Zeb, Alam,  1979- <br/><br/>
Food frying :  chemistry, biochemistry, and safety / 
Alam Zeb. 
 - xxiii, 469 pages :  illustrations ;  25 cm. 
<br/><br/>Includes bibliographical references and index. 
<br/><br/>Concept of food frying -- Food frying: the concept -- Frying techniques -- Frying and culture -- Chemistry of food frying -- Chemistry of the frying medium -- Chemistry of fried foods -- Chemistry of interactions in frying -- Analysis of frying -- Biochemistry of food frying -- Digestion and absorption of fried foods -- Nutrition and metabolism of fried foods -- Fried foods in health and disease -- Safety in food frying -- Safety assessment of food frying -- Toxicity of food frying -- Improving the quality of fried foods -- The future of food frying. 
<br/><br/><label>ISBN: </label>9781119468516  
<br/><br/><label>LCCN: </label>2018042187 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Fried food.<br/>Food--Analysis.<br/>Biochemistry--Industrial applications.<br/>Frying--Safety measures.
<br/><br/><label>LC Class. No.: </label>TX689  / .Z43 2019 
<br/><br/><label>Dewey Class. No.: </label>641.77  / Z198f