Frying of food : oxidation, nutrient and non-nutrient antioxidants, biologically active compounds, and high temperatures

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, ss-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