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