Deep Frying: Chemistry, Nutrition, and Practical Applications

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 improvements in frying technology and practices have made a significant impact on the industry. This book covers everything you need to know to create fat and oil ingredients that are nutritious, uniquely palatable and satisfying.

- Focuses heavily on the physical characteristics of oils during frying, including odor and flavor component...