Advances in Deep-Fat Frying of Foods

ISBN: 9781420055580 出版年：2008 页码：330 CRC Press

Introduction, Serpil Sahin and Servet Gulum Sumnu Heat and Mass Transfer During Frying, Nawel Achir, Olivier Vitrac, and Gilles Trystram Chemistry of Frying, Joaquin Velasco, Susana Marmesat, and M. Carmen Dobarganes Quality of Frying Oil, Stavros Lalas Kinetics of Quality Changes During Frying, Franco Pedreschi and Rommy N. Zuniga Physical Properties of Fried Products, Gauri S. Mittal Acrylamide Formation During Frying, Bertrand Matthaus 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 Gulum Sumnu