Frying of Food 9780367383176

Варианты приобретения

Цена: 65320.00T
Кол-во:
Наличие: Поставка под заказ. Есть в наличии на складе поставщика.
Склад Америка: 164 шт.
При оформлении заказа до: 2025-08-18
Ориентировочная дата поставки: конец Сентября - начало Октября
При условии наличия книги у поставщика.

Добавить в корзину

в Мои желания

Название: Frying of Food
ISBN: 9780367383176
Издательство: Taylor&Francis
Классификация:

Промышленная химия

Производство продуктов питания и напитков

ISBN-10: 0367383179
Обложка/Формат: Paperback
Страницы: 328
Вес: 0.61 кг.
Дата издания: 20.12.2019
Язык: English
Издание: 2 ed
Размер: 231 x 155 x 20
Читательская аудитория: Tertiary education (us: college)
Основная тема: Food Chemistry
Подзаголовок: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
Ссылка на Издательство: Link
Рейтинг:
Поставляется из: Европейский союз
Описание:

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.

Frying of Food,