دانلود کتاب Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures, second edition

"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"-- Read more... Content: Fat and Nutrition, I. Elmadfa and M. Kornsteiner-Krenn Oxidation Products and Metabolic Processes, Mary N. Omwamba, William E. Artz, and Symon M. Mahungu Free Radicals in Biological and Food Systems, Malgorzata Nogala-Kalucka and Aleksander Siger Changes in Nutrients, Antinutritional Factors, and Contaminants at Frying Temperatures, Jan Pokorny and Jana Dostalova Enzymes and Thermally Oxidized Oils and Fats, F.J. Sanchez-Muniz, J. Benedi, David R. Olivero, S. Bastida, and M.J. Gonzalez-Munoz Determination of Oxidation Compounds and Oligomers by Chromatographic Techniques, M.C. Dobarganes, G. Marquez-Ruiz, S. Marmesat, and J. Velasco Nutrient Antioxidants and Stability of Frying Oils (Tocochromanols, beta-Carotene, Phylloquinone, Ubiquinone, and Ascorbyl Palmitate), Karl-Heinz Wagner and Ibrahim Elmadfa Nonnutrient Antioxidants and Stability of Frying Oils, Dimitrios Boskou Phytosterols and Frying Oils, Georgios Blekas and Dimitrios Boskou Chemical and Biological Modulations of Frying Fats-Impact on Fried Food, Karl-Heinz Wagner and Ibrahim Elmadfa Food Hazards Associated with Frying, G. Boskou and N. K. Andrikopoulos Index Abstract: "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"