Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press ,
c
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| Edition: | 2nd ed |
| Subjects: |
Table of Contents:
- 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