Frying : improving quality
Edited by a leading authority in the field, and with a distinguished international team of contributors, Frying provides an authoritative review of the key issues in improving quality in the manufacture of fried products
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| Format: | Book |
| Language: | English |
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Cambridge, England : Boca Raton, Florida :
Woodhead Publishing Limited ; CRC Press ,
c2001
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| Series: | Woodhead Publishing in food science and technology
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Table of Contents:
- 1. Introduction
- 2. The market for fried food
- 3. Regulation in the European Union
- 4. Regulation in the United States
- 5. Health issues
- 6. The composition of Frying oils
- 7. Factors affecting the quality of frying oils and fats
- 8. The measurement of frying oil quality and authenticity
- 9. The manufacture of pre-fried potato products
- 10. Managing potato crisp processing
- 11. Effective process control in frying
- 12. Flavour and aroma development in frying and fried food
- 13. Improving the texture and colour of fried products