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Frying Technology: Recent Development, Challenges, and Prospects

Edited by Ajay Singh, Edited by Sajad Ahmad Wani, Edited by Pradyuman Kumar

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normal price: R 3 058.95

Price: R 2 752.95


| book description |

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.

| product details |



Normally shipped | This title will be printed on demand for your order. Delivery will be 6 weeks or less.
Publisher | Taylor & Francis Ltd
Published date | 26 Jun 2025
Language |
Format | Paperback / softback
Pages | 404
Dimensions | 234 x 156 x 0mm (L x W x H)
Weight | 780g
ISBN | 978-1-0323-5899-4
Readership Age |
BISAC | technology / food science


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Normally shipped | Available from overseas. Usually dispatched in 14 days
Readership Age |
Normal Price | R 3 585.95
Price | R 3 227.95 | on special |



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