This book is a unique compilation of theoretical discussions on oil chemistry, the mechanism of oil breakdown, and the practical aspects related to frying. Topi

Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and imp

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and altern

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, ge

Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various fry