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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Bibliographic Details
Other Authors: Boskou, Dimitrios., Elmadfa, I.
Format: eBook
Language: English
Published: Boca Raton : CRC Press, 2011.
Edition: 2nd ed.
Subjects:
Oils and fats, Edible > Effect of temperature on.
Frying.
elektronické knihy
electronic books
ISBN: 9781439806838
Physical Description: x, 318 p. : ill.

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Table of contents

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999 |c 75637  |d 75637 
020 |a 9781439806838  |q (e-book :  |q PDF) 
040 |a FlBoTFG  |c FlBoTFG 
245 0 0 |a Frying of food  |h [elektronický zdroj] :  |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 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 Pokorný and Jana Dostálová -- 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. 
506 |a Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty univerzity 
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. 
650 0 |a Oils and fats, Edible  |x Effect of temperature on. 
650 0 |a Frying. 
655 7 |a elektronické knihy  |7 fd186907  |2 czenas 
655 9 |a electronic books  |2 eczenas 
700 1 |a Boskou, Dimitrios. 
700 1 |a Elmadfa, I. 
776 1 |z 9781439806821 
856 4 0 |u https://proxy.k.utb.cz/login?url=https://doi.org/10.1201/b10437  |y Plný text 
942 |2 udc 
992 |a BK  |c EBOOK-TN  |c FOODNB 
993 |x NEPOSILAT  |y EIZ 

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