Deep Frying
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Deep Frying: Chemistry, Nutrition, and Practical Applications

Deep Frying: Chemistry, Nutrition, and Practical Applications


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About the Book

Table of Contents:
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

About the Author :
Michael D. Erickson spent time as a Technical Service Manager for Cargill Dressing, Sauces and Oils in Fullerton, California. He started his career in 1981 with Interstate Foods Corp., Chicago, IL, which, at the time, was the sole supplier of frying fat to the McDonald’s system. He worked closely with the largest international quick-service restaurant chains and food processors as primary technical lead for matters related to frying including product development, equipment evaluation and education. In 1990 he started work for Humko Oils division of Kraft Food Ingredients in Memphis, TN, where, in addition to continued work in the frying industry, he led various projects including alternatives to hydrogenation and identification and development of biotechnology oil through the partnership with Pioneer Hi-Bred International, Inc. He also worked extensively in edible oil processing on projects involving new refining technologies and identification of productivity opportunities in each unit process (refining, bleaching, hydrogenation, deodorization, winterization). His work at Cargill included continued active participation in the frying and frying related industry in addition to pioneering product and service support for unique customer solutions involving any food ingredient. He is a member of the American Oil Chemists’ Society having served as the technical chairperson for the 1993 Annual Meeting (Anaheim, CA), and member of the AOCS Governing Board. He developed and chaired two AOCS Laboratory Short Courses on Frying Fats and co-chair for frying fat sessions with Dr. Perkins.


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Product Details
  • ISBN-13: 9781893997929
  • Publisher: AOCS
  • Publisher Imprint: AOCS
  • Height: 229 mm
  • No of Pages: 464
  • Weight: 860 gr
  • ISBN-10: 1893997928
  • Publisher Date: 23 Oct 2015
  • Binding: Hardback
  • Language: English
  • Sub Title: Chemistry, Nutrition, and Practical Applications
  • Width: 152 mm


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