Explore the latest advancements in frying technology with “Frying Technology: Recent Development, Challenges, and Prospects.” This comprehensive guide delves into modern frying techniques, operational processes, and machinery. Discover essential insights into maintaining the nutritional value of fried foods while addressing critical challenges like acrylamide formation, oxidation, and rancidity. Learn effective strategies to minimize these threats and understand the impact of frying on fats, starches, and proteins. With a global perspective on packaging and labeling, this book is an invaluable resource for students, researchers, and professionals in food science and nutrition seeking to enhance fried food quality and safety. A must-read for anyone in the food industry interested in the science of frying.