New Developments in Industrial Frying
Books based on SCI Symposia
ISBN: 0-9526542-8-8
Edited by S. Parkash Kochhar
SPK Consultancy Services, Reading, UK.
Dec 1997
Price including airmail GB£48 US$85
Soft covers, approx. 174 pages
Based on a symposium held on 30 April
1997 by the UK Society of Chemical Industry Oils & Fats Group.
Contents
- Review of the chemistry of deep-fat frying
E.G. Perkins, University of Illinois, USA, & R.J. Hamilton, Liverpool
John Moore University, UK
- Factors affecting the quality of frying oils
J.B. Rossell, Leatherhead Food RA, UK
- Criteria used for comparing frying oils
T.P. Pantzaris, Palm Oil Research Institute of Malaysia
- Healthy frying oils
L. Appelqvist, Swedish University of Agricultural Sciences, Sweden
- Stabilisation of frying oils
S.P. Kochhar, Good-Fry International, Belgium
- Nutrient losses during frying: myth or reality?
J. Henry, Oxford Brookes University, UK
- Safety and reliability in catering & industrial frying
S.P. Kochhar, SPK Consultancy Services, UK
- Design and construction of industrial fryers
R. Watering, Flo-Mech Ltd, UK
- European trends in pre-fried food products
R. Piper, Europanel, UK
- Regulatory and environmental issues concerning the frying industry
I.T. Nicolson, Enviro Solutions Ltd, UK
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For
more information on SCI Pubiications, please contact:
Gaynor Redvers-Mutton, Publications Liaison Manager, T: +44 (0)20 7598 1554 , F: +44 (0)20 7598 1545, E: gaynor.redvers[ at]soci.org
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