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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.
Biografía del autor:
Miss. Ambreen Naz is a Ph.D. fellow under supervision of Prof. Dr. Masood Sadiq Butt at NIFSAT, UAF, Pakistan. She has accomplished a research regarding wheat germ and rice bran oil. She has also paid her services as research associate in HEC funded project regarding antioxidants from food byproducts. Currently, doing work on natural antioxidants.
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- VerlagLAP Lambert Academic Publishing
- Erscheinungsdatum2012
- ISBN 10 3844307745
- ISBN 13 9783844307740
- EinbandTapa blanda
- Anzahl der Seiten132
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Effect of Frying on Wheat Germ and Rice Bran Oils: Non Conventional Oil Sources
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(2012)
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ISBN 13: 9783844307740
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Buchbeschreibung Zustand: New. Bestandsnummer des Verkäufers ABLIING23Apr0316110108507
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Effect of Frying on Wheat Germ and Rice Bran Oils
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ISBN 13: 9783844307740
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Effect of Frying on Wheat Germ and Rice Bran Oils
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Effect of Frying on Wheat Germ and Rice Bran Oils
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ISBN 10: 3844307745
ISBN 13: 9783844307740
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Buchbeschreibung Taschenbuch. Zustand: Neu. 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. Bestandsnummer des Verkäufers 9783844307740
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Effect of Frying on Wheat Germ and Rice Bran Oils Non Conventional Oil Sources
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LAP LAMBERT Academic Publishing
(2012)
ISBN 10: 3844307745
ISBN 13: 9783844307740
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Buchbeschreibung PAP. Zustand: New. New Book. Shipped from UK. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Bestandsnummer des Verkäufers L0-9783844307740
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Effect of Frying on Wheat Germ and Rice Bran Oils : Non Conventional Oil Sources
Verlag:
LAP LAMBERT Academic Publishing
(2012)
ISBN 10: 3844307745
ISBN 13: 9783844307740
Neu
Taschenbuch
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Buchbeschreibung Taschenbuch. Zustand: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - 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. Bestandsnummer des Verkäufers 9783844307740
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Effect of Frying on Wheat Germ and Rice Bran Oils Non Conventional Oil Sources
Verlag:
LAP LAMBERT Academic Publishing
(2012)
ISBN 10: 3844307745
ISBN 13: 9783844307740
Neu
PAP
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Buchbeschreibung PAP. Zustand: New. New Book. Delivered from our UK warehouse in 4 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Bestandsnummer des Verkäufers L0-9783844307740
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Effect of Frying on Wheat Germ and Rice Bran Oils
Verlag:
LAP LAMBERT Academic Publishing
(2012)
ISBN 10: 3844307745
ISBN 13: 9783844307740
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Softcover
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Buchbeschreibung Zustand: New. Dieser Artikel ist ein Print on Demand Artikel und wird nach Ihrer Bestellung fuer Sie gedruckt. Autor/Autorin: Naz AmbreenMiss. Ambreen Naz is a Ph.D. fellow under supervision of Prof. Dr. Masood Sadiq Butt at NIFSAT, UAF, Pakistan. She has accomplished a research regarding wheat germ and rice bran oil. She has also paid her services as resea. Bestandsnummer des Verkäufers 5471261
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