Frying of Food : Oxidation, Nutrient and Non-nutrient Antioxidants, Biologically Active Compounds, and High Temperatures (Hardcover)

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Product 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"--

Specifications

Publisher CRC Pr I Llc
Mfg Part# 9781439806821
SKU 212986867
Format Hardcover
ISBN10 1439806829
Release Date 12/20/2010
Product Attributes
Book Format Hardcover
Edition 0002
Number of Pages 0328
Publisher CRC Press
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