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Food frying chemistry, biochemistry, and safety

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 e...

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Bibliographic Details
Main Author:	Zeb, Alam
Format:	eBook
Language:	English
Published:	Hoboken, NJ John Wiley & Sons, Inc. 2019
Subjects:	Friture / Sécurité / Mesures Food / Analysis / Http://id.loc.gov/authorities/subjects/sh85050185 Aliments / Analyse Biochimie / Applications Industrielles Fried Food / Fast Food / Analysis / Fast Frying / Safety Measures Biochemistry / Industrial Applications Aliments Frits Fried Food / Http://id.loc.gov/authorities/subjects/sh85050243 Cooking / General / Bisacsh Food Analysis
Online Access:	https://learning.oreilly.com/library/view/~/978111...
Collection:	O'Reilly - Collection details see MPG.ReNa

Table of Contents:

Includes bibliographical references and index
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
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
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
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

Food frying chemistry, biochemistry, and safety

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