Frying: improving quality
Saved in:
| Format: | Book |
|---|---|
| Language: | English |
| Published: |
Cambridge [u.a.]
Woodhead Publ. [u.a.]
2001
|
| Edition: | 1. publ. |
| Series: | Woodhead Publishing in food science and technology
|
| Subjects: | |
| Online Access: | Inhaltsverzeichnis |
| Physical Description: | XII, 369 S. Ill., graph. Darst. |
| ISBN: | 1855735563 0849312086 |
Staff View
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| 245 | 1 | 0 | |a Frying |b improving quality |c ed. by J. B. Rossell |
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| 650 | 4 | |a Frying | |
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Record in the Search Index
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|---|---|
| adam_text | Titel: Frying
Autor: Rossell, J. B.
Jahr: 2001
Contents
Preface ................................................................. ix
List of contributors ..................................................... xi
1 Introduction ...................................................... 1
J. B. Rossell, Leatherhead Food Research Association
Part I General issues................................................. 5
2 The market for fried food......................................... 7
R. Piper, Europanel, London
2.1 Introduction................................................... 7
2.2 The range of fried foods available............................ 8
2.3 Factors influencing the British and other European food
markets ..................................................... 9
2.4 The market for fried food in the UK.......................... 10
2.5 The frozen food market in other European countries.......... 12
2.6 Future trends.................................................. 15
2.7 Sources of further information and advice.................... 16
3 Regulation in the European Union............................... 19
R. Fox, Pura Foods Limited, Belvedere
3.1 Introduction - the legal context............................... 19
3.2 The structure of the frying industries.......................... 22
3.3 The sale of food.............................................. 22
3.4 The life of frying oils......................................... 28
3.5 Environmental protection...................................... 34
3.6 Future trends.................................................. 36
vi Contents
3.7 Sources of information........................................ 38
3.8 References.................................................... 43
4 Regulation in the United States................................... 49
D. Firestone, Food and Drug Administration, Washington DC
4.1 Introduction................................................... 49
4.2 FDA regulations and guidelines............................... 49
4.3 USDA/FSIS guidelines and directives........................ 52
4.4 State and city regulations..................................... 53
4.5 Sources of further information and advice.................... 54
4.6 References.................................................... 57
5 Health issues...................................................... 59
B. Ruiz-Roso and G. Varela, Universidad Complutense de Madrid
5.1 Introduction................................................... 59
5.2 Dietary lipids: structure and function......................... 60
5.3 Sources of dietary lipids...................................... 61
5.4 Digestion and absorption...................................... 62
5.5 Transport and metabolism.................................... 65
5.6 Health issues relating to fat and oil intake.................... 68
5.7 The role of deep-frying in the fat intake...................... 71
5.8 The impact of repeated frying................................ 74
5.9 Measuring the impact of frying on fat intake................. 75
5.10 Conclusions................................................... 78
5.11 References.................................................... 80
Part II Frying oils.................................................... 85
6 The composition of frying oils.................................... 87
S. P. Kochhar, Good-Fry International NV, Rotterdam
6.1 Introduction................................................... 87
6.2 Types of frying oils and fats.................................. 88
6.3 Minor components and frying oil stability.................... 91
6.4 Combined effects of natural products on stabilisation of
frying oils..................................................... 105
6.5 Future trends.................................................. 108
6.6 Conclusions................................................... 109
6.7 References.................................................... 110
7 Factors affecting the quality of frying oils and fats.............. 115
J. B. Rossell, Leatherhead Food Research Association
7.1 Introduction................................................... 115
7.2 Properties and composition of oils and the relationship
betweeen oil composition and its suitability as a frying oil... 116
7.3 Oil authenticity............................................... 127
7.4 Minor components............................................ 142
Contents vii
7.5 Quality limits for a fresh (unused) frying oil.................. 148
7.6 Transport, delivery and storage ............................... 149
7.7 The frying process............................................ 152
7.8 Future trends.................................................. 158
7.9 References.................................................... 159
8 The measurement of frying oil quality and authenticity......... 165
R. F. Stier, Consultant
8.1 Introduction................................................... 165
8.2 Maintaining quality during frying............................. 166
8.3 Regulatory issues.............................................. 169
8.4 Quality measurements for refining operations................. 171
8.5 Developing purchasing specification and certifying vendors .. 173
8.6 Quality control during frying.................................. 175
8.7 Adulteration of fats and oils.................................. 177
8.8 Tests for frying fats and oils.................................. 178
8.9 The future for monitoring oil quality.......................... 189
8.10 References.................................................... 190
Part III Improving product quality.................................. 195
9 The manufacture of pre-fried potato products................... 197
M. J. H. Keijbets, Aviko BV, Steenderen
9.1 Introduction................................................... 197
9.2 What are pre-fried potato products?........................... 198
