Frying of Food, Boskou, Dimitrios

Автор: Sumnu, Servet Gulum
Название: Advances in Deep-Fat Frying of Foods
ISBN: 1420055585 ISBN-13(EAN): 9781420055580
Издательство: Taylor&Francis
Рейтинг:
Цена: 219470.00 T
Наличие на складе: Нет в наличии.

Автор: Singh, Ajay
Название: Frying Technology
ISBN: 1032348739 ISBN-13(EAN): 9781032348735
Издательство: Taylor&Francis
Рейтинг:
Цена: 168430.00 T
Наличие на складе: Нет в наличии.

Автор: Alam Zeb
Название: Food Frying: Chemistry, Biochemistry, and Safety
ISBN: 1119468515 ISBN-13(EAN): 9781119468516
Издательство: Wiley
Рейтинг:
Цена: 174190.00 T
Наличие на складе: Невозможна поставка.
Описание: A wide-ranging exploration of the science and practice of food frying Frying is one of the worlds most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.

Название: Frying of Food
ISBN: 0367383179 ISBN-13(EAN): 9780367383176
Издательство: Taylor&Francis
Рейтинг:
Цена: 65320.00 T
Наличие на складе: Есть у поставщика Поставка под заказ.
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.