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Frying of food[electronic resource] :oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures /

紀錄類型:	書目-語言資料,印刷品 : Monograph/item
杜威分類號:	664
書名/作者:	Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures // edited by Dimitrios Boskou, Ibrahim Elmadfa.
其他作者:	Boskou, Dimitrios.
出版者:	Boca Raton : : CRC Press,, 2011.
面頁冊數:	1 online resource (x, 318 p.) : : ill.
標題:	Oils and fats, Edible - Effect of temperature on.
標題:	Frying.
ISBN:	9781439806838 (electronic bk.)
ISBN:	1439806837 (electronic bk.)
書目註:	Includes bibliographical references and index.
內容註:	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 Pokorny and Jana Dostalova -- 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.
摘要、提要註:	"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"--
電子資源:	http://www.crcnetbase.com/isbn/978-1-4398-0682-1

Frying of food[electronic resource] :oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures /
Frying of foodoxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures /[electronic resource] :edited by Dimitrios Boskou, Ibrahim Elmadfa. - 2nd ed. - Boca Raton :CRC Press,2011. - 1 online resource (x, 318 p.) :ill.

Includes bibliographical references and index.

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 Pokorny and Jana Dostalova -- 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.

"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"--

ISBN: 9781439806838 (electronic bk.)Subjects--Topical Terms:

558764
Oils and fats, Edible
--Effect of temperature on.Index Terms--Genre/Form:

336502
Electronic books.

LC Class. No.: TP670 / .F79 2011

Dewey Class. No.: 664 / F948

Frying of food[electronic resource] :oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures /
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020 $a 1439806837 (electronic bk.)
020 $z 9781439806821 (hbk.)
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040 $a UA@ $b tur $c UA@ $d OCLCO $d D6H $d OCLCO
050 1 4 $a TP670 $b .F79 2011
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245 0 0 $a Frying of food $h [electronic resource] : $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 1 online resource (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 Pokorny and Jana Dostalova -- 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.
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.
588 $a Description based on print version record.
650 0 $a Oils and fats, Edible $x Effect of temperature on. $3 558764
650 0 $a Frying. $3 558765
655 4 $a Electronic books. $2 local $3 336502
700 1 $a Boskou, Dimitrios. $3 557872
700 1 $a Elmadfa, I. $3 438797
856 4 0 $u http://www.crcnetbase.com/isbn/978-1-4398-0682-1