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

by Ibrahim Elmadfa

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 nutritive and non-utritive antioxidants.

This important resource concentrates mainly...

• Format: Paperback
• Language: English
• ISBN: 0367383179
• ISBN13: 9780367383176
• Release Date: October 2019
• Publisher: CRC Press
• Length: 328 Pages
• Weight: 0.90 lbs.
• Dimensions: 0.8" x 6.1" x 9.1"