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portada Frying Technology: Recent Development, Challenges, and Prospects
Type
Physical Book
Publisher
Author
Language
English
Pages
404
Format
Hardcover
ISBN13
9781032348735
Edition No.
1

Frying Technology: Recent Development, Challenges, and Prospects

Singh Ajay,Ahmad Wani Sajad,Kumar Pradyuman (Author) · Crc Press · Hardcover

Frying Technology: Recent Development, Challenges, and Prospects - Singh Ajay,Ahmad Wani Sajad,Kumar Pradyuman

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Synopsis "Frying Technology: Recent Development, Challenges, and Prospects "

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.

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