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Frying Technology
Recent Development, Challenges, and Prospects
Language
English
English
Book
Hardback
Covering all the recently adapted developments, challenges, and other healthy approaches in the proc...
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Libristo code: 43369570
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590 b
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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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About the book
Full name
Frying Technology
Author
Ajay Singh, Sajad Ahmad Wani, Pradyuman Kumar
Language
English
English
Binding
Book - Hardback
Date of issue
2023
Number of pages
384
EAN
9781032348735
Libristo code
43369570
Publishers
Taylor & Francis Ltd
Weight
453
Dimensions
156 x 234
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