Breaded Fried Foods at Meripustak

Breaded Fried Foods


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  • General Information  
    Author(s)Parameswarakuma Mallikarjunan and Michael O Ngadi and Manjeet S Chinnan
    PublisherTaylor & Francis
    ISBN9780849314612
    Pages184
    BindingHardbound
    LanguageEnglish
    Publish YearSeptember 2009

    Description

    Taylor & Francis Breaded Fried Foods by Parameswarakuma Mallikarjunan and Michael O Ngadi and Manjeet S Chinnan

    Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have focused solely on the process of deep-fat frying and fried foods in general, Breaded Fried Foods is one of the first references to provide a coherent and concise overview of issues that are specific to breaded, or battered, fried foods. With internationally recognized authors, including renowned expert Dr. Manjeet S. Chinnan, this comprehensive resource addresses groundbreaking advances in the reduction of fat uptake in fried foods, best practices for enhancing the quality of breaded fried foods, techniques for improving product crispness, and the impact of breading and batters on the quality of frying oil. The book also discusses new industry frying methods, preventive measures to reduce oil waste, and pre- and p