Covering all about recently adapted developments among frying, challenges in frying, and other healthy approaches while in frying hours. This book discloses various frying technologies through sound written skills, in-depth discussion about operations and machinery. Additionally, emphasis is given on to healthy prospects taken care of frying and nutrition, health and frying, emerging threats (acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) and minimization.

Key Features

• A complete guide to global prospective about frying foods production and consumption in along with its packaging and labeling discussion
• Discussion of fried baked, puffed and snacks stuffs through their textural, sensory and nutritional profile.
• Explains the impact of frying on macromolecular constituents, fats/oil, starches, and proteins

A cohesive exploration of food frying technology, hence this manuscript appeals to students and academicians (nutrition and food sciences discipline), researchers and industry professionals of similar field.