Deep Frying: Chemistry, Nutrition and Practical Applications, 2nd Edition
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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 will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.
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| Released: 05/01/2007; 461 pages | |||||||||||||
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Pricing:
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Table of Contents
Part 1. Overview
- Production and Composition of Frying Fats
- Storage and Handling of Finished Frying Oils
- Initial Quality of Frying Oil
Part 2. Physical Characteristics
- Volatile Odor and Flavor Components Formed in Deep Frying
- Isomeric and Cyclic Fatty Acids as a Result of Frying
- Formation and Analysis of Oxidized Monomeric, Dimeric, and Higher Oligomeric Triglycerides
- Formation, Analysis, and Health Effects of Oxidized Sterols in Frying Fat
Part 3. Nutrition
- Role of Fat in the Diet
- Nutritional and Physiological Effects of Used Frying Oils and Fats
- Physiological Effects of trans and Cyclic Fatty Acids
- The Chemistry and Nutrition of Nonnutritive Fats
Part 4. Application
- Dynamics of Frying
- Foodservice Frying
- Industrial Frying
- Practical Foodservice Frying: Troubleshooting
Part 5. Evaluation
- General Considerations for Designing Laboratory Scale Fry-Tests
- Designing Field Frying Tests
- Evaluation of Used Frying Oil
- Evaluation of Passive and Active Filter Media
- Sensory Evaluation of Frying Fat and Deep-Fried Products
Part 6. Regulation
Related Products
| AOCS/SFA Edible Oils Manual, 2nd Edition |
| Frying Technology and Practices |
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