Advances In Deep Fat Frying Of Foods
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Advances In Deep Fat Frying Of Foods
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Author : Servet Gulum Sumnu
language : en
Publisher: CRC Press
Release Date : 2008-12-17
Advances In Deep Fat Frying Of Foods written by Servet Gulum Sumnu and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2008-12-17 with Technology & Engineering categories.
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie
Breaded Fried Foods
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Author : Parameswarakuma Mallikarjunan
language : en
Publisher: CRC Press
Release Date : 2009-09-22
Breaded Fried Foods written by Parameswarakuma Mallikarjunan and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-22 with Technology & Engineering categories.
Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have
Food Frying
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Author : Alam Zeb
language : en
Publisher: John Wiley & Sons
Release Date : 2019-03-18
Food Frying written by Alam Zeb and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2019-03-18 with Technology & Engineering categories.
A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues. By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes: A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying Information on the possible future development of fried foods Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.
Deep Fat Frying Fundamentals And Applications
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Author : Rosana G. Moreira
language : en
Publisher: Boom Koninklijke Uitgevers
Release Date : 1999-06-30
Deep Fat Frying Fundamentals And Applications written by Rosana G. Moreira and has been published by Boom Koninklijke Uitgevers this book supported file pdf, txt, epub, kindle and other format this book has been release on 1999-06-30 with Cooking categories.
This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical and chemical changes that occur in the product and oil during the process. Different types of fryers are described in detail, product quality attribute measurement on-line is assessed, modeling and simulation of batch and continuous frying systems are covered in detail, and process control application is described. Color plates.
Handbook Of Food Process Design
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Author : Jasim Ahmed
language : en
Publisher: John Wiley & Sons
Release Date : 2012-02-27
Handbook Of Food Process Design written by Jasim Ahmed and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2012-02-27 with Technology & Engineering categories.
In the 21st Century, processing food is no longer a simple or straightforward matter. Ongoing advances in manufacturing have placed new demands on the design and methodology of food processes. A highly interdisciplinary science, food process design draws upon the principles of chemical and mechanical engineering, microbiology, chemistry, nutrition and economics, and is of central importance to the food industry. Process design is the core of food engineering, and is concerned at its root with taking new concepts in food design and developing them through production and eventual consumption. Handbook of Food Process Design is a major new 2-volume work aimed at food engineers and the wider food industry. Comprising 46 original chapters written by a host of leading international food scientists, engineers, academics and systems specialists, the book has been developed to be the most comprehensive guide to food process design ever published. Starting from first principles, the book provides a complete account of food process designs, including heating and cooling, pasteurization, sterilization, refrigeration, drying, crystallization, extrusion, and separation. Mechanical operations including mixing, agitation, size reduction, extraction and leaching processes are fully documented. Novel process designs such as irradiation, high-pressure processing, ultrasound, ohmic heating and pulsed UV-light are also presented. Food packaging processes are considered, and chapters on food quality, safety and commercial imperatives portray the role process design in the broader context of food production and consumption.
Advances In Food Chemistry
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Author : O. P. Chauhan
language : en
Publisher: Springer Nature
Release Date : 2022-10-05
Advances In Food Chemistry written by O. P. Chauhan and has been published by Springer Nature this book supported file pdf, txt, epub, kindle and other format this book has been release on 2022-10-05 with Science categories.
The book compiles the latest advances in food chemistry. It gives a detailed account of the changes in food components during food processing and storage. It analyses and describes different food components such as water, protein, fat, carbohydrates, minerals, vitamins, pigments, flavors, chemistry of plant tissues and animal tissues, milk, etc. The book also discusses the effect of different food processing operations on the food components. The book brings forth chapters authored by eminent researchers working in the area of Food Science and Technology. The book is an up-to-date compilation of recent advances in food chemistry and is useful for students, researchers, and faculty as well as to industry experts in food sciences.
Chemistry And Safety Of Acrylamide In Food
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Author : Mendel Friedman
language : en
Publisher: Springer Science & Business Media
Release Date : 2005-04-22
Chemistry And Safety Of Acrylamide In Food written by Mendel Friedman and has been published by Springer Science & Business Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2005-04-22 with Technology & Engineering categories.
Interest in the chemistry, biochemistry, and safety of acrylamide is running high. These proceedings contain presentations by experts from eight countries on the chemistry, analysis, metabolism, pharmacology, and toxicology of the compound.
Advances In Potato Chemistry And Technology
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Author : Jaspreet Singh
language : en
Publisher: Academic Press
Release Date : 2016-01-19
Advances In Potato Chemistry And Technology written by Jaspreet Singh and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-01-19 with Technology & Engineering categories.
Advances in Potato Chemistry and Technology, Second Edition, presents the latest knowledge on potato chemistry, including the identification, analysis, and uses of chemical components in potatoes. Beginning with a brief description of potato components, the book then delves into their role during processing, then presenting information on strategies for quality optimization that provides students, researchers, and technologists working in the area of food science with recent information and updates on state-of-the-art technologies. The updated edition includes the latest information related to the identification, analysis, and use of chemical components of potatoes, carbohydrate and non-carbohydrate composition, cell wall chemistry, an analysis of glycoalkaloids, phenolics and anthocyanins, thermal processing, and quality optimization. In addition, new and sophisticated methods of quality determination of potatoes and their products, innovative and healthy potato-based foods, the future of genetically modified potatoes, and the non-food use of potatoes and their products is discussed. - Includes both the emerging non-food uses of potato and potato-by-products as well as the expanding knowledge on the food-focused use of potatoes - Presents case studies on the problems, factors, proposed solutions, and pros and cons of each, allowing readers facing similar concerns and issues to effectively and efficiently identify an appropriate solution - Written by a global collection of experts in both food and non-food potato science
Advances In Food And Nutrition Research
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Author :
language : en
Publisher: Academic Press
Release Date : 2009-09-09
Advances In Food And Nutrition Research written by and has been published by Academic Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2009-09-09 with Technology & Engineering categories.
Advances in Food and Nutrition Research recognizes the integral relationship between the food and nutritional sciences and brings together outstanding and comprehensive reviews that highlight this relationship. Contributions detail scientific developments in the broad areas of food science and nutrition and are intended to provide those in academia and industry with the latest information on emerging research in these constantly evolving sciences. - The latest important information for food scientists and nutritionists - Peer-reviewed articles by a panel of respected scientists - The go-to series since 1948
Conventional And Advanced Food Processing Technologies
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Author : Suvendu Bhattacharya
language : en
Publisher: John Wiley & Sons
Release Date : 2014-09-26
Conventional And Advanced Food Processing Technologies written by Suvendu Bhattacharya and has been published by John Wiley & Sons this book supported file pdf, txt, epub, kindle and other format this book has been release on 2014-09-26 with Technology & Engineering categories.
Food processing technologies are an essential link in the food chain. These technologies are many and varied, changing in popularity with changing consumption patterns and product popularity. Newer process technologies are also being evolved to provide the added advantages. Conventional and Advanced Food Processing Technologies fuses the practical (application, machinery), theoretical (model, equation) and cutting-edge (recent trends), making it ideal for industrial, academic and reference use. It consists of two sections, one covering conventional or well-established existing processes and the other covering emerging or novel process technologies that are expected to be employed in the near future for the processing of foods in the commercial sector. All are examined in great detail, considering their current and future applications with added examples and the very latest data. Conventional and Advanced Food Processing Technologies is a comprehensive treatment of the current state of knowledge on food processing technology. In its extensive coverage, and the selection of reputed research scientists who have contributed to each topic, this book will be a definitive text in this field for students, food professionals and researchers.