Auswahl der wissenschaftlichen Literatur zum Thema „Edible Oil and fats“
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Zeitschriftenartikel zum Thema "Edible Oil and fats"
Hussein, Mohamed Amr. „Palm Oil Use in North Africa and West Asia“. Food and Nutrition Bulletin 15, Nr. 2 (Juni 1994): 1–2. http://dx.doi.org/10.1177/156482659401500217.
Der volle Inhalt der QuelleFlores, Marcos, Victoria Avendaño, Jessica Bravo, Cristian Valdés, Oscar Forero-Doria, Vilma Quitral, Yesica Vilcanqui und Jaime Ortiz-Viedma. „Edible Oil Parameters during Deterioration Processes“. International Journal of Food Science 2021 (17.09.2021): 1–16. http://dx.doi.org/10.1155/2021/7105170.
Der volle Inhalt der QuelleFlickinger, Brent D. „Utilizing Biotechnology in Producing Fats and Oils with Various Nutritional Properties“. Journal of AOAC INTERNATIONAL 90, Nr. 5 (01.09.2007): 1465–69. http://dx.doi.org/10.1093/jaoac/90.5.1465.
Der volle Inhalt der QuelleGhosh, N., A. Datta und P. K. Gupta. „Diffuse Reflectance Studies of Edible Fats“. Applied Spectroscopy 56, Nr. 8 (August 2002): 1094–97. http://dx.doi.org/10.1366/000370202321275006.
Der volle Inhalt der QuelleNepovinnykh, N. V., V. S. Kutsenkova und Yeganehzad Samira. „Development of confectionery products based on edible oleogel“. Tovaroved prodovolstvennykh tovarov (Commodity specialist of food products), Nr. 4 (27.03.2023): 202–8. http://dx.doi.org/10.33920/igt-01-2304-02.
Der volle Inhalt der QuelleGibon, Véronique, und Wim De Greyt. „Mineral oil hydrocarbons: a new challenge for the oils and fats processing industry“. INFORM International News on Fats, Oils, and Related Materials 32, Nr. 10 (01.11.2021): 11–17. http://dx.doi.org/10.21748/inform.11.2021.11.
Der volle Inhalt der QuelleVenkatesan, V., und N. Nallusamy. „A Review on Microalgae Biodiesel Production and its Usage in Direct Injection Diesel Engines as Alternate Fuel“. Applied Mechanics and Materials 787 (August 2015): 776–81. http://dx.doi.org/10.4028/www.scientific.net/amm.787.776.
Der volle Inhalt der QuelleNauly, Dahlia. „Foreign Ownership Shares and Trade Propensity in Indonesian Edible Oil, Vegetable and Animal Fats Industry“. Signifikan: Jurnal Ilmu Ekonomi 11, Nr. 1 (14.02.2022): 95–106. http://dx.doi.org/10.15408/sjie.v11i1.18408.
Der volle Inhalt der QuelleBuczek, Bronislaw. „Diesel Fuel from Used Frying Oil“. Scientific World Journal 2014 (2014): 1–3. http://dx.doi.org/10.1155/2014/683272.
Der volle Inhalt der QuellePal, Amit, Raj Kumar Singh und Shashank Mohan. „Biodiesel Conversionion of high FFA Neem oil by blending it with low FFA Sesame oil“. Journal of Scientific and Innovative Research 4, Nr. 3 (25.06.2015): 127–30. http://dx.doi.org/10.31254/jsir.2015.4304.
Der volle Inhalt der QuelleDissertationen zum Thema "Edible Oil and fats"
Rindt, Allyson. „Consumer acceptance of cranberry seed oil in several food formulations“. Online version, 2008. http://www.uwstout.edu/lib/thesis/2008/2008rindta.pdf.
Der volle Inhalt der QuelleSedman, Jacqueline. „Application of Fourier transform infrared spectroscopy in the analysis of edible fats and oil“. Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36833.
