Frying Technology: Recent Development, Challenges, and Prospects

By: Ajay Singh and Sajad Ahmad Wani and Pradyuman Kumar

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Synopsis: 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.

Book Quality:: Publisher Quality
Book Size:: 404 Pages
ISBN-13:: 9781000935387
Related ISBNs:: 9781032358994, 9781032348735, 9781003329244
Publisher:: CRC Press
Date of Addition:: 10/09/23
Copyrighted By:: selection and editorial matter, Ajay Singh, Sajad Ahmad Wani, Pradyuman Kumar
Adult content:: No
Language:: English
Has Image Descriptions:: No
Categories:: Nonfiction, Technology
Submitted By:: Bookshare Staff
Usage Restrictions:: This is a copyrighted book.
Edited by:: Ajay Singh
Edited by:: Sajad Ahmad Wani
Edited by:: Pradyuman Kumar