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006 m o d
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008 180904t20192019nju ob 001 0 eng
010 2018042489
020 9781119468486|q(electronic book)
020 1119468485|q(electronic book)
020 9781119468394|q(electronic book)
020 1119468396|q(electronic book)
020 9781119468417|q(electronic book)
020 1119468418|q(electronic book)
020 |q(hardcover)
029 1 AU@|b000067301323
029 1 CHNEW|b001039183
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082 00 641.7/7
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099 eBook O'Reilly for Public Libraries
100 1 Zeb, Alam,|d1979-|eauthor.
245 10 Food frying :|bchemistry, biochemistry, and safety /|cAlam
Zeb, University of Malakand, Khyber Pakhtunkhwa, Pakistan.
|h[O'Reilly electronic resource]
264 1 Hoboken, NJ :|bJohn Wiley & Sons, Inc.,|c2019.
264 4 |c©2019
300 1 online resource (xxiii, 469 pages)
336 text|btxt|2rdacontent
337 computer|bc|2rdamedia
338 online resource|bcr|2rdacarrier
504 Includes bibliographical references and index.
520 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 oils or fats,
it is valued for the particular flavors and textures it
can bring, and represents a multibillion-dollar sector of
the global economy. Food Frying: Chemistry, Biochemistry
and Safety explores this important cooking technique in
its scientific dimensions, charting the relationships
between the chemical reactions produced during frying, the
changes in food quality that these engender, and
associated digestive and health-related issues. By
outlining these connections, the author provides an aid to
a safer, healthier approach to food frying. Topics covered
range from culturally specific forms of frying to detailed
analyses of the chemical and biochemical processes
involved in its practice. Delivering these insights in a
practical and easy-to-follow manner, this unique text
includes: -A complete survey of food frying, encompassing
cultural, chemical, biochemical, and toxicological
concerns -Guidance on the accurate assessment of health,
quality, and safety issues associated with food frying
Coverage of the latest technologies and methods involved
with frying -Information on the possible future
development of fried foods Food Frying: Chemistry,
Biochemistry and Safety is an invaluable resource for all
those who work with fried foods, whether they be food
industry professionals, food scientists, or workers in the
oil and fat industries.
588 0 Online resource; title from digital title page (viewed on
March 29, 2019).
590 O'Reilly|bO'Reilly Online Learning: Academic/Public
Library Edition
650 0 Fried food.
650 0 Food|xAnalysis.
650 0 Biochemistry|xIndustrial applications.
650 0 Frying|xSafety measures.
650 2 Food Analysis
650 6 Aliments frits.
650 6 Aliments|xAnalyse.
650 6 Biochimie|xApplications industrielles.
650 6 Friture|xSécurité|xMesures.
650 7 Food|xAnalysis|2fast
650 7 Fried food|2fast
776 08 |iPrint version:|aZeb, Alam, 1979-|tFood frying.|dHoboken,
NJ, USA : Wiley, [2019]|z9781119468516|w(DLC) 2018042187
856 40 |uhttps://ezproxy.naperville-lib.org/login?url=https://
learning.oreilly.com/library/view/~/9781119468516/?ar
|zAvailable on O'Reilly for Public Libraries
938 ProQuest Ebook Central|bEBLB|nEBL5632909
938 EBSCOhost|bEBSC|n2002078
938 Recorded Books, LLC|bRECE|nrbeEB00752033
938 YBP Library Services|bYANK|n15999836
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