Deep Fat Frying Basics For Food Services

Download or read book Deep Frying written by Michael D. Erickson and published by Elsevier. This book was released on 2015-08-08 with total page 462 pages. Available in PDF, EPUB and Kindle. Book excerpt: 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 improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying. - Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols - Includes practical information on the dynamics of frying from many perspectives including foodservice and industrial - Addresses regulatory issues, environmental concerns, and nutritional aspects