Features
- First reference to discuss frying of oils and fats in relation to nutritive
and non-nutritive antioxidants
- Discusses stabilization of frying oils by novel antioxidants obtained from natural sources
- Discusses two new approaches for the assessment of thermally oxidized fats,
based on measurement of oxidized compounds and impaired lipase hydrolysis.
- Discusses performance of high oleic acid oils in relation to their fatty acid
composition and the presence of natural antioxidants.
Frying of Foods 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-nutritive antioxidants.
This important new 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),
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 Foods also discusses olar phenolic compounds, which naturally occur
in certain oils, or which can be obtained from herbs or spices. These compounds,
which have an impact on the stability of oils at high temperatures.
Frying of Foods will be of interest to 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.
Contents
Preface
D. Boskou and I. Elmadfa
Fat and Nutrition
I. Elmadfa and K-H. Wagner
Oxidation Products and Metabolic Processes
S. M. Mahungu, W. E. Artz and E. G. Perkins
Formation of Free Radicals and Protection Mechanisms in vitro and in vivo
C. Lambert
Changes of Nutrients at Frying Temperatures
J. Pokorny
Enzymatic Methods for the study of Thermally Oxidized Oils and Fats
F. J. Sanchez-Muniz and J. M. Sanchez-Montero
Determination of Oxidized Compounds and Oligomers by Chromatographic Techniques
M. C. Dobarganes, G. Marquez-Ruiz, O. Berdeaux and J. Velasco
Nutrient Antioxidants and Stability of Oils (Tocochromanols, Beta-Carotene,
Phyloquinone, Ubiquinone 50)
K-H Wagner and I. Elmadfa
Non Nutrient Antioxidants and Stability of Frying Oils
D. Boskou
Phytosterols and Stability of Frying Oils
G. Blekas and D. Boskou
Palm Oil in Frying
T. P. Pantzaris
Safety and Reliability during Frying Operations-Effects of Detrimental Components
and Fryer Design Features
S. P. Kochhar
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