| 查看: 2586 | 回复: 12 | ||
| 【奖励】 本帖被评价7次，作者ZQZQ增加金币 5 个 | ||
[资源]
【分享】Advances in Deep Fat Frying of Foods 已有2人参与
|
||
|
一本非常不错的英文电子书 适合食品专业的朋友下载学习 介绍如下： Advances in Deep-Fat Frying of Foods (Contemporary Food Engineering Series) by Serpil Sahin, Servet Gulum Sumnu Publisher: CRC 2008-12 | 360 Pages | ISBN: 1420055585 | PDF | 4.6 MB Combines Engineering Principles with Biochemistry Knowledge 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 authorities, Advances in Deep-Fat Frying of Foods provides straightforward background on the engineering aspects of deep-fat frying, discusses flavor acquisition during frying, and delineates novel frying technologies employed to make fried foods healthier. Analyzes Product and Oil Changes Due to Frying With the aid of numerous tables and illustrations, this concise reference examines changes in fried products both at the macroscopic and microscopic levels. It reviews heat and mass transfer and variations found in the physical properties of food during frying. The book discusses information about the rheological properties of batters and the effects of batters on product quality in addition to alternative techniques such as microwave and vacuum frying used to improve the nutritional aspects of fried foods. The text also covers the formation of acrylamide – a potential carcinogen formed during frying – collects existing literature on this newly discovered health risk, and considers how to reduce it. As long as they are in demand, food processors will continue to produce fried foods. Advances in Deep-Fat Frying of Foods demonstrates how to keep up with demand while ideally making fried foods healthier, tastier, and economically more viable.  下载地址：http://depositfiles.com/en/files/mm67cu87l |
回复此楼» 猜你喜欢
电子科技大学（深圳）高等研究院陈明豪课题组招收推免硕士研究生
已经有816人回复
-
金铜纳米合成
已经有0人回复
-
食品科学论文润色/翻译怎么收费?
已经有179人回复
-
求助1977版中国药典，非常感谢！！！
已经有1人回复
-
萝卜干防腐 馊酸味 微生物
已经有1人回复
-
求助bncc来源的金黄色葡萄球菌批号
已经有1人回复
-
国自然和省自然祈祷
已经有52人回复
-
祈福今年面上得中
已经有14人回复
-
国社科又开始会评了，不知道这次命运如何
已经有14人回复
-
基金评审意见有问题
已经有5人回复
» 本主题相关价值贴推荐，对您同样有帮助:
- Advances in Composite Materials - Analysis of Natural and Man-Made Materials2011
已经有90人回复
- 2011年纳米新书之Advances in Diverse Industrial Applications of Nanocomposites
已经有31人回复
- 有人投过ADVANCES IN ENGINEERING SOFTWARE这个期刊没？
已经有6人回复
- ISIF Journal of Advances in Information Fusion是否被SCI检索？
已经有4人回复
- 巨慢 Advances in Polymer Technology
已经有7人回复
- 【资源】Springer Netherlands 2010年新书：Advances in Macromolecules
已经有3人回复
2楼2011-01-31 14:31:40
4楼2011-02-01 08:10:02
5楼2011-02-01 11:48:18
6楼2011-02-01 20:19:09
7楼2011-02-01 20:19:43
。 8楼2011-02-01 20:37:01
9楼2011-02-08 08:05:56
10楼2011-02-15 18:19:47
13楼2011-04-03 09:29:55
简单回复
冰雪灵魂3楼
2011-01-31 14:43
回复
谢谢分享！
gf120111楼
2011-02-22 20:36
回复
五星好评 谢谢分享
liang4912楼
2011-03-09 15:18
回复
五星好评 谢谢分享！
