chapter 1 Introduction -- chapter 2 Heat and Mass Transfer During Frying -- chapter 3 Chemistry of Frying -- chapter 4 Quality of Frying Oil -- chapter 5 Kinetics of Quality Changes During Frying -- chapter 6 Physical Properties of Fried Products -- chapter 7 Acrylamide Formation During Frying -- chapter 8 Microstructural Changes During Frying of Foods -- chapter 9 Flavor Changes During Frying -- chapter 10 Rheology of Batters Used in Frying -- chapter 11 Quality of Battered or Breaded Fried Products -- chapter 12 Industrial Frying -- chapter 13 Alternative Frying Technologies.