05260nam 22006133u 450 991100483550332120230120003818.01-280-37253-297866103725391-59124-329-71-85573-642-X(CKB)111056552541840(EBL)1639946(SSID)ssj0000072015(PQKBManifestationID)11123251(PQKBTitleCode)TC0000072015(PQKBWorkID)10094513(PQKB)11545853(MiAaPQ)EBC1639946(EXLCZ)9911105655254184020140303d2001|||| u|| |engur|n|---|||||txtccrFrying Improving QualityBurlington Elsevier Science20011 online resource (382 p.)Woodhead Publishing Series in Food Science, Technology and NutritionDescription based upon print version of record.1-85573-556-3 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 context3.2 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 metabolism5.6 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 Introduction7.2 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 vendors8.6 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 distribution9.8 Major quality-determining factors during manufacture ofpre-fried French friesFrying 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 oWoodhead Publishing Series in Food Science, Technology and NutritionWoodhead Publishing Series in Food Science, Technology and Nutrition FRYINGSocial SciencesHILCCRecreation & SportsHILCCSocial SciencesRecreation & SportsRossell J B1823823AU-PeELAU-PeELAU-PeELBOOK9911004835503321Frying4390791UNINA