عنوان

Food frying :

(Number (ISBN

1119468396

(Number (ISBN

1119468418

(Number (ISBN

1119468485

(Number (ISBN

9781119468394

(Number (ISBN

9781119468417

(Number (ISBN

9781119468486

Erroneous ISBN

9781119468516

Title Proper

Food frying :

General Material Designation

[Book]

Other Title Information

chemistry, biochemistry, and safety /

First Statement of Responsibility

Alam Zeb, University of Malakand, Khyber Pakhtunkhwa, Pakistan.

Place of Publication, Distribution, etc.

Hoboken, NJ :

Name of Publisher, Distributor, etc.

John Wiley & Sons, Inc.,

Date of Publication, Distribution, etc.

2019.

Date of Publication, Distribution, etc.

©2019

Specific Material Designation and Extent of Item

1 online resource (xxiii, 469 pages)

Text of Note

Includes bibliographical references and index.

Text of Note

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.

Title

Food frying.

International Standard Book Number

9781119468516

Biochemistry-- Industrial applications.

Food-- Analysis.

Fried food.

Frying-- Safety measures.

COOKING-- General.

Food-- Analysis.

Fried food.

CKB-- 000000

Number

Edition

Class number

Book number

Zeb, Alam,1979-

Date of Transaction

20200822154041.0

Cataloguing Rules (Descriptive Conventions))

pn

Electronic name

[Book]

Y