Breaded fried food - foods that have a crispy surface and a moist, soft interior - constitute a major segment of the fried food industry. These foods include meat, poultry, seafood and vegetable products. This book is the first reference to provide a coherent and concise overview of these products, the issues related to breaded fried foods, and recent research and technological advances. Included are the latest advances in the reduction of fat uptake in fried foods, enhancing the quality of breaded fried foods, the improvement of product crispness, the impact of breading and batters on the quality of frying oil, developing new frying methods, and preventive methods that reduce oil abuse.
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