Food Frying: Chemistry, Biochemistry, and Safety 2019

Food Frying: Chemistry, Biochemistry, and Safety 2019

سرخ کردن غذاها – از نظر شیمیایی و بیوشمیایی و نکات ایمنی  و سلامت – فعل و انفعالات شیمیایی در مواد غذایی سرخ شده . گوارش و جذب مواد سرخ شده. آنالیز  مواد غذایی سرخ شده. تغذیه و متابولیسم مواد سرخ شده . مواد سرخ شده در سلامت و بیماری. ارزیابی مواد سرخ شده. مسمومیت در مواد غذایی سرخ شده . بهبود کیفیت مواد سرخ شده. پیش بینی آینده تکنولوژی برای مواد غذایی سرخ شده.

A wide-ranging exploration of the science and practice of food frying

 Food Frying: Chemistry, Biochemistry, and Safety 2019. 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 economy. Food Frying: Chemistry, Biochemistry and Safety explores this important cooking technique in its scientific dimensions, charting the relationships between the chemical reactions produced during frying, the changes in food quality that these engender, and associated digestive and health-related issues.

By outlining these connections, the author provides an aid to a safer, healthier approach to food frying. Topics covered range from culturally specific forms of frying to detailed analyses of the chemical and biochemical processes involved in its practice. Delivering these insights in a practical and easy-to-follow manner, this unique text includes:

• A complete survey of food frying, encompassing cultural, chemical, biochemical, and toxicological concerns
• Guidance on the accurate assessment of health, quality, and safety issues associated with food frying Coverage of the latest technologies and methods involved with frying
• Information on the possible future development of fried foods

Food Frying: Chemistry, Biochemistry and Safety is an invaluable resource for all those who work with fried foods, whether they be food industry professionals, food scientists, or workers in the oil and fat industries.

About the Author

کتابهای لاتین تغذیه و مواد غذایی

کتابهای تغذیه

Part I Concept of Food Frying 
۱ Food Frying: The Concept 

۲ Frying Techniques

۳ Frying and Culture

Part II Chemistry of Food Frying 
۴ Chemistry of the Frying Medium

۵ Chemistry of Fried Foods

۶ Chemistry of Interactions in Frying

۷ Analysis of Frying

Part III Biochemistry of Food Frying 
۸ Digestion and Absorption of Fried Foods

۹ Nutrition and Metabolism of Fried Foods

۱۰ Fried Foods in Health and Disease

Part IV Safety in Food Frying 
۱۱ Safety Assessment of Food Frying

۱۲ Toxicity of Food Frying

۱۳ Improving the Quality of Fried Foods

۱۴ The Future of Food Frying