Title:
Advances in deep-fat frying of foods
Author:
Sahin, Serpil.
ISBN:
9780429138812
9781466546783
Physical Description:
1 online resource (xviii, 310 pages)
Series:
Contemporary food engineering
Contemporary food engineering (Unnumbered)
Contents:
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.
Electronic Access:
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Library | Material Type | Item Barcode | Shelf Number | Status | Item Holds |
|---|---|---|---|---|---|
Searching... | E-Book | 543979-1001 | TX689 .A38 2009 | Searching... | Searching... |