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Full Description
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.
Contents
Contents
Food frying: Global trends and economics
Bharti Mehta
Fried food products: Classification, significance and their impact on nutrition and health
Prajya and P Kumar
Fundamentals, methodologies and development in food frying
Anjali
Quality criteria for selection of suitable oil for frying
Mohona and P Kumar
Insight chemistry of deep fat frying oils
Dr. Bharti Mehta, Technical Assistant
Flavour constituents of fried foods: A chemistry perspective
Chirasmita
Influence of frying on food macromolecule constituents
Jesicca Pandohee
Physical and chemical parameters as qualitative indicators of used frying oils
Sidhartha
Promising approaches to overcome oil uptake by deep fat fried foods
Chander Mohan
Alternate frying technologies for healthier and better fried foods
Indira
Techno-functional attributes of frying additives
Dr. Richa Singh
Fried foods: A global perspective on food safety guidelines, packaging and labelling requirements
Sushama PS
Safety aspects of fried foods with reference to acrylamide and other polar compounds
Ira Tripathi
Biodiesel: An emerging fuel derived from used cooking oil
Winny
