Description

Food Frying Chemistry Biochemistry and Safety

9781119468516          978-1119468516

Food Frying: Chemistry, Biochemistry, and Safety

Food frying chemistry biochemistry and safety is including all resource that defines the scientific principles behind frying foods. It explores the chemical and biochemical changes that occur when food is visible to hot oil, including moisture loss, oil absorption, starch gelatinization, and the Maillard reaction responsible for flavor and color development. The book also discusses frying oil quality,  nutrient retention, food texture, and safety concerns related to high-temperature cooking. It is valuable for science students of food, researchers, nutritionists, and food industry professionals seeking to understand frying processes while maintaining food quality and consumers safety.