ALAM ZEB, PhD, Professor, Department of Biotechnology, University of Malakand, Pakistan.

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• Foreword by Bertrand Matthäus xviiPreface xixAbout the Author xxiAcknowledgement xxiiiPart I Concept of Food Frying 11 Food Frying: The Concept 31.1 Introduction 31.2 History of Frying 31.3 Mechanism of Frying 51.4 Why We Fry Foods 171.5 Key Concepts 18References 182 Frying Techniques 232.1 Introduction 232.2 Concept of Deep Frying 232.3 Tools Used in Frying 242.4 Optimized Conditions 262.5 Types of Frying 362.6 Tips to Remember During Frying 532.7 Choice of Frying Method 542.8 Key Concepts 55References 563 Frying and Culture 653.1 Introduction 653.2 The Common Point 653.3 Frying in American Cuisines 663.4 Frying in European Cuisines 673.5 Frying in Asian Cuisines 683.6 Frying in African Cuisines 683.7 Frying in Middle Eastern Cuisines 693.8 Key Concepts 69References 70Part II Chemistry of Food Frying 714 Chemistry of the Frying Medium 734.1 Frying Medium 734.2 Classification and Choice of Frying Medium 744.3 Chemistry of the Frying Medium 754.4 Chemistry of Lipid Oxidation During Frying 854.5 Formation of Volatile Products 964.6 Sterol Oxidation 1034.7 Tocopherol Oxidation 1044.8 Formation of Trans Fatty Acids 1074.9 Techniques for Measuring Lipid Oxidation 1084.10 Key Concepts 109References 1095 Chemistry of Fried Foods 1155.1 Introduction 1155.2 Carbohydrates 1155.3 Proteins and Amino Acids 1195.4 Lipids 1215.5 Micromolecules 1225.6 Frying of Carbohydrate‐Rich Foods 1225.7 Frying of Protein‐Rich Foods 1335.8 Frying of Seafood 1435.9 Frying of Vegetables 1505.10 Physicochemical Characteristics of Fried Foods 1585.11 Improving Product Quality 1645.12 Key Concepts 164References 1656 Chemistry of Interactions in Frying 1756.1 Introduction 1756.2 Factors Affecting the Frying Medium 1766.3 Factors Affecting the Food 1846.4 Heat Transfer 1956.5 Mass Transfer 1956.6 Nutritional Value Retention 1966.7 Key Concepts 200References 2007 Analysis of Frying 2077.1 Introduction 2077.2 Analysis of Triacylglycerols 2087.3 Analysis of FA Oxidation Products 2257.4 Analysis of Sterol Oxidation 2367.5 Analysis of Sensory Metabolites 2457.6 Analysis of Heterocyclic Amines 2497.7 Analysis of Acrylamide 2507.8 Analysis of Tocopherols 2517.9 Analysis of Polyphenolic Compounds 2557.10 Analysis of Other Minor Compounds 2557.11 Key Concepts 256References 257Part III Biochemistry of Food Frying 2778 Digestion and Absorption of Fried Foods 2798.1 Introduction 2798.2 Acceptability of Fried Foods 2798.3 Digestion of Fried Foods 2828.4 Absorption of Fried Foods 2858.5 Excretion of Fried Foods 2878.6 Key Concepts 289References 2899 Nutrition and Metabolism of Fried Foods 2939.1 Introduction 2939.2 Metabolism of Fried Lipids 2959.3 Metabolism of Fried Proteins 3099.4 Metabolism of Fried Carbohydrates 3129.5 Metabolism of Other Metabolites 3169.6 Key Concepts 316References 31810 Fried Foods in Health and Disease 32710.1 Introduction 32710.2 Fried Foods and Health 32710.3 Fried Foods and Cancer 33010.4 Fried Foods and Diabetes 33310.5 Fried Foods and Cardiovascular Diseases 33610.6 Fried Foods and Aging 33910.7 Key Concepts 340References 340Part IV Safety in Food Frying 34711 Safety Assessment of Food Frying 34911.1 Introduction 34911.2 Guideline