Michael D. Erickson
Deep Frying
Chemistry, Nutrition, and Practical Applications
Gebonden Engels 2015 2e druk 9781893997929Levertijd ± 9 werkdagen
Gratis verzonden
Samenvatting
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.
Specificaties
ISBN13:9781893997929
Taal:Engels
Bindwijze:Gebonden
Aantal pagina's:464
Uitgever:Elsevier Science
Druk:2
Lezersrecensies
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Inhoudsopgave
Part 1 Overview
1. Production and Composition of Frying Fats
2. Storage and Handling of Finished Frying Oils
3. Initial Quality of Frying Oil
Part 2 Physical Characteristics
4. Volatile Odor and Flavor Components Formed in Deep Frying
5. Isomeric and Cyclic Fatty Acids as a Result of Frying
6. Formation and Analysis of Oxidized Monomeric, Dimeric, and Higher Oligomeric Triglycerides
7. Formation, Analysis, and Health Effects of Oxidized Sterols in Frying Fat
Part 3 Nutrition
8. Role of Fat in the Diet
9. Nutritional and Physiological Effects of Used Frying Oils and Fats
10. Physiological Effects of trans and Cyclic Fatty Acids
11. The Chemistry and Nutrition of Nonnutritive Fats
Part 4 Application
12. Dynamics of Frying
13. Foodservice Frying
14. Industrial Frying
15. Practical Foodservice Frying: Troubleshooting
Part 5 Evaluation
16. General Considerations for Designing Laboratory Scale Fry-Tests
17. Designing Field Frying Tests
18. Evaluation of Used Frying Oil
19. Evaluation of Passive and Active Filter Media
20. Sensory Evaluation of Frying Fat and Deep-Fried Products
Part 6 Regulation
21. Regulation of Frying Fat and Oil
22. Environmental Concerns
23. Options for Reducing/Eliminating trans Fatty Acids in Deep Fat Frying and Labeling Implications
24. Current and Future Frying Issues
1. Production and Composition of Frying Fats
2. Storage and Handling of Finished Frying Oils
3. Initial Quality of Frying Oil
Part 2 Physical Characteristics
4. Volatile Odor and Flavor Components Formed in Deep Frying
5. Isomeric and Cyclic Fatty Acids as a Result of Frying
6. Formation and Analysis of Oxidized Monomeric, Dimeric, and Higher Oligomeric Triglycerides
7. Formation, Analysis, and Health Effects of Oxidized Sterols in Frying Fat
Part 3 Nutrition
8. Role of Fat in the Diet
9. Nutritional and Physiological Effects of Used Frying Oils and Fats
10. Physiological Effects of trans and Cyclic Fatty Acids
11. The Chemistry and Nutrition of Nonnutritive Fats
Part 4 Application
12. Dynamics of Frying
13. Foodservice Frying
14. Industrial Frying
15. Practical Foodservice Frying: Troubleshooting
Part 5 Evaluation
16. General Considerations for Designing Laboratory Scale Fry-Tests
17. Designing Field Frying Tests
18. Evaluation of Used Frying Oil
19. Evaluation of Passive and Active Filter Media
20. Sensory Evaluation of Frying Fat and Deep-Fried Products
Part 6 Regulation
21. Regulation of Frying Fat and Oil
22. Environmental Concerns
23. Options for Reducing/Eliminating trans Fatty Acids in Deep Fat Frying and Labeling Implications
24. Current and Future Frying Issues
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