Frying of Food Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition 2nd Edition
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Frying of Food Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition 2nd Edition

SKU: 9781040203972

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Additional information

Full Title

Frying of Food Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition 2nd Edition
Author(s)
Edition

2nd Edition
ISBN

9781040203972, 9780367383176, 9781439806821, 9780429132698, 9781439806838
Publisher

CRC Press
Format

PDF and EPUB

Description

Frying of Food 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 nu

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