Fried Foods
Market trends, technology, ingredients, formulation and processing for industrial frying oils and fried and battered foods (meat, vegetables and specialty items) for freezer, refrigerated and foodservice applications, including discussion of batter application and adherence, oxidation, shelf life, hydrogenation, oil absorption, flavoring and texture.
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Reading Palms: A Palm Oil Primer
Posted in Articles, Bakery / Cereal
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Joe Nuts at UMass
Posted in Blog
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Zagat Names 2011 Top Fast Food Chains
Posted in News
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State Fair of Texas Announces Fried Food Finalists
Posted in News
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Salt Mentions on Menus Up 144% Since 2006
Posted in News
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Reduced-Fat Formulating
Posted in Articles, Bakery / Cereal, Fiber, Sauces / Gravies / Soup
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Pioneer Crowns Winners of Frying Frenzy
Posted in News, Bakery / Cereal
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Fatty Foods Trigger Snacking
Posted in News
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Scientists Create Low-Acrylamide Potatoes
Posted in News
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Street Food: Crossing Cultures with Local Inspiration
Posted in Articles, Flavor, Sauces / Gravies / Soup