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Deep Fat Frying
Seiten
1994
Kluwer Academic Publishers (Verlag)
978-0-442-01004-1 (ISBN)
Kluwer Academic Publishers (Verlag)
978-0-442-01004-1 (ISBN)
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An international group of experts covers operations, relationships between food and oils and analytical issues related to oils for this comprehensive reference on deep-fat frying. Chapters discuss the frying process including snack and processed food frying.
This is a comprehensive reference on deep-fat frying. An international group of experts covers operations, relationships between food and oils and analytical issues related to oils. Chapters discuss the frying process; snack food frying, including chips and other snacks; processed food frying, including doughnuts, potatoes, vegetables, filled products, meat, fish and poultry; restaurant frying, including initial and re-frying and battered/breaded products; nutrition, including saturated versus unsaturated frying oils, trans-acids, calorie control, and toxicology; regulatory issues and food safety; frying oils, including commercial and in-use specifications; fried food quality, including sensory attributes, shelf-life, and packaging; food analysis; and oil analysis. This book should be of interest to food scientists.
This is a comprehensive reference on deep-fat frying. An international group of experts covers operations, relationships between food and oils and analytical issues related to oils. Chapters discuss the frying process; snack food frying, including chips and other snacks; processed food frying, including doughnuts, potatoes, vegetables, filled products, meat, fish and poultry; restaurant frying, including initial and re-frying and battered/breaded products; nutrition, including saturated versus unsaturated frying oils, trans-acids, calorie control, and toxicology; regulatory issues and food safety; frying oils, including commercial and in-use specifications; fried food quality, including sensory attributes, shelf-life, and packaging; food analysis; and oil analysis. This book should be of interest to food scientists.
Fryer model; process model; oil model; food model; frying operations; analytical methods; frying and health.
Zusatzinfo | 60 illustrations |
---|---|
Verlagsort | Dordrecht |
Sprache | englisch |
Maße | 176 x 250 mm |
Gewicht | 333 g |
Themenwelt | Sachbuch/Ratgeber ► Essen / Trinken ► Grundkochbücher |
Medizin / Pharmazie ► Gesundheitsfachberufe ► Diätassistenz / Ernährungsberatung | |
Technik ► Lebensmitteltechnologie | |
ISBN-10 | 0-442-01004-4 / 0442010044 |
ISBN-13 | 978-0-442-01004-1 / 9780442010041 |
Zustand | Neuware |
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