Chemistry of deep-fat frying oils.

@article{Choe2007ChemistryOD,
  title={Chemistry of deep-fat frying oils.},
  author={E Choe and David B. S. Min},
  journal={Journal of food science},
  year={2007},
  volume={72 5},
  pages={
          R77-86
        }
}
  • E. Choe, D. B. Min
  • Published 1 June 2007
  • Chemistry, Medicine
  • Journal of food science
Deep-fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep-fat frying. The reactions in deep-fat frying depend on factors such as replenishment of fresh oil, frying conditions, original quality of frying oil, food materials, type of fryer, antioxidants, and oxygen concentration. High frying temperature… 

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