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Book Description

A wide-ranging exploration of the science and practice of food frying

Frying is one of the world’s most popular methods of food preparation. Whether using oils or fats, it is valued for the particular flavors and textures it can bring, and represents a multibillion-dollar sector of the global economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues.

By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes:  

  • A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns
  • Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying
  • Information on the possible future development of fried foods

Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries. 

Table of Contents

  1. Cover
  2. Foreword
  3. Preface
  4. About the Author
  5. Acknowledgement
  6. Part I: Concept of Food Frying
    1. 1 Food Frying
      1. 1.1 Introduction
      2. 1.2 History of Frying
      3. 1.3 Mechanism of Frying
      4. 1.4 Why We Fry Foods
      5. 1.5 Key Concepts
      6. References
    2. 2 Frying Techniques
      1. 2.1 Introduction
      2. 2.2 Concept of Deep Frying
      3. 2.3 Tools Used in Frying
      4. 2.4 Optimized Conditions
      5. 2.5 Types of Frying
      6. 2.6 Tips to Remember During Frying
      7. 2.7 Choice of Frying Method
      8. 2.8 Key Concepts
      9. References
    3. 3 Frying and Culture
      1. 3.1 Introduction
      2. 3.2 The Common Point
      3. 3.3 Frying in American Cuisines
      4. 3.4 Frying in European Cuisines
      5. 3.5 Frying in Asian Cuisines
      6. 3.6 Frying in African Cuisines
      7. 3.7 Frying in Middle Eastern Cuisines
      8. 3.8 Key Concepts
      9. References
  7. Part II: Chemistry of Food Frying
    1. 4 Chemistry of the Frying Medium
      1. 4.1 Frying Medium
      2. 4.2 Classification and Choice of Frying Medium
      3. 4.3 Chemistry of the Frying Medium
      4. 4.4 Chemistry of Lipid Oxidation During Frying
      5. 4.5 Formation of Volatile Products
      6. 4.6 Sterol Oxidation
      7. 4.7 Tocopherol Oxidation
      8. 4.8 Formation of Trans Fatty Acids
      9. 4.9 Techniques for Measuring Lipid Oxidation
      10. 4.10 Key Concepts
      11. References
    2. 5 Chemistry of Fried Foods
      1. 5.1 Introduction
      2. 5.2 Carbohydrates
      3. 5.3 Proteins and Amino Acids
      4. 5.4 Lipids
      5. 5.5 Micromolecules
      6. 5.6 Frying of Carbohydrate‐Rich Foods
      7. 5.7 Frying of Protein‐Rich Foods
      8. 5.8 Frying of Seafood
      9. 5.9 Frying of Vegetables
      10. 5.10 Physicochemical Characteristics of Fried Foods
      11. 5.11 Improving Product Quality
      12. 5.12 Key Concepts
      13. References
    3. 6 Chemistry of Interactions in Frying
      1. 6.1 Introduction
      2. 6.2 Factors Affecting the Frying Medium
      3. 6.3 Factors Affecting the Food
      4. 6.4 Heat Transfer
      5. 6.5 Mass Transfer
      6. 6.6 Nutritional Value Retention
      7. 6.7 Key Concepts
      8. References
    4. 7 Analysis of Frying
      1. 7.1 Introduction
      2. 7.2 Analysis of Triacylglycerols
      3. 7.3 Analysis of FA Oxidation Products
      4. 7.4 Analysis of Sterol Oxidation
      5. 7.5 Analysis of Sensory Metabolites
      6. 7.6 Analysis of Heterocyclic Amines
      7. 7.7 Analysis of Acrylamide
      8. 7.8 Analysis of Tocopherols
      9. 7.9 Analysis of Polyphenolic Compounds
      10. 7.10 Analysis of Other Minor Compounds
      11. 7.11 Key Concepts
      12. References
  8. Part III: Biochemistry of Food Frying
    1. 8 Digestion and Absorption of Fried Foods
      1. 8.1 Introduction
      2. 8.2 Acceptability of Fried Foods
      3. 8.3 Digestion of Fried Foods
      4. 8.4 Absorption of Fried Foods
      5. 8.5 Excretion of Fried Foods
      6. 8.6 Key Concepts
      7. References
    2. 9 Nutrition and Metabolism of Fried Foods
      1. 9.1 Introduction
      2. 9.2 Metabolism of Fried Lipids
      3. 9.3 Metabolism of Fried Proteins
      4. 9.4 Metabolism of Fried Carbohydrates
      5. 9.5 Metabolism of Other Metabolites
      6. 9.6 Key Concepts
      7. References
    3. 10 Fried Foods in Health and Disease
      1. 10.1 Introduction
      2. 10.2 Fried Foods and Health
      3. 10.3 Fried Foods and Cancer
      4. 10.4 Fried Foods and Diabetes
      5. 10.5 Fried Foods and Cardiovascular Diseases
      6. 10.6 Fried Foods and Aging
      7. 10.7 Key Concepts
      8. References
  9. Part IV: Safety in Food Frying
    1. 11 Safety Assessment of Food Frying
      1. 11.1 Introduction
      2. 11.2 Guideline for Assessment
      3. 11.3 Quality Indicators for Used Frying Oils
      4. 11.4 Physical Assessment
      5. 11.5 Chemical Assessment
      6. 11.6 Evaluation of Fried Foods
      7. 11.7 The Future of Fried Food Safety
      8. 11.8 Key Concepts
      9. References
    2. 12 Toxicity of Food Frying
      1. 12.1 Introduction
      2. 12.2 Toxicity of Oxidized Triacylglycerols
      3. 12.3 Toxicity of Acrylamide
      4. 12.4 Toxicity of Acrolein
      5. 12.5 Toxicity of Amines and Alcohols
      6. 12.6 Toxicity of Aldehydes
      7. 12.7 Pro‐Oxidants
      8. 12.8 Disposal of Fried Foods
      9. 12.9 Disposal and Use of the Frying Medium
      10. 12.10 Key Concepts
      11. References
    3. 13 Improving the Quality of Fried Foods
      1. 13.1 Introduction
      2. 13.2 Improving the Quality of Fried Foods
      3. 13.3 Mitigation Strategies for Acrylamide
      4. 13.4 Reducing Oil Uptake
      5. 13.5 Fortification
      6. 13.6 The Role of Natural Antioxidants
      7. 13.7 Packaging of Fried Foods
      8. 13.8 Quality Control in Frying
      9. 13.9 Key Concepts
      10. References
    4. 14 The Future of Food Frying
      1. 14.1 Introduction
      2. 14.2 Current Strategies
      3. 14.3 Future Scenarios
      4. 14.4 Hurdles
      5. 14.5 Key Concepts
      6. References
  10. Index
  11. End User License Agreement
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