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20110807093000.0 |
| 008 |
110525s2011 flu eng |
| 020 |
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|a 1439806829
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| 020 |
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|a 9781439806821(hardback)
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| 050 |
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|a TP670
|b .F79 2011
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| 090 |
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|a TP670
|b .F79 2011
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| 245 |
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|a Frying of food :
|b oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
|c [edited by] Dimitrios Boskou, Ibrahim Elmadfa
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| 250 |
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|a 2nd ed
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| 260 |
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|a Boca Raton :
|b CRC Press ,
|c c
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| 300 |
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|a x, 318 p. :
|b ill. ;
|c 23 cm.
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| 504 |
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|a Includes bibliographical references (p.301-310) and index
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| 505 |
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|a 1. Fat and nutrition, Ibrahinm Elmadfa and Margit Korsteiner-Kren -- 2. Oxdation products and metabolic processes, Mary N. Onwamba, William E. Artz, and Simon M. Mahungu -- 3. Free radical in biological and food systems, Malgorzata Nogula-Kaluka Aleksander Siger -- 4. Changes in nutrients, antinutritional factors, and contaminants at frying temperatures, Jan Pokorny? and Jana Dosta?lova? -- 5. Enzymes and thermally oxidized Oils and Fats, Francisco J.San?ches-Muniz, Juana Benedi, Sara Bastida, Raul olivero David, and Maria J. Gonza?les Mun?oz -- 6. Determination of oxidation compouns and oligomers by chromatographic techniques, M. Coman Dobarganes, Gloria Ma?rquez-ruiz, Susana Marmeset and Joaqui?n Malasco -- 7. nutrient antioxidants and stability frying oils (Tocochromanols, B-carotene, Phylloquinone, Ubiquinone 50, and Ascorbyl Palmitate), Karls-Heinz Wagner and Ibrahim Elmadfa -- 8. Nonnutrient antioxidants and stbility of frying oils, Dimitrious Boskou -- 9. Phytosterols and frying oils, Georgios Blekas and Dimitrious Boskou -- 10. Chemical and biological modulations of frying fats-impact on fried food, karl-heinz and Ibrahim Elmadfa -- 11. Food Hazards associated with frying, george Boskou and nikolaos K. Andrikopoulos
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| 650 |
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|a Frying
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| 650 |
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|a Oils and fats, Edible
|x Effect of temperature on
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| 700 |
1 |
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|a Boskou, Dimitrios ,
|e author
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| 700 |
1 |
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|a Elmadfa, Ibrahim ,
|e author
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| 999 |
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|a 1000139747
|b Book
|c OPEN SHELF (30 DAYS)
|e Gong Badak Campus
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