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Breaded Fried Foods


ISBN10: 849314615
ISBN13: 9780849314612

Publisher: CRC Press

Price: $179.95
Pages: 300
Publish date: August 2008

Includes latest technologies for enhancing product crispness Presents specific applications and latest technologies for meat, poultry, seafood and vegetable products Covers recent developments in improving oil quality Breaded fried food - foods that have a crispy surface and a moist, soft interior - constitute a major segment of the fried food industry. These foods include meat, poultry, seafood and vegetable products. This book is the first reference to provide a coherent and concise overview of these products, the issues related to breaded fried foods, and recent research and technological advances. Included are the latest advances in the reduction of fat uptake in fried foods, enhancing the quality of breaded fried foods, the improvement of product crispness, the impact of breading and batters on the quality of frying oil, developing new frying methods, and preventive methods that reduce oil abuse.

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