Deep Frying
：Chemistry, Nutrition, and Practical Applications
( 2 )
Publication subTitle ：Chemistry, Nutrition, and Practical Applications
Publication series ：2
Author： Erickson Michael D.
Publisher： Elsevier Science
Publication year： 2015
E-ISBN: 9780128043530
P-ISBN(Paperback): 9781893997929
Subject： O6 Chemistry;T Industrial Technology;TS2 food industry
Keyword： 化学,工业技术,轻工业、手工业
Language： ENG
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Description
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.
- Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols
- Includes practical information on the dynamics of frying from many perspectives including foodservice and industrial
- Addresses regulatory issues, environmental concerns, and nutritional aspects