Hamilton, R. J. (Richard John)
Preferred Shelf Number TP670 .E35 2000
Format: Books
Availability Beytepe Library~1

Developments in the analysis of lipids

2024-11-08T04:33:50Z

Author Gordon, M. H., ed. Tyman, John H. P., ed. Society of Chemical Industry. Oils and Fats Group. Royal Society of Chemistry (Great Britain). Lipids Group. Developments in the Analysis of Fats and Other Lipids (Conference). (1993 : University of Newcastle upon Tyne).
Preferred Shelf Number QP 751 D494 1993
Format: Books
Availability Beytepe Library~1

Lipids and edible oils : properties, processing and applications

2024-11-08T04:33:50Z

Author Galanakis, Charis M., editor.
Preferred Shelf Number XX(522368.1)
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128171059
Format: Electronic Resources
Availability Online Library~1

Edible oleogels : structure and health implications

2024-11-08T04:33:50Z

Author Marangoni, Alejandro G., 1965- editor. Garti, Nissim, 1945- editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128142707
Format: Electronic Resources
Availability Online Library~1

Structure-Function Analysis of Edible Fats

2024-11-08T04:33:50Z

Author Marangoni, Alejandro G., 1965- editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect https://www.sciencedirect.com/science/book/9780128140413
Format: Electronic Resources
Availability Online Library~1

Differential scanning calorimetry : applications in fat and oil technology

2024-11-08T04:33:50Z

Author Chiavaro, Emma, 1968- editor.
Preferred Shelf Number ONLINE(356678.1)
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Polar lipids : biology, chemistry, technology

2024-11-08T04:33:50Z

Author Ahmad, Moghis U., editor. Xu, Xuebing, 1962- editor.
Preferred Shelf Number ONLINE
Electronic Access ScienceDirect http://www.sciencedirect.com/science/book/9781630670443
Format: Electronic Resources
Availability Online Library~1

Introduction to lipidomics from bacteria to man

2024-11-08T04:33:50Z

Author Leray, Claude.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Structure and properties of fat crystal networks

2024-11-08T04:33:50Z

Author Marangoni, Alejandro G., 1965- Wesdorp, Leendert H.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Official methods and recommended practices of the AOCS.

2024-11-08T04:33:50Z

Author American Oil Chemists' Society.
Preferred Shelf Number REF TP671 A43 2013
Format: Continuing Resources
Availability Beytepe Library~1

Lipid oxidation : challenges in food systems

2024-11-08T04:33:50Z

Author Logan, Amy, 1977- Nienaber, Uwe, 1962- Pan, Xiangqing, 1970-
Preferred Shelf Number ONLINE(312941.1)
Electronic Access Knovel http://app.knovel.com/web/toc.v/cid:kpLOCFS002
Format: Electronic Resources
Availability Online Library~1

Yemeklik yağ teknolojisi

2024-11-08T04:33:50Z

Author Başoğlu, Fikri.
Preferred Shelf Number TP670 B37 2012
Format: Books
Availability Beytepe Library~2

Chemical, biological, and functional aspects of food lipids

2024-11-08T04:33:50Z

Author Sikorski, Zdzis?aw E. Ko?akowska, Anna, 1938-
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

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

2024-11-08T04:33:50Z

Author Boskou, Dimitrios. Elmadfa, I.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Breaded fried foods

2024-11-08T04:33:50Z

Author Mallikarjunan, P. Kumar, 1964- Ngadi, Michael O. Chinnan, Manjeet S.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Handbook of fruit and vegetable flavors

2024-11-08T04:33:50Z

Author Hui, Y. H. (Yiu H.)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9780470622834 http://onlinelibrary.wiley.com/book/10.1002/9780470622834 Knovel http://app.knovel.com/web/toc.v/cid:kpHFVF0002 http://site.ebrary.com/lib/alltitles/Doc?id=10392932
Format: Electronic Resources
Availability Online Library~1

Advances in food biochemistry

2024-11-08T04:33:50Z

Author Yildiz, Fatih.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Advances in deep-fat frying of foods

