"This book covers the most recent development, challenges, and prospects concerning food frying technology. It presents novel frying technologies and discusses alternative frying operations and machinery. It also covers the relationship between health and food frying, such as the development of acrylamide and acrolein generation, and it discusses quality characteristics such oil rancidity by oxidation and the formation of hydroperoxides. On the practical side it discusses the utilization and disposal of fat/oil waste and used frying oil as well as packaging requirements, and worldwide standards, legislation and labeling concerning fried foods. Key features: covers the quality, textural, sensory performance and packaging of fried foods, discusses shallow frying versus deep fat frying, explains the impact of frying on macromolecular constituents, fats/oil, starches, and proteins"--