Der volle Inhalt der QuelleMidson, Kerri. „Comparative deterioration of frying oil due to different heat exchangers /“. [St. Lucia, Qld.], 2004. http://www.library.uq.edu.au/pdfserve.php?image=thesisabs/absthe17848.pdf.
Der volle Inhalt der QuelleZamani, Younes. „Determination of physical characteristics of food fats“. Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0007/MQ44324.pdf.
Der volle Inhalt der Quelle朱翠珊 und Tsui-shan Chu. „Factors affecting the structure and oil content of steamed-and-fried instant noodles“. Thesis, The University of Hong Kong (Pokfulam, Hong Kong), 2000. http://hub.hku.hk/bib/B31222511.
Der volle Inhalt der QuelleChu, Tsui-shan. „Factors affecting the structure and oil content of steamed-and-fried instant noodles /“. Hong Kong : University of Hong Kong, 2000. http://sunzi.lib.hku.hk/hkuto/record.jsp?B22053955.
Der volle Inhalt der QuelleAladedunye, Adekunle Felix. „Inhibiting thermo-oxidative degradation of oils during frying“. Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, 2011, 2011. http://hdl.handle.net/10133/3257.
Der volle Inhalt der Quellexx, 249 leaves; 29 cm
Li, Hui 1970. „Analysis of edible oils by Fourier transform near-infrared spectroscopy“. Thesis, McGill University, 2000. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=36819.
Der volle Inhalt der QuelleLazarick, Kelsey. „Cause of color component formation in oils during frying“. Thesis, Lethbridge, Alta. : University of Lethbridge, Dept. of Chemistry and Biochemistry, c2012, 2012. http://hdl.handle.net/10133/3303.
Der volle Inhalt der Quellexv, 184 leaves : ill. ; 29 cm
Memon, Khalida Perveen. „Solid fat index determination by Fourier transform (FTIR) spectroscopy“. Thesis, McGill University, 1996. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=24028.
Der volle Inhalt der QuelleBücher zum Thema "Edible Oil and fats"
India. Central Pollution Control Board., Hrsg. Comprehensive industry document, edible oil & vanaspati industry. Delhi: Central Pollution Control Board, 1994.
Den vollen Inhalt der Quelle finden1951-, Shahidi Fereidoon, Hrsg. Bailey's industrial oil & fats products. 6. Aufl. Hoboken, N.J: John Wiley & Sons, 2005.
Den vollen Inhalt der Quelle findenBhvāʺ, ʼOṅʻ Khyinʻ. Mranʻ māʹ cāʺ suṃʺ mhu dha leʹ nhaṅʻʹ cāʺ suṃʺ chī. Ranʻ kunʻ: Tuiṅʻʺ Laṅʻʺ Cā pe Tuikʻ, 2000.
Den vollen Inhalt der Quelle findenDougherty, Karla. The changing face of edible fats and cooking oils. New York: Packaged Facts, 2002.
Den vollen Inhalt der Quelle findenSaradentu, Patnaik, Tilala Hiren und Indian Institute of Management, Ahmedabad. Centre for Management in Agriculture., Hrsg. Edible oils and oilseeds economy of India. New Delhi: Oxford & IBH Pub. Co., 2007.
Den vollen Inhalt der Quelle findenInc, Hunt-Wesson, Hrsg. The Wesson Oil cookbook. New York: Smithmark, 1992.
Den vollen Inhalt der Quelle findenKiritsakis, Apostolos K. Olive oil. Champaign, Ill: American Oil Chemists' Society, 1990.
Den vollen Inhalt der Quelle findenBailey, Alton Edward. Bailey's industrial oil and fat products. 5. Aufl. New York: Wiley, 1996.
Den vollen Inhalt der Quelle findenHeisch, Annette. Oil & vinegar. [United States]: Silverback Books, 2001.
Den vollen Inhalt der Quelle findenErasmus, Udo. Fats that heal, fats that kill. Summertown, Tenn: Alive Books, 2007.
