Frying Technology

<p>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.</p><p><strong>Key Features</strong></p><ul> <li>Provides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectives</li> <li>Discusses textural sensory and nutritional profiles of fried baked and puffed foods</li> <li>Explains the impact of frying on macromolecular constituents fats/oils starches and proteins</li> </ul><p>A cohesive exploration of food-frying technology this book appeals to students academicians researchers and professionals in the fields of nutrition and food sciences.</p>