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

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

Show other versions (1)

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...

Full description

Saved in:
Bibliographic Details
Other Authors: Boskou, Dimitrios (edited), Elmadfa, I. (edited)
Format: Book
Language:English
Published: Boca Raton, FL CRC Press 2011
Edition:SECOND EDITION
Subjects:
Oils and fats, Edible > Effect of temperature on
Frying
Online Access:Click Here to View Status and Holdings.
Tags: Add Tag
No Tags, Be the first to tag this record!

Similar Items

Similar Items