Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition - Image 1

£127.90

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

Name: Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
Brand: CRC Press
Price: 127.9 GBP
Availability: InStock

Industrial Chemistry

Price History & Forecast

Last 5 days • 5 data points (No recent data available)

Historical

Generating forecast...

Price Distribution

Price distribution over 5 days • 1 price levels

Days at Price

Price Analysis

Most common price: £128 (5 days, 100.0%)

Price range: £128 - £128

Price levels: 1 different prices over 5 days

Description

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 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 (such as antioxidant vitamins and carotenoids) and minor constituents (such as phytosterols, phospholipids and hydrocarbons), 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. Food and lipid chemists, food technologists and product developers involved in the processing of foods by frying, and to those involved in fat and oil research, in quality assessment of heated fats, and in improving dietary fat intake profiles will find this book valuable.

Key Features

Used Book in Good Condition

Product Specifications

Brand: CRC Press
Format: hardcover
ASIN: 1439806829
Category: Books > Subjects > Science, Nature & Maths > Engineering & Technology > Chemical > Industrial Chemistry
Domain: Amazon UK
Release Date: 16 December 2010
Listed Since: 08 October 2009

Barcode

No barcode data available

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

Price History & Forecast

Price Distribution

Price Analysis

Description

Key Features

Product Specifications

Barcode

Similar Products You Might Like

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

Frying Technology: Recent Development, Challenges, and Prospects

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties (Chemical & Functional Properties of Food Components)

Food Oxidants and Antioxidants: Chemical, Biological, and Functional Properties: 18 (Chemical & Functional Properties of Food Components)

Fatty Acids in Foods and their Health Implications (Food Science and Technology)

Nutraceutical and Functional Food Components: Effects of Innovative Processing Techniques

Frying: Improving Quality (Woodhead Publishing Series in Food Science, Technology and Nutrition)

Advances in Deep-Fat Frying of Foods: 7 (Contemporary Food Engineering)

Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition (Food Science and Technology)

Oxidative Stability and Shelf Life of Foods Containing Oils and Fats

Chemical and Functional Properties of Food Components

CRC Press Functional Foods: Biochemical and Processing Aspects Vol 2

Methods of Analysis for Functional Foods and Nutraceuticals

Oxidation in Foods and Beverages and Antioxidant Applications: Volume 2: Management in Different Industry Sectors (Woodhead Publishing Series in Food Science, Technology and Nutrition)

CRC Press - Lipid Oxidation in Health and Disease Book

Structure and Properties of Fat Crystal Networks

Chemical, Biological, and Functional Aspects of Food Lipids: 13 (Chemical & Functional Properties of Food Components)

Handbook of Analysis of Active Compounds in Functional Foods

Edible Oil Processing

Lipid Oxidation in Food and Biological Systems: A Physical Chemistry Perspective

Handbook of Olive Oil: Analysis and Properties

High Oleic Oils: Development, Properties, and Uses

Breaded Fried Foods

Fats and Oils: Formulating and Processing for Applications, Third Edition