Deep Frying e-bog
1313,81 DKK
(inkl. moms 1642,26 DKK)
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying. Focuses h...
E-bog
1313,81 DKK
Udgivet
8 august 2015
Længde
464 sider
Genrer
PND
Sprog
English
Format
epub
Beskyttelse
LCP
ISBN
9780128043530
Since the first edition of Deep Frying was published in 1996, there have been many changes to the U.S. Dietary Guidelines and nutritional labeling laws, and improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying. Focuses heavily on the physical characteristics of oils during frying, including odor and flavor components and oxidized sterols Includes practical information on the dynamics of frying from many perspectives including foodservice and industrial Addresses regulatory issues, environmental concerns, and nutritional aspects