Den vollen Inhalt der Quelle findenBuchteile zum Thema "Edible Oil and fats"
Goh, Kok Ming, Kar Lin Nyam und Chin Ping Tan. „Processing Contaminants in Edible Oil“. In Recent Advances in Edible Fats and Oils Technology, 379–94. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_14.
Der volle Inhalt der QuelleChong, Wai-Ting, Yee-Ying Lee, Teck-Kim Tang und Eng-Tong Phuah. „Minor Components in Edible Oil“. In Recent Advances in Edible Fats and Oils Technology, 141–87. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_5.
Der volle Inhalt der QuelleKarim, Nur Azwani Ab, Noor Hidayu Othman und Masni Mat Yusoff. „Vegetable Oil“. In Recent Advances in Edible Fats and Oils Technology, 101–40. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_4.
Der volle Inhalt der QuelleKnochen, Moisés, und Germán Morales. „Edible fats and oils“. In Handbook of Mineral Elements in Food, 573–86. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118654316.ch24.
Der volle Inhalt der QuelleFedeli, Enzo, und Giulio Testolin. „Edible Fats and Oils“. In The Mediterranean Diets in Health and Disease, 125–34. Boston, MA: Springer US, 1991. http://dx.doi.org/10.1007/978-1-4684-6497-9_6.
Der volle Inhalt der QuelleBelitz, H. D., W. Grosch und P. Schieberle. „Edible Fats and Oils“. In Food Chemistry, 643–72. Berlin, Heidelberg: Springer Berlin Heidelberg, 2004. http://dx.doi.org/10.1007/978-3-662-07279-0_15.
Der volle Inhalt der QuelleBelitz, H. D., und W. Grosch. „Edible Fats and Oils“. In Food Chemistry, 602–30. Berlin, Heidelberg: Springer Berlin Heidelberg, 1999. http://dx.doi.org/10.1007/978-3-662-07281-3_15.
Der volle Inhalt der QuelleTaamalli, Amani, Ibrahim M. Abu-Reidah und Hedia Manai-Djebali. „Edible Oils and Fats“. In Emerging Food Authentication Methodologies Using GC/MS, 65–80. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-30288-6_4.
Der volle Inhalt der QuellePhuah, Eng-Tong, Li-Choo Chong, Chee-Hao Kuan und Ali Yassoralipour. „Exotic Oil: Sources, Properties and“. In Recent Advances in Edible Fats and Oils Technology, 27–76. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_2.
Der volle Inhalt der QuelleLai, Oi-Ming, Yee-Ying Lee, Eng-Tong Phuah, Teck-Kim Tang, Yong Wang, Ling-Zhi Cheong und Chin-Ping Tan. „Diacylglycerol Oil: Benefits, Synthesis and Applications“. In Recent Advances in Edible Fats and Oils Technology, 249–64. Singapore: Springer Singapore, 2022. http://dx.doi.org/10.1007/978-981-16-5113-7_8.
Der volle Inhalt der QuelleKonferenzberichte zum Thema "Edible Oil and fats"
Papastergiadis, Antoinos, und Wim de Greyt. „MOSH/MOAH in edible oils and fats: current status and mitigation solutions“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/mcyo3900.
Der volle Inhalt der QuelleUllmann, Tai. „Sustainability opportunities in edible oils and fats supply chain“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/doyk7304.
Der volle Inhalt der QuelleGalberd, Zachary, und Eric Appelbaum. „Filter Media Options in Renewable Fuels and Edible Oils“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/gdwg6339.
Der volle Inhalt der QuelleBauwens, Grégory, und Giorgia Purcaro. „Thoughtful Optimization of Microwave-assisted Saponification and Extraction of MOSH&MOAH in Edible Oil“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/npac2049.
Der volle Inhalt der QuelleSagar, James, Kate Kemsley, Marcel Lachenmann, Rachel Brignall und Yvonne Brignall. „High throughput authenticity screening of high value edible oils with benchtop NMR“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nqle8204.
