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· 제목 : Frying Technology : Recent Development, Challenges, and Prospects (Paperback)
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781032358994
· 쪽수 : 420쪽
· 출판일 : 2025-06-26
· 분류 : 외국도서 > 기술공학 > 기술공학 > 식품공학
· ISBN : 9781032358994
· 쪽수 : 420쪽
· 출판일 : 2025-06-26
목차
Contents
- Food frying: Global trends and economics
- Fried food products: Classification, significance and their impact on nutrition and health
- Fundamentals, methodologies and development in food frying
- Quality criteria for selection of suitable oil for frying
- Insight chemistry of deep fat frying oils
- Flavour constituents of fried foods: A chemistry perspective
- Influence of frying on food macromolecule constituents
- Physical and chemical parameters as qualitative indicators of used frying oils
- Promising approaches to overcome oil uptake by deep fat fried foods
- Alternate frying technologies for healthier and better fried foods
- Techno-functional attributes of frying additives
- Fried foods: A global perspective on food safety guidelines, packaging and labelling requirements
- Safety aspects of fried foods with reference to acrylamide and other polar compounds
- Biodiesel: An emerging fuel derived from used cooking oil
Bharti Mehta
Prajya and P Kumar
Anjali
Mohona and P Kumar
Dr. Bharti Mehta, Technical Assistant
Chirasmita
Jesicca Pandohee
Sidhartha
Chander Mohan
Indira
Dr. Richa Singh
Sushama PS
Ira Tripathi
Winny
