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

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MARC

001

325037

003

OCoLC

005

20011206133501.0

008		021209s1999 paua b 001 0 eng
010		\|a 99064542
020		\|a1566767865
035		\|aocm42298610
040		\|aDLC\|cDLC\|dDXU
049		\|aPVYA[][][][00472080]
050	00	\|aTP670\|b. F79 1999
092	00	\|a664.3\|bF949
095		\|pBOOK\|d664.3\|eF949
245	00	\|aFrying of food :\|boxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures /\|cedited by Dimitrios Boskou, Ibrahim Elmadfa.
260		\|aLancaster, Pa. :\|bTechnomic Pub. Co.,\|cc1999.
300		\|axii, 276 p. :\|bill. ;\|c24 cm.
504		\|aIncludes bibliographical references and index.
505	2	\|aFat and nutrition -- Fat digestion -- Biological role of lipids -- Dietary fat and the pathogenesis of chronic diseases -- Oxidation products and metabolic processes -- Lipid oxidation -- Formation of free radicals and protection mechanisms in vitro and in vivo -- What makes an antioxidant? -- Interaction of some antioxidants with reactive oxygen species -- Changes of nutrients at frying temperatures -- Changes of proteins, peptides and amino acids -- Formation of flavor compounds in fried food -- Enzymatic methods for the study of thermally oxidized oils and fats -- Methods for the assessment of fat alteration -- Determination of oxidation compounds and oligomers by chromatographic techniques -- Nutrient antioxidants and stability of frying oils: tocochromanols, beta-carotene, phylloquinone, ubiquinone -- Non-nutrient antioxidants and stability of frying oils -- Phytosterols and stability of frying oils -- Palm oil in frying -- Safety and reliability during frying operations-- effects of detrimental components and fryer design features.
650	0	\|aOils and fats, Edible\|xEffect of temperature on.
650	0	\|aFrying.
700	1	\|aBoskou, Dimitrios.
700	1	\|aElmadfa, I.
910		\|a20021209

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