Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition PDF
Preview Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures, Second Edition
Frying of Food : Oxidation, Nutrient and title: Non-nutrient Antioxidants, Biologically Active Compounds, and High Temperatures author: Boskou, Dimitrios publisher: Taylor & Francis Routledge isbn10 | asin: 1566767865 print isbn13: 9781566767866 ebook isbn13: 9780585267623 language: English Oils and fats, Edible--Effect of temperature subject on, Frying. publication date: 1999 lcc: TP670. F79 1999eb ddc: 664/.3 Oils and fats, Edible--Effect of temperature subject: on, Frying. Page i Frying of Food Page ii HOW TO ORDER THIS BOOK BY PHONE: 800-233-9936 or 717-291-5609, 8AM-5PM Eastern Time BY FAX: 717-295-4538 BY MAIL: Order Department Technomic Publishing Company, Inc. 851 New Holland Avenue, Box 3535 Lancaster, PA 17604, U.S.A. BY CREDIT CARD: American Express, VISA, MasterCard BY WWW SITE: http://www.techpub.com PERMISSION TO PHOTOCOPYPOLICY STATEMENT Authorization to photocopy items for internal or personal use, or the internal or personal use of specific clients, is granted by Technomic Publishing Co., Inc. provided that the base fee of US $3.00 per copy, plus US $.25 per page is paid directly to Copyright Clearance Center, 222 Rosewood Drive, Danvers, MA 01923, USA. For those organizations that have been granted a photocopy license by CCC, a separate system of payment has been arranged. The fee code for users of the Transactional Reporting Service is 1-56676/99 $5.00 + $.25. Page iii Frying of Food Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures Edited by Dimitrios Boskou, Ph.D., D.Sc. Ibrahim Elmadfa, Ph.D., D.Sc. Page iv Frying of Food a TECHNOMIC® publication Technomic Publishing Company, Inc. 851 New Holland Avenue, Box 3535 Lancaster, Pennsylvania 17604 U.S.A. Copyright © 1999 by Technomic Publishing Company, Inc. All rights reserved No part of this publication may be reproduced, stored in a retrieval system, or transmitted, in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without the prior written permission of the publisher. Printed in the United States of America 10 9 8 7 6 5 4 3 2 1 Main entry under title: Frying of Food: Oxidation, Nutrient and Non-Nutrient Antioxidants, Biologically Active Compounds and High Temperatures A Technomic Publishing Company book Bibliography: p. Includes index p. 271 Library of Congress Catalog Card No. 99-64542 ISBN No. 1-56676-786-5 Page v Contents Preface ix List of Contributors xi 1. Fat and Nutrition 1 Ibrahim Elmadfa and Karl-Heinz Wagner Introduction 1 Composition of Dietary Fats 2 Unsaponifiable Components and Fatty Acid Pattern in 4 Foods Aspects of Fat Digestion, Absorption and Metabolism 7 Biological Role of Lipids 10 Dietary Fat and the Pathogenesis of Chronic Diseases 16 Summary 18 References 19 2. Oxidation Products and Metabolic Processes 25 Symon M. Mahungu, William E. Artz and Edward G. Perkins Introduction 25 Lipid Oxidation 27 Metabolic Processes 30 Analytical Procedures 38 Page vi Summary 41 References 42 3. Formation of Free Radicals and Protection Mechanisms 47 in Vitro and in Vivo Christopher R. Lambert Introduction 47 Formation of Reactive Oxygen Species in Vivo 48 Characteristics of Reactive Oxygen Species 50 Mechanisms of Oxidation 51 Relative Importance of Reactive Oxygen Species 54 What Makes an Antioxidant? 55 Antioxidants in vivo and in Vitro 55 Mechanisms of Antioxidant Activity 59 Interaction of Some Antioxidants with Reactive Oxygen 60 Species Relevance to Human Health 63 Summary 65 References 65 4. Changes of Nutrients at Frying Temperatures 69 Jan Pokorny * Introduction 69 Changes of Proteins, Peptides and Amino Acids 70 Formation of Mutagens from Amino Acids and Proteins 72 in the Course of Frying Changes in Sugars During Deep Frying 75 Formation of Flavor Compounds in Fried Food 76 Changes of Starch and Undigestible Polysaccharides 78 (Dietary Fiber) Oil Uptake and Moisture Loss During Frying 80 Lipid Oxidation in Fried Food During Frying 83 Reactions of Fried Food Proteins with Oxidized Lipids 84 Vitamin Losses in Frying Food 87 Changes of Mineral Components in Fried Food During 89 Frying Effect and Changes of Phenolics During Frying 90 Changes of Antinutritional Substances During Frying 91 Examples of Complex Changes in Fried Foods 92 Conclusions 95 References 96
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