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Frying of Food
Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
Sofort lieferbar | Lieferzeit: Sofort lieferbar I
ISBN-13:
9781439806838
Veröffentl:
2016
Seiten:
328
Autor:
Dimitrios Boskou
eBook Typ:
PDF
eBook Format:
EPUB
Kopierschutz:
0 - No protection
Sprache:
Englisch
Beschreibung:
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.
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, ?-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
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