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Food frying : chemistry, biochemistry and safety / Alam Zeb, University of Malakand, Khyber Pakhtunkhwa, Pakistan.

Zeb, Alam, 1979- (author.).
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Electronic resources

Subject: Fried food.
Food > Analysis.
Biochemistry > Industrial applications.
Frying > Safety measures.
Genre: Electronic books.

Record details

  • ISBN: 9781119468486
  • ISBN: 1119468485
  • ISBN: 1119468396
  • ISBN: 9781119468417
  • ISBN: 1119468418
  • ISBN: 9781119468394
  • Physical Description: 1 online resource
  • Publisher: Hoboken, NJ, USA : Wiley, [2019]

Content descriptions

Bibliography, etc. Note: Includes bibliographical references and index.
Formatted Contents Note: Intro; Title Page; Copyright Page; Contents; Foreword; Preface; About the Author; Acknowledgement; Part I Concept of Food Frying; Chapter 1 Food Frying: The Concept; 1.1 Introduction; 1.2 History of Frying; 1.3 Mechanism of Frying; 1.3.1 Heat and Mass Transfer; 1.3.2 Oil Uptake; 1.3.3 Mechanism of Oil Absorption; 1.3.3.1 Water Escape and Oil Uptake; 1.3.3.2 Capillary Pressure and Oil Uptake; 1.3.3.3 Vapour Condensation and Vacuum Effect; 1.3.3.4 Adherence and Drainage of Oil; 1.3.4 Product Properties Affecting Oil Uptake; 1.3.4.1 Size, Shape, and Surface of the Product
1.3.4.2 Composition and Density of the Product1.3.5 Frying Oil Properties and Oil Uptake; 1.3.5.1 Oil Type; 1.3.5.2 Oil Ageing; 1.3.6 Process Factors; 1.3.6.1 Pre-processing Factors Affecting Oil Uptake; 1.3.6.2 Post-frying Conditions; 1.3.7 Chemical and Physical Changes of the Frying Medium; 1.4 Why We Fry Foods; 1.5 Key Concepts; References; Chapter 2 Frying Techniques; 2.1 Introduction; 2.2 Concept of Deep Frying; 2.3 Tools Used in Frying; 2.4 Optimized Conditions; 2.4.1 External Factors; 2.4.1.1 Accessibility of Oxygen; 2.4.1.2 Temperature; 2.4.1.3 Duration of Frying
2.4.1.4 Size, Dimensions, and Composition of Food2.4.2 Internal Factors; 2.4.2.1 Fatty Acid Composition and Distribution; 2.4.2.2 Antioxidative Minor Components; 2.5 Types of Frying; 2.5.1 Pan Frying; 2.5.1.1 Quality Characteristics in Pan Frying; 2.5.2 Vacuum Frying; 2.5.2.1 Vacuum Frying Systems; 2.5.2.2 Fried Product Characteristics; 2.5.2.3 Frying Temperature and Final Oil Content; 2.5.2.4 Vacuum Pressure and Final Oil Content; 2.5.2.5 Pretreatment and Final Oil Content; 2.5.2.6 Pressurization Period and De‐oiling Period; 2.5.2.7 Vacuum Frying and Product Quality Attributes
2.5.3 Air Frying2.5.3.1 Heat and Mass Transfer; 2.5.3.2 Quality Characteristics in Air Frying; 2.5.4 Industrial Frying; 2.5.4.1 Advantages of Industrial Frying; 2.5.4.2 Quality Characteristics in Industrial Frying; 2.6 Tips to Remember During Frying; 2.7 Choice of Frying Method; 2.8 Key Concepts; References; Chapter 3 Frying and Culture; 3.1 Introduction; 3.2 The Common Point; 3.3 Frying in American Cuisines; 3.4 Frying in European Cuisines; 3.5 Frying in Asian Cuisines; 3.6 Frying in African Cuisines; 3.7 Frying in Middle Eastern Cuisines; 3.8 Key Concepts; References
Part II Chemistry of Food FryingChapter 4 Chemistry of the Frying Medium; 4.1 Frying Medium; 4.2 Classification and Choice of Frying Medium; 4.2.1 Appearance and Colour; 4.2.2 Odour and Flavour; 4.2.3 Texture of the Fried Food; 4.2.4 Taste; 4.2.5 Nutritional Value; 4.2.6 Availability and Economy; 4.3 Chemistry of the Frying Medium; 4.3.1 Fatty Acids and Triacylglycerols; 4.3.2 Polyphenolic Compounds; 4.3.3 Hydrocarbons; 4.3.4 Pigments; 4.3.5 Sterols; 4.3.6 Alcohols; 4.3.7 Tocopherols and Tocotrienols; 4.3.8 Phospholipids; 4.3.9 Volatile and Aroma Compounds
Summary: 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.
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