Food Frying Chemistry Biochemistry and Safety 1st Edition by Alam Zeb 1119468515 9781119468516

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Product details:

ISBN 10: 1119468515

ISBN 13: 9781119468516

Author: Alam Zeb

 

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. 

Food Frying Chemistry Biochemistry and Safety 1st Table of contents:

Part I: Concept of Food Frying

1 Food Frying

1.1 Introduction

1.2 History of Frying

1.3 Mechanism of Frying

1.4 Why We Fry Foods

1.5 Key Concepts

References

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

References

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

References

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

References

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

References

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

References

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

References

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

References

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

References

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

References

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

References

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

References

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

References

14 The Future of Food Frying

14.1 Introduction

14.2 Current Strategies

14.3 Future Scenarios

14.4 Hurdles

14.5 Key Concepts

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