Name: Frying Technology: Recent Development, Challenges, and Prospects (en Inglés)
Price: 163.57 USD
Availability: InStock
Author: Singh Ajay,Ahmad Wani Sajad,Kumar Pradyuman
ISBN: 9781032348735

portada Frying Technology: Recent Development, Challenges, and Prospects (en Inglés)

Frying Technology: Recent Development, Challenges, and Prospects (en Inglés)

Formato

Libro Físico

Editorial

Crc Press

Autor

Singh Ajay,Ahmad Wani Sajad,Kumar Pradyuman

Idioma

Inglés

N° páginas

404

Encuadernación

Tapa Dura

ISBN13

9781032348735

N° edición

Frying Technology: Recent Development, Challenges, and Prospects (en Inglés)

Singh Ajay,Ahmad Wani Sajad,Kumar Pradyuman (Autor) · Crc Press · Tapa Dura

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Reseña del libro "Frying Technology: Recent Development, Challenges, and Prospects (en Inglés)"

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.