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Breaded fried foods / / P. Kumar Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan
| Breaded fried foods / / P. Kumar Mallikarjunan, Michael O. Ngadi, Manjeet S. Chinnan |
| Autore | Mallikarjunan P. Kumar <1964, > |
| Pubbl/distr/stampa | Boca Raton [Fla.] : , : CRC Press, , 2010 |
| Descrizione fisica | 1 online resource (196 p.) |
| Disciplina | 664.6 |
| Altri autori (Persone) |
NgadiMichael O
ChinnanManjeet S |
| Soggetto topico |
Oils and fats, Edible
Deep frying Batters (Food) Breading |
| ISBN |
0-429-09551-1
1-138-11788-9 0-203-49229-3 |
| Formato | Materiale a stampa  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | 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. |
| Record Nr. | UNINA-9910139899303321 |
Mallikarjunan P. Kumar <1964, >
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| Boca Raton [Fla.] : , : CRC Press, , 2010 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Deep frying : chemistry, nutrition, and practical applications / / editor, Michael D. Erickson
| Deep frying : chemistry, nutrition, and practical applications / / editor, Michael D. Erickson |
| Edizione | [2nd ed.] |
| Pubbl/distr/stampa | Champaign, Ill., : AOCS Press, c2007 |
| Descrizione fisica | 1 online resource (462 p.) |
| Disciplina | 664/.36 |
| Altri autori (Persone) | EricksonMichael D |
| Soggetto topico |
Oils and fats, Edible
Deep frying |
| ISBN |
0-12-804353-9
1-63067-019-7 1-61344-253-X |
| Formato | Materiale a stampa |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Nota di contenuto | pt. 1. Overview -- pt. 2. Physical characteristics -- pt. 3. Nutrition -- pt. 4. Application -- pt. 5. Evaluation -- pt. 6. Regulation. |
| Record Nr. | UNINA-9911006573603321 |
| Champaign, Ill., : AOCS Press, c2007 | ||
| Materiale a stampa | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Methods for healthy cooking
| Methods for healthy cooking |
| Pubbl/distr/stampa | [Alexandria, Va.] : , : Nutrition, Education, Training and Technical Assistance Division, Child Nutrition Programs, USDA Food and Nutrition Service, , 2018 |
| Descrizione fisica | 1 online resource (1 video file (29 min.)) : sound, color |
| Collana | CACFP halftime: thirty on Thursdays training webinars |
| Soggetto topico |
Frying
Deep frying Sautéing Stir frying Fried food - Health aspects Children and adults - Nutrition |
| Soggetto genere / forma |
Internet videos.
Video recordings. |
| Formato | Videoregistrazioni  |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | eng |
| Record Nr. | UNINA-9910714047903321 |
| [Alexandria, Va.] : , : Nutrition, Education, Training and Technical Assistance Division, Child Nutrition Programs, USDA Food and Nutrition Service, , 2018 | ||
| Videoregistrazioni | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
Métodos para cocinar sano
| Métodos para cocinar sano |
| Pubbl/distr/stampa | [Alexandria, Va.] : , : Divisi̤n de Nutrici̤n, Educaci̤n, Capacitaci̤n y Asistencia Ťcnica, Programas de Nutrici̤n Infantil, USDA Food and Nutrition Service, , 2018 |
| Descrizione fisica | 1 online resource (1 video file (29 min., 26 sec.)) : sound, color |
| Collana | Media tiempo del CACFP: treinta los Jueves |
| Soggetto topico |
Frying
Deep frying Sautéing Stir frying Fried food - Health aspects Children and adults - Nutrition |
| Soggetto genere / forma |
Internet videos.
Video recordings. |
| Formato | Videoregistrazioni |
| Livello bibliografico | Monografia |
| Lingua di pubblicazione | spa |
| Record Nr. | UNINA-9910714047703321 |
| [Alexandria, Va.] : , : Divisi̤n de Nutrici̤n, Educaci̤n, Capacitaci̤n y Asistencia Ťcnica, Programas de Nutrici̤n Infantil, USDA Food and Nutrition Service, , 2018 | ||
| Videoregistrazioni | ||
| Lo trovi qui: Univ. Federico II | ||
| ||
