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Titre :	Food frying : chemistry, biochemistry, and safety Ajouter au panier
Auteur(s) :	Alam Zeb, Éditeur scientifique
Type de document :	Livre
Sujets :	FRITURE ; TECHNIQUE ANALYTIQUE Transfert de masse ; Corps gras comestibles ; Aliments -- Odeur ; Aliments -- Saveur et odeur ; Aliments -- Texture ; Acides gras ; Glucides ; Protéines ; Lipides ; Légumes ; Produits de la mer ; Transfert de chaleur ; Digestion ; Nutrition ; Maladies ; Cancer ; Diabète ; Appareil cardiovasculaire -- Maladies ; Risques pour la santé ; Aliments -- Toxicologie ; Produit alimentaire ; Métabolisme
Résumé :	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 analyse[...] 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.
Editeur(s) :	CHICHESTER : John Wiley & Sons, Ltd
Date de publication :	2019
Format :	1 vol. (XXIII-469 p.) / ill. en noir et blanc, couv. ill. en coul. / 25 cm
Note(s) :	Bibliogr. Index
Table des matières :	Part I Concept of Food Frying 1 Food Frying: The Concept 1.1 Introduction 1.2 History of Frying 1.3 Mechanism of Frying 1.4 Why We Fry Foods 1.5 Key Concepts 2 Frying Techniques 2.1 Introduction 2.2 Concept of Deep Frying 2.3 Tools Used in Frying 2.4 Optimized Conditions 2.5 Types of Frying 2.6 Tips to Remember During Frying 2.7 Choice of Frying Method 2.8 Key Concepts 3 Frying an[...] Part I Concept of Food Frying 1 Food Frying: The Concept 1.1 Introduction 1.2 History of Frying 1.3 Mechanism of Frying 1.4 Why We Fry Foods 1.5 Key Concepts 2 Frying Techniques 2.1 Introduction 2.2 Concept of Deep Frying 2.3 Tools Used in Frying 2.4 Optimized Conditions 2.5 Types of Frying 2.6 Tips to Remember During Frying 2.7 Choice of Frying Method 2.8 Key Concepts 3 Frying and Culture 3.1 Introduction 3.2 The Common Point 3.3 Frying in American Cuisines 3.4 Frying in European Cuisines 3.5 Frying in Asian Cuisines 3.6 Frying in African Cuisines 3.7 Frying in Middle Eastern Cuisines 3.8 Key Concepts Part II Chemistry of Food Frying 4 Chemistry of the Frying Medium 4.1 Frying Medium 4.2 Classification and Choice of Frying Medium 4.3 Chemistry of the Frying Medium 4.4 Chemistry of Lipid Oxidation During Frying 4.5 Formation of Volatile Products 4.6 Sterol Oxidation 4.7 Tocopherol Oxidation 4.8 Formation of Trans Fatty Acids 4.9 Techniques for Measuring Lipid Oxidation 4.10 Key Concepts 5 Chemistry of Fried Foods 5.1 Introduction 5.2 Carbohydrates 5.3 Proteins and Amino Acids 5.4 Lipids 5.5 Micromolecules 5.6 Frying of Carbohydrate‐Rich Foods 5.7 Frying of Protein‐Rich Foods 5.8 Frying of Seafood 5.9 Frying of Vegetables 5.10 Physicochemical Characteristics of Fried Foods 5.11 Improving Product Quality 5.12 Key Concepts 6 Chemistry of Interactions in Frying 6.1 Introduction 6.2 Factors Affecting the Frying Medium 6.3 Factors Affecting the Food 6.4 Heat Transfer 6.5 Mass Transfer 6.6 Nutritional Value Retention 6.7 Key Concepts 7 Analysis of Frying 7.1 Introduction 7.2 Analysis of Triacylglycerols 7.3 Analysis of FA Oxidation Products 7.4 Analysis of Sterol Oxidation 7.5 Analysis of Sensory Metabolites 7.6 Analysis of Heterocyclic Amines 7.7 Analysis of Acrylamide 7.8 Analysis of Tocopherols 7.9 Analysis of Polyphenolic Compounds 7.10 Analysis of Other Minor Compounds 7.11 Key Concepts Part III Biochemistry of Food Frying 8 Digestion and Absorption of Fried Foods 8.1 Introduction 8.2 Acceptability of Fried Foods 8.3 Digestion of Fried Foods 8.4 Absorption of Fried Foods 8.5 Excretion of Fried Foods 8.6 Key Concepts 9 Nutrition and Metabolism of Fried Foods 9.1 Introduction 9.2 Metabolism of Fried Lipids 9.3 Metabolism of Fried Proteins 9.4 Metabolism of Fried Carbohydrates 9.5 Metabolism of Other Metabolites 9.6 Key Concepts 10 Fried Foods in Health and Disease 10.1 Introduction 10.2 Fried Foods and Health 10.3 Fried Foods and Cancer 10.4 Fried Foods and Diabetes 10.5 Fried Foods and Cardiovascular Diseases 10.6 Fried Foods and Aging 10.7 Key Concepts Part IV Safety in Food Frying 11 Safety Assessment of Food Frying 11.1 Introduction 11.2 Guideline for Assessment 11.3 Quality Indicators for Used Frying Oils 11.4 Physical Assessment 11.5 Chemical Assessment 11.6 Evaluation of Fried Foods 11.7 The Future of Fried Food Safety 11.8 Key Concepts 12 Toxicity of Food Frying 12.1 Introduction 12.2 Toxicity of Oxidized Triacylglycerols 12.3 Toxicity of Acrylamide 12.4 Toxicity of Acrolein 12.5 Toxicity of Amines and Alcohols 12.6 Toxicity of Aldehydes 12.7 Pro‐Oxidants 12.8 Disposal of Fried Foods 12.9 Disposal and Use of the Frying Medium 12.10 Key Concepts 13 Improving the Quality of Fried Foods 13.1 Introduction 13.2 Improving the Quality of Fried Foods 13.3 Mitigation Strategies for Acrylamide 13.4 Reducing Oil Uptake 13.5 Fortification 13.6 The Role of Natural Antioxidants 13.7 Packaging of Fried Foods 13.8 Quality Control in Frying 13.9 Key Concepts 14 The Future of Food Frying 14.1 Introduction 14.2 Current Strategies 14.3 Future Scenarios 14.4 Hurdle 14.5 Key Concepts
Langue(s) :	Anglais
Identifiant :	978-1-119-46851-6
Lien vers la notice :	https://infodoc.agroparistech.fr/index.php?lvl=notice_display&id=209522

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