Deep-Fat Frying of Foods

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; graduate courses in food sciences/technology especially in courses dealing with fats and oils, process engineering and practical applications.