Frying of Food: Oxidation, Nutrient and Non-Nutrient...

Main
Medicine
Frying of Food: Oxidation, Nutrient and...

Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

Name: Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
ISBN: 9781566767866

Dimitrios Boskou, Ibrahim Elmadfa

0 / 0

1 comment

你有多喜歡這本書？

文件的質量如何？

下載本書進行質量評估

下載文件的質量如何？

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.

類別:

Medicine

年:

1999

版本:

出版商:

CRC Press

語言:

english

ISBN 10:

1566767865

ISBN 13: