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French Frying Quality Of Potatoes

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French Frying Quality Of Potatoes

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Author : Mary E. Kirkpatrick
language : en
Publisher:
Release Date : 1956

French Frying Quality Of Potatoes written by Mary E. Kirkpatrick and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1956 with Cooking (Potatoes) categories.

Frying

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Author : J B Rossell
language : en
Publisher: Elsevier
Release Date : 2001-04-25

Frying written by J B Rossell and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2001-04-25 with Technology & Engineering categories.

Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods. Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one of the book sets the scene by looking at the differing types of fried products and their markets as well as at the regulatory context. It also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake and its influence on consumer health. Part two looks in detail at frying oils, their composition, the factors affecting frying oil quality and ways of measuring frying oil quality and authenticity. Part three looks at quality issues relating to fried products. There are chapters on two of the main types of fried product: pre-fried potato products such as French fries and the manufacture of potato crisps. Three final chapters look at effective process control of frying operations, flavour development in frying and fried foods and ways of analysing and improving the texture and colour of fried products. Frying oils are the most important common influence on fried product quality. They not only need to withstand the stresses of high temperature in frying but also maintain their quality during subsequent product storage. Frying: improving quality is a standard reference for the food industry and all those concerned with the quality of fried products. An authoritative review of the key issues in improving quality in the manufacture of fried products

Factors Affecting Quality And Storage Life Of Prepeeled Potatoes And Quality Of French Fries

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Author : William Smith Greig
language : en
Publisher:
Release Date : 1960

Factors Affecting Quality And Storage Life Of Prepeeled Potatoes And Quality Of French Fries written by William Smith Greig and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1960 with Potatoes categories.

Potato To French Fry

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Author : Elizabeth Neuenfeldt
language : en
Publisher: Bellwether Media
Release Date : 2021-01-01

Potato To French Fry written by Elizabeth Neuenfeldt and has been published by Bellwether Media this book supported file pdf, txt, epub, kindle and other format this book has been release on 2021-01-01 with Juvenile Nonfiction categories.

Crisp on the outside and soft on the inside, French fries are a popular comfort food. But how does a lumpy potato become this fried favorite? Each page of this fascinating title includes leveled text that follows the potato’s path to becoming French fries. Vibrant photos illustrate the steps, while a flowchart summarizes the process, and a map highlights where potatoes are grown.

Potato Storage And Quality Of French Fries

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Author : Lucy M. Alexander
language : en
Publisher:
Release Date : 1950

Potato Storage And Quality Of French Fries written by Lucy M. Alexander and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1950 with French fries categories.

Purchasing French Fry Potatoes

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Author :
language : en
Publisher:
Release Date : 1986

Purchasing French Fry Potatoes written by and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 1986 with Food service categories.

Potato Science And Technology

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Author : G. Lisinska
language : en
Publisher: Springer Science & Business Media
Release Date : 1989-07-31

Potato Science And Technology written by G. Lisinska 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 1989-07-31 with Technology & Engineering categories.

This book is an excellent starting point for students and should be read by all concerned with the industry, researchers, growers, traders and processors - Journal of Agricultural Science.