Frying Technology

ISBN-13: 9781032348735 / Twarda / 2023 / 384 str.

Opis

Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying.

Spis treści

Contents

1. Food frying: Global trends and economics

Bharti Mehta

2. Fried food products: Classification, significance and their impact on nutrition and health

Prajya and P Kumar

3. Fundamentals, methodologies and development in food frying

Anjali

4. Quality criteria for selection of suitable oil for frying

Mohona and P Kumar

5. Insight chemistry of deep fat frying oils

Dr. Bharti Mehta, Technical Assistant

6. Flavour constituents of fried foods: A chemistry perspective

Chirasmita

7. Influence of frying on food macromolecule constituents

Jesicca Pandohee

8. Physical and chemical parameters as qualitative indicators of used frying oils

Sidhartha

9. Promising approaches to overcome oil uptake by deep fat fried foods

Chander Mohan

10. Alternate frying technologies for healthier and better fried foods

Indira

11. Techno-functional attributes of frying additives

Dr. Richa Singh

12. Fried foods: A global perspective on food safety guidelines, packaging and labelling requirements

Sushama PS

13. Safety aspects of fried foods with reference to acrylamide and other polar compounds

Ira Tripathi

14. Biodiesel: An emerging fuel derived from used cooking oil

Winny

　

　

O autorze

Dr. Ajay Singh is presently working in the department of Food Technology of Mata Gujri College, An autonomous body (Estd; 1957) of Punjab, India. Obtained Bachelor’s of Science in Life sciences from Kurukshetra University Kurukshetra, India. Master’s in Food Science & Technology from CDLU, Sirsa, India and Doctorate in Food Engineering and Technology from SLIET, Longowal. Qualified ICAR NET-2014. Also experienced in High Pressure Processing (HPP) impact on physic-chemical characterization on buffalo milk from NDRI and IIT kharagpur collaborated project. Most suitably here to mention; qualified with Rheology diploma; Rotation and Oscillations from Anton Paar (Austria), working experience in the same field on to the MCR-52 (Anton-Paar) model is also worth to mention here. Attended and participated various conferences and workshops of national and international repute. DST sponsored speaker for an oral talk at an international conference of Chicago, USA. So many reviews, research and popular articles of national and international journal have been assigned to my credit alongwith lists of online MOOCS course (IIT Kanpur & COL, Canada) awarded with distinction. Demonstrated TEQIP sponsored workshop as resource person in Kurukshetra university, Kurukshetra. I am also awarded with 2nd prize in MOFPI sponsored international conference at JNU, N. Delhi. Presently associated with 2 book assignments of CRC press as Editor, 1 book editor role for NIPA N. Delhi and 1 Editor for Food science Quiz Compendium from Brillion Publishers, N. Delhi. Editor 2 Dr. Sajad Ahmad Wani Biography

Dr. Sajad Ahmad Wani is currently working as D. S. Kothari Post-doctoral fellow in the Department of Food Technology, Islamic University of Science and Technology, Awantipora, J&K, India. He has completed his Masters Degree in Food Technology from IUST, Awantipora, J&K, India and PhD from Sant Longowal Institute of Engineering and Technology, Punjab, India. Qualified National Eligibility Test (2015) (NET) conducted by Indian Council of Agricultural Research (ICAR) in Dec 2015. He has published more than 35 research/review articles, 10 book chapters and 1 book. He is also writing articles for the popular magazines Food & Beverage News (India’s First Magazine for Food & Beverage Industry). He has attended 50 National and 20 International conferences, seminars and workshops throughout the world. Dr. Wani has participated in various faculty development programmes. Dr. Wani serves as Editorial Board Member of number of national and International Journals. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. He is also working as member of various associations like IFT, IFERP, International Association for Agricultural Sustainability, AFSTI, Asia Society of Researchers and Asian Council of Science Editors. Dr. Wani is the recipient of prestigious “D. S. Kothari Post-doctoral fellowship” and “Maulana Azad National Fellowship (MANF-2013-14) from University Grant Commission, New Delhi, India.

Professor Pradyuman Kumar is working as a professor in the Department of Food Engineering and Technology of Sant Longowal Institute of Engineering and Technology Longowal, Sangrur (Punjab), India. Dr. Kumar has a teaching experience of more than 20 years and about 15 years of research experience. He has published more than 100 research/review articles, number of book chapters and books. He is also writing articles for the popular magazines Food & Beverage News (India’s First Magazine for Food & Beverage Industry). He has attended more than 100 National and International conferences, seminars and workshops throughout the world. Dr. Kumar serves as Editorial Board Member of number of national and International Journals. He is Potential Peer Reviewer of reputed International Journals related to Food Science and Technology that belong to popular publishing house viz. Elsevier, Taylor-Francis, Wiley, Springer etc. He is also working as member of various associations such as AFSTI. Presently, Professor Kumar is associated with CRC Press as editorial role for two edited books, and in an editorial role with Food Science competitive compendium with Brillion publisher, N. Delhi (India).