Frying of Food Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds, and High Temperatures
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 imp...
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| Other Authors: | , |
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| Format: | Book |
| Language: | English |
| Published: |
Boca Raton, FL
CRC Press
2011
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| Edition: | SECOND EDITION |
| Subjects: | |
| Online Access: | Click Here to View Status and Holdings. |
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| 020 | # | # | |a 9781439806821 |q hardback |
| 020 | # | # | |a 1439806829 |q hardback |
| 040 | # | # | |a DLC |b eng |c DLC |d UiTM |e rda |
| 041 | 0 | # | |a eng |
| 090 | 0 | 0 | |a TP670 |b .F79 2010 |
| 245 | 0 | 0 | |a Frying of Food |b Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds, and High Temperatures |c Edited by Dimitrios Boskou, I. Elmadfa |
| 250 | # | # | |a SECOND EDITION |
| 264 | # | 1 | |a Boca Raton, FL |b CRC Press |c 2011 |
| 264 | # | 4 | |c ©2011 |
| 300 | # | # | |a x, 318 pages |b illustrations |c 24 cm |
| 336 | # | # | |a text |2 rdacontent |
| 337 | # | # | |a unmediated |2 rdamedia |
| 338 | # | # | |a volume |2 rdacarrier |
| 504 | # | # | |a Includes bibliographical references and index |
| 520 | # | # | |a 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. |c Provided by publisher |
| 650 | # | 0 | |a Oils and fats, Edible |x Effect of temperature on |
| 650 | # | 0 | |a Frying |
| 700 | 1 | # | |a Boskou, Dimitrios |e edited |
| 700 | 1 | # | |a Elmadfa, I. |e edited |
| 856 | 4 | 0 | |z Click Here to View Status and Holdings. |u https://opac.uitm.edu.my/opac/detailsPage/detailsHome.jsp?tid=425753 |
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Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures