Deep Fat Frying of Food by Blumenthal 0000-00-00 00:00:00

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by Blumenthal
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Deep Fat Frying of Food by Blumenthal
Author
Blumenthal
Publisher
Springer
Date of release
Pages
300
ISBN
9780442010041
Binding
Hardcover
Illustrations
Format
PDF, EPUB, MOBI, TXT, DOC
Rating
4
24
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Book review

This is a comprehensive reference on deep-fat frying. An international group of experts covers operations, relationships between food and oils and analytical issues related to oils. Chapters discuss the frying process; snack food frying, including chips and other snacks; processed food frying, including doughnuts, potatoes, vegetables, filled products, meat, fish and poultry; restaurant frying, including initial and re-frying and battered/breaded products; nutrition, including saturated versus unsaturated frying oils, trans-acids, calorie control, and toxicology; regulatory issues and food safety; frying oils, including commercial and in-use specifications; fried food quality, including sensory attributes, shelf-life, and packaging; food analysis; and oil analysis. This book should be of interest to food scientists.

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