Frying: Improving quality

Edited by J B Rossell 
Woodhead  April 2001  

Hardback  382 pages  ISBN 9781855735569      £165.00
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 texture frying gives the food and its contribution to increased shelf-life. As a result the process is used for a wide range of vegetable, meat and fish products, particularly ready meals and snack foods.

Edited by a leading authority in the field and with a distinguished international team of contributors, Frying provides an authoritative review of key issues in improving quality in the manufacture of fried products.

Part 1 of the book sets the scene by looking at the differing types of fried products and their markets as well as at the regulatory context. It also includes an important discussion of the role of dietary lipids, the impact of frying on lipid intake and its influence on consumer health.

Part 2 looks in detail at frying oils, their composition, the factors affecting frying oil quality and ways of measuring frying oil quality and authenticity.

Part 3 looks at quality issues relating to fried products. There are chapters on two of the main types of fried product: pre-fried potato products such as French fries and the manufacture of potato crisps. Three final chapters look at effective process control of frying operations, flavour development in frying and fried foods and ways of analysing and improving the texture and colour of fried products.

Frying oils are the most important common influence on fried product quality. They not only need to withstand the stresses of high temperature in frying but also maintain their quality during subsequent product storage.

Frying: improving quality will become a standard reference for the food industry and all those concerned with the quality of fried products.


Part I: General Issues
Part II: Frying Oils
Part III: Improving Product Quality

Chapter 1: Introduction
J P Rossell, Leatherhead Food Research Association, UK

Part I: General Issues

Chapter 2: The market for fried food
R Piper, Europanel, UK

Chapter 3: Regulations in the European Union
R Fox, Pura Food Products Ltd, UK

Chapter 4: Regulations in the USA
RD Firestone, FDA, USA

Chapter 5: Health issues
G Varela & B Ruiz-Roso, Universidad Complutense de Madrid, Spain

Part II: Frying Oils

Chapter 6: The composition of frying oils
S P Kochhar, Good-Fry International BV, The Netherlands

Chapter 7: Factors effecting the quality of frying oils and fats
J B Rossell, Leatherhead Food Research Association, UK

Chapter 8: The measurement of frying oil quality and authenticity
R F Stier, Consultant, USA

Part III: Improving Product Quality

Chapter 9: The manufacture of pre-fried potato products
M J H Keijbets, Aviko BV, The Netherlands

Chapter 10: Managing potato crisp processing
R M Bennett, Consultant, USA

Chapter 11: Effective process control in frying
G B Quaglia, Istituto Nazionale della Nutrizione, Rome, Italy

Chapter 12: Flavour and odour development in frying and fried foods
P Gillatt, Kettlefoods, UK

Chapter 13: Improving texture and colour in fried products
C-S Chen, Da-Yen Institute of Technology, Taiwan


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Woodhead Publishing Ltd : food science : health and safety : quality assurance : regulations : volatiles

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