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Frying of Food
Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
Langbeschreibung
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.
Inhaltsverzeichnis
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
Dimitrios Boskou, Ibrahim Elmadfa
ISBN-13:
9780367383176
Veröffentl:
2019
Erscheinungsdatum:
17.10.2019
Seiten:
328
Autor:
Dimitrios Boskou
Gewicht:
508 g
Format:
233x156x20 mm
Sprache:
Englisch
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