Frying Technology

Recent Development, Challenges, and Prospects

By: Ajay Singh (Editor), Sajad Ahmad Wani (Editor), Pradyuman Kumar (Editor)

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Paperback | 27 June 2025 | Edition Number 1

At a Glance

Paperback
422 Pages

Dimensions(cm)
23.4 x 15.6 x 2.18

Paperback

$243.75

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Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) of the frying process and effective ways to minimize them.

Key Features

Provides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectives
Discusses textural, sensory and nutritional profiles of fried, baked, and puffed foods
Explains the impact of frying on macromolecular constituents, fats/oils, starches, and proteins

A cohesive exploration of food-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.

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