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Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition

By Dimitrios Boskou (Editor), Ibrahim Elmadfa (Editor)
eBook
$89.99
By Dimitrios Boskou (Editor), Ibrahim Elmadfa (Editor)
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Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nu

Categories

Science & TechnologyAgricultural SciencesFood Sciences - General & Miscellaneous