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Food Frying - Chemistry, Biochemistry and Safety (Hardcover)
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Food Frying - Chemistry, Biochemistry and Safety (Hardcover)
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A wide-ranging exploration of the science and practice of food
frying Frying is one of the world's most popular methods of food
preparation. Whether using oils or fats, it is valued for the
particular flavors and textures it can bring, and represents a
multibillion-dollar sector of the global economy. Food Frying:
Chemistry, Biochemistry and Safety explores this important cooking
technique in its scientific dimensions, charting the relationships
between the chemical reactions produced during frying, the changes
in food quality that these engender, and associated digestive and
health-related issues. By outlining these connections, the author
provides an aid to a safer, healthier approach to food frying.
Topics covered range from culturally specific forms of frying to
detailed analyses of the chemical and biochemical processes
involved in its practice. Delivering these insights in a practical
and easy-to-follow manner, this unique text includes: A complete
survey of food frying, encompassing cultural, chemical,
biochemical, and toxicological concerns Guidance on the accurate
assessment of health, quality, and safety issues associated with
food frying Coverage of the latest technologies and methods
involved with frying Information on the possible future development
of fried foods Food Frying: Chemistry, Biochemistry and Safety is
an invaluable resource for all those who work with fried foods,
whether they be food industry professionals, food scientists, or
workers in the oil and fat industries.
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