Frying Technology
Recent Development, Challenges, and Prospects
1st Edition
Published on 9. October 2023
420 pages
978-1-000-93533-2 (ISBN)
Description
Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) of the frying process and effective ways to minimize them.
Key Features
Provides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectives
Discusses textural, sensory and nutritional profiles of fried, baked, and puffed foods
Explains the impact of frying on macromolecular constituents, fats/oils, starches, and proteins
A cohesive exploration of food-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.
Key Features
Provides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectives
Discusses textural, sensory and nutritional profiles of fried, baked, and puffed foods
Explains the impact of frying on macromolecular constituents, fats/oils, starches, and proteins
A cohesive exploration of food-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.
More details
Edition
1. Auflage
Language
English
Place of publication
London
United Kingdom
Publishing group
Taylor & Francis Ltd
Target group
College/higher education
Professional and scholarly
Illustrations
30 Tables, black and white; 19 Line drawings, color; 33 Line drawings, black and white; 6 Halftones, color; 25 Illustrations, color; 33 Illustrations, black and white
ISBN-13
978-1-000-93533-2 (9781000935332)
Copyright in bibliographic data and cover images is held by Nielsen Book Services Limited or by the publishers or by their respective licensors: all rights reserved.
Schweitzer Classification
Other editions
Additional editions
Ajay Singh | Sajad Ahmad Wani | Pradyuman Kumar
Frying Technology
Recent Development, Challenges, and Prospects
Book
06/2025
1st Edition
CRC Press
€130.20
Shipment within 10-20 days
Ajay Singh | Sajad Ahmad Wani | Pradyuman Kumar
Frying Technology
Recent Development, Challenges, and Prospects
Book
10/2023
1st Edition
CRC Press
€245.12
Shipment within 10-20 days
Persons
Dr. Ajay Singh is presently working in the department of Food Technology of Mata Gujri College, An autonomous body (Estd; 1957) of Punjab, India. Obtained Bachelor's of Science in Life sciences from Kurukshetra University Kurukshetra, India. Master's in Food Science & Technology from CDLU, Sirsa, India and Doctorate in Food Engineering and Technology from SLIET, Longowal. Qualified ICAR NET-2014. Also experienced in High Pressure Processing (HPP) impact on physic-chemical characterization on buffalo milk from NDRI and IIT kharagpur collaborated project. Most suitably here to mention; qualified with Rheology diploma; Rotation and Oscillations from Anton Paar (Austria), working experience in the same field on to the MCR-52 (Anton-Paar) model is also worth to mention here. Attended and participated various conferences and workshops of national and international repute. DST sponsored speaker for an oral talk at an international conference of Chicago, USA. So many reviews, research and popular articles of national and international journal have been assigned to my credit alongwith lists of online MOOCS course (IIT Kanpur & COL, Canada) awarded with distinction. Demonstrated TEQIP sponsored workshop as resource person in Kurukshetra university, Kurukshetra. I am also awarded with 2nd prize in MOFPI sponsored international conference at JNU, N. Delhi. Presently associated with 2 book assignments of CRC press as Editor, 1 book editor role for NIPA N. Delhi and 1 Editor for Food science Quiz Compendium from Brillion Publishers, N. Delhi. Editor 2 Dr. Sajad Ahmad Wani Biography
Dr. Sajad Ahmad Wani is currently working as D. S. Kothari Post-doctoral fellow in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K, India. He has completed his Masters Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. Qualified National Eligibility Test (2015) (NET) conducted by Indian Council of Agricultural Research (ICAR) in Dec 2015. He has published more than 35 research/review articles, 10 book chapters and 1 book. He is also writing articles for the popular magazines Food & Beverage News (India's First Magazine for Food & Beverage Industry). He has attended 50 National and 20 International conferences, seminars and workshops throughout the world. Dr. Wani has participated in various faculty development programmes. Dr. Wani serves as Editorial Board Member of number of national and International Journals. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. He is also working as member of various associations like IFT, IFERP, International Association for Agricultural Sustainability, AFSTI, Asia Society of Researchers and Asian Council of Science Editors. Dr. Wani is the recipient of prestigious "D. S. Kothari Post-doctoral fellowship" and "Maulana Azad National Fellowship (MANF-2013-14) from University Grant Commission, New Delhi, India.
