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210123 ||| eng |
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|a 9781119468486
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|a 1119468485
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|a 9781119468394
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|a 1119468396
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|a 1119468418
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|a 9781119468417
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|a TX689
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|a Zeb, Alam
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|a Food frying
|b chemistry, biochemistry, and safety
|c Alam Zeb, University of Malakand, Khyber Pakhtunkhwa, Pakistan
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| 260 |
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|a Hoboken, NJ
|b John Wiley & Sons, Inc.
|c 2019
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| 300 |
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|a xxiii, 469 pages
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|a Includes bibliographical references and index
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|a 10.2 Fried Foods and Health -- 10.2.1 Health Maintenance -- 10.2.2 Frying and Health Hazards -- 10.3 Fried Foods and Cancer -- 10.4 Fried Foods and Diabetes -- 10.5 Fried Foods and Cardiovascular Diseases -- 10.5.1 Trans Fats and Cardiovascular Health -- 10.6 Fried Foods and Aging -- 10.7 Key Concepts -- References -- Part IV Safety in Food Frying -- Chapter 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 -- 11.4.1 Sensory Evaluation, Colour, and Foaming -- 11.4.2 Quick Tests for Viscosity and Dielectricity -- 11.5 Chemical Assessment -- 11.5.1 Chemical Quick Tests -- 11.5.2 Near-Infrared Spectroscopy -- 11.5.3 Mass Spectrometry -- 11.6 Evaluation of Fried Foods -- 11.7 The Future of Fried Food Safety -- 11.8 Key Concepts -- References -- Chapter 12 Toxicity of Food Frying -- 12.1 Introduction -- 12.2 Toxicity of Oxidized Triacylglycerols -- 12.3 Toxicity of Acrylamide -- 12.4 Toxicity of Acrolein -- 12.4.1 Toxico-Kinetics and Metabolism -- 12.4.2 General Toxic Effects -- 12.4.3 Acute, Subchronic, and Chronic Toxicity -- 12.4.4 Reproduction Toxicity -- 12.4.5 Genotoxicity -- 12.4.5.1 In Vitro Genotoxicity -- 12.4.5.2 In Vivo Genotoxicity -- 12.4.6 DNA Adducts -- 12.4.7 Carcinogenicity -- 12.4.7.1 Epidemiology -- 12.5 Toxicity of Amines and Alcohols -- 12.5.1 Mutagenicity of Heterocyclic Aromatic Amines -- 12.5.2 Carcinogenicity of HAAs -- 12.5.3 Risk Assessment -- 12.5.3.1 Daily Intake of HAAs -- 12.5.4 Epidemiological Data -- 12.5.4.1 Risk Evaluation -- 12.6 Toxicity of Aldehydes -- 12.6.1 Genotoxicity and Mutagenicity of Furfurals -- 12.6.2 Acute and Subchronic Toxicity -- 12.6.3 Carcinogenicity in Animal Models -- 12.6.3.1 Intestinal Micro-Adenomas -- 12.6.3.2 Colon Preneoplastic Lesions -- 12.6.3.3 Studies with Transgenic Mice
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|a Intro -- Title Page -- Copyright Page -- Contents -- Foreword -- Preface -- About the Author -- Acknowledgement -- Part I Concept of Food Frying -- Chapter 1 Food Frying: The Concept -- 1.1 Introduction -- 1.2 History of Frying -- 1.3 Mechanism of Frying -- 1.3.1 Heat and Mass Transfer -- 1.3.2 Oil Uptake -- 1.3.3 Mechanism of Oil Absorption -- 1.3.3.1 Water Escape and Oil Uptake -- 1.3.3.2 Capillary Pressure and Oil Uptake -- 1.3.3.3 Vapour Condensation and Vacuum Effect -- 1.3.3.4 Adherence and Drainage of Oil -- 1.3.4 Product Properties Affecting Oil Uptake -- 1.3.4.1 Size, Shape, and Surface of the Product -- 1.3.4.2 Composition and Density of the Product -- 1.3.5 Frying Oil Properties and Oil