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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.
Deals with chemical, biochemical, physiological, and nutritional aspects of frying, concentrating on the nature of various heated fats and the presence of oxidation retardants, especially those naturally occurring in oils or obtained from natural sources. Examines important aspects of interactions between frying oil and natural components present in food or substances produced during frying, giving examples of foods consumed globally and of local products from countries including Estonia, Japan, and India. Boskou is affiliated with the Laboratory of Food Chemistry and Technology at Aristotle University of Thessaloniki, Greece. Elmadfa is affiliated with the Institute of Nutritional Sciences. Annotation c. Book News, Inc., Portland, OR (booknews.com)
| Price | Condition | Delivery | Seller | Action |
| $197.71 | Digital |
| WonderClub |
Heather Martz
reviewed Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures on February 07, 2013
Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures
A very informative book!
"This book is not a book about recipes. It is a book about people's stories. This book focuses on foods that have been used to express ethnic identity in the United States. These are not authentic foreign dishes. They are not necessarily dishes ethnic Americans eat every day or even every year. They are dishes that people use to remember another time and place. They are dishes people use to share feelings with a group that has a common history, and, frequently, a common national origin, culture, religion, or language." [from Preface]
This cookbook contains almost 400 recipes from members of 122 ethnic groups living in all 50 states and the District of Columbia.
A brief description accompanies each represented ethnic group. Each recipe also has a short explanation. There are no photos.
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Add Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, 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 , Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures to the inventory that you are selling on WonderClubX
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Add Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, 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 , Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures to your collection on WonderClub |