Frying [electronic resource] : improving quality / edited by J.B. Rossell.
Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable,...
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Full Text (via Knovel) |
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| Format: | Electronic eBook |
| Language: | English |
| Published: |
Boca Raton, Fla : Cambridge, England :
CRC Press ; Woodhead Pub.,
2001.
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| Series: | Woodhead Publishing in food science and technology.
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| Subjects: |
Table of Contents:
- Preliminaries; Contents; Preface; 1 Introduction; 2 The market for fried food; 3 Regulation in the European Union; 4 Regulation in the United States; 5 Health issues; 6 The composition of frying oils; 7 Factors affecting the quality of frying oils and fats; 8 The measurement of frying oil quality and authenticity; 9 The manufacture of pre fried potato products; 10 Managing potato crisp processing; 11 Effective process control in frying; 12 Flavour and aroma development in frying and fried food; Appendix Flavours and aromas derived from lipid oxidation.