Part 1 Overview
1. Production and Composition of Frying Fats
2. Storage and Handling of Finished Frying Oils
3. Initial Quality of Frying Oil
Part 2 Physical Characteristics
4. Volatile Odor and Flavor Components Formed in Deep Frying
5. Isomeric and Cyclic Fatty Acids as a Result of Frying
6. Formation and Analysis of Oxidized Monomeric, Dimeric, and Higher Oligomeric Triglycerides
7. Formation, Analysis, and Health Effects of Oxidized Sterols in Frying Fat
Part 3 Nutrition
8. Role of Fat in the Diet
9. Nutritional and Physiological Effects of Used Frying Oils and Fats
10. Physiological Effects of trans and Cyclic Fatty Acids
11. The Chemistry and Nutrition of Nonnutritive Fats
Part 4 Application
12. Dynamics of Frying
13. Foodservice Frying
14. Industrial Frying
15. Practical Foodservice Frying: Troubleshooting
Part 5 Evaluation
16. General Considerations for Designing Laboratory Scale Fry-Tests
17. Designing Field Frying Tests
18. Evaluation of Used Frying Oil
19. Evaluation of Passive and Active Filter Media
20. Sensory Evaluation of Frying Fat and Deep-Fried Products
Part 6 Regulation
21. Regulation of Frying Fat and Oil
22. Environmental Concerns
23. Options for Reducing/Eliminating trans Fatty Acids in Deep Fat Frying and Labeling Implications
24. Current and Future Frying Issues
