Beschreibung
Frying is one of the fastest and oldest methods of cooking food and its use dates back to the ancient Egyptians, in around the sixth century BC. Basically, frying is a dehydration process at high temperature (160-190 °C). The purpose of frying is the formation of a unique crust, color, flavor and texture. However, potato is probably the food most subjected to frying. During frying, oils are subjected to various deterioration processes such as hydrolysis, oxidation and thermal alteration, which generate a large number of compounds including Phytosterols oxidation products that may have negative effects on human health. The different vegetable oils used for frying are characterized by different fatty acid profiles. Phytosterols (plant sterols) are structurally similar to cholesterol and can also undergo oxidation, thereby producing a number of oxidation products. The purpose of this review to demonstrate the phytosterol oxidation products and its formation conditions, quantification, biological activities before and after oxidizing, sources and competing it in foodstuff especially at frying products.
Autorenporträt
Prof. Ahmed Abdelrahman is working as vice dean for environmental and community affairs. Dr. Enas Mekawi obtained her PhD. from Germany. Ms. Remah Sobhy is working as a demonstrator at Fac. of Agric., Benha Univ. All of them are focused in their studies and experiments about sterols and antioxidants, as well as advanced pros of green chemistry.
Herstellerkennzeichnung:
BoD - Books on Demand
In de Tarpen 42
22848 Norderstedt
DE
E-Mail: info@bod.de