9.3 Range of pre-fried potato products and their use.............. 198
9.4 Key requirements for pre-fried potato products............... 199
9.5 Key manufacturing processes for pre-fried French fries....... 200
9.6 Key manufacturing processes for formed pre-fried potato
products....................................................... 208
9.7 Storage and distribution....................................... 210
9.8 Major quality-determining factors during manufacture of
pre-fried French fries.......................................... 211
9.9 Future trends.................................................. 212
9.10 Sources of further information and advice.................... 213
9.11 References.................................................... 213
10 Managing potato crisp processing............................... 215
R. M. Bennett, Consultant
10.1 Introduction................................................... 215
10.2 Oil and fat management....................................... 216
10.3 Raw material management.................................... 220
10.4 Managing the processing operation............................ 222
10.5 Packaging..................................................... 233
10.6 Futuretrends.................................................. 234
10.7 References.................................................... 235
viii Contents
11 Effective process control in frying.............................. 236
G. B. Quaglia and F. M. Bucarelli, Istituto Nazionale della Nutrizione,
Rome
11.1 Introduction................................................... 236
11.2 The HACCP approach........................................ 237
11.3 Flow diagrams examination................................... 239
11.4 Hazard evaluation and preventative measures................. 241
11.5 Monitoring critical control points in the frying process....... 252
11.6 Future trends.................................................. 259
11.7 Bibliography.................................................. 259
12 Flavour and aroma development in frying and fried food..... 266
P. Gillatt
12.1 Introduction................................................... 266
12.2 Flavour of raw potatoes....................................... 267
12.3 Degradation reactions occurring in edible oils and fats
during frying.................................................. 268
12.4 The Maillard and Strecker degradation reactions ............. 272
12.5 Flavour development in foods................................ 277
12.6 The importance of fatty acid composition on the flavour
production
in the frying process.......................................... 285
12.7 The effect of antioxidants in frying oils...................... 296
12.8 Oil uptake by fried food...................................... 303
12.9 Effect of frying techniques, frying regime, cooking method,
and additives on flavour of fried food........................ 312
12.10 The influence of the food being fried......................... 314
12.11 Sensory issues................................................ 315
12.12 Application of flavours....................................... 318
12.13 The future.................................................... 325
12.14 Acknowledgement............................................ 327
12.15 References.................................................... 327
Appendix: Flavours and aromas derived from lipid oxidation........ 335
13 Improving the texture and colour of fried products............ 337
C-S. Chen, C-Y. Chang and C-J. Hsieh, Da-Yeh University, Taiwan
13.1 Instrumentation for measuring the texture and colour of
fried products................................................. 337
13.2 Influences on the texture and colour of fried products........ 340
13.3 Using response surface methodology (RSM).................. 343
13.4 A case study: fried gluten balls............................... 348
13.5 Conclusions................................................... 355
13.6 References.................................................... 356
Index ................................................................... 359
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| spelling | Frying improving quality ed. by J. B. Rossell 1. publ. Cambridge [u.a.] Woodhead Publ. [u.a.] 2001 XII, 369 S. Ill., graph. Darst. txt rdacontent n rdamedia nc rdacarrier Woodhead Publishing in food science and technology Aroma, smag Cooking fats Cooking oils Fats Fedt Flavour Food technology Foods Forordninger, regler Frying Kvalitet Levnedsmiddelteknologi Levnedsmidler, fødevarer Madolie Oils Olier Process control Processtyring Quality Regulations Stegefedt Stegning Lebensmittel (DE-588)4034870-2 gnd rswk-swf Frittieren (DE-588)4018641-6 gnd rswk-swf (DE-588)4143413-4 Aufsatzsammlung gnd-content Lebensmittel (DE-588)4034870-2 s Frittieren (DE-588)4018641-6 s DE-604 Rossell, J. B. Sonstige oth HBZ Datenaustausch application/pdf http://bvbr.bib-bvb.de:8991/F?func=service&doc_library=BVB01&local_base=BVB01&doc_number=009588792&sequence=000002&line_number=0001&func_code=DB_RECORDS&service_type=MEDIA Inhaltsverzeichnis |
| spellingShingle | Frying improving quality Aroma, smag Cooking fats Cooking oils Fats Fedt Flavour Food technology Foods Forordninger, regler Frying Kvalitet Levnedsmiddelteknologi Levnedsmidler, fødevarer Madolie Oils Olier Process control Processtyring Quality Regulations Stegefedt Stegning Lebensmittel (DE-588)4034870-2 gnd Frittieren (DE-588)4018641-6 gnd |
| subject_GND | (DE-588)4034870-2 (DE-588)4018641-6 (DE-588)4143413-4 |
| title | Frying improving quality |
| title_auth | Frying improving quality |
| title_exact_search | Frying improving quality |
| title_full | Frying improving quality ed. by J. B. Rossell |
| title_fullStr | Frying improving quality ed. by J. B. Rossell |
| title_full_unstemmed | Frying improving quality ed. by J. B. Rossell |
| title_short | Frying |
| title_sort | frying improving quality |
| title_sub | improving quality |
| topic | Aroma, smag Cooking fats Cooking oils Fats Fedt Flavour Food technology Foods Forordninger, regler Frying Kvalitet Levnedsmiddelteknologi Levnedsmidler, fødevarer Madolie Oils Olier Process control Processtyring Quality Regulations Stegefedt Stegning Lebensmittel (DE-588)4034870-2 gnd Frittieren (DE-588)4018641-6 gnd |
| topic_facet | Aroma, smag Cooking fats Cooking oils Fats Fedt Flavour Food technology Foods Forordninger, regler Frying Kvalitet Levnedsmiddelteknologi Levnedsmidler, fødevarer Madolie Oils Olier Process control Processtyring Quality Regulations Stegefedt Stegning Lebensmittel Frittieren Aufsatzsammlung |
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