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Advances in deep-fat frying of foods
Series: Contemporary Food Engineering SeriesPublication details: London Taylor & Francis, 2009Description: 310pISBN: 9781420055580Subject(s): Food processing | Fats and fatty oils | Food chemistry | Food qualityLOC classification: TP670Summary: Reviews heat and mass transfer between fried food and frying medium; describes oil uptake mechanisms especially during cooking; Combines engineering principles with biochemistry to explain the frying process; Describes alternative techniques such as microwave frying and vacuum frying for increased nutritional value; Discusses flavor acquisition during frying; Addresses acrylamide and ways to reduce it; Examines changes in fried products both at the macroscopic and microscopic levels| Item type | Current library | Call number | Copy number | Status | Date due | Barcode |
|---|---|---|---|---|---|---|
| Book - Standard loan | CAFRE Loughry Library | TP670 SAH (Browse shelf(Opens below)) | 1 | Available | 190865 |
Reviews heat and mass transfer between fried food and frying medium; describes oil uptake mechanisms especially during cooking; Combines engineering principles with biochemistry to explain the frying process; Describes alternative techniques such as microwave frying and vacuum frying for increased nutritional value; Discusses flavor acquisition during frying; Addresses acrylamide and ways to reduce it; Examines changes in fried products both at the macroscopic and microscopic levels
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