Uptake -- 1.3.5.1 Oil Type -- 1.3.5.2 Oil Ageing -- 1.3.6 Process Factors -- 1.3.6.1 Pre-processing Factors Affecting Oil Uptake -- 1.3.6.2 Post-frying Conditions -- 1.3.7 Chemical and Physical Changes of the Frying Medium -- 1.4 Why We Fry Foods -- 1.5 Key Concepts -- References -- Chapter 2 Frying Techniques -- 2.1 Introduction -- 2.2 Concept of Deep Frying -- 2.3 Tools Used in Frying -- 2.4 Optimized Conditions -- 2.4.1 External Factors -- 2.4.1.1 Accessibility of Oxygen -- 2.4.1.2 Temperature -- 2.4.1.3 Duration of Frying -- 2.4.1.4 Size, Dimensions, and Composition of Food -- 2.4.2 Internal Factors -- 2.4.2.1 Fatty Acid Composition and Distribution -- 2.4.2.2 Antioxidative Minor Components -- 2.5 Types of Frying -- 2.5.1 Pan Frying -- 2.5.1.1 Quality Characteristics in Pan Frying -- 2.5.2 Vacuum Frying -- 2.5.2.1 Vacuum Frying Systems -- 2.5.2.2 Fried Product Characteristics -- 2.5.2.3 Frying Temperature and Final Oil Content -- 2.5.2.4 Vacuum Pressure and Final Oil Content -- 2.5.2.5 Pretreatment and Final Oil Content -- 2.5.2.6 Pressurization Period and De-oiling Period -- 2.5.2.7 Vacuum Frying and Product Quality Attributes -- 2.5.3 Air Frying
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|a 2.5.3.1 Heat and Mass Transfer -- 2.5.3.2 Quality Characteristics in Air Frying -- 2.5.4 Industrial Frying -- 2.5.4.1 Advantages of Industrial Frying -- 2.5.4.2 Quality Characteristics in Industrial Frying -- 2.6 Tips to Remember During Frying -- 2.7 Choice of Frying Method -- 2.8 Key Concepts -- References -- Chapter 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 -- Chapter 4 Chemistry of the Frying Medium -- 4.1 Frying Medium -- 4.2 Classification and Choice of Frying Medium -- 4.2.1 Appearance and Colour -- 4.2.2 Odour and Flavour -- 4.2.3 Texture of the Fried Food -- 4.2.4 Taste -- 4.2.5 Nutritional Value -- 4.2.6 Availability and Economy -- 4.3 Chemistry of the Frying Medium -- 4.3.1 Fatty Acids and Triacylglycerols -- 4.3.2 Polyphenolic Compounds -- 4.3.3 Hydrocarbons -- 4.3.4 Pigments -- 4.3.5 Sterols -- 4.3.6 Alcohols -- 4.3.7 Tocopherols and Tocotrienols -- 4.3.8 Phospholipids -- 4.3.9 Volatile and Aroma Compounds -- 4.3.10 Importance of Minor Components in Frying -- 4.4 Chemistry of Lipid Oxidation During Frying -- 4.4.1 Fatty Acid Hydroperoxides -- 4.4.2 Fatty Acid Epoxides -- 4.4.3 Formation of Acrolein -- 4.4.4 Oxidation of TAGs -- 4.4.5 Polymerization -- 4.5 Formation of Volatile Products -- 4.5.1 Significance of Volatile Products in Frying -- 4.6 Sterol Oxidation -- 4.7 Tocopherol Oxidation -- 4.8 Formation of Trans Fatty Acids -- 4.9 Techniques for Measuring Lipid Oxidation -- 4.9.1 Portable Oil Tester -- 4.9.2 Viscometer -- 4.9.3 Dielectric Constant -- 4.9.4 Colour Testing -- 4.9.5 FFA Testing -- 4.9.6 Flavour and Sensory Testing -- 4.10 Key Concepts -- References
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|a Chapter 5 Chemistry of Fried Foods -- 5.1 Introduction -- 5.2 Carbohydrates -- 5.2.1 Monosaccharides -- 5.2.2 Oligosaccharides -- 5.2.3 Polysaccharides -- 5.3 Proteins and Amino Acids -- 5.4 Lipids -- 5.5 Micromolecules -- 5.6 Frying of Carbohydrate-Rich Foods -- 5.6.1 Formation of Furans -- 5.6.2 Formation of Acrylamide -- 5.6.3 Formation of Acrolein -- 5.7 Frying of Protein-Rich Foods -- 5.7.1 Formation of Heterocyclic Aromatic Amines -- 5.7.2 Polycyclic Aromatic Hydrocarbons -- 5.7.3 Formation of Acrolein -- 5.8 Frying of Seafood -- 5.8.1 Changes in Carbohydrates -- 5.8.2 Changes in Lipids -- 5.8.3 Changes in Proteins -- 5.8.4 Heterocyclic Aromatic Amines -- 5.8.5 Cholesterol Oxidation -- 5.9 Frying of Vegetables -- 5.9.1 Phenolic Compounds -- 5.9.2 Carotenoids -- 5.9.3 Vitamins -- 5.9.4 Phytosterols -- 5.9.5 Maillard Reaction Products -- 5.10 Physicochemical