2024-11-08T04:33:50Z

Author Sahin, Serpil. Sumnu, Servit Gulum.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Dairy fats and related products

2024-11-08T04:33:50Z

Author Tamime, A. Y. Wiley InterScience (Online service)
Preferred Shelf Number ONLINE
Electronic Access John Wiley http://dx.doi.org/10.1002/9781444316223
Format: Electronic Resources
Availability Online Library~1

Dairy fats and related products

2024-11-08T04:33:50Z

Author Tamime, A. Y.
Preferred Shelf Number TP 670 .D25 2009
Format: Books
Availability Health Sciences Library~1

Teaching innovations in lipid science

2024-11-08T04:33:50Z

Author Weselake, Randall J.
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Dietary supplements and functional foods

2024-11-08T04:33:50Z

Author Webb, Geoffrey P.
Preferred Shelf Number QU 145.5 W365 2006
Format: Books
Availability Health Sciences Library~1

Healthful lipids

2024-11-08T04:33:50Z

Author Akoh, Casimir C., 1955- Lai, Oi-Ming. American Oil Chemists' Society.
Preferred Shelf Number ONLINE
Electronic Access book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Nutritionally enhanced edible oil and oilseed processing

2024-11-08T04:33:50Z

Author Dunford, Nurhan Turgut, 1953- Dunford, H. Brian.
Preferred Shelf Number ONLINE
Electronic Access book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Oil extraction and analysis critical issues and comparative studies

2024-11-08T04:33:50Z

Author Luthria, D. L. (Devanand L.)
Preferred Shelf Number ONLINE
Electronic Access book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Frying technology and practices

2024-11-08T04:33:50Z

Author Gupta, Monoj K. Warner, Kathleen. White, Pamela J.
Preferred Shelf Number ONLINE
Electronic Access Online http://www.foodnetbase.com/ejournals/books/book_km.asp?id=2289
Format: Electronic Resources
Availability Online Library~1

Frying technology and practices

2024-11-08T04:33:50Z

Author Gupta, Monoj K. Warner, Kathleen. White, Pamela J.
Preferred Shelf Number ONLINE
Electronic Access book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

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

2024-11-08T04:33:50Z

Author Önal, Baran.
Preferred Shelf Number TEZ/5193 O1 2002
Format: Books
Availability Beytepe Library~1

Technology and solvents for extracting oilseeds and nonpetroleum oils

2024-11-08T04:33:50Z

Author Wan, Peter J., ed. Wakelyn, Phillip J., 1940- ed.
Preferred Shelf Number TP 680 T35 1997
Format: Books
Availability Beytepe Library~1

Deep frying : Chemistry, nutrition, and practical applications

2024-11-08T04:33:50Z

Author Perkins, Edward George, 1934- ed. Erickson, Michael D., ed.
Preferred Shelf Number TP 670 D44 1996
Format: Books
Availability Beytepe Library~1

Development and processing of vegetable oils for human nutrition

2024-11-08T04:33:50Z

Author Przybylski, Roman, ed. McDonald, Bruce Eugene, 1933- ed.
Preferred Shelf Number TX 407.O34 D49 1995
Format: Books
Availability Beytepe Library~1

Development and processing of vegetable oils for human nutrition

2024-11-08T04:33:50Z

Author Przybylski, Roman. McDonald, B. E. (Bruce Eugene), 1933-
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

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

2024-11-08T04:33:50Z

Author Warner, Kathleen. Eskin, N. A. M. (Neason Akivah Michael)
Preferred Shelf Number ONLINE
Electronic Access Distributed by publisher. Purchase or institutional license may be required for access.
Format: Electronic Resources
Availability Online Library~1

Türkiye kökenli pirina yağından sıvı-sıvı ekstraksiyonu ile serbest yağ asitlerinin giderilmesi üzerinde bir inceleme : doktora tezi

2024-11-08T04:33:50Z

Author Türkay, Selma.
Preferred Shelf Number TP 683 T847 1985
Format: Books
Availability Beytepe Library~1