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

593 Pages·1999·3.55 MB·English

by  Dimitrios Boskou

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
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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