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Frying : improving quality /
Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable,...
| Clasificación: | Libro Electrónico |
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| Otros Autores: | |
| Formato: | Electrónico eBook |
| Idioma: | Inglés |
| Publicado: |
Boca Raton, Fla : Cambridge, England :
CRC Press ; Woodhead Pub.,
2001.
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| Colección: | Woodhead Publishing in food science and technology.
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| Temas: | |
| Acceso en línea: | Texto completo |
Tabla de Contenidos:
- Preliminaries; Contents; Preface; 1 Introduction; 2 The market for fried food; 3 Regulation in the European Union; 4 Regulation in the United States; 5 Health issues; 6 The composition of frying oils; 7 Factors affecting the quality of frying oils and fats; 8 The measurement of frying oil quality and authenticity; 9 The manufacture of pre fried potato products; 10 Managing potato crisp processing; 11 Effective process control in frying; 12 Flavour and aroma development in frying and fried food; Appendix Flavours and aromas derived from lipid oxidation.