LEADER 00841cam0 22002531 450 001 SOBE00015816 005 20110629085047.0 100 $a20110629d1961 |||||ita|0103 ba 101 $aita 102 $aIT 200 1 $aAestimatio dotis$fAlberto Burdese 210 $aMilano$cGiuffrè$d1961 215 $a168-207 p.$d25 cm 300 $aEstratto da: Studi in onore di Emilio Betti, vol. 2 700 1$aBurdese$b, Alberto$3AF00008779$4070$0211336 801 0$aIT$bUNISOB$c20110629$gRICA 850 $aUNISOB 852 $aUNISOB$jFondo|Casavola|Opusc$m144875 912 $aSOBE00015816 940 $aM 102 Monografia moderna SBN 941 $aM 957 $aFondo|Casavola|Opusc$b002093$gSI$d144875$hCasavola$rdono$tN$1menle$2UNISOB$3UNISOB$420110629085051.0$520110629085137.0$6menle 996 $aAestimatio dotis$91721788 997 $aUNISOB LEADER 05260nam 22006133u 450 001 9911004835503321 005 20230120003818.0 010 $a1-280-37253-2 010 $a9786610372539 010 $a1-59124-329-7 010 $a1-85573-642-X 035 $a(CKB)111056552541840 035 $a(EBL)1639946 035 $a(SSID)ssj0000072015 035 $a(PQKBManifestationID)11123251 035 $a(PQKBTitleCode)TC0000072015 035 $a(PQKBWorkID)10094513 035 $a(PQKB)11545853 035 $a(MiAaPQ)EBC1639946 035 $a(EXLCZ)99111056552541840 100 $a20140303d2001|||| u|| | 101 0 $aeng 135 $aur|n|---||||| 181 $ctxt 182 $cc 183 $acr 200 10$aFrying $eImproving Quality 210 $aBurlington $cElsevier Science$d2001 215 $a1 online resource (382 p.) 225 1 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 300 $aDescription based upon print version of record. 311 $a1-85573-556-3 327 $aFront 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 327 $a3.2 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 327 $a5.6 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 327 $a7.2 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 327 $a8.6 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 327 $a9.8 Major quality-determining factors during manufacture ofpre-fried French fries 330 $aFrying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one o 410 0$aWoodhead Publishing Series in Food Science, Technology and Nutrition 517 $aWoodhead Publishing Series in Food Science, Technology and Nutrition 531 $aFRYING 606 $aSocial Sciences$2HILCC 606 $aRecreation & Sports$2HILCC 615 7$aSocial Sciences 615 7$aRecreation & Sports 700 $aRossell$b J B$01823823 801 0$bAU-PeEL 801 1$bAU-PeEL 801 2$bAU-PeEL 906 $aBOOK 912 $a9911004835503321 996 $aFrying$94390791 997 $aUNINA