Advances in Deep-Fat Frying of Foods

Front Cover
Servet Gulum Sumnu, Serpil Sahin
CRC Press, Dec 17, 2008 - Technology & Engineering - 321 pages
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
 

What people are saying - Write a review

User Review - Flag as inappropriate

indispensable

Contents

Chapter 1 Introduction
1
Chapter 2 Heat and Mass Transfer During Frying
5
Chapter 3 Chemistry of Frying
33
Chapter 4 Quality of Frying Oil
57
Chapter 5 Kinetics of Quality Changes During Frying
81
Chapter 6 Physical Properties of Fried Products
115
Chapter 7 Acrylamide Formation During Frying
143
Chapter 8 Microstructural Changes During Frying of Foods
169
Chapter 9 Flavor Changes During Frying
201
Chapter 10 Rheology of Batters Used in Frying
215
Chapter 11 Quality of Battered or Breaded Fried Products
243
Chapter 12 Industrial Frying
263
Chapter 13 Alternative Frying Technologies
289
Index
303
Back cover
311
Copyright

Other editions - View all

Common terms and phrases

Bibliographic information