Michael D. Erickson
Deep Frying
Chemistry, Nutrition, and Practical Applications
Gebonden Engels 2015 9781893997929Levertijd ongeveer 9 werkdagen
Gratis verzonden
Samenvatting
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.
Specificaties
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Inhoudsopgave
<p>Part 1 Overview<br>1. Production and Composition of Frying Fats<br>2. Storage and Handling of Finished Frying Oils<br>3. Initial Quality of Frying Oil</p> <p>Part 2 Physical Characteristics<br>4. Volatile Odor and Flavor Components Formed in Deep Frying<br>5. Isomeric and Cyclic Fatty Acids as a Result of Frying<br>6. Formation and Analysis of Oxidized Monomeric, Dimeric, and Higher Oligomeric Triglycerides<br>7. Formation, Analysis, and Health Effects of Oxidized Sterols in Frying Fat</p> <p>Part 3 Nutrition<br>8. Role of Fat in the Diet<br>9. Nutritional and Physiological Effects of Used Frying Oils and Fats<br>10. Physiological Effects of trans and Cyclic Fatty Acids <br>11. The Chemistry and Nutrition of Nonnutritive Fats</p> <p>Part 4 Application<br>12. Dynamics of Frying<br>13. Foodservice Frying<br>14. Industrial Frying<br>15. Practical Foodservice Frying: Troubleshooting </p> <p>Part 5 Evaluation<br>16. General Considerations for Designing Laboratory Scale Fry-Tests<br>17. Designing Field Frying Tests<br>18. Evaluation of Used Frying Oil<br>19. Evaluation of Passive and Active Filter Media <br>20. Sensory Evaluation of Frying Fat and Deep-Fried Products </p> <p>Part 6 Regulation<br>21. Regulation of Frying Fat and Oil<br>22. Environmental Concerns<br>23. Options for Reducing/Eliminating trans Fatty Acids in Deep Fat Frying and Labeling Implications<br>24. Current and Future Frying Issues</p>
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