By Dimitrios Boskou, Ibrahim Elmadfa
Frying of Food is the 1st connection with study frying of nutrients from the viewpoint of alterations happening to biologically-active components and the results of such adjustments at the balance, functionality and nutritive worth of frying oil. It makes a speciality of the character of the frying media and discusses alterations to non-glyceride parts, specially nutritive and non-utritive antioxidants.
This very important source concentrates frequently on elements that impact the deterioration of a fats at increased temperatures: the character of the heated fats and the presence of oxidation retardants, specially these certainly taking place in oils or bought from normal assets. Discussions comprise very important biologically energetic elements found in oils and fat (such as antioxidant supplements and carotenoids) and minor components (such as phytosterols, phospholipids and hydrocarbons), which seem to have an effect on the functionality of a heated oil and/or can also be categorised as useful. Frying of Food additionally discusses olar phenolic compounds, that have an impression at the balance of oils at excessive temperatures.
Food and lipid chemists, meals technologists and product builders considering the processing of meals through frying, and to these concerned with fats and oil learn, in caliber overview of heated fat, and in enhancing nutritional fats consumption profiles will locate this e-book worthwhile.
Read or Download Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures PDF
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Extra info for Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures
Example text
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