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Edward G. Perkins & Michael D. Erickson (eds) Champaign, IL: AOCS Press, 1996 ISBN 0-935315-75-6 60.00, 368 pp.
This book consists of 21 chapters covering various aspects of frying. Many of these are reviewed articles which are contributed by the leading authorities in the field of food chemistry and nutrition. A brief introduction provides history of the unique, deep frying method of food preparation, and then describes correctly that in a balanced diet fried foods are nutritious, satisfying and delicious. Chapters 1 and 2 deal with production, composition and quality of frying oils, while Chapter 3 briefly describes desirable and undesirable components formed during the fat-frying operation. Chapters 4 and 9 discuss in depth nutritional and physiological effects of a variety of...