Und dann auf "Zum Home-Bildschirm [+]".
Stöbern
genialokal zum Startbildschirm hinzufügen
Installieren Sie die genialokal App auf Ihrem Startbildschirm für einen schnellen Zugriff und eine komfortable Nutzung.
Installieren Sie die genialokal App auf Ihrem Startbildschirm für einen schnellen Zugriff und eine komfortable Nutzung.
Battered fried foods consistently remain in high demand despite concerns about their health aspects, prompting food processors to develop new methods and alternative oils and batters in the name of healthy, tasty fried foods and high-performance, cost-effective frying oil. With contributions from an international panel of food technology authoritie
Servet Gulum Sumnu, Serpil Sahin
Introduction. Heat and mass transfer during frying. Biochemical reactions in frying. Quality of frying oil. Kinetics of quality changes during frying. Physical properties of fried products. Acrylamide formation during frying. Microstructural changes during frying. Flavor changes during frying. Rheology of batters used in frying. Quality of battered fried products. Low fat fried products. Microwave frying. Vacuum frying. Industrial frying.
