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...

Table of Contents:

• 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.