Improving Quality
edited by J. B. Rossell
Edited by a leading authority in the field, and with a distinguished international team of contributors,
Frying: Improving Quality provides an authoritative volume on the key issues in improving quality in the manufacture of fried products.
Contents
- Introduction
- The market for fried food
- Regulation in the European Union
- Regulation in the United States
- Health issues
- The composition of frying oils
- Factors affecting the quality of frying oils and fats
- The measurement of frying oil quality and authenticity
- The manufacture of pre-fried potato products
- Managing potato crisp (potato chip USA) processing
- Effective process control in frying
- Flavor and aroma development in frying and fried food
- Improving the texture and color of fried products
Index
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