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Deep frying : chemistry, nutrition, and practical applications
Title
Deep frying : chemistry, nutrition, and practical applications / editor, Michael D. Erickson.
ISBN
9781613442531
161344253X
9780128043530
0128043539
9781630670191
1630670197
9781893997929
1893997928
Edition
2nd ed.
Published
Urbana, Ill. : AOCS Press, ©2007.
Physical Description
1 online resource (xiii, 447 pages) : illustrations
Local Notes
Access is available to the Yale community.
Access and use
Access restricted by licensing agreement.
Summary
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 will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.
Variant and related titles
Knovel. OCLC KB.
Other formats
Print version: Deep frying. 2nd ed. Urbana, Ill. : AOCS Press, ©2007
Format
Books / Online
Language
English
Added to Catalog
February 14, 2024
Bibliography
Includes bibliographical references and index.
Contents
pt. 1. Overview
pt. 2. Physical characteristics
pt. 3. Nutrition
pt. 4. Application
pt. 5. Evaluation
pt. 6. Regulation.
Subjects
Subjects (Medical)
Dietary Fats, Unsaturated
Food Industry - standards
Diet - standards
Fats, Unsaturated - chemistry
Nutritive Value
Dietary Fats
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