Professor Pradyuman Kumar is working as a professor in the Department of Food Engineering and Technology of Sant Longowal Institute of Engineering and Technology Longowal, Sangrur (Punjab), India. Dr. Kumar has a teaching experience of more than 20 years and about 15 years of research experience. He has published more than 100 research/review articles, number of book chapters and books. He is also writing articles for the popular magazines Food & Beverage News (India's First Magazine for Food & Beverage Industry). He has attended more than 100 National and International conferences, seminars and workshops throughout the world. Dr. Kumar serves as Editorial Board Member of number of national and International Journals. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. He is also working as member of various associations such as AFSTI. Presently, Professor Kumar is associated with CRC Press as editorial role for two edited books, and in an editorial role with Food Science competitive compendium with Brillion publisher, N. Delhi (India).
Dr. Sajad Ahmad Wani is currently working as D. S. Kothari Post-doctoral fellow in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K, India. He has completed his Masters Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. Qualified National Eligibility Test (2015) (NET) conducted by Indian Council of Agricultural Research (ICAR) in Dec 2015. He has published more than 35 research/review articles, 10 book chapters and 1 book. He is also writing articles for the popular magazines Food & Beverage News (India's First Magazine for Food & Beverage Industry). He has attended 50 National and 20 International conferences, seminars and workshops throughout the world. Dr. Wani has participated in various faculty development programmes. Dr. Wani serves as Editorial Board Member of number of national and International Journals. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. He is also working as member of various associations like IFT, IFERP, International Association for Agricultural Sustainability, AFSTI, Asia Society of Researchers and Asian Council of Science Editors. Dr. Wani is the recipient of prestigious "D. S. Kothari Post-doctoral fellowship" and "Maulana Azad National Fellowship (MANF-2013-14) from University Grant Commission, New Delhi, India.
Professor Pradyuman Kumar is working as a professor in the Department of Food Engineering and Technology of Sant Longowal Institute of Engineering and Technology Longowal, Sangrur (Punjab), India. Dr. Kumar has a teaching experience of more than 20 years and about 15 years of research experience. He has published more than 100 research/review articles, number of book chapters and books. He is also writing articles for the popular magazines Food & Beverage News (India's First Magazine for Food & Beverage Industry). He has attended more than 100 National and International conferences, seminars and workshops throughout the world. Dr. Kumar serves as Editorial Board Member of number of national and International Journals. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. He is also working as member of various associations such as AFSTI. Presently, Professor Kumar is associated with CRC Press as editorial role for two edited books, and in an editorial role with Food Science competitive compendium with Brillion publisher, N. Delhi (India).
Content
Contents
Food frying: Global trends and economics
Bharti Mehta
Fried food products: Classification, significance and their impact on nutrition and health
Prajya and P Kumar
Fundamentals, methodologies and development in food frying
Anjali
Quality criteria for selection of suitable oil for frying
Mohona and P Kumar
Insight chemistry of deep fat frying oils
Dr. Bharti Mehta, Technical Assistant
Flavour constituents of fried foods: A chemistry perspective
Chirasmita
Influence of frying on food macromolecule constituents
Jesicca Pandohee
Physical and chemical parameters as qualitative indicators of used frying oils
Sidhartha
Promising approaches to overcome oil uptake by deep fat fried foods
Chander Mohan
Alternate frying technologies for healthier and better fried foods
Indira
Techno-functional attributes of frying additives
Dr. Richa Singh
Fried foods: A global perspective on food safety guidelines, packaging and labelling requirements
Sushama PS
Safety aspects of fried foods with reference to acrylamide and other polar compounds
Ira Tripathi
Biodiesel: An emerging fuel derived from used cooking oil
Winny
Food frying: Global trends and economics
Bharti Mehta
Fried food products: Classification, significance and their impact on nutrition and health
Prajya and P Kumar
Fundamentals, methodologies and development in food frying
Anjali
Quality criteria for selection of suitable oil for frying
Mohona and P Kumar
Insight chemistry of deep fat frying oils
Dr. Bharti Mehta, Technical Assistant
Flavour constituents of fried foods: A chemistry perspective
Chirasmita
Influence of frying on food macromolecule constituents
Jesicca Pandohee
Physical and chemical parameters as qualitative indicators of used frying oils
Sidhartha
Promising approaches to overcome oil uptake by deep fat fried foods
Chander Mohan
Alternate frying technologies for healthier and better fried foods
Indira
Techno-functional attributes of frying additives
Dr. Richa Singh
Fried foods: A global perspective on food safety guidelines, packaging and labelling requirements
Sushama PS
Safety aspects of fried foods with reference to acrylamide and other polar compounds
Ira Tripathi
Biodiesel: An emerging fuel derived from used cooking oil
Winny
