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.

Covers modern as well as conventional methods of food industry waste utilization Discusses possible solutions to tackle food waste generation and its further utilization Addresses socioeconomic considerations, environmental concerns and discusses regulations related to food processing wastes

Discusses about 14 different spices and their salient features Presents the novel technologies used in the extraction, isolation and identification of bioactive compounds from spices Explores the utilization of spices as culinary use in food