Covering all the recently adapted developments, challenges, and other healthy approaches in the process of frying, this book provides the details of various frying technologies and discusses its operations and machinery in depth. Emphasis is placed on healthy prospects, nutritional values, and the emerging threats (e.g., acrylamide, acrolein, oxidation, rancidity and other hydroperoxides) of the frying process and effective ways to minimize them. Key FeaturesProvides a complete guide to production and consumption of fried foods along with discussions on packaging and labeling with global perspectivesDiscusses textural, sensory and nutritional profiles of fried, baked, and puffed foodsExplains the impact of frying on macromolecular constituents, fats/oils, starches, and proteinsA cohesive exploration of food-frying technology, this book appeals to students, academicians, researchers and professionals in the fields of nutrition and food sciences.