Der volle Inhalt der QuelleKuhlmann, Jan, und Nicolaus von Mouillard. „Solutions for modern routine analysis of mycotoxins in edible oils“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/pbep9435.
Der volle Inhalt der QuelleKuhn, Susanne, und Michael Koch. „Recent analytical methodologies for the determination of MOSH/MOAH in edible oils & fats“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jwfv6121.
Der volle Inhalt der QuelleNutter, Julia, Nuria Acevedo und Xiaolei Shi. „Development and characterization of a novel, edible oleocolloid made of rice bran wax oleogel and sodium alginate-kappa-carrageenan hydrogel“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/ikew5118.
Der volle Inhalt der QuelleCho, Karin, Nuria Acevedo und Rodrigo Tarte. „Characterization of the mechanical properties, freeze-thaw stability, and oxidative stability of edible, high-lipid rice bran wax-gelatin biphasic gels“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/umbu8998.
Der volle Inhalt der QuelleMcGrath, Thomas, Adrian Covaci, Els Van Hoeck, Franck Limonier, Giulia Poma, Jasper Bombeke, Kevin Vanneste, Laure Joly, Mirjana Andjelkovic und Raf Winand. „Gas chromatography-mass spectrometry (GC-MS) and liquid chromatography-high resolution mass spectrometry (LC-HRMS) approaches for analysis of chlorinated paraffins in edible fats and oils“. In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/wycg9726.
Der volle Inhalt der QuelleBerichte der Organisationen zum Thema "Edible Oil and fats"
Mailer, Rodney, und STEFAN GAFNER. Olive Oil Laboratory Guidance Document. ABC-AHP-NCNPR Botanical Adulterants Prevention Program, März 2021. http://dx.doi.org/10.59520/bapp.lgd/evfu8793.
Der volle Inhalt der QuelleNock, Anthony. Silica Hydrogel and its Use in Edible Oil Processing. AOCS, November 2016. http://dx.doi.org/10.21748/lipidlibrary.40336.
Der volle Inhalt der QuelleBorden, Robert C. Protocol for Enhanced in situ Bioremediation Using Emulsified Edible Oil. Fort Belvoir, VA: Defense Technical Information Center, Mai 2006. http://dx.doi.org/10.21236/ada451205.
Der volle Inhalt der QuelleMbuya, Mduduzi NN, Jodie Thorpe, Abigail Carpio, Ainee Islam, Amrita Saha, Mysbah Balagamwala, Sabiha Sultana, Rubaiyath Sarwar und Ayako Ebata. Why do companies fortify? Drivers of compliance with edible oil fortification in Bangladesh. Global Alliance for Improved Nutrition (GAIN), August 2020. http://dx.doi.org/10.36072/wp.8.
Der volle Inhalt der QuelleRiha, B., B. Looney, J. Noonkester, W. Hyde und R. Walker. TREATABILITY STUDY FOR EDIBLE OIL DEPLOYMENT FOR ENHANCED CVOC ATTENUATION FOR T-AREA, SAVANNAH RIVER SITE. Office of Scientific and Technical Information (OSTI), Mai 2012. http://dx.doi.org/10.2172/1040621.
Der volle Inhalt der QuelleIsinika, Aida, und John Jeckoniah. The Political Economy of Sunflower in Tanzania: A Case of Singida Region. Institute of Development Studies (IDS), Februar 2021. http://dx.doi.org/10.19088/apra.2021.002.
Der volle Inhalt der QuelleMdoe, Ntengua, Aida Isinika, Gilead Mlay, Gideon Boniface, Christopher Magomba, John Jeckoniah und Devotha Mosha. Is Rice and Sunflower Commercialisation in Tanzania Inclusive for Women and Youth? Institute of Development Studies (IDS), April 2022. http://dx.doi.org/10.19088/apra.2022.016.
Der volle Inhalt der QuelleSmall Farmers, Big Dreams: Creating Value at the Base of the Pyramid in Mexico. Inter-American Development Bank, Januar 2010. http://dx.doi.org/10.18235/0006282.
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