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Front MatterAbstract - Hi-Res PDF (362 KB) - PDF w/links (366 KB)
1
Chapter 1. IntroductionAbstract - Hi-Res PDF (144 KB) - PDF w/links (145 KB)
5
Chapter 2. Heat and Mass Transfer During FryingNawel Achir, Olivier Vitrac, Gilles TrystramAbstract - Hi-Res PDF (1306 KB) - PDF w/links (1183 KB)
33
Chapter 3. Chemistry of FryingJoaquin Velasco, Susana Marmesat, M. Carmen DobarganesAbstract - Hi-Res PDF (458 KB) - PDF w/links (492 KB)
57
Chapter 4. Quality of Frying OilStavros LalasAbstract - Hi-Res PDF (360 KB) - PDF w/links (396 KB)
81
Chapter 5. Kinetics of Quality Changes During FryingRommy N. Zuniga, Franco PedreschiAbstract - Hi-Res PDF (1015 KB) - PDF w/links (1027 KB)
115
Chapter 6. Physical Properties of Fried ProductsGauri S. MittalAbstract - Hi-Res PDF (405 KB) - PDF w/links (437 KB)
143
Chapter 7. Acrylamide Formation During FryingBertrand MatthausAbstract - Hi-Res PDF (780 KB) - PDF w/links (684 KB)
169
Chapter 8. Microstructural Changes During Frying of FoodsMichael Ngadi, Akinbode A. Adedeji, Lamin KassamaAbstract - Hi-Res PDF (729 KB) - PDF w/links (733 KB)
201
Chapter 9. Flavor Changes During FryingKathleen WarnerAbstract - Hi-Res PDF (455 KB) - PDF w/links (463 KB)
215
Chapter 10. Rheology of Batters Used in FryingTeresa Sanz, Ana SalvadorAbstract - Hi-Res PDF (835 KB) - PDF w/links (743 KB)
243
Chapter 11. Quality of Battered or Breaded Fried ProductsSusana FiszmanAbstract - Hi-Res PDF (319 KB) - PDF w/links (337 KB)
263
Chapter 12. Industrial FryingMonoj K. GuptaAbstract - Hi-Res PDF (493 KB) - PDF w/links (506 KB)
289
Chapter 13. Alternative Frying TechnologiesAbstract - Hi-Res PDF (450 KB) - PDF w/links (348 KB)
