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Deep Frying: Chemistry, Nutrition and Practical Applications, 2nd Edition
AOCS Press, May 2007, Pages: 461
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. FDA 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.
Key topics covered:
- Physical Characteristics
- Nutrition
- Application
- Evaluation
- Regulation
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