for Assessment 35011.3 Quality Indicators for Used Frying Oils 35111.4 Physical Assessment 35311.5 Chemical Assessment 35511.6 Evaluation of Fried Foods 35911.7 The Future of Fried Food Safety 35911.8 Key Concepts 360References 36012 Toxicity of Food Frying 36512.1 Introduction 36512.2 Toxicity of Oxidized Triacylglycerols 36512.3 Toxicity of Acrylamide 36612.4 Toxicity of Acrolein 36812.5 Toxicity of Amines and Alcohols 37512.6 Toxicity of Aldehydes 38512.7 Pro‐Oxidants 39112.8 Disposal of Fried Foods 39112.9 Disposal and Use of the Frying Medium 39312.10 Key Concepts 395References 39613 Improving the Quality of Fried Foods 40713.1 Introduction 40713.2 Improving the Quality of Fried Foods 40713.3 Mitigation Strategies for Acrylamide 42413.4 Reducing Oil Uptake 42713.5 Fortification 42813.6 The Role of Natural Antioxidants 42813.7 Packaging of Fried Foods 43113.8 Quality Control in Frying 43413.9 Key Concepts 434References 43414 The Future of Food Frying 44714.1 Introduction 44714.2 Current Strategies 44714.3 Future Scenarios 44914.4 Hurdles 45114.5 Key Concepts 452References 452Index 455

ALAM ZEB, PhD, Professor, Department of Biotechnology, University of Malakand, Pakistan.

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• Foreword by Bertrand Matthäus xviiPreface xixAbout the Author xxiAcknowledgement xxiiiPart I Concept of Food Frying 11 Food Frying: The Concept 31.1 Introduction 31.2 History of Frying 31.3 Mechanism of Frying 51.4 Why We Fry Foods 171.5 Key Concepts 18References 182 Frying Techniques 232.1 Introduction 232.2 Concept of Deep Frying 232.3 Tools Used in Frying 242.4 Optimized Conditions 262.5 Types of Frying 362.6 Tips to Remember During Frying 532.7 Choice of Frying Method 542.8 Key Concepts 55References 563 Frying and Culture 653.1 Introduction 653.2 The Common Point 653.3 Frying in American Cuisines 663.4 Frying in European Cuisines 673.5 Frying in Asian Cuisines 683.6 Frying in African Cuisines 683.7 Frying in Middle Eastern Cuisines 693.8 Key Concepts 69References 70Part II Chemistry of Food Frying 714 Chemistry of the Frying Medium 734.1 Frying Medium 734.2 Classification and Choice of Frying Medium 744.3 Chemistry of the Frying Medium 754.4 Chemistry of Lipid Oxidation During Frying 854.5 Formation of Volatile Products 964.6 Sterol Oxidation 1034.7 Tocopherol Oxidation 1044.8 Formation of Trans Fatty Acids 1074.9 Techniques for Measuring Lipid Oxidation 1084.10 Key Concepts 109References 1095 Chemistry of Fried Foods 1155.1 Introduction 1155.2 Carbohydrates 1155.3 Proteins and Amino Acids 1195.4 Lipids 1215.5 Micromolecules 1225.6 Frying of Carbohydrate‐Rich Foods 1225.7 Frying of Protein‐Rich Foods 1335.8 Frying of Seafood 1435.9 Frying of Vegetables 1505.10 Physicochemical Characteristics of Fried Foods 1585.11 Improving Product Quality 1645.12 Key Concepts 164References 1656 Chemistry of Interactions in Frying 1756.1 Introduction 1756.2 Factors Affecting the Frying Medium 1766.3 Factors Affecting the Food 1846.4 Heat Transfer 1956.5 Mass Transfer 1956.6 Nutritional Value Retention 1966.7 Key Concepts 200References 2007 Analysis of Frying 2077.1 Introduction 2077.2 Analysis of Triacylglycerols 2087.3 Analysis of FA Oxidation Products 2257.4 Analysis of Sterol Oxidation 2367.5 Analysis of Sensory Metabolites 2457.6 Analysis