Oxidative Degeneration of Mustard oil: Chemistry and Nutrition - De, Banani
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This book is an in-depth phenomenological study of oxidative degeneration of mustard oil done with an interdisciplinary approach. Detailed in information and focused in topical interest, this book is an ideal reference for scholars' and academicians' alike. Central to the methodology of authorship is inclusion of a detailed case-study of heat abused mustard oil. Evaluation of physico-chemical characteristics and subsequent organoleptic -evaluation done with successive heating does show a linked variation. Increment of rancidity in heat induced medium link nutritional quality and other tested…mehr

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Produktbeschreibung
This book is an in-depth phenomenological study of oxidative degeneration of mustard oil done with an interdisciplinary approach. Detailed in information and focused in topical interest, this book is an ideal reference for scholars' and academicians' alike. Central to the methodology of authorship is inclusion of a detailed case-study of heat abused mustard oil. Evaluation of physico-chemical characteristics and subsequent organoleptic -evaluation done with successive heating does show a linked variation. Increment of rancidity in heat induced medium link nutritional quality and other tested characteristics. Thus in structured approach this book covers and links the chemistry and nutrition of degeneration of a heat abused medium.
Autorenporträt
Dr. Banani De has done her doctoral research in synthetic organic chemistry and has since developed keen interest in food chemistry. She is a faculty for chemistry with Bijoykrishna girls¿ college, Howrah, India. She also teaches and guides research at Calcutta University and IIEST, Shibpur, India as a visiting faculty.