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Frying of food = oxidation, nutrient...

Boskou, Dimitrios.

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Frying of food = oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures /

紀錄類型:	書目-電子資源 : Monograph/item
正題名/作者:	Frying of food/ edited by Dimitrios Boskou, Ibrahim Elmadfa.
其他題名:	oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures /
其他作者:	Boskou, Dimitrios.
出版者:	Boca Raton :CRC Press, : 2011.,
面頁冊數:	1 online resource (x, 318 p.) :ill.
內容註:	Ch. 1. Fat and nutrition / Ibrahim Elmadfa and Margit Kornsteiner-Krenn -- ch. 2. Oxidation products and metabolic processes / Mary N. Omwamba, William E. Artz, and Symon M. Mahungu -- ch. 3. Free radicals in biological and food systems / Malgorzata Nogala-Kalucka and Aleksander Siger -- ch. 4. Changes in nutrients, antinutritional factors, and contaminants at frying temperatures / Jan Pokorny and Jana Dostalova -- ch. 5. Enzymes and thermally oxidized oils and fats / Francisco J. Sánchez-Muniz ... [et al.] -- ch. 6. Determination of oxidation compounds and oligomers by chromatographic techniques / M. Carmen Dobarganes ... [et al.] -- ch. 7. Nutrient antioxidants and stability of frying oils (Tocochromanols, B-Carotene, Phylloquinone, Ubiquinone 50, and Ascorbyl Palmitate) / Karl-Heinz Wagner and Ibrahim Elmadfa -- ch. 8. Nonnutrient antioxidants and stability of frying oils / Dimitrios Boskou -- ch. 9. Phytosterols and frying oils / Georgious Blekas and Dimitros Boskou -- ch. 10. Chemical and biological modulations of frying fats : impact on fried food / Karl-Heinz Wagner and Ibrahim Elmadfa -- ch. 11. Food hazards associated with frying / George Boskou and Nikolaos K. Andrikopoulos.
標題:	Oils and fats, Edible - Effect of temperature on. -
電子資源:	http://www.crcnetbase.com/isbn/9781439806821
ISBN:	9781439806838 (electronic bk.)

Frying of food = oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures /
Frying of foodoxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures /[electronic resource] :edited by Dimitrios Boskou, Ibrahim Elmadfa. - 2nd ed. - Boca Raton :CRC Press,2011. - 1 online resource (x, 318 p.) :ill.

Includes bibliographical references and index.

Ch. 1. Fat and nutrition / Ibrahim Elmadfa and Margit Kornsteiner-Krenn -- ch. 2. Oxidation products and metabolic processes / Mary N. Omwamba, William E. Artz, and Symon M. Mahungu -- ch. 3. Free radicals in biological and food systems / Malgorzata Nogala-Kalucka and Aleksander Siger -- ch. 4. Changes in nutrients, antinutritional factors, and contaminants at frying temperatures / Jan Pokorny and Jana Dostalova -- ch. 5. Enzymes and thermally oxidized oils and fats / Francisco J. Sánchez-Muniz ... [et al.] -- ch. 6. Determination of oxidation compounds and oligomers by chromatographic techniques / M. Carmen Dobarganes ... [et al.] -- ch. 7. Nutrient antioxidants and stability of frying oils (Tocochromanols, B-Carotene, Phylloquinone, Ubiquinone 50, and Ascorbyl Palmitate) / Karl-Heinz Wagner and Ibrahim Elmadfa -- ch. 8. Nonnutrient antioxidants and stability of frying oils / Dimitrios Boskou -- ch. 9. Phytosterols and frying oils / Georgious Blekas and Dimitros Boskou -- ch. 10. Chemical and biological modulations of frying fats : impact on fried food / Karl-Heinz Wagner and Ibrahim Elmadfa -- ch. 11. Food hazards associated with frying / George Boskou and Nikolaos K. Andrikopoulos.

"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"--

ISBN: 9781439806838 (electronic bk.)Subjects--Topical Terms:

2018299
Oils and fats, Edible
--Effect of temperature on.Index Terms--Genre/Form:

542853
Electronic books.

LC Class. No.: TP670 / .F79 2011

Dewey Class. No.: 664 / F948

Frying of food = oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures /
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020 $a 1439806837 (electronic bk.)
020 $z 9781439806821 (hbk.)
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035 $a 1902163
040 $a UA@ $b tur $c UA@ $d OCLCO $d D6H $d OCLCO
050 1 4 $a TP670 $b .F79 2011
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245 0 0 $a Frying of food $h [electronic resource] : $b oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures / $c edited by Dimitrios Boskou, Ibrahim Elmadfa.
250 $a 2nd ed.
260 $a Boca Raton : $b CRC Press, $c 2011.
300 $a 1 online resource (x, 318 p.) : $b ill.
504 $a Includes bibliographical references and index.
505 0 $a Ch. 1. Fat and nutrition / Ibrahim Elmadfa and Margit Kornsteiner-Krenn -- ch. 2. Oxidation products and metabolic processes / Mary N. Omwamba, William E. Artz, and Symon M. Mahungu -- ch. 3. Free radicals in biological and food systems / Malgorzata Nogala-Kalucka and Aleksander Siger -- ch. 4. Changes in nutrients, antinutritional factors, and contaminants at frying temperatures / Jan Pokorny and Jana Dostalova -- ch. 5. Enzymes and thermally oxidized oils and fats / Francisco J. Sánchez-Muniz ... [et al.] -- ch. 6. Determination of oxidation compounds and oligomers by chromatographic techniques / M. Carmen Dobarganes ... [et al.] -- ch. 7. Nutrient antioxidants and stability of frying oils (Tocochromanols, B-Carotene, Phylloquinone, Ubiquinone 50, and Ascorbyl Palmitate) / Karl-Heinz Wagner and Ibrahim Elmadfa -- ch. 8. Nonnutrient antioxidants and stability of frying oils / Dimitrios Boskou -- ch. 9. Phytosterols and frying oils / Georgious Blekas and Dimitros Boskou -- ch. 10. Chemical and biological modulations of frying fats : impact on fried food / Karl-Heinz Wagner and Ibrahim Elmadfa -- ch. 11. Food hazards associated with frying / George Boskou and Nikolaos K. Andrikopoulos.
520 $a "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"-- $c Provided by publisher.
588 $a Description based on print version record.
650 0 $a Oils and fats, Edible $x Effect of temperature on. $3 2018299
650 0 $a Frying. $3 851233
655 4 $a Electronic books. $2 lcsh $3 542853
700 1 $a Boskou, Dimitrios. $3 916703
700 1 $a Elmadfa, I. $3 850229
856 4 0 $u http://www.crcnetbase.com/isbn/9781439806821