Frying of Food (eBook, ePUB)

Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
Redaktion: Boskou, Dimitrios; Elmadfa, Ibrahim

• Format: ePub

Produktbeschreibung

Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nu

---

Dieser Download kann aus rechtlichen Gründen nur mit Rechnungsadresse in A, B, BG, CY, CZ, D, DK, EW, E, FIN, F, GR, HR, H, IRL, I, LT, L, LR, M, NL, PL, P, R, S, SLO, SK ausgeliefert werden.

Produktdetails

• Verlag: Taylor & Francis eBooks
• Erscheinungstermin: 19. April 2016
• Englisch
• ISBN-13: 9781040203972
• Artikelnr.: 72524676

Autorenporträt

Dimitrios Boskou, Ibrahim Elmadfa

Inhaltsangabe

Chapter 1. Fat and Nutrition. Chapter 2. Oxidation Products and Metabolic
Processes. Chapter 3. Free Radicals in Biological and Food Systems. Chapter
4. Changes in Nutrients, Antinutritional Factors, and Contaminants at
Frying Temperatures. Chapter 5. Enzymes and Thermally Oxidized Oils and
Fats. Chapter 6. Determination of Oxidation Compounds and Oligomers by
Chromatographic Techniques. Chapter 7. Nutrient Antioxidants and Stability
of Frying Oils (Tocochromanols, ß-Carotene, Phylloquinone, Ubiquinone and
Ascorbyl Palmitate). Chapter 8. Nonnutrient Antioxidants and Stability of
Frying Oils. Chapter 9. Phytosterols and Frying Oils. Chapter 10. Chemical
and Biological Modulations of Frying Fats-Impact on Fried Food. Chapter 11.
Food Hazards Associated with Frying