02829oam 2200637I 450 991013989930332120230725041207.00-429-09551-11-138-11788-90-203-49229-310.1201/9780203492291 (CKB)1000000000805919(EBL)198683(OCoLC)664230996(SSID)ssj0000114482(PQKBManifestationID)11128449(PQKBTitleCode)TC0000114482(PQKBWorkID)10102293(PQKB)10847459(MiAaPQ)EBC198683(OCoLC)456250327(EXLCZ)99100000000080591920180331d2010 uy 0engur|n|---|||||txtccrBreaded fried foods /P. Kumar Mallikarjunan, Michael O. Ngadi, Manjeet S. ChinnanBoca Raton [Fla.] :CRC Press,2010.1 online resource (196 p.)Description based upon print version of record.1-322-62895-5 0-8493-1461-5 Includes bibliographical references and index.Preface -- The authors -- ch. 1. Introduction -- ch. 2. Principes of deep-fat frying -- ch. 3. Fryer technology -- ch. 4. Frying oil -- ch. 5. Batter and breading : classification and processing systems -- ch. 6. Properties of batters and breadings -- ch. 7. Batter and breading ingredients selection -- ch. 8. Measuring the quality of breaded fried foods -- ch. 9. Recent technologies to enhance the quality of fried foods -- Abbreviations -- Index.Despite the hype about healthy, low-carb/low-fat diets, the production of deep-fat fried foods continues to be a major processing operation around the world, generating billions of dollars each year. Due to their uniquely crispy exterior and juicy interior, breaded fried foods, in particular, are popular among consumers. Unlike many books that have focused solely on the process of deep-fat frying and fried foods in general, Breaded Fried Foods is one of the first references to provide a coherent and concise overview of issues that are specific to breaded, or battered, friedOils and fats, EdibleDeep fryingBatters (Food)BreadingOils and fats, Edible.Deep frying.Batters (Food)Breading.664.6Mallikarjunan P. Kumar1964,1236743Ngadi Michael O1236744Chinnan Manjeet S1236745MiAaPQMiAaPQMiAaPQBOOK9910139899303321Breaded fried foods2871471UNINA