Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures
著者
書誌事項
Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures
Technomic Pub. Co., c1999
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注記
Includes bibliographical references and index
内容説明・目次
内容説明
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.
目次
PrefaceD. Boskou and I. ElmadfaList of ContributorsFat and NutritionI. Elmadfa and K-H. WagnerOxidation Products and Metabolic ProcessesS. M. Mahungu, W. E. Artz and E. G. PerkinsFormation of Free Radicals and Protection Mechanisms in vitro and in vivoC. LambertChanges of Nutrients at Frying TemperaturesJ. Pokorn2Enzymatic Methods for the Study of Thermally Oxidized Oils and FatsF. J. S nchez-Muniz and J. M. S nchez-MonteroDetermination of Oxidized Compounds and Oligomers by Chromatographic TechniquesM. C. Dobarganes, G. M rquez-Ruiz, O. Berdeaux and J. VelascoNutrient Antioxidants and Stability of Oils: Tocochromanols, Beta-Carotene, Phylloquinone, Ubiquinone 50K-H. Wagner and I. ElmadfaNon-Nutrient Antioxidants and Stability of Frying OilsD. BoskouPhytosterols and Stability of Frying OilsG. Blekas and D. BoskouPalm Oil in FryingT. P. PantzarisSafety and Reliability during Frying Operations-Effects of Detrimental Components and Fryer Design FeaturesS. P. KochharIndex
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