Effect of Frying on Wheat Germ and Rice Bran Oils

Language: English

Published by LAP LAMBERT Academic Publishing Jan 2012, 2012

3844307745 / 9783844307740

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Seller: BuchWeltWeit Ludwig Meier e.K., Bergisch Gladbach, GermanyBuchWeltWeit Ludwig Meier e.K.

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This item is printed on demand - it takes 3-4 days longer - Neuware -The fried foods are getting popularity despite the trend of low fat intake. The deep frying process is commonly used in fast food industries and at household level. The growth of fried food has demanded continous improvement in the quality of ingredients, frying oil, frying equipment and frying practices for the better quality. Oils extracted from different edible sources and produced under the industrial conditions vary with their cooking quality, functionality and frying life.Summarizing, the results from present study are supportive for the conclusion that the rice bran should be recognized as food grade ingredient and should be used for the purpose of oil extraction. Moreover, bran oil is useful to make quality blends with good shelf and nutrient stability to meet the ever increasing edible oil needs. So it is suggested that rice bran oil blend in 30:70 corn oil can produce good quality fried products and can be a useful addition to the frying oil products. 132 pp. Englisch.

Seller Inventory # 9783844307740

Title
Effect of Frying on Wheat Germ and Rice Bran Oils
Author
Ambreen Naz
Publisher
LAP LAMBERT Academic Publishing Jan 2012
Publication year
2012
Condition
Neu
Binding
Taschenbuch
Language
English
ISBN 10
3844307745
ISBN 13
9783844307740
Item weight
215 grams
Dimensions
220x150x8 mm

BuchWeltWeit Ludwig Meier e.K.

Bergisch Gladbach, Germany

5-star seller

AbeBooks seller since January 11, 2012

Shipping rates from Germany to U.S.A.

Item5 to 15 business days5 to 15 business days
First itemUS$ 26.33US$ 26.33
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BuchWeltWeit Ludwig Meier e.K.

Germany