of Heterocyclic Amines 2497.7 Analysis of Acrylamide 2507.8 Analysis of Tocopherols 2517.9 Analysis of Polyphenolic Compounds 2557.10 Analysis of Other Minor Compounds 2557.11 Key Concepts 256References 257Part III Biochemistry of Food Frying 2778 Digestion and Absorption of Fried Foods 2798.1 Introduction 2798.2 Acceptability of Fried Foods 2798.3 Digestion of Fried Foods 2828.4 Absorption of Fried Foods 2858.5 Excretion of Fried Foods 2878.6 Key Concepts 289References 2899 Nutrition and Metabolism of Fried Foods 2939.1 Introduction 2939.2 Metabolism of Fried Lipids 2959.3 Metabolism of Fried Proteins 3099.4 Metabolism of Fried Carbohydrates 3129.5 Metabolism of Other Metabolites 3169.6 Key Concepts 316References 31810 Fried Foods in Health and Disease 32710.1 Introduction 32710.2 Fried Foods and Health 32710.3 Fried Foods and Cancer 33010.4 Fried Foods and Diabetes 33310.5 Fried Foods and Cardiovascular Diseases 33610.6 Fried Foods and Aging 33910.7 Key Concepts 340References 340Part IV Safety in Food Frying 34711 Safety Assessment of Food Frying 34911.1 Introduction 34911.2 Guideline for Assessment 35011.3 Quality Indicators for Used Frying Oils 35111.4 Physical Assessment 35311.5 Chemical Assessment 35511.6 Evaluation of Fried Foods 35911.7 The Future of Fried Food Safety 35911.8 Key Concepts 360References 36012 Toxicity of Food Frying 36512.1 Introduction 36512.2 Toxicity of Oxidized Triacylglycerols 36512.3 Toxicity of Acrylamide 36612.4 Toxicity of Acrolein 36812.5 Toxicity of Amines and Alcohols 37512.6 Toxicity of Aldehydes 38512.7 Pro‐Oxidants 39112.8 Disposal of Fried Foods 39112.9 Disposal and Use of the Frying Medium 39312.10 Key Concepts 395References 39613 Improving the Quality of Fried Foods 40713.1 Introduction 40713.2 Improving the Quality of Fried Foods 40713.3 Mitigation Strategies for Acrylamide 42413.4 Reducing Oil Uptake 42713.5 Fortification 42813.6 The Role of Natural Antioxidants 42813.7 Packaging of Fried Foods 43113.8 Quality Control in Frying 43413.9 Key Concepts 434References 43414 The Future of Food Frying 44714.1 Introduction 44714.2 Current Strategies 44714.3 Future Scenarios 44914.4 Hurdles 45114.5 Key Concepts 452References 452Index 455

ALAM ZEB, PhD, Professor, Department of Biotechnology, University of Malakand, Pakistan.

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• Foreword by Bertrand Matthäus xviiPreface xixAbout the Author xxiAcknowledgement xxiiiPart I Concept of Food Frying 11 Food Frying: The Concept 31.1 Introduction 31.2 History of Frying 31.3 Mechanism of Frying 51.4 Why We Fry Foods 171.5 Key Concepts 18References 182 Frying Techniques 232.1 Introduction 232.2 Concept of Deep Frying 232.3 Tools Used in Frying 242.4 Optimized Conditions 262.5 Types of Frying 362.6 Tips to Remember During Frying 532.7 Choice of Frying Method 542.8 Key Concepts 55References 563 Frying and Culture 653.1 Introduction 653.2 The Common Point 653.3 Frying in American Cuisines 663.4 Frying in European Cuisines 673.5 Frying in Asian Cuisines 683.6 Frying in African Cuisines 683.7 Frying in Middle Eastern Cuisines 693.8 Key Concepts 69References 70Part II Chemistry of Food Frying 714 Chemistry of the Frying Medium 734.1 Frying Medium 734.2 Classification and Choice of Frying Medium 744.3 Chemistry of the Frying Medium 754.4 