Deep Frying: Chemistry, Nutrition, and Practical Applications
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.
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absorption acyl adsorbent Agric amount analysis analytical bleaching Campesterol CFAM chemical cholesterol chromatography color components containing Cyclic Fatty Acid cyclic monomers deep frying deodorization determined diet dietary dimers double bond effects esters evaluation fat substitutes fats and oils filter filtration flavor Food Chem Food Sci foodservice formation fraction free fatty acids fried food fry-life fryer frying fats frying oil frying temperature Grandgirard heated linseed oil hydrogenated hydroperoxides increase intake isolated from heated J.L. Sébédio levels linoleic acid linolenic linseed oil Lipids liver M.C. Dobarganes Márquez-Ruiz metabolism method methyl esters mixture monomers nonpolar Nutr nutritional Oil Chem oil quality oil turnover oils and fats olestra operations oxidation products oxysterols partially hydrogenated phytosterols polymeric rats reactions refining samples saturated shortening sitosterol smoke point soybean oil specific sterols structures studies sunflower oil Table Technol thermal trans fat triglycerides unsaturated vegetable oils volatile