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Frying Technology: Recent Development, Challenges, and Prospects
Ajay Singh, Sajad Ahmad Wani, Pradyuman Kumar
Page: 420
Format: pdf, ePub, mobi, fb2
ISBN: 9781032358994
Publisher: CRC Press
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Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) of the frying process and effective ways to minimize them. Key Features Provides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectives Discusses textural, sensory and nutritional profiles of fried, baked, and puffed foods Explains the impact of frying on macromolecular constituents, fats/oils, starches, and proteins A cohesive exploration of food-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.
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These technologies may be able to produce fried foods with lower total oil content and reduced levels of potentially toxic substances, while still maintaining .
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Singh, A., Wani, S.A., and Kumar, P. 2023. Frying Technology Recent Development, Challenges and Prospects, CRC Press USA (ISBN: 9781003329244). 3. Wani, S.A., .
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Frying Technology Recent Development, Challenges and Prospects, CRC Press USA (ISBN: 9781003329244). 3. Wani, S.A., Singh, A. and Kumar, P. 2022. Spice .
Frying Technology: Recent Development, Challenges, and Prospects
Covering all about recently adapted developments among frying, challenges in frying, and other healthy approaches while in frying hours.
Frying Technology by Ajay Singh - Books-A-Million
Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various .