Chemistry of Lipid Oxidation During Frying 854.5 Formation of Volatile Products 964.6 Sterol Oxidation 1034.7 Tocopherol Oxidation 1044.8 Formation of Trans Fatty Acids 1074.9 Techniques for Measuring Lipid Oxidation 1084.10 Key Concepts 109References 1095 Chemistry of Fried Foods 1155.1 Introduction 1155.2 Carbohydrates 1155.3 Proteins and Amino Acids 1195.4 Lipids 1215.5 Micromolecules 1225.6 Frying of Carbohydrate‐Rich Foods 1225.7 Frying of Protein‐Rich Foods 1335.8 Frying of Seafood 1435.9 Frying of Vegetables 1505.10 Physicochemical Characteristics of Fried Foods 1585.11 Improving Product Quality 1645.12 Key Concepts 164References 1656 Chemistry of Interactions in Frying 1756.1 Introduction 1756.2 Factors Affecting the Frying Medium 1766.3 Factors Affecting the Food 1846.4 Heat Transfer 1956.5 Mass Transfer 1956.6 Nutritional Value Retention 1966.7 Key Concepts 200References 2007 Analysis of Frying 2077.1 Introduction 2077.2 Analysis of Triacylglycerols 2087.3 Analysis of FA Oxidation Products 2257.4 Analysis of Sterol Oxidation 2367.5 Analysis of Sensory Metabolites 2457.6 Analysis of Heterocyclic Amines 2497.7 Analysis of Acrylamide 2507.8 Analysis of Tocopherols 2517.9 Analysis of Polyphenolic Compounds 2557.10 Analysis of Other Minor Compounds 2557.11 Key Concepts 256References 257Part III Biochemistry of Food Frying 2778 Digestion and Absorption of Fried Foods 2798.1 Introduction 2798.2 Acceptability of Fried Foods 2798.3 Digestion of Fried Foods 2828.4 Absorption of Fried Foods 2858.5 Excretion of Fried Foods 2878.6 Key Concepts 289References 2899 Nutrition and Metabolism of Fried Foods 2939.1 Introduction 2939.2 Metabolism of Fried Lipids 2959.3 Metabolism of Fried Proteins 3099.4 Metabolism of Fried Carbohydrates 3129.5 Metabolism of Other Metabolites 3169.6 Key Concepts 316References 31810 Fried Foods in Health and Disease 32710.1 Introduction 32710.2 Fried Foods and Health 32710.3 Fried Foods and Cancer 33010.4 Fried Foods and Diabetes 33310.5 Fried Foods and Cardiovascular Diseases 33610.6 Fried Foods and Aging 33910.7 Key Concepts 340References 340Part IV Safety in Food Frying 34711 Safety Assessment of Food Frying 34911.1 Introduction 34911.2 Guideline for Assessment 35011.3 Quality Indicators for Used Frying Oils 35111.4 Physical Assessment 35311.5 Chemical Assessment 35511.6 Evaluation of Fried Foods 35911.7 The Future of Fried Food Safety 35911.8 Key Concepts 360References 36012 Toxicity of Food Frying 36512.1 Introduction 36512.2 Toxicity of Oxidized Triacylglycerols 36512.3 Toxicity of Acrylamide 36612.4 Toxicity of Acrolein 36812.5 Toxicity of Amines and Alcohols 37512.6 Toxicity of Aldehydes 38512.7 Pro‐Oxidants 39112.8 Disposal of Fried Foods 39112.9 Disposal and Use of the Frying Medium 39312.10 Key Concepts 395References 39613 Improving the Quality of Fried Foods 40713.1 Introduction 40713.2 Improving the Quality of Fried Foods 40713.3 Mitigation Strategies for Acrylamide 42413.4 Reducing Oil Uptake 42713.5 Fortification 42813.6 The Role of Natural Antioxidants 42813.7 Packaging of Fried Foods 43113.8 Quality Control in Frying 43413.9 Key Concepts 434References 43414 The Future of Food Frying 44714.1 Introduction 44714.2 Current Strategies 44714.3 Future Scenarios 44914.4 Hurdles 45114.5 Key Concepts 452References 452Index 455