Changes in Nutrients, Antinutritional Factors, and Contaminants at Frying Temperatures
The result's identifiers
Result code in IS VaVaI
<a href="https://www.isvavai.cz/riv?ss=detail&h=RIV%2F60461373%3A22330%2F10%3A00024273" target="_blank" >RIV/60461373:22330/10:00024273 - isvavai.cz</a>
Result on the web
—
DOI - Digital Object Identifier
—
Alternative languages
Result language
angličtina
Original language name
Changes in Nutrients, Antinutritional Factors, and Contaminants at Frying Temperatures
Original language description
The changes of protein, fats, carbohydrates, vitamins, minerals, phenolics, contaminants, natural toxic and antinutritional compounds during deep frying of food are described. The formation of acrylamide, volatile compounds etc. are included as well.
Czech name
—
Czech description
—
Classification
Type
C - Chapter in a specialist book
CEP classification
GM - Food industry
OECD FORD branch
—
Result continuities
Project
—
Continuities
Z - Vyzkumny zamer (s odkazem do CEZ)
Others
Publication year
2010
Confidentiality
S - Úplné a pravdivé údaje o projektu nepodléhají ochraně podle zvláštních právních předpisů
Data specific for result type
Book/collection name
Frying of Food
ISBN
978-1-4398-0682-1
Number of pages of the result
34
Pages from-to
—
Number of pages of the book
430
Publisher name
CRC Press
Place of publication
Boca Raton
UT code for WoS chapter
—