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Food Frying - Chemistry, Biochemistry and Safety

Name: Food Frying - Chemistry, Biochemistry and Safety
Brand: John Wiley and Sons Ltd
SKU: 9781119468516
Price: 217.85 EUR
Availability: InStock

Автор: Alam Zeb

Език:

Корици: С твърди корици

Издател: John Wiley and Sons Ltd

Наличност: Външен склад в ограничено количество

Изпращаме след 11-15 дни

217.85 € 426.08 лв

A wide-ranging exploration of the science and practice of food fryingFrying is one of the world's mo...

Информация за книгата

Автор

Alam Zeb

Език

Английски език

Корици

Книга - С твърди корици

Издадена

2019

страници

456

EAN

9781119468516

ISBN

9781119468516

Enbook ID

20168031

Издател

John Wiley and Sons Ltd

Теглоt

1100

Размери

173 x 251 x 27

Пълно описание

A wide-ranging exploration of the science and practice of food fryingFrying is one of the world's most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues.By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes:* A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns* Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying* Information on the possible future development of fried foodsFood Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.

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