Effect of Frying on Wheat Germ and Rice Bran Oils: Non Conventional Oil Sources

ISBN 10: 3844307745 / ISBN 13: 9783844307740
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Effect of Frying on Wheat Germ and Rice Bran Oils: Non Conventional Oil Sources. N° de ref. de la librería

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Sinopsis: 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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Título: Effect of Frying on Wheat Germ and Rice Bran...



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Ambreen Naz
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ISBN 10: 3844307745 ISBN 13: 9783844307740
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Descripción LAP Lambert Academic Publishing, 2012. PAP. Estado de conservación: New. New Book. Delivered from our UK warehouse in 3 to 5 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería LQ-9783844307740

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Naz, Ambreen; Masood Sadiq Butt, .
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Descripción LAP Lambert Academic Publishing, 2012. Estado de conservación: New. This item is printed on demand for shipment within 3 working days. Nº de ref. de la librería KP9783844307740

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Naz, Ambreen
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Descripción LAP Lambert Academic Publishing, 2016. Paperback. Estado de conservación: New. PRINT ON DEMAND Book; New; Publication Year 2016; Not Signed; Fast Shipping from the UK. No. book. Nº de ref. de la librería ria9783844307740_lsuk

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Descripción LAP Lambert Academic Publishing, 2012. PAP. Estado de conservación: New. New Book. Shipped from US within 10 to 14 business days. THIS BOOK IS PRINTED ON DEMAND. Established seller since 2000. Nº de ref. de la librería IQ-9783844307740

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Ambreen Naz, Masood Sadiq Butt
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Descripción LAP Lambert Academic Publishing, Germany, 2012. Paperback. Estado de conservación: New. Aufl.. 220 x 150 mm. Language: English . Brand New Book ***** Print on Demand *****.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. Nº de ref. de la librería AAV9783844307740

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Masood Sadiq Butt
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Descripción LAP LAMBERT Academic Publishing. Paperback. Estado de conservación: New. Paperback. 132 pages. Dimensions: 8.7in. x 5.9in. x 0.3in.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. This item ships from multiple locations. Your book may arrive from Roseburg,OR, La Vergne,TN. Paperback. Nº de ref. de la librería 9783844307740

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