9786139943906 - quality of ghee like product with high level of unsaturated fatty acid von el-zahar, khaled meghawry; diab, eslam emad el-diin (4 Ergebnisse)
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Paperback. Zustand: Brand New. 8.58x5.83x0.32 inches. In Stock.
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Taschenbuch. Zustand: Neu. Quality of ghee like product with high level of unsaturated fatty acid | Khaled Meghawry El-Zahar (u. a.) | Taschenbuch | 160 S. | Englisch | 2018 | LAP LAMBERT Academic Publishing | EAN 9786139943906 | Verantwortliche Person für die EU: preigu GmbH & Co. KG, Lengericher Landstr. 19, 49078 Osnabrück, m…ail[at]preigu[dot]de | Anbieter: preigu.
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Zustand: Sehr gut. Zustand: Sehr gut | Sprache: Englisch | Produktart: Bücher | Efforts have been directed to formulate food with ingredients that help to lower health risk. Particular attention has focused on the health benefits of reducing saturated fat by increasing mono and polyunsaturated fatty acids in food products. Conse…quently attempts have been made to use vegetable oils in food formulation as their use may offer health and dietary advantages commonly associated with their mono and polyunsaturated fatty acids content .However , increasing the level of unsaturated fatty acids in food products was found to be complicated with their high sensitivity to auto-oxidation and the development of oxidative rancidity. Considerable interests have been given recently to extract natural antioxidants present in numerous plant materials. The aim of this work was to study the use of some natural antioxidants such as ethanolic extract of moringa , mulberry leaves and rice bran extract in ghee like products .The effect of these natural additives on the quality of these products, was studied. Efforts have been directed to formulate food with ingredients that help to lower health risk. Particular attention has focused on the health benefits of reducing saturated fat by increasing mono and polyunsaturated fatty acids in food products. Consequently attempts have been made to use vegetable oils in food formulation as their use may offer health and dietary advantages commonly associated with their mono and polyunsaturated fatty acids content .However , increasing the level of unsaturated fatty acids in food products was found to be complicated with their high sensitivity to auto-oxidation and the development of oxidative rancidity. Considerable interests have been given recently to extract natural antioxidants present in numerous plant materials. The aim of this work was to study the use of some natural antioxidants such as ethanolic extract of moringa , mulberry leaves and rice bran extract in ghee like products .The effect of these natural additives on the quality of these products, was studied.
- Softcover
Anbieter: Buchpark, Trebbin, DeutschlandBuchpark
Verkäufer/-in kontaktierenVerkäufer/-in mit 5 SternenZustand: Gebraucht
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Zustand: Hervorragend. Zustand: Hervorragend | Sprache: Englisch | Produktart: Bücher | Efforts have been directed to formulate food with ingredients that help to lower health risk. Particular attention has focused on the health benefits of reducing saturated fat by increasing mono and polyunsaturated fatty acids in food product…s. Consequently attempts have been made to use vegetable oils in food formulation as their use may offer health and dietary advantages commonly associated with their mono and polyunsaturated fatty acids content .However , increasing the level of unsaturated fatty acids in food products was found to be complicated with their high sensitivity to auto-oxidation and the development of oxidative rancidity. Considerable interests have been given recently to extract natural antioxidants present in numerous plant materials. The aim of this work was to study the use of some natural antioxidants such as ethanolic extract of moringa , mulberry leaves and rice bran extract in ghee like products .The effect of these natural additives on the quality of these products, was studied. Efforts have been directed to formulate food with ingredients that help to lower health risk. Particular attention has focused on the health benefits of reducing saturated fat by increasing mono and polyunsaturated fatty acids in food products. Consequently attempts have been made to use vegetable oils in food formulation as their use may offer health and dietary advantages commonly associated with their mono and polyunsaturated fatty acids content .However , increasing the level of unsaturated fatty acids in food products was found to be complicated with their high sensitivity to auto-oxidation and the development of oxidative rancidity. Considerable interests have been given recently to extract natural antioxidants present in numerous plant materials. The aim of this work was to study the use of some natural antioxidants such as ethanolic extract of moringa , mulberry leaves and rice bran extract in ghee like products .The effect of these natural additives on the quality of these products, was studied.
