Skip to main content

1st Edition

Advances in Deep-Fat Frying of Foods

Edited By Servet Gulum Sumnu, Serpil Sahin Copyright 2009

321 Pages 105 B/W Illustrations

by CRC Press

321 Pages

by CRC Press

Also available as eBook on:

Taylor & Francis eBooks
(Institutional Purchase)Opens in new tab or window

Description

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 authorities, Advances in Deep-Fat Frying of Foods... Read more

Table of Contents

Introduction, Serpil Sahin and Servet Gülüm Sumnu

Heat and Mass Transfer During Frying, Nawel Achir, Olivier Vitrac, and Gilles Trystram

Chemistry of Frying, Joaquín Velasco, Susana Marmesat, and M. Carmen Dobarganes

Quality of Frying Oil, Stavros Lalas

Kinetics of Quality Changes During Frying, Franco Pedreschi and Rommy N. Zúñiga

Physical Properties of Fried Products, Gauri S. Mittal

Acrylamide Formation During Frying, Bertrand Matthäus

Microstructural Changes During Frying of Foods, Michael Ngadi, Akinbode A. Adedeji, and Lamin Kassama

Flavor Changes During Frying, Kathleen Warner

Rheology of Batters Used in Frying, Teresa Sanz and Ana Salvador

Quality of Battered or Breaded Fried Products, Susana Fiszman

Industrial Frying, Monoj K. Gupta

Alternative Frying Technologies, Serpil Sahin and Servet Gülüm Sumnu

Editor(s)

Biography

Servet Gulum Sumnu, Serpil Sahin

Add to Cart