Author: HusainPublisher: VADEHRA ART GALLERY
ISBN: 9788187737148
Category :
Languages : en
Pages : 202
Book Description
88 Husains in Oils
Author: HusainPublisher: VADEHRA ART GALLERY
ISBN: 9788187737148
Category :
Languages : en
Pages : 202
Book Description
88 Husains in Oils, 003
Author: Maqbul Fida HusainPublisher:
ISBN:
Category : Painting, Indic
Languages : en
Pages : 5
Book Description
Reproductions of 88 oil paintings in four cities, Mumbai, Delhi, Kolkata and Paris.
Verve
Author: Indian Contemporary Art
Author: Neville TuliPublisher: Mapin Publishing Pvt
ISBN:
Category : Art
Languages : en
Pages : 216
Book Description
The fourth publication in Osian's Masterpieces & Museum Quality Series, features 89 artists, bringing together for the connoisseur and collector an extensive and increasingly rare array of high quality works in painting and for the first time in sculpture.
India Today
Author: Business India
Author: Specialty Oils and Fats in Food and Nutrition
Author: Geoff TalbotPublisher: Woodhead Publishing
ISBN: 1782423974
Category : Technology & Engineering
Languages : en
Pages : 382
Book Description
Specialty Oils and Fats in Food and Nutrition: Properties, Processing and Applications examines the main specialty oils and fats currently in use in food processing, as well as those with significant potential. Specialty oils and fats have an increasing number of applications in the food industry, due to growing consumer interest in "clean label functional foods and the emerging markets in "free-from and specialist foods. Part One of this book covers the properties and processing of specialty oils and fats, with a focus on the chemistry, extraction, and quality of different fats and oils, including chapters on shea butter, tropical exotic oils, and structured triglycerides. Part Two looks at the applications of specialty oils and fats in different food and nutraceutical products, such as confectionary, ice cream, and margarine. Specialty Oils and Fats in Food and Nutrition is a key text for R&D managers and product development personnel working in the dairy, baking, and dairy analogue sectors, or any sector using fats and oils. It is a particularly useful reference point for companies reformulating their products or developing new products to alter fat content, as well as academics with a research interest in the area, such as lipid scientists or food scientists. - Authored by an industry expert with 35 years of experience working for Unilever and Loders Croklaan - Broad coverage encompasses tropical exotic oils, tree nut oils, algal oils, GM vegetable oils, and more - Addresses growing application areas including nutraceuticals, infant formula, and ice cream and confectionery
The Journal of the Oil Technologists' Association of India
Author: Oil Technologists' Association of IndiaPublisher:
ISBN:
Category : Oils and fats
Languages : en
Pages : 486
Book Description
Tailored Functional Materials
Author: Kalisadhan MukherjeePublisher: Springer Nature
ISBN: 9811925720
Category : Technology & Engineering
Languages : en
Pages : 536
Book Description
This book presents the select proceedings of the International Symposium entitled “Materials of the Millennium: Emerging Trends and Future Prospects” (MMETFP 2021). It discusses the synthesis, tailoring, and characterization of different materials for functional applications in various sectors which include but not limited to energy, environment, biomedical/ health care, construction, transportation etc. Topics covered in this book are synthesis and characterization of polymers, ceramics, composites, biomaterials, carbon-based nanostructures as well as materials for green environment, structural materials, modeling and simulation of materials. The book also covers the topic of emerging trends in nanostructured materials, thin films, and devices. The book is useful for students, researchers, and professionals working in the various areas of materials science and engineering.
Frying of Food
Author: Dimitrios BoskouPublisher: CRC Press
ISBN: 9781566767866
Category : Technology & Engineering
Languages : en
Pages : 294
Book Description
This important resource concentrates mainly on two factors that influence the deterioration of a fat at elevated temperatures: the nature of the heated fat and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Discussions include important biologically active ingredients present in oils and fats and minor constituents, which appear to affect the performance of a heated oil and/or may also be categorized as functional. Frying of Food also discusses olar phenolic compounds which have an impact on the stability of oils at high temperatures.