Search Results for Oils and fats.SirsiDynix Enterprisehttps://katalog.hacettepe.edu.tr/client/en_US/default/default/qu$003dOils$002band$002bfats.$0026ic$003dtrue$0026te$003dILS$0026ps$003d300$0026isd$003dtrue?2024-11-08T04:21:19ZFats and oilsent://SD_ILS/0/SD_ILS:277982024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Stauffer, Clyde E. American Association of Cereal Chemist.<br/>Preferred Shelf Number TX 560.F3 S73 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Analyses of fats, oils, and derivativesent://SD_ILS/0/SD_ILS:2879502024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Perkins, Edward George, 1934-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439831960">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Analiyses of fats, oils and lipoproteinsent://SD_ILS/0/SD_ILS:454092024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Perkins, Edward G., ed.<br/>Preferred Shelf Number QP 751 A45 1991<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Edible oils and fats, 1969ent://SD_ILS/0/SD_ILS:644002024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Bednarcyk, Norman E.<br/>Preferred Shelf Number TP 670 B4 1969<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Oils and fats in the food industryent://SD_ILS/0/SD_ILS:3032532024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Gunstone, F. D. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Contributor biographical information <a href="http://catdir.loc.gov/catdir/enhancements/fy0833/2008006198-b.html">http://catdir.loc.gov/catdir/enhancements/fy0833/2008006198-b.html</a>
John Wiley <a href="http://dx.doi.org/10.1002/9781444302424">http://dx.doi.org/10.1002/9781444302424</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Physical and chemical characteristics of oils, fats, and waxesent://SD_ILS/0/SD_ILS:3128582024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Firestone, David.<br/>Preferred Shelf Number ONLINE(312858.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpPCCOFW02">http://app.knovel.com/web/toc.v/cid:kpPCCOFW02</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Oxidative stability and shelf life of foods containing oils and fatsent://SD_ILS/0/SD_ILS:4586902024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Hu, Min, editor. Jacobsen, Charlotte, editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781630670566">http://www.sciencedirect.com/science/book/9781630670566</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Bleaching and purifying fats and oils theory and practiceent://SD_ILS/0/SD_ILS:2856802024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor List, Gary R.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780415885355">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fats and oils formulating and processing for applicationsent://SD_ILS/0/SD_ILS:2896852024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor O'Brien, Richard D.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420061673">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>İnteresterifikasyon tepkilemelerinin yağların oksidatif stabilitesi üzerine etkileri= The effects of interesretification reactions on the oxidative stability of oils and fatsent://SD_ILS/0/SD_ILS:1000882024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Taş, Göktay.<br/>Preferred Shelf Number TEZ/7260 T197 2005<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Fats and oils formulating and processing for applicationsent://SD_ILS/0/SD_ILS:2864582024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor O'Brien, Richard D.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203483664">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Fats and oils : formulating and processing for applicationsent://SD_ILS/0/SD_ILS:622922024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor O'Brien, Richard D.<br/>Preferred Shelf Number TP 670 O27 1998<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Hydrogenation of fats and oils : theory and practiceent://SD_ILS/0/SD_ILS:960372024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Patterson, Henry Basil Wilberforce<br/>Preferred Shelf Number TP 680 P337 1994<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Edible oil processingent://SD_ILS/0/SD_ILS:1210602024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Hamm, Wolf. Hamilton, R. J. (Richard John)<br/>Preferred Shelf Number TP670 .E35 2000<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Developments in the analysis of lipidsent://SD_ILS/0/SD_ILS:599622024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor 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).<br/>Preferred Shelf Number QP 751 D494 1993<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Lipids and edible oils : properties, processing and applicationsent://SD_ILS/0/SD_ILS:5223682024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Galanakis, Charis M., editor.