Frying: Improving Quality at Meripustak

Frying: Improving Quality

Books from same Author: JB Rossell

Books from same Publisher: Wood Head Publishing

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  • General Information  
    Author(s)JB Rossell
    PublisherWood Head Publishing
    ISBN9781855735569
    Pages382
    BindingHardbound
    LanguageEnglish
    Publish YearApril 2001

    Description

    Wood Head Publishing Frying: Improving Quality by JB Rossell

    Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods. Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one of the book sets the scene by looking at the differing types of fried products and their markets as well as at the regulatory context. It also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake and its influence on consumer health. Part two looks in detail at frying oils, their composition, the factors affecting frying oil quality and ways of measuring frying oil quality and authenticity. Part three looks at quality issues relating to fried products. There are chapters on two of the main types of fried product: pre-fried potato products such as French fries and the manufacture of potato crisps. Three final chapters