|aFrying of food :|boxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures /|cedited by Dimitrios Boskou, Ibrahim Elmadfa.
|aLancaster, Pa. :|bTechnomic Pub. Co.,|cc1999.
|axii, 276 p. :|bill. ;|c24 cm.
|aIncludes bibliographical references and index.
|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.
|aOils and fats, Edible|xEffect of temperature on.