Dimitrios Boskou - Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
Here you can read online Dimitrios Boskou - Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition full text of the book (entire story) in english for free. Download pdf and epub, get meaning, cover and reviews about this ebook. year: 1999, publisher: CRC Press, genre: Romance novel. Description of the work, (preface) as well as reviews are available. Best literature library LitArk.com created for fans of good reading and offers a wide selection of genres:
Choose a favorite category and find really read worthwhile books. Enjoy immersion in the world of imagination, feel the emotions of the characters or learn something new for yourself, make an fascinating discovery.
Book:
Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition: summary, description and annotation
We offer to read an annotation, description, summary or preface (depends on what the author of the book "Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition" wrote himself). If you haven't found the necessary information about the book — write in the comments, we will try to find it.
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.
Dimitrios Boskou: author's other books
Who wrote Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition? Find out the surname, the name of the author of the book and a list of all author's works by series.
Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition — read online for free the complete book (whole text) full work
Below is the text of the book, divided by pages. System saving the place of the last page read, allows you to conveniently read the book "Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition" online for free, without having to search again every time where you left off. Put a bookmark, and you can go to the page where you finished reading at any time.
Frying of Food : Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds, and High Temperatures
author
:
Boskou, Dimitrios
publisher
:
Taylor & Francis Routledge
isbn10 | asin
:
1566767865
print isbn13
:
9781566767866
ebook isbn13
:
9780585267623
language
:
English
subject
Oils and fats, Edible--Effect of temperature on, Frying.
publication date
:
1999
lcc
:
TP670. F79 1999eb
ddc
:
664/.3
subject
:
Oils and fats, Edible--Effect of temperature on, Frying.
Page i
Frying of Food
Page ii
HOW TO ORDER THIS BOOK
BY PHONE: 800-233-9936 or 717-291-5609, 8AM-5PM Eastern Time
BY FAX: 717-295-4538
BY MAIL: Order Department Technomic Publishing Company, Inc. 851 New Holland Avenue, Box 3535 Lancaster, PA 17604, U.S.A.
BY CREDIT CARD: American Express, VISA, MasterCard
BY WWW SITE: http://www.techpub.com
PERMISSION TO PHOTOCOPYPOLICY STATEMENT
Authorization to photocopy items for internal or personal use, or the internal or personal use of specific clients, is granted by Technomic Publishing Co., Inc. provided that the base fee of US $3.00 per copy, plus US $.25 per page is paid directly to Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, USA. For those organizations that have been granted a photocopy license by CCC, a separate system of payment has been arranged. The fee code for users of the Transactional Reporting Service is 1-56676/99 $5.00 + $.25.
Page iii
Frying of Food
Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures
Edited by Dimitrios Boskou, Ph.D., D.Sc. Ibrahim Elmadfa, Ph.D., D.Sc.
Page iv
Frying of Food a TECHNOMIC publication
Technomic Publishing Company, Inc. 851 New Holland Avenue, Box 3535 Lancaster, Pennsylvania 17604 U.S.A.
Copyright 1999 by Technomic Publishing Company, Inc. All rights reserved
No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher.
Printed in the United States of America 10 9 8 7 6 5 4 3 2 1
Main entry under title: Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures
A Technomic Publishing Company book Bibliography: p. Includes index p. 271
Library of Congress Catalog Card No. 99-64542 ISBN No. 1-56676-786-5
Page v
Contents
Preface
ix
List of Contributors
xi
1. Fat and Nutrition
Ibrahim Elmadfa and Karl-Heinz Wagner
1
Introduction
1
Composition of Dietary Fats
2
Unsaponifiable Components and Fatty Acid Pattern in Foods
4
Aspects of Fat Digestion, Absorption and Metabolism
7
Biological Role of Lipids
10
Dietary Fat and the Pathogenesis of Chronic Diseases
16
Summary
18
References
19
2. Oxidation Products and Metabolic Processes
Symon M. Mahungu, William E. Artz and Edward G. Perkins
Similar books «Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition»
Look at similar books to Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition. We have selected literature similar in name and meaning in the hope of providing readers with more options to find new, interesting, not yet read works.
Reviews about «Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition»
Discussion, reviews of the book Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition and just readers' own opinions. Leave your comments, write what you think about the work, its meaning or the main characters. Specify what exactly you liked and what you didn't like, and why you think so.