<br/>Preferred Shelf Number XX(522368.1)<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128171059">https://www.sciencedirect.com/science/book/9780128171059</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Edible oleogels : structure and health implicationsent://SD_ILS/0/SD_ILS:4601522024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Marangoni, Alejandro G., 1965- editor. Garti, Nissim, 1945- editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128142707">https://www.sciencedirect.com/science/book/9780128142707</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Structure-Function Analysis of Edible Fatsent://SD_ILS/0/SD_ILS:4601602024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Marangoni, Alejandro G., 1965- editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="https://www.sciencedirect.com/science/book/9780128140413">https://www.sciencedirect.com/science/book/9780128140413</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Differential scanning calorimetry : applications in fat and oil technologyent://SD_ILS/0/SD_ILS:3566782024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Chiavaro, Emma, 1968- editor.<br/>Preferred Shelf Number ONLINE(356678.1)<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466591530">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Polar lipids : biology, chemistry, technologyent://SD_ILS/0/SD_ILS:4586292024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Ahmad, Moghis U., editor. Xu, Xuebing, 1962- editor.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access ScienceDirect <a href="http://www.sciencedirect.com/science/book/9781630670443">http://www.sciencedirect.com/science/book/9781630670443</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Introduction to lipidomics from bacteria to manent://SD_ILS/0/SD_ILS:2862502024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Leray, Claude.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781466551473">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Structure and properties of fat crystal networksent://SD_ILS/0/SD_ILS:2917062024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Marangoni, Alejandro G., 1965- Wesdorp, Leendert H.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439887646">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Official methods and recommended practices of the AOCS.ent://SD_ILS/0/SD_ILS:3773822024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor American Oil Chemists' Society.<br/>Preferred Shelf Number REF TP671 A43 2013<br/>Format: Continuing Resources<br/>Availability Beytepe Library~1<br/>Lipid oxidation : challenges in food systemsent://SD_ILS/0/SD_ILS:3129412024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Logan, Amy, 1977- Nienaber, Uwe, 1962- Pan, Xiangqing, 1970-<br/>Preferred Shelf Number ONLINE(312941.1)<br/>Electronic Access Knovel <a href="http://app.knovel.com/web/toc.v/cid:kpLOCFS002">http://app.knovel.com/web/toc.v/cid:kpLOCFS002</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Yemeklik yağ teknolojisient://SD_ILS/0/SD_ILS:3109612024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Başoğlu, Fikri.<br/>Preferred Shelf Number TP670 B37 2012<br/>Format: Books<br/>Availability Beytepe Library~2<br/>Chemical, biological, and functional aspects of food lipidsent://SD_ILS/0/SD_ILS:2879582024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Sikorski, Zdzis?aw E. Ko?akowska, Anna, 1938-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439802380">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperaturesent://SD_ILS/0/SD_ILS:2897472024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Boskou, Dimitrios. Elmadfa, I.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439806838">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Breaded fried foodsent://SD_ILS/0/SD_ILS:2892302024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Mallikarjunan, P. Kumar, 1964- Ngadi, Michael O. Chinnan, Manjeet S.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9780203492291">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Handbook of fruit and vegetable flavorsent://SD_ILS/0/SD_ILS:2980162024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Hui, Y. H. (Yiu H.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9780470622834">http://dx.doi.org/10.1002/9780470622834</a>
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<a href="http://site.ebrary.com/lib/alltitles/Doc?id=10392932">http://site.ebrary.com/lib/alltitles/Doc?id=10392932</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advances in food biochemistryent://SD_ILS/0/SD_ILS:2911892024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Yildiz, Fatih.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420007695">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Advances in deep-fat frying of foodsent://SD_ILS/0/SD_ILS:2878032024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Sahin, Serpil. Sumnu, Servit Gulum.