Frying improving quality (8 risultati)

Condizione: Brand New. New. US edition. Expediting shipping for all USA and Europe orders excluding PO Box. Excellent Customer Service.

Hardcover. Condizione: new. Hardcover. Edited by one of the world's leading authorities in the field, this text covers the key issues in fried product quality. Some topics covered include the market for fried foods, health issues, composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavour of fried products, maximizing the texture and colour of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries. Edited by one of the world's leading authorities in the field, Frying: Improving Quality covers the key issues related to fried product quality. The topics covered include the market for fried foods, health issues, the composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavor of fried products, maximizing the texture and color of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries. Shipping may be from multiple locations in the US or from the UK, depending on stock availability.…

Condizione: New. Brand New ! Fast Delivery This is an International Edition and ship within 24-48 hours. Deliver by FedEx and Dhl, & Aramex, UPS, & USPS and we do accept APO and PO BOX Addresses. Order can be delivered worldwide within 6-10 days and we do have flat rate for up to 2LB. Extra shipping charges will be requested if the Book weight is more than 5 LB. This Item May be shipped from India, United states & United Kingdom. Depending on your location and availability.…

Hardcover. Condizione: Brand New. 1st edition. 288 pages. 9.25x6.25x1.00 inches. In Stock.

Hardcover. Condizione: new. Hardcover. Edited by one of the world's leading authorities in the field, this text covers the key issues in fried product quality. Some topics covered include the market for fried foods, health issues, composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavour of fried products, maximizing the texture and colour of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries. Edited by one of the world's leading authorities in the field, Frying: Improving Quality covers the key issues related to fried product quality. The topics covered include the market for fried foods, health issues, the composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavor of fried products, maximizing the texture and color of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries. Shipping may be from our Sydney, NSW warehouse or from our UK or US warehouse, depending on stock availability.…

Condizione: New. 2001. 1st Edition. hardcover. . . . . .

Condizione: New. 2001. 1st Edition. hardcover. . . . . . Books ship from the US and Ireland.

Buch. Condizione: Neu. nach der Bestellung gedruckt Neuware - Printed after ordering - Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one of the book sets the scene by looking at the differing types of fried products and their markets as well as at the regulatory context. It also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake and its influence on consumer health. Part two looks in detail at frying oils, their composition, the factors affecting frying oil quality and ways of measuring frying oil quality and authenticity. Part three looks at quality issues relating to fried products. There are chapters on two of the main types of fried product: pre-fried potato products such as French fries and the manufacture of potato crisps. Three final chapters look at effective process control of frying operations, flavour development in frying and fried foods and ways of analysing and improving the texture and colour of fried products.Frying oils are the most important common influence on fried product quality. They not only need to withstand the stresses of high temperature in frying but also maintain their quality during subsequent product storage.Frying: improving quality is a standard reference for the food industry and all those concerned with the quality of fried products.…