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

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. Examines frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on stability, performance and nutritive value of frying oil. This book focuses on nature of the frying media and discusses changes to non-glyceride components, especially nutritive and non-utritive antioxidants. CHEMICALLY, fats comprise a non homogeneous group of different substances which have some physico-chemical characteristics in common.