Frying of food
141,06 €(IVA inc.)
This important resource concentrates mainly on two factors that influence thedeterioration of a fat at elevated temperatures: the nature of the heated fatand 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.
- ISBN: 978-1-4398-0682-1
- Editorial: CRC Press
- Encuadernacion: Cartoné
- Páginas: 304
- Fecha Publicación: 30/04/2010
- Nº Volúmenes: 1
- Idioma: Inglés