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Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers...
This comprehensive new soybean reference book disseminates key soybean information to "drive success for soybeans via 23 concise chapters covering all aspects of soybeans--from genetics, breeding and quality to post-harvest management, marketing and utilization (food...
A staple food for thousands of years for the inhabitants of the Mediterranean region, olive oil is now becoming popular among consumers all over the world. Olive oil differs from other vegetable oils because it is used in its natural form and has unique flavor and other...
Featuring recognized academic and industrial experts in this cutting-edge field, this book reviews single cell oils (SCO) currently in the market. The text mainly focuses on the production of the long chain polyunsaturated fatty acids, Arachidonic acid, and...
Since the original publication of this book in 1992, the bleaching process has continued to attract the attention of researchers and the edible-oil industry. In this 2nd edition, the reader is directed to more modern techniques of analysis such as flame-atomic...
Il legame tra scienze e filosofia è collocato al cuore della cultura moderna; da lì, potente e spesso invisibile, influenza l’organizzazione della società, le scelte e i rapporti degli esseri umani, l’idea che hanno di sé stessi e del proprio posto nell’universo....
Lebanon's "stone fishes" are among the most beautiful fossils in the world, and bear witness to a period one hundred million years in the past. Long before it became an independent country, travelers had already made Lebanon famous for the stones that bear impressions...
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