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Deep Frying (2nd Ed.) Chemistry, Nutrition, and Practical Applications

Langue : Anglais

Coordonnateur : Erickson Michael D.

Couverture de l’ouvrage Deep Frying
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 improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.

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

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.

  • Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols
  • Includes practical information on the dynamics of frying from many perspectives including foodservice and industrial
  • Addresses regulatory issues, environmental concerns, and nutritional aspects

Date de parution :

Ouvrage de 464 p.

15x22.8 cm

Disponible chez l'éditeur (délai d'approvisionnement : 15 jours).

223,89 €

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