Advances in deep fat frying of foods
| Main Authors: | , |
|---|---|
| Format: | Book |
| Language: | English |
| Published: |
Boca Raton :
CRC Press ,
c2009
|
| Series: | Contemporary food engineering (Unnumbered)
|
| Subjects: |
Table of Contents:
- 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