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 nu
eBook - PDF
Frying of Food
Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
- 322 pages
- English
- PDF
- Available on iOS & Android
eBook - PDF
Frying of Food
Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
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Table of contents
- Front cover
- Contents
- Preface
- About the Editors
- Contributors List
- 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 Compoundsand Oligomers by Chromatographic Techniques
- Chapter 7. Nutrient Antioxidants and Stability of Frying Oils (Tocochromanols,β-Carotene, Phylloquinone, Ubiquinone 50, andAscorbyl 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—Impacton Fried Food
- Chapter 11. Food Hazards Associated with Frying
- Back cover
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Yes, you can access Frying of Food by Dimitrios Boskou, Ibrahim Elmadfa in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over 1.5 million books available in our catalogue for you to explore.