Physio-Chemical Changes During Repeated Frying of Cooked Oil: A Review

Today, fried foods are very famous everywhere around the world and it can be observed by the increasing number of fast food restaurants in the last few decades. Deep frying of foods at high temperature enhances the sensorial properties which include the unique fried flavor, golden brown color and cr...

Ausführliche Beschreibung

Gespeichert in:

Bibliographische Detailangaben
Veröffentlicht in:	Journal of food biochemistry Jg. 40; H. 3; S. 371 - 390
Hauptverfasser:	Nayak, Prakash Kumar, Dash, Uma, Rayaguru, Kalpana, Krishnan, Keasvan Radha
Format:	Journal Article
Sprache:	Englisch
Veröffentlicht:	Blackwell Publishing Ltd 01.06.2016
Schlagworte:	alcohols byproducts color deep fat frying fast food restaurants fatty acid composition flavor free fatty acids fried foods hydrolysis lipids obesity oils oxidation physicochemical properties polymerization polymers risk temperature texture viscosity
ISSN:	0145-8884, 1745-4514
Online-Zugang:	Volltext
Tags:	Tag hinzufügen Keine Tags, Fügen Sie den ersten Tag hinzu!

Schreiben Sie den ersten Kommentar!