This book is a unique compilation of theoretical discussions on oil chemistry, the mechanism of oil breakdown, and the practical aspects related to frying. Topi

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 imp

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and altern

A wide-ranging exploration of the science and practice of food frying Frying is one of the world’s most popular methods of food preparation. Whether using oil

Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various fry