By Dimitrios Boskou, Ibrahim Elmadfa
Frying of Food is the 1st connection with learn frying of nutrients from the viewpoint of alterations taking place to biologically-active elements and the consequences of such alterations at the balance, functionality and nutritive price of frying oil. It specializes in the character of the frying media and discusses adjustments to non-glyceride elements, specifically nutritive and non-utritive antioxidants.
This vital source concentrates customarily on components that impression the deterioration of a fats at increased temperatures: the character of the heated fats and the presence of oxidation retardants, in particular these obviously happening in oils or acquired from common resources. Discussions contain very important biologically lively materials found in oils and fat (such as antioxidant supplementations 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 labeled 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, nutrition technologists and product builders all in favour of the processing of meals by way of frying, and to these concerned about fats and oil learn, in caliber evaluate of heated fat, and in enhancing nutritional fats consumption profiles will locate this booklet beneficial.
Read or Download Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures PDF
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Extra resources for Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures
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