000			03269nam a2200337 a 4500
005			20250930134155.0
008			130117s2011 flu b 001 0 eng
020			_a9781439806821 (hbk.) _cRM492.53
039		9	_a201304041213 _bzabidah _c201303140853 _dhamudah _y01-17-2013 _zsanusi
040			_aDLC _dUKM
090			_aTP670. F796 2011
090			_aTP670 _b. F796 2011
245	0	0	_aFrying of food : _boxidation, nutrient and non-nutrient antioxidants, biologically active compounds and high temperatures/ _cedited by Dimitrios Boskou, Ibrahim Elmadfa.
250			_a2nd ed.
260			_aBoca Raton, Fl. : _bCRC Press, _c2011.
300			_ax, 318 p. ; _c24 cm.
504			_aIncludes bibliographical references and index.
520			_a'<STRONG>Frying of Food</STRONG> 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.<BR><BR>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. <STRONG>Frying of Food</STRONG> also discusses olar phenolic compounds, which have an impact on the stability of oils at high temperatures.<BR><BR>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'-- _cProvided by publisher.
520			_a'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'-- _cProvided by publisher.
650		0	_aOils and fats, Edible _xEffect of temperature on.
650		0	_aFrying.
700	1		_aBoskou, Dimitrios. _951751
700	1		_aElmadfa, I.
907			_a.b15563571 _b2019-11-12 _c2019-11-12
942			_c01 _n0 _kTP670. F796 2011
914			_avtls003522247
990			_aza
991			_aFakulti Sains dan Teknologi
998			_at _b2013-04-01 _cm _da _feng _gflu _y0 _z.b15563571
999			_c539294 _d539294