ABSTRACT
Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) of the frying process and effective ways to minimize them.
Key Features
- Provides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectives
- Discusses textural, sensory and nutritional profiles of fried, baked, and puffed foods
- Explains the impact of frying on macromolecular constituents, fats/oils, starches, and proteins
A cohesive exploration of food-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.
TABLE OF CONTENTS
chapter 2|29 pages
Fried Food Products
Their Classification, Significance, and Impact on Nutrition and Health
chapter 4|33 pages
Quality Criteria for Selection of Suitable Oil for Frying
Frying Lipids (Oils/Fats): Quality Characteristics
chapter 12|37 pages
Fried Foods
A Global Perspective on Food Safety Guidelines, and Packaging and Labeling Requirements