Frying Technology: Recent Development, Challenges, and Prospects [Paperback]

Contents

1. Food frying: Global trends and economics

Bharti Mehta

2. Fried food products: Classification, significance and their impact on nutrition and health

Prajya and P Kumar

3. Fundamentals, methodologies and development in food frying

Anjali

4. Quality criteria for selection of suitable oil for frying

Mohona and P Kumar

5. Insight chemistry of deep fat frying oils

Dr. Bharti Mehta, Technical Assistant

6. Flavour constituents of fried foods: A chemistry perspective

Chirasmita

7. Influence of frying on food macromolecule constituents

Jesicca Pandohee

8. Physical and chemical parameters as qualitative indicators of used frying oils

Sidhartha

9. Promising approaches to overcome oil uptake by deep fat fried foods

Chander Mohan

10. Alternate frying technologies for healthier and better fried foods

Indira

11. Techno-functional attributes of frying additives

Dr. Richa Singh

12. Fried foods: A global perspective on food safety guidelines, packaging and labelling requirements