Zeb, Alam

Food Frying: Chemistry, Biochemistry, and Safety

Zeb, Alam - Food Frying: Chemistry, Biochemistry, and Safety, ebook


Ebook, ePUB with Adobe DRM
ISBN: 9781119468394
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Printing149 pages with an additional page accrued every 5 hours, capped at 149 pages
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A wide-ranging exploration of the science and practice of food frying

Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues.

By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes:

  • A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns
  • Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying
  • Information on the possible future development of fried foods

Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.

Keywords: food frying; food frying methods; food frying techniques; food frying guide; food frying safety; food frying concepts; food frying safety; food frying chemistry; frying chemistry medium; commercial food frying; industrial food frying; chemical interactions of food frying; food frying analysis; food frying analytical methods; food frying biochemistry; food frying assessment; frying toxicity; fried food techniques; fried food methods; fried food safety; fried food chemistry; fried food nutrition; fried food biochemistry; fried food analysis methods; fried food absorption; fried food acceptability; fried food digestion; fried food excretion; fried food health; fried food disease;, Flavor, Perfume & Cosmetic Science, Nutrition, Flavor, Perfume & Cosmetic Science, Nutrition

John Wiley and Sons, Inc.
Publication year
Page amount
496 pages
Gardening, Agriculture, Forestry
Printed ISBN

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