Deep Frying —— Chemistry, Nutrition, and Practical Applications

----- 油炸化学、营养学和实际应用

ISBN: 9781893997929 出版年：2015 页码：462 Academic Press_RM

Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterolsIncludes practical information on the dynamics of frying from many perspectives including foodservice and industrialAddresses regulatory issues, environmental concerns, and nutritional aspects