Placeholder text

Go to cart

Frying of Food

By Dimitrios Boskou

Frying of Food Business, Finance & Career

Frying of Food

0 - Default Title
Description
This important resource concentrates 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.
Product details
Binding:
Paperback
Edition:
2
Number of Pages:
330
Release Date:
2019-10-17
Publication Date:
2019-10-17
Publisher:
CRC Press
Languages:
Original: English
ISBN10:
0367383179
ISBN13:
9780367383176
GPSR Manufacturer Reference:
[email protected]
Weight:
503 g
Height:
156 cm
Width:
234 cm
Thickness:
18 cm
Buy on Amazon
Currently sold out