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	Advances in Deep-Fat Frying of Foods By: Sahin, Serpil Published By: Taylor & Francis Ltd PDF for Digital Editions Price: $169.95 PDF for Digital Editions	EBOOK OPTIONS ADD TO CART ADD TO WISHLIST TELL A FRIEND RECEIVE ALERTS
	This title combines engineering principles with biochemistry knowledge. 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 authorities, "Advances in Deep Fat Frying of Foods" provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods healthier. This title analyzes product and oil changes due to frying. With the aid of numerous tables and illustrations, this concise reference examines changes in fried products both at the macroscopic and microscopic levels.It reviews heat and mass transfer and variations found in the physical properties of food during frying.

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Related Subjects

• Technology > Food Industry & Science
• Technology

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