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商品詳細
Frying Technology: Recent Development, Challenges, and Prospects.
・ISBN 978-1-032-34873-5 hard GB£ 187.99
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| 著者・編者 | Singh, Ajay / Ahmad Wani, Sajad / Kumar, Pradyuman (eds.), |
|---|---|
| 出版社 | (CRC Press, UK) |
| 出版年月 | 2023 |
| ページ数 | 404 pp. |
| 言語 | ENG |
| ニュース番号 | ＜A01-21087＞ |
解説
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-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.