Frying Of Food / Edition 1

Frying Of Food / Edition 1

by Dimitrios Boskou
     
 

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… See more details below

Overview

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.

Product Details

ISBN-13:
9781566767866
Publisher:
Taylor & Francis
Publication date:
07/01/1999
Pages:
288
Product dimensions:
0.81(w) x 9.00(h) x 6.00(d)

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