AOCS Press
Titles appearing in SciTech Book News — September 2007
Deep frying; chemistry, nutrition, and practical applications, 2d ed.
Ed. by Michael D. Erickson.
AOCS Press, ©2007 447 p. $99.00 TP670
978-1-893997-92-9
Chemists and food scientists from the food and edible oil industries and from universities explore a range of topics relating to deep frying food. Among them are the flurry to develop low- and no-trans oils and shortenings for frying, storage and handling of finished frying oils, volatile odor and flavor components formed in deep frying, physiological effects of trans and cyclic fatty acids, food-service frying, designing field frying tests, and environmental concerns. The first edition was published 11 years ago. (Annotation ©2007 Book News Inc. Portland, OR)
