Deep‐fat frying produces desirable or undesirable flavor compounds and changes the flavor
stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols …

Monochloropropanediol (MCPD) esters and glycidyl esters (GE) are the process
contaminants found in frying and baking, except the refining process. The free form MCPD …

Maintaining the high standards that made the previous editions such well-respected and
widely used references, Food Lipids: Chemistry, Nutrition, and Biotechnology, Fourth Edition …

Deep fat frying is an ancient process with a lot of open questions. This deceptively simple
food preparation technique is immensely complicated by the stringent conditions applied …

The effect of the frying temperature, frying duration and the addition of NaCl on the formation
of 3‐monochloropropane‐1, 2‐diol (3‐MCPD) esters and glycidyl esters (GE) in palm olein …

Based on years of academic and industrial research by an international panel of experts,
Chemical, Biological, and Functional Properties of Food Lipids, Second Edition provides a …

Essential fatty acids are fatty acids that humans must ingest because the body requires them
for good health, but it cannot synthesize itself. Therefore, such nutrients need to be supplied …

Transition metals, including iron, occur naturally at significant concentrations in meat. Iron
can be extracted from the food into the oil and potentially decrease the stability of the oil …

Oils used for frying foods at high temperatures are known to be as deep frying oils. The
fundamental chemistry of deep frying oil and the reactions that occur in deep frying oil is an …

Защита состоится «19» февраля 2009 г. в 10 00 час. на заседании диссертационного
совета Д 006.014. 01 при Государственном научном учреждении «Всероссийский …