Advances in deep-fat frying of foods. (©2009)

• Record Type: Book
• Further Information: Note: Edited by Serpil Sahin, Servet Gülüm Sumnu.
• Other Names: Sahin, Serpil; Sumnu, Servit Gulum
• Contents: Introduction, Serpil Sahin and Servet Gülüm Sumnu Heat and Mass Transfer During Frying, Nawel Achir, Olivier Vitrac, and Gilles Trystram Chemistry of Frying, Joaquín Velasco, Susana Marmesat, and M. Carmen Dobarganes Quality of Frying Oil, Stavros Lalas Kinetics of Quality Changes During Frying, Franco Pedreschi and Rommy N. Zúñiga Physical Properties of Fried Products, Gauri S. Mittal Acrylamide Formation During Frying, Bertrand Matthäus Microstructural Changes During Frying of Foods, Michael Ngadi, Akinbode A. Adedeji, and Lamin Kassama Flavor Changes During Frying, Kathleen Warner Rheology of Batters Used in Frying, Teresa Sanz and Ana Salvador Quality of Battered or Breaded Fried Products, Susana Fiszman Industrial Frying, Monoj K. Gupta Alternative Frying Technologies, Serpil Sahin and Servet Gülüm Sumnu
• Publisher Details: Boca Raton : Taylor & Francis/CRC
• Publication Date: 2009
• Copyright Date: 2009
• Extent: 1 online resource (xviii, 310 pages), illustrations
• Subjects: 641.7/7; Deep frying; Food -- Analysis; Food -- Composition; Oils and fats, Edible; COOKING -- Methods -- Baking; Deep frying; Food -- Analysis; Food -- Composition; Oils and fats, Edible
• Languages: English
• ISBNs: 9781420055597; 1420055593
• Related ISBNs: 9781420055580; 1420055585
• Notes: Note: Includes bibliographical references and index.; Note: Print version record.
• Access Rights: Legal Deposit; Only available on premises controlled by the deposit library and to one user at any one time; The Legal Deposit Libraries (Non-Print Works) Regulations (UK).
• Access Usage: Restricted: Printing from this resource is governed by The Legal Deposit Libraries (Non-Print Works) Regulations (UK) and UK copyright law currently in force.