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...

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Vydané v:	Journal of food biochemistry Ročník 40; číslo 3; s. 371 - 390
Hlavní autori:	Nayak, Prakash Kumar, Dash, Uma, Rayaguru, Kalpana, Krishnan, Keasvan Radha
Médium:	Journal Article
Jazyk:	English
Vydavateľské údaje:	Blackwell Publishing Ltd 01.06.2016
Predmet:	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
On-line prístup:	Získať plný text
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