Frying Of Food
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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
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.
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
Frying Of Food
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Author : Dimitrios Boskou
language : en
Publisher: CRC Press
Release Date : 2016-04-19
Frying Of Food written by Dimitrios Boskou and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2016-04-19 with Technology & Engineering categories.
Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nu
Frying Technology And Practices
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Author : Monoj K. Gupta
language : en
Publisher: AOCS Publishing
Release Date : 2004-06-30
Frying Technology And Practices written by Monoj K. Gupta and has been published by AOCS Publishing this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004-06-30 with Technology & Engineering categories.
This book is a unique compilation of theoretical discussions on oil chemistry, the mechanism of oil breakdown, and the practical aspects related to frying. Topics include basic frying oil chemistry and the techniques for the protection of the frying oil; frying techniques for coated foods; food safety and regulatory aspects related to frying; package issues; and the proper techniques required for the day-to-day operation of a frying process.
Frying Technology
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Author : Ajay Singh
language : en
Publisher: CRC Press
Release Date : 2023-10-09
Frying Technology written by Ajay Singh and has been published by CRC Press this book supported file pdf, txt, epub, kindle and other format this book has been release on 2023-10-09 with Technology & Engineering categories.
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.
Fry Light Fry Right
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Author : Elaine Magee
language : en
Publisher:
Release Date : 2004
Fry Light Fry Right written by Elaine Magee and has been published by this book supported file pdf, txt, epub, kindle and other format this book has been release on 2004 with Fried food categories.
Food Frying
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Author : Alam Zeb
language : en
Publisher: John Wiley & Sons
Release Date : 2019-01-10
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 2019-01-10 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 Frying
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Author : Michael D. Erickson
language : en
Publisher: Elsevier
Release Date : 2015-08-08
Deep Frying written by Michael D. Erickson and has been published by Elsevier this book supported file pdf, txt, epub, kindle and other format this book has been release on 2015-08-08 with Technology & Engineering categories.
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying. Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols Includes practical information on the dynamics of frying from many perspectives including foodservice and industrial Addresses regulatory issues, environmental concerns, and nutritional aspects