1. The Frying Industry 2. Chemical and Physical Reactions in Oil During Frying 3. Selection of Frying Oil 4.

Role of Antioxidants and Polymerization Inhibitors in Protecting Frying Oils 5. Procedures for Oil Handling in a Frying Operation 6. The Effect of Oil Processing on Frying Oil Stability 7. Critical Factors in the Selectrion of an Industrial Fryer 8. Critical Elements in the Selection and Operation of Restaurant Flyers 9. Technology of Coating and Frying Food Products 10. Fried Foods and Their Interaction with Packaging 11. Toxicology of Frying Fats and Oils 12. Regulatory Requirements for Frying Industry

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