Frying Technology: Recent Development, Challenges, and Prospects
By: and and
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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.
- Copyright:
- 2024
Book Details
- 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
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- by Ajay Singh
- by Sajad Ahmad Wani
- by Pradyuman Kumar
- in Nonfiction
- in Technology