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00000cam a2200000 7i4500 |
| 001 |
0000062562 |
| 005 |
20201020093000.0 |
| 008 |
090525s2009 flu eng |
| 020 |
|
|
|a 1420055585 (hbk.)
|
| 020 |
|
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|a 9781420055580 (hbk.)
|
| 090 |
0 |
0 |
|a TX689
|b .A38 2009
|
| 245 |
0 |
0 |
|a Advances in deep fat frying of foods
|c edited by Serpil Sahin, Servet Gulum Sumnu
|
| 260 |
|
|
|a Boca Raton :
|b CRC Press ,
|c c2009
|
| 300 |
|
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|a xviii, 310 p. :
|b ill. ;
|c 25 cm.
|
| 490 |
1 |
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|a Contemporary food engineering
|
| 504 |
|
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|a Includes bibliographical references and index
|
| 505 |
0 |
|
|a 1. Introduction -- 2. Heat and mass transfer during frying -- 3. Chemistry of frying -- 4. Quality of frying oil -- 5. Kinetics of quality changes during frying -- 6. Physical properties of fried products -- 7. Acrylamide formation during frying -- 8. Microstructural changes during frying of foods -- 9. Flavor changes during frying -- 10. Rheology of batters used in frying -- 11. Quality of battered or breaded fried products -- 12. Industrial frying -- 13. Alternative frying technologies
|
| 650 |
|
0 |
|a Deep frying
|
| 650 |
|
0 |
|a Food
|x Analysis
|
| 650 |
|
0 |
|a Food
|x Composition
|
| 650 |
|
0 |
|a Oils and fats, Edible
|
| 700 |
1 |
|
|a Sahin, Serpil ,
|e author
|
| 700 |
1 |
|
|a Sumnu, Servit Gulum ,
|e author
|
| 830 |
|
0 |
|a Contemporary food engineering (Unnumbered)
|
| 999 |
|
|
|a 1000126538
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|
| 999 |
|
|
|a 1000126539
|b Book
|c OPEN SHELF (30 DAYS)
|e Tembila Campus
|