ABSTRACT

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie

chapter 1|4 pages

Introduction

chapter 2|28 pages

Heat and Mass Transfer During Frying

chapter 3|24 pages

Chemistry of Frying

chapter 4|24 pages

Quality of Frying Oil

chapter 5|34 pages

Kinetics of Quality Changes During Frying

chapter 6|28 pages

Physical Properties of Fried Products

chapter 7|26 pages

Acrylamide Formation During Frying

chapter 9|14 pages

Flavor Changes During Frying

chapter 10|28 pages

Rheology of Batters Used in Frying

chapter 12|26 pages

Industrial Frying

chapter 13|14 pages

Alternative Frying Technologies