Preface -- The authors -- ch. 1. Introduction -- ch. 2. Principes of deep-fat frying -- ch. 3. Fryer technology -- ch. 4. Frying oil -- ch. 5. Batter and breading : classification and processing systems -- ch. 6. Properties of batters and breadings -- ch. 7. Batter and breading ingredients selection -- ch. 8. Measuring the quality of breaded fried foods -- ch. 9. Recent technologies to enhance the quality of fried foods -- Abbreviations -- Index.