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

[NT 42944] Record Type:	[NT 8598] Electronic resources : [NT 40817] monographic
[NT 47348] Title Information:	oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
[NT 47354] Secondary Intellectual Responsibility:	BoskouDimitrios,
[NT 47354] Secondary Intellectual Responsibility:	ElmadfaI,
[NT 47351] Place of Publication:	Boca Raton
[NT 47263] Published:	CRC Press;
[NT 47352] Year of Publication:	2011
[NT 50960] Edition:	2nd ed
[NT 47264] Description:	1 online resource (x, 318 p.)ill :
[NT 47266] Subject:	Oils and fats, Edible - Effect of temperature on -
[NT 47266] Subject:	Frying -
[NT 47266] Subject:	Electronic books -
[NT 51458] Online resource:	http://www.crcnetbase.com/isbn/978-1-4398-0682-1
[NT 47265] Notes:	Description based on print version record
[NT 51398] Summary:	"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"--
[NT 50961] ISBN:	9781439806838electronic bk.
[NT 50961] ISBN:	1439806837electronic bk.
[NT 50961] ISBN:	hbk.
[NT 60779] Content Note:	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

Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures / edited by Dimitrios Boskou, Ibrahim Elmadfa - 2nd ed. - Boca Raton : CRC Press, 2011. - 1 online resource (x, 318 p.) ; ill.
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.
Description based on print version record.
Includes bibliographical references and index.
ISBN 9781439806838ISBN 1439806837
Oils and fats, EdibleFryingElectronic books -- Effect of temperature on

Boskou, Dimitrios

Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures
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010 1 $a 1439806837 $b electronic bk.
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215 1 $a 1 online resource (x, 318 p.) $c ill
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327 1 $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
330 $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"--
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606 $a Electronic books $2 lc $3 321766
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702 1 $a Elmadfa $b I $3 341717
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