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

Fat and Nutrition, I. Elmadfa and M. Kornsteiner-Krenn
Oxidation Products and Metabolic Processes, Mary N. Omwamba, William E. Artz, and Symon M. Mahungu
Free Radicals in Biological and Food Systems, Malgorzata Nogala-Kalucka and Aleksander Siger
Changes in Nutrients, Antinutritional Factors, and Contaminants at Frying Temperatures, Jan Pokorny and Jana Dostalova
Enzymes and Thermally Oxidized Oils and Fats, F.J. Sanchez-Muniz, J. Benedi, David R. Olivero, S. Bastida, and M.J. Gonzalez-Munoz
Determination of Oxidation Compounds and Oligomers by Chromatographic Techniques, M.C. Dobarganes, G. Marquez-Ruiz, S. Marmesat, and J. Velasco
Nutrient Antioxidants and Stability of Frying Oils (Tocochromanols, β-Carotene, Phylloquinone, Ubiquinone, and Ascorbyl Palmitate), Karl-Heinz Wagner and Ibrahim Elmadfa
Nonnutrient Antioxidants and Stability of Frying Oils, Dimitrios Boskou
Phytosterols and Frying Oils, Georgios Blekas and Dimitrios Boskou
Chemical and Biological Modulations of Frying Fats?Impact on Fried Food, Karl-Heinz Wagner and Ibrahim Elmadfa
Food Hazards Associated with Frying, G. Boskou and N. K. Andrikopoulos
Index