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Frying Technology
Recent Development, Challenges, and Prospects
Jezik
Angleščina
Angleščina
Knjiga
Trda
Covering all the recently adapted developments, challenges, and other healthy approaches in the proc...
Celoten opis
Koda Libristo: 43369570
?
561 b
561 b
232.03
€
50% možnost
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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.
Igralka
&
Poliglotka
EWA KASP
za
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O knjigi
Polni naslov
Frying Technology
Jezik
Angleščina
Angleščina
Vezava
Knjiga - Trda
Datum izida
2023
Število strani
384
EAN
9781032348735
Koda Libristo
43369570
Založba
Taylor & Francis Ltd
Teža
453
Mere
156 x 234
