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Advances in Deep-Fat Frying of Foods

2008-12-17 Technology & Engineering
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Release : 2008-12-17
Genre : Technology & Engineering
Kind : eBook
Book Rating : 593/5 ( reviews)

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Book Synopsis Advances in Deep-Fat Frying of Foods by : Servet Gulum Sumnu

Download or read book Advances in Deep-Fat Frying of Foods written by Servet Gulum Sumnu. This book was released on 2008-12-17. Available in PDF, EPUB and Kindle. Book excerpt: 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

Breaded Fried Foods

2009-09-22 Technology & Engineering
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Release : 2009-09-22
Genre : Technology & Engineering
Kind : eBook
Book Rating : 293/5 ( reviews)

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Book Synopsis Breaded Fried Foods by : Parameswarakuma Mallikarjunan

Download or read book Breaded Fried Foods written by Parameswarakuma Mallikarjunan. This book was released on 2009-09-22. Available in PDF, EPUB and Kindle. Book excerpt: Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have

Deep Fat Frying: Fundamentals and Applications

1999-06-30 Cooking
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Release : 1999-06-30
Genre : Cooking
Kind : eBook
Book Rating : 210/5 ( reviews)

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Book Synopsis Deep Fat Frying: Fundamentals and Applications by : Rosana G. Moreira

Download or read book Deep Fat Frying: Fundamentals and Applications written by Rosana G. Moreira. This book was released on 1999-06-30. Available in PDF, EPUB and Kindle. Book excerpt: This book addresses a fundamental understanding of heat and mass (moisture and oil) transport mechanisms in the frying of foods and of the physical and chemical changes that occur in the product and oil during the process. Different types of fryers are described in detail, product quality attribute measurement on-line is assessed, modeling and simulation of batch and continuous frying systems are covered in detail, and process control application is described. Color plates.

Frying Technology

2023-10-09 Technology & Engineering
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Release : 2023-10-09
Genre : Technology & Engineering
Kind : eBook
Book Rating : 337/5 ( reviews)

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Book Synopsis Frying Technology by : Ajay Singh

Download or read book Frying Technology written by Ajay Singh. This book was released on 2023-10-09. Available in PDF, EPUB and Kindle. Book excerpt: 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.

Advances in Potato Chemistry and Technology

2009-07-22 Technology & Engineering
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Release : 2009-07-22
Genre : Technology & Engineering
Kind : eBook
Book Rating : 914/5 ( reviews)

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Book Synopsis Advances in Potato Chemistry and Technology by : Jaspreet Singh

Download or read book Advances in Potato Chemistry and Technology written by Jaspreet Singh. This book was released on 2009-07-22. Available in PDF, EPUB and Kindle. Book excerpt: Developments in potato chemistry, including identification and use of the functional components of potatoes, genetic improvements and modifications that increase their suitability for food and non-food applications, the use of starch chemistry in non-food industry and methods of sensory and objective measurement have led to new and important uses for this crop. Advances in Potato Chemistry and Technology presents the most current information available in one convenient resource.The expert coverage includes details on findings related to potato composition, new methods of quality determination of potato tubers, genetic and agronomic improvements, use of specific potato cultivars and their starches, flours for specific food and non-food applications, and quality measurement methods for potato products. - Covers potato chemistry in detail, providing key understanding of the role of chemical compositions on emerging uses for specific food and non-food applications - Presents coverage of developing areas, related to potato production and processing including genetic modification of potatoes, laboratory and industry scale sophistication, and modern quality measurement techniques to help producers identify appropriate varieties based on anticipated use - Explores novel application uses of potatoes and potato by-products to help producers identify potential areas for development of potato variety and structure

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