Frying of food oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
"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 inclu...
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Other Authors: | , |
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Format: | eBook |
Language: | English |
Published: |
Boca Raton :
CRC Press,
2011.
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Edition: | 2nd ed. |
Subjects: | |
ISBN: | 9781439806838 |
Physical Description: | x, 318 p. : ill. |
Summary: | "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"-- |
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Bibliography: | Includes bibliographical references and index. |
ISBN: | 9781439806838 |
Access: | Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity |