{"product_id":"advances-in-deepfat-frying-of-foods-9781420055580","title":"Advances in DeepFat Frying of Foods","description":"\u003cb\u003eBook Synopsis\u003c\/b\u003e\u003cbr\u003e\u003cp\u003eBattered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authorities, \u003cstrong\u003eAdvances in Deep-Fat Frying of Foods\u003c\/strong\u003e provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods healthier. \u003c\/p\u003e\u003cp\u003e\u003c\/p\u003e\u003cp\u003eWith the aid of numerous tables and illustrations, this concise reference examines changes in fried products both at the macroscopic and microscopic levels. It reviews heat and mass transfer and variations found in the physical properties of food during frying. The book discusses information about the rheological properties of batters and the effects of batters on p\u003cbr\u003e\u003cbr\u003e\u003cb\u003eTable of Contents\u003c\/b\u003e\u003cbr\u003e\u003c\/p\u003e\u003cp\u003eIntroduction. Heat and mass transfer during frying. Biochemical reactions in frying. Quality of frying oil. Kinetics of quality changes during frying. Physical properties of fried products. Acrylamide formation during frying. Microstructural changes during frying. Flavor changes during frying. Rheology of batters used in frying. Quality of battered fried products. Low fat fried products. Microwave frying. Vacuum frying. Industrial frying. \u003c\/p\u003e","brand":"Taylor \u0026 Francis Inc","offers":[{"title":"Default Title","offer_id":49408095551831,"sku":"9781420055580","price":999.99,"currency_code":"GBP","in_stock":false}],"url":"https:\/\/bookcurl.com\/products\/advances-in-deepfat-frying-of-foods-9781420055580","provider":"Book Curl","version":"1.0","type":"link"}