Deep frying : chemistry, nutrition, and practical applications / editor, Michael D. Erickson.
Search for related items by subject
|Subject:||Oils and fats, Edible.
Dietary Fats, Unsaturated.
Food Industry > standards.
Diet > standards.
Fats, Unsaturated > chemistry.
- ISBN: 9781613442531
- ISBN: 161344253X
- ISBN: 9780128043530
- ISBN: 0128043539
- ISBN: 9781630670191
- ISBN: 1630670197
- Physical Description: 1 online resource (xiii, 447 pages) : illustrations
- Edition: 2nd ed.
- Publisher: Urbana, Ill. : AOCS Press, ©2007.
|Bibliography, etc. Note:|| Includes bibliographical references and index.
|Formatted Contents Note:|| pt. 1. Overview -- pt. 2. Physical characteristics -- pt. 3. Nutrition -- pt. 4. Application -- pt. 5. Evaluation -- pt. 6. Regulation.
|Summary:|| 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 will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.
|Source of Description Note:|| Print version record.