Frying is a common cooking method practiced all over the world. It
enhances the flavor and palatability of food. At the same time, the
degradation process of fried fat under storage conditions plays a
vital role on consumption. Lipid oxidation is the cause of
deteriorative changes in edible oils and fatty foods since it
affects their chemical, sensory and nutritional properties, and
hence, is often the decisive factor determining their useful
storage life. This study is being done to investigate the effect of
storage temperatures and left over fried food particles on the
oxidative stability of fried vanaspati ghee. Vanaspati is also
termed as partially hydrogenated vegetable oil which is commonly
used for frying purposes on a large household and commercial scale.
Re-frying of fat results in formation of trans fats which have
deleterious effect on health after consumption. This book will help
to aware the consumers regarding the storage conditions and
consuming pattern of fried fat within a limited time period.
General
Imprint: |
Lap Lambert Academic Publishing
|
Country of origin: |
Germany |
Release date: |
July 2012 |
First published: |
July 2012 |
Authors: |
Vasudha Bansal
|
Dimensions: |
229 x 152 x 4mm (L x W x T) |
Format: |
Paperback - Trade
|
Pages: |
64 |
ISBN-13: |
978-3-659-19228-9 |
Categories: |
Books
|
LSN: |
3-659-19228-7 |
Barcode: |
9783659192289 |
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