Edited by one of the world's leading authorities in the field, "Frying: Improving Quality" covers the key issues related to fried product quality. The topics covered include the market for fried foods, health issues, the composition of frying oils, the measurement of oil and fat quality and authenticity, the packaging of fried foods and frying oils, maximizing the flavor of fried products, maximizing the texture and color of fried products, the manufacture of pre-fried foods, managing potato crisp processing, and manufacturing French fries.