ENGLISH

Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

By Dimitrios Boskou , Ibrahim Elmadfa

Book information

Publisher
CRC Press
Year
1999
ISBN
1566767865, 9781566767866, 9780585267623
LCC
TP670 . F79 1999
Open Library ID
OL54320M
Language
english
Format
EPUB
Filesize
2 MB (1726808 bytes)
Edition
5
Pages
\0
Time added
2011-08-31 04:54:40

Description

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 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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