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.

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Yes, you can access Frying Technology by Ajay Singh, Sajad Ahmad Wani, Pradyuman Kumar, Ajay Singh,Sajad Ahmad Wani,Pradyuman Kumar in PDF and/or ePUB format, as well as other popular books in Technology & Engineering & Food Science. We have over one million books available in our catalogue for you to explore.

Information

Publisher

Year

Print ISBN

eBook ISBN

Edition

Topic

Technology & Engineering

Subtopic

Food Science

Index

Technology & Engineering

Cover
Half Title
Title Page
Copyright Page
Table of Contents
Preface
Editors
Contributors
1 Food Frying: Global Trends and Economics
2 Fried Food Products: Their Classification, Significance, and Impact on Nutrition and Health
3 Fundamentals, Methodologies, and Developments in Food Frying
4 Quality Criteria for Selection of Suitable Oil for Frying: Frying Lipids (Oils/Fats): Quality Characteristics
5 Insights into the Chemistry of Deep-Fat Frying Oils
6 Flavor Constituents of Fried Foods: A Chemistry Perspective
7 Influence of Frying on Food Macromolecule Constituents
8 Physical and Chemical Parameters as Qualitative Indicators of Used Frying Oils
9 Promising Approaches to Reduce Oil Uptake of Deep Fat-Fried Foods
10 Alternate Frying Technologies for Healthier and Better Fried Foods
11 Techno-Functional Attributes of Frying Additives
12 Fried Foods: A Global Perspective on Food Safety Guidelines, and Packaging and Labeling Requirements
13 Safety Aspects of Fried Foods with Reference to Acrylamide and Other Polar Compounds
14 Biodiesel: An Emerging Fuel Derived from Used Cooking Oil
Index

About this book

Frequently asked questions

Information

Table of contents