Food Frying

Preface

Food frying is a traditional and widely used method of preparation of a variety of foods. Food is fried in edible oils or fats for the purpose of obtaining a characteristic flavour, texture, and acceptability. A wide range of vegetables, meat, fish, snacks, and other products are prepared using frying. Fried foods contribute a huge market worth billions of dollars to the world economy and thus demand continuous research and development. The use of new technologies for the extraction and purification of edible oils and the production of fried foods of the highest quality is evolving daily, and there is a general interest in understanding the process of food frying. Thus, this is a comprehensive book that provides information on all the latest scientific research on the chemistry, biochemistry, and safety of food frying.

The frying of foods involves complex chemical reactions that produce several biochemical changes upon ingestion of the fried product. This book aims to cover them in four main parts. Part I explains the basics of food frying. It consists of three chapters, on food frying, frying techniques, and frying in different cultures. Part II covers the important chemistry of food frying in terms of composition, reactions, and consequent changes in the quality of fried foods. It consists of four chapters giving details of the chemistry of the frying medium and of fried foods and presenting a clear explanation of the fundamental chemical reactions and interactions ...