Frying of food : principles, changes, new approaches
著者
書誌事項
Frying of food : principles, changes, new approaches
（Ellis Horwood series in food science and technology）
Ellis Horwood , VCH, 1988
- : uk
- : gw
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注記
Includes bibliographies and index
内容説明・目次
内容説明
This work sets out to provide a comprehensive review of the chemical, biochemical, physiological, and nutritional aspects of the frying of foods and establish a scientific basis by which to evaluate the effects of frying. The contributions cover a wide variety of topics, ranging from the chemical changes both in the fats and the foods that are fried, nutritional effects, and the influence of dietary fats on coronary heart disease to the rapid development taking place worldwide in the ''fast food'' business. More specifically, the selection of the type of fat, the effects of temperature and time of frying, and the ratios of food weight to fat and of surface areas to volume are discussed. The contributions are derived from the proceedings of an international symposium.
目次
- Current Facts About the Frying of Food
- The Role of Fat in Human Nutrition
- First Session: The Frying Process
- Methods and Equipment in Frying
- Frying Experimental Models in Frying
- Kinetics of Fat Penetration in Food
- Second Session: Changes in Nutritional Value of Foods
- Nutritive Value of Frying Foods
- Vitamin Changes in Frying Foods
- Nutritive Value of Frying Fats
- Clinical Aspects
- Third Session: Changes in Frying Fats
- Analytical Procedures for the Evaluation of Used Frying Fats
- Volatiles and Sensory Effects from Frying Oils
- Polar Compounds in Heated Oils
- Stability of Frying Oils
- Fourth Session: New Approaches
- Snacks and Fast Foods
- Large Scale Catering.
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