Deep-fat frying at 180° C or above is one of the most common food processing methods
used for preparing of human kind foods worldwide. However, a serial of complex reactions …

Lipid oxidation in foods is one of the major degradative processes responsible for losses in
food quality. The oxidation of unsaturated fatty acids results in significant generation of …

Density, surface tension and viscosity of five food oils were experimentally measured using
the Archimedean method, Pendant drop method, and Brookfield viscometer respectively …

Still the Most Complete, Up-To-Date, and Reliable Reference in the FieldDrying is a highly
energy-intensive operation and is encountered in nearly all industrial sectors. With rising …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

A much-anticipated revision of a benchmark resource, written by a renowned author,
professor, and researcher in food flavors, Flavor Chemistry and Technology, Second Edition …

Containing fully authenticated data on virtually all known natural products, the" Dictionary of
Natural Products", main work, published in 1993 was the end result of over 12 years …

Filled with updated information, equations, tables, figures, and citations, Environmental
Investigation and Remediation: 1, 4-Dioxane and Other Solvent Stabilizers, Second Edition …

Deep-fried flavor, involving fatty, sweet, burnt, and grilled odors, is an important factor
leading to the popularity of deep-fried foods. Comparing with flavors from other conventional …

Lipid oxidation in foods is initiated by free radical and/or singlet oxygen mechanisms which
generate a series of autocatalytic free radical reactions. These autoxidation reactions lead to …