Characteristics of Fried Foods -- 5.10.1 Oil Content -- 5.10.2 Colour -- 5.10.3 Texture -- 5.10.4 Moisture Content -- 5.11 Improving Product Quality -- 5.12 Key Concepts -- References -- Chapter 6 Chemistry of Interactions in Frying -- 6.1 Introduction -- 6.2 Factors Affecting the Frying Medium -- 6.2.1 Temperature and Surface-to-Volume Ratio -- 6.2.2 Triacylglycerol Composition -- 6.2.3 Moisture Contents -- 6.2.4 Antioxidants -- 6.3 Factors Affecting the Food -- 6.3.1 Physical Parameters -- 6.3.2 Chemical Parameters -- 6.3.2.1 Vegetable Foods -- 6.3.2.2 Animal Foods -- 6.4 Heat Transfer -- 6.5 Mass Transfer -- 6.6 Nutritional Value Retention -- 6.6.1 Vitamins -- 6.6.2 Carotenoids -- 6.6.3 Phenolic Compounds -- 6.6.4 Fatty Acids and Triacylglycerols -- 6.6.5 Other Nutrients -- 6.7 Key Concepts -- References -- Chapter 7 Analysis of Frying -- 7.1 Introduction -- 7.2 Analysis of Triacylglycerols -- 7.2.1 Analysis of Oxidized TAGS -- 7.2.1.1 Thin-Layer Chromatography
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|a Friture / Sécurité / Mesures
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|a Food / Analysis / http://id.loc.gov/authorities/subjects/sh85050185
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|a Aliments / Analyse
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|a Biochimie / Applications industrielles
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|a Fried food / fast
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|a Food / Analysis / fast
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|a Frying / Safety measures
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|a Biochemistry / Industrial applications
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|a Aliments frits
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|a Fried food / http://id.loc.gov/authorities/subjects/sh85050243
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|a COOKING / General / bisacsh
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| 653 |
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|a Food Analysis
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| 041 |
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|a eng
|2 ISO 639-2
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| 989 |
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|b OREILLY
|a O'Reilly
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| 776 |
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|z 9781119468417
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| 776 |
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|z 9781119468394
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| 776 |
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|z 1119468485
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| 776 |
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|z 1119468396
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| 776 |
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|z 9781119468516
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| 776 |
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|z 9781119468486
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| 776 |
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|z 1119468418
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| 856 |
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0 |
|u https://learning.oreilly.com/library/view/~/9781119468516/?ar
|x Verlag
|3 Volltext
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|a 641.7/7
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| 520 |
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|a 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
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