Deep Frying

Chemistry, Nutrition, and Practical Applications

Nonfiction, Science & Nature, Technology, Food Industry & Science, Science, Other Sciences, Applied Sciences
Cover of the book Deep Frying by , Elsevier Science
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Author: ISBN: 9780128043530
Publisher: Elsevier Science Publication: August 8, 2015
Imprint: Academic Press and AOCS Press Language: English
Author:
ISBN: 9780128043530
Publisher: Elsevier Science
Publication: August 8, 2015
Imprint: Academic Press and AOCS Press
Language: English

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
View on Amazon View on AbeBooks View on Kobo View on B.Depository View on eBay View on Walmart

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.

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