Food frying is a traditional and widely used method of preparation of a variety of foods. Food is fried in edible oils or fats for the purpose of obtaining a characteristic flavour, texture, and acceptability. A wide range of vegetables, meat, fish, snacks, and other products are prepared using frying. Fried foods contribute a huge market worth billions of dollars to the world economy and thus demand continuous research and development. The use of new technologies for the extraction and purification of edible oils and the production of fried foods of the highest quality is evolving daily, and there is a general interest in understanding the process of food frying. Thus, this is a comprehensive book that provides information on all the latest scientific research on the chemistry, biochemistry, and safety of food frying.

The frying of foods involves complex chemical reactions that produce several biochemical changes upon ingestion of the fried product. This book aims to cover them in four main parts. Part I explains the basics of food frying. It consists of three chapters, on food frying, frying techniques, and frying in different cultures. Part II covers the important chemistry of food frying in terms of composition, reactions, and consequent changes in the quality of fried foods. It consists of four chapters giving details of the chemistry of the frying medium and of fried foods and presenting a clear explanation of the fundamental chemical reactions and interactions that take place during frying. This part will be especially helpful for readers in the food industries or academia. Part III covers the biochemical effects and health‐related issues of food frying. It consists of three main chapters dealing with the digestion, absorption, metabolism, and health aspects of food frying. It also discusses up‐to‐date knowledge of the biochemical effects associated with food frying. Part IV covers the topic of food safety, which is one of the key topics of modern food research. It consists of four chapters, which cover the safety assessment of food frying, the toxicity of frying, how to improve the quality of fried foods, and the future of this area.

The book is organized in such a manner as to provide a smooth flow of scientific knowledge from chemistry to biochemistry to safety, while allowing each chapter to be read alone. It should serve as the latest reference resource for food scientists, technologists, food chemists, biochemists, nutritionists, and health professionals working in academia, scientific labs, and industry. It provides fundamental and applied information to benefit those with different backgrounds in science. It can also be used as a textbook for undergraduate, graduate, and postgraduate students in the relevant disciplines.