Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various fry

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 imp

Food Processing Technology: Principles and Practice, Fifth Edition includes emerging trends and developments in food processing. The book has been fully updated

Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and altern

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