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420055597">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dairy fats and related productsent://SD_ILS/0/SD_ILS:3044442024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Tamime, A. Y. Wiley InterScience (Online service)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access John Wiley <a href="http://dx.doi.org/10.1002/9781444316223">http://dx.doi.org/10.1002/9781444316223</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dairy fats and related productsent://SD_ILS/0/SD_ILS:1327412024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Tamime, A. Y.<br/>Preferred Shelf Number TP 670 .D25 2009<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Teaching innovations in lipid scienceent://SD_ILS/0/SD_ILS:2911882024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Weselake, Randall J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781420012804">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Dietary supplements and functional foodsent://SD_ILS/0/SD_ILS:1092392024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Webb, Geoffrey P.<br/>Preferred Shelf Number QU 145.5 W365 2006<br/>Format: Books<br/>Availability Health Sciences Library~1<br/>Healthful lipidsent://SD_ILS/0/SD_ILS:2914722024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Akoh, Casimir C., 1955- Lai, Oi-Ming. American Oil Chemists' Society.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822289">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Nutritionally enhanced edible oil and oilseed processingent://SD_ILS/0/SD_ILS:2914712024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Dunford, Nurhan Turgut, 1953- Dunford, H. Brian.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822272">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Oil extraction and analysis critical issues and comparative studiesent://SD_ILS/0/SD_ILS:2914932024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Luthria, D. L. (Devanand L.)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822340">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Frying technology and practicesent://SD_ILS/0/SD_ILS:1426902024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Gupta, Monoj K. Warner, Kathleen. White, Pamela J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access Online <a href="http://www.foodnetbase.com/ejournals/books/book_km.asp?id=2289">http://www.foodnetbase.com/ejournals/books/book_km.asp?id=2289</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Frying technology and practicesent://SD_ILS/0/SD_ILS:2851552024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Gupta, Monoj K. Warner, Kathleen. White, Pamela J.<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/ISBN/9781439822180">book distributed by Taylor & Francis Group. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Kanola yağında derin kızartma sırasında meydana gelen değişimler ile eklenen a-tokoferol ve askorbil palmitatın kanola yağının termik oksidasyonuna antioksidatif etkilerient://SD_ILS/0/SD_ILS:743832024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Önal, Baran.<br/>Preferred Shelf Number TEZ/5193 O1 2002<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Technology and solvents for extracting oilseeds and nonpetroleum oilsent://SD_ILS/0/SD_ILS:786452024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Wan, Peter J., ed. Wakelyn, Phillip J., 1940- ed.<br/>Preferred Shelf Number TP 680 T35 1997<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Deep frying : Chemistry, nutrition, and practical applicationsent://SD_ILS/0/SD_ILS:752432024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Perkins, Edward George, 1934- ed. Erickson, Michael D., ed.<br/>Preferred Shelf Number TP 670 D44 1996<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Development and processing of vegetable oils for human nutritionent://SD_ILS/0/SD_ILS:786552024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Przybylski, Roman, ed. McDonald, Bruce Eugene, 1933- ed.<br/>Preferred Shelf Number TX 407.O34 D49 1995<br/>Format: Books<br/>Availability Beytepe Library~1<br/>Development and processing of vegetable oils for human nutritionent://SD_ILS/0/SD_ILS:2879132024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Przybylski, Roman. McDonald, B. E. (Bruce Eugene), 1933-<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439831854">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Methods to assess quality and stability of oils and fat-containing foodsent://SD_ILS/0/SD_ILS:2879172024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Warner, Kathleen. Eskin, N. A. M. (Neason Akivah Michael)<br/>Preferred Shelf Number ONLINE<br/>Electronic Access <a href="http://marc.crcnetbase.com/isbn/9781439831984">Distributed by publisher. Purchase or institutional license may be required for access.</a><br/>Format: Electronic Resources<br/>Availability Online Library~1<br/>Türkiye kökenli pirina yağından sıvı-sıvı ekstraksiyonu ile serbest yağ asitlerinin giderilmesi üzerinde bir inceleme : doktora tezient://SD_ILS/0/SD_ILS:868632024-11-08T04:21:19Z2024-11-08T04:21:19ZAuthor Türkay, Selma.<br/>Preferred Shelf Number TP 683 T847 1985<br/>Format: Books<br/>Availability Beytepe Library~1<br/>