Title Deep frying : chemistry, nutrition, and practical applications / editor, Michael D. Erickson

Edition 2nd ed Published Urbana, Ill. : AOCS Press, ©2007

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Description 1 online resource (xiii, 447 pages) : illustrations Contents pt. 1. Overview -- pt. 2. Physical characteristics -- pt. 3. Nutrition -- pt. 4. Application -- pt. 5. Evaluation -- pt. 6. Regulation Summary 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 will cover everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying Bibliography Includes bibliographical references and index Notes Print version record Subject Oils and fats, Edible. Deep frying. Unsaturated fatty acids in human nutrition. Feeds -- Composition. Food -- Composition. Dietary Fats, Unsaturated Food Industry -- standards Diet -- standards Fats, Unsaturated -- chemistry Nutritive Value Dietary Fats TECHNOLOGY & ENGINEERING -- Food Science. Unsaturated fatty acids in human nutrition Food -- Composition Feeds -- Composition Deep frying Oils and fats, Edible Form Electronic book Author Erickson, Michael D LC no. 2006026196 ISBN 9781613442531 161344253X 9780128043530 0128043539 9781630670191 1630670197

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