Frying of Food

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

Dimitrios Boskou, Ibrahim Elmadfa (Herausgeber)

Buch | Hardcover

288 Seiten

1999
Technomic Publishing Co (Verlag)
978-1-56676-786-6 (ISBN)

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Frying of Food

Dimitrios Boskou, Ibrahim Elmadfa

2010

Buch | Hardcover

259, ⁹⁵ €

zur Neuauflage

Examines frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on stability, performance and nutritive value of frying oil. This book focuses on nature of the frying media and discusses changes to non-glyceride components, especially nutritive and non-utritive antioxidants.

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.

Aristotle University of Thessaloniki, Greece University of Vienna, Austria

PrefaceD. Boskou and I. ElmadfaList of ContributorsFat and NutritionI. Elmadfa and K-H. WagnerOxidation Products and Metabolic ProcessesS. M. Mahungu, W. E. Artz and E. G. PerkinsFormation of Free Radicals and Protection Mechanisms in vitro and in vivoC. LambertChanges of Nutrients at Frying TemperaturesJ. Pokorn2Enzymatic Methods for the Study of Thermally Oxidized Oils and FatsF. J. S nchez-Muniz and J. M. S nchez-MonteroDetermination of Oxidized Compounds and Oligomers by Chromatographic TechniquesM. C. Dobarganes, G. M rquez-Ruiz, O. Berdeaux and J. VelascoNutrient Antioxidants and Stability of Oils: Tocochromanols, Beta-Carotene, Phylloquinone, Ubiquinone 50K-H. Wagner and I. ElmadfaNon-Nutrient Antioxidants and Stability of Frying OilsD. BoskouPhytosterols and Stability of Frying OilsG. Blekas and D. BoskouPalm Oil in FryingT. P. PantzarisSafety and Reliability during Frying Operations-Effects of Detrimental Components and Fryer Design FeaturesS. P. KochharIndex

Erscheint lt. Verlag	21.7.1999
Verlagsort	Lancaster
Sprache	englisch
Maße	152 x 229 mm
Gewicht	544 g
Themenwelt	Technik ► Lebensmitteltechnologie
ISBN-10	1-56676-786-5 / 1566767865
ISBN-13	978-1-56676-786-6 / 9781566767866
Zustand	Neuware