Frying : Improving Quality

• Record Nr.: UNINA9911004835503321
• Autore: Rossell J B
• Pubbl/distr/stampa: Burlington, : Elsevier Science, 2001
• ISBN: 1-280-37253-2; 9786610372539; 1-59124-329-7; 1-85573-642-X
• Descrizione fisica: 1 online resource (382 p.)
• Collana: Woodhead Publishing Series in Food Science, Technology and Nutrition
• Soggetti: Social Sciences; Recreation & Sports
• Lingua di pubblicazione: Inglese
• Formato: Materiale a stampa
• Livello bibliografico: Monografia
• Note generali: Description based upon print version of record.
• Nota di contenuto: Front Cover; Frying:Improving Quality; Copyright Page; Table of Contents; Preface; Contributors; Chapter1. Introduction; Reference; Part I:General issues; Chapter2. The market for fried food; 2.1 Introduction; 2.2 The range of fried foods available; 2.3 Factors influencing the British and other European foodmarkets; 2.4 The market for fried food in the UK; 2.5 The frozen food market in other European countries; 2.6 Future trends; 2.7 Sources of further information and advice; Chapter3. Regulation in the European Union; 3.1 Introduction - the legal context; 3.2 The structure of the frying industries3.3 The sale of food; 3.4 The life of frying oils; 3.5 Environmental protection; 3.6 Future trends; 3.7 Sources of information; 3.8 References; Chapter4. Regulation in the United States; 4.1 Introduction; 4.2 FDA regulations and guidelines; 4.3 USDA/FSIS guidelines and directives; 4.4 State and city regulations; 4.5 Sources of further information and advice; 4.6 References; Chapter5. Health issues; 5.1 Introduction; 5.2 Dietary lipids: structure and function; 5.3 Sources of dietary lipids; 5.4 Digestion and absorption; 5.5 Transport and metabolism; 5.6 Health issues relating to fat and oil intake5.7 The role of deep-frying in the fat intake; 5.8 The impact of repeated frying; 5.9 Measuring the impact of frying on fat intake; 5.10 Conclusions; 5.11 ; References; Part II: Frying oils; Chapter6. The composition of frying oils; 6.1 Introduction; 6.2 Types of frying oils and fats; 6.3 Minor components and frying oil stability; 6.4 Combined effects of natural products on stabilisation offrying oils; 6.5 Future trends; 6.6 Conclusions; 6.7 References; Chapter7. Factors affecting the quality of frying oils and fats; 7.1 Introduction; 7.2 Properties and composition of oils and the relationship between oil composition and its suitability as a frying oil7.3 Oil authenticity; 7.4 Minor components; 7.5 Quality limits for a fresh (unused) frying oil; 7.6 Transport, delivery and storage; 7.7 The frying process; 7.8 Future trends; 7.9 References; Chapter8. The measurement of frying oil quality and authenticity; 8.1 Introduction; 8.2 Maintaining quality during frying; 8.3 Regulatory issues; 8.4 Quality measurements for refining operations; 8.5 Developing purchasing specification and certifying vendors; 8.6 Quality control during frying8.7 Adulteration of fats and oils; 8.8 Tests for frying fats and oils; 8.9 The future for monitoring oil quality; 8.10 References; Part III:Improving product quality; Chapter9. The manufacture of pre-fried potato products; 9.1 Introduction; 9.2 What are pre-fried potato products?; 9.3 Range of pre-fried potato products and their use; 9.4 Key requirements for pre-fried potato products; 9.5 Key manufacturing processes for pre-fried French fries; 9.6 Key manufacturing processes for 'formed' pre-fried potato products; 9.7 Storage and distribution; 9.8 Major quality-determining factors during manufacture ofpre-fried French fries
• Sommario/riassunto: Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one o