Frying Technology. Recent Development, Challenges, and Prospects

Covering all the recently adapted developments, challenges, and other healthy - approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity, and other hydroperoxides) of the frying process and effective ways to minimize them.
Key features : Provides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectives ; Discusses textural, sensory, and nutritional profiles of fried, baked, and puffed foods ; Explains the impact of frying on macromolecular constituents, fats/oils, starches, and proteins. A cohesive exploration of food-hying technology, this book appeals to students, academicians, researchers, and professionals in the fields of nutrition and food sciences.