Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition (Paperback) (ISBN-13: 9780367383176)

This important resource concentrates 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.

Author: Dimitrios Boskou
ISBN-10: 0367383179
ISBN-13: 9780367383176
Publisher: CRC Press
Language: English
Published: 10/17/2019
Pages: 328
Format: Paperback
Weight: 0.90lbs
Size: 9.10h x 6.10w x 0.80d