| Author(s) | Alam Zeb |
 | Year | 2019 |
 | Pages | 474 |
 | Language | English
|
 | Format | PDF |
 | Size | 7 MB
|
 | Publisher | Wiley |
 | ISBN | 1119468515, 978-1119468516, B07MCV6QMK |
A wide-ranging exploration of the science and practice of food frying
Frying
is one of the world’s most popular methods of food preparation. Whether
using oils or fats, it is valued for the particular flavors and
textures it can bring, and represents a multibillion-dollar sector of
the global economy. Food Frying: Chemistry, Biochemistry and Safety explores
this important cooking technique in its scientific dimensions, charting
the relationships between the chemical reactions produced during
frying, the changes in food quality that these engender, and associated
digestive and health-related issues.
By outlining these
connections, the author provides an aid to a safer, healthier approach
to food frying. Topics covered range from culturally specific forms of
frying to detailed analyses of the chemical and biochemical processes
involved in its practice. Delivering these insights in a practical and
easy-to-follow manner, this unique text includes:
- A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns
- Guidance
on the accurate assessment of health, quality, and safety issues
associated with food frying Coverage of the latest technologies and
methods involved with frying
- Information on the possible future development of fried foods
Food Frying: Chemistry, Biochemistry and Safety is
an invaluable resource for all those who work with fried foods, whether
they be food industry professionals, food scientists, or workers in the
oil and fat industries.
