Frying of Food

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

• Broschiertes Buch

Produktbeschreibung

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.

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Produktdetails

• Verlag: Taylor & Francis Ltd
• 2 ed
• Seitenzahl: 328
• Erscheinungstermin: 17. Oktober 2019
• Englisch
• Abmessung: 231mm x 155mm x 20mm
• Gewicht: 508g
• ISBN-13: 9780367383176
• ISBN-10: 0367383179
• Artikelnr.: 58055098

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