rdf-syntax-grammar
mods:
  schema location: http://www.loc.gov/mods/v3 http://www.loc.gov/standards/mods/v3/mods-3-2.xsd
  title info:
    title: Frying
    sub title: improving quality
  name:
    name part: Rossell, J. B.
  type of resource: text
  genre: bibliography
  genre: elektronické knihy
  genre: electronic books
  origin info:
    place:
      place term: flu
    place:
      place term: Boca Raton, Fla
    place:
      place term: Cambridge, England
    publisher: CRC Press
    publisher: Woodhead Pub.
    date issued: 2001
    issuance: monographic
  language:
    language term: eng
  physical description:
    form: remote
    extent: 1 online resource (xii, 369 pages) : illustrations
  abstract: Frying is one of the oldest and most widely-used of food processes. Its popularity relates to the speed with which a food is cooked, the distinctive flavour and texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods. Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products. Part one of the book sets the scene by looking at the differing types of fried products and their markets as well as at the regulatory context. It also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake and its influence on consumer health. Part two looks in detail at frying oils, their composition, the factors affecting frying oil quality and ways of measuring frying oil quality and authenticity. Part three looks at quality issues relating to fried products. There are chapters on two of the main types of fried product: pre-fried potato products such as French fries and the manufacture of potato crisps. Three final chapters look at effective process control of frying operations, flavour development in frying and fried foods and ways of analysing and improving the texture and colour of fried products. Frying oils are the most important common influence on fried product quality. They not only need to withstand the stresses of high temperature in frying but also maintain their quality during subsequent product storage. Frying: improving quality is a standard reference for the food industry and all those concerned with the quality of fried products. An authoritative review of the key issues in improving quality in the manufacture of fried products.
  table of contents: Preliminaries; Contents; Preface; 1 Introduction; 2 The market for fried food; 3 Regulation in the European Union; 4 Regulation in the United States; 5 Health issues; 6 The composition of frying oils; 7 Factors affecting the quality of frying oils and fats; 8 The measurement of frying oil quality and authenticity; 9 The manufacture of pre fried potato products; 10 Managing potato crisp processing; 11 Effective process control in frying; 12 Flavour and aroma development in frying and fried food; Appendix Flavours and aromas derived from lipid oxidation.
  note: edited by J.B. Rossell.
  note: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  note: Includes bibliographical references and index.
  subject:
    topic: Frying
  subject:
    topic: Oils and fats, Edible
  related item:
    title info:
      title: Frying
    origin info:
      publisher: Boca Raton, Fla : CRC Press ; Cambridge, England : Woodhead Pub., 2001
    identifier: (DLC) 2001037500
    identifier: (OCoLC)47100600
  related item:
    title info:
      title: Woodhead Publishing in food science and technology
  identifier: 1591243297
  identifier: 9781591243298
  identifier: 1855735563
  identifier: 9781855735569
  identifier: 185573642X
  identifier: 9781855736429
  identifier: 0849312086
  identifier: 9780849312083
  identifier: https://proxy.k.utb.cz/login
  access condition: Plný text je dostupný pouze z IP adres počítačů Univerzity Tomáše Bati ve Zlíně nebo vzdáleným přístupem pro zaměstnance a studenty
  record info:
    record content source: KNOVL
    record creation date: 020528
    record change date: 20240717213016.0
    record identifier: kn-ocm50266868
    language of cataloging:
      language term: eng