Frying of Food: Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds, and High Temperatures - Couverture rigide

Couverture rigide

ISBN 10 : 1439806829 ISBN 13 : 9781439806821

Editeur : CRC Press Inc, 2010

Synopsis

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 nutritive and non-utritive antioxidants.

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 (such as antioxidant vitamins and carotenoids) and minor constituents (such as phytosterols, phospholipids and hydrocarbons), 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.

Food and lipid chemists, food technologists and product developers involved in the processing of foods by frying, and to those involved in fat and oil research, in quality assessment of heated fats, and in improving dietary fat intake profiles will find this book valuable.

A propos du livre

À propos de l'auteur

Dimitrios Boskou, Ibrahim Elmadfa

À propos de la quatrième de couverture

This important resource concentrates 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.

Détails de l'édition

• Éditeur: CRC Press Inc
• Date d'édition: 2010
• Langue: anglais
• ISBN 10: 1439806829
• ISBN 13: 9781439806821
• Reliure: Relié
• Numéro d'édition: 2
• Nombre de pages: 318
• Éditeur: Boskou Dimitrios, Elmadfa Ibrahim
• Coordonnées du fabricant: non disponible
• Personne responsable: gpsr@libri.de; gpsr@libri.de; ; Europaallee 1; Bad Hersfeld; 36244; Allemagne