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

• 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
• DOI: 10.1201/b10437
• Physical Description: x, 318 p. : ill.

"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...