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.
Deals with chemical, biochemical, physiological, and nutritional aspects of frying, concentrating on the nature of various heated fats and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Examines important aspects of interactions between frying oil and natural components present in food or substances produced during frying, giving examples of foods consumed globally and of local products from countries including Estonia, Japan, and India. Boskou is affiliated with the Laboratory of Food Chemistry and Technology at Aristotle University of Thessaloniki, Greece. Elmadfa is affiliated with the Institute of Nutritional Sciences. Annotation c. Book News, Inc., Portland, OR (booknews.com)