Impact of high-temperature food processing on fats and oils.

@article{Warner1999ImpactOH,
  title={Impact of high-temperature food processing on fats and oils.},
  author={Kathleen Warner},
  journal={Advances in experimental medicine and biology},
  year={1999},
  volume={459},
  pages={67-77}
}
  • Kathleen Warner
  • Published 1999 in Advances in experimental medicine and biology
Fats and oils are heated at high temperatures during baking, grilling and pan frying; however, deep fat frying is the most common method of high temperature treatment. Deep fat frying is a popular food preparation method because it produces desirable fried food flavor, golden brown color and crisp texture. For example, in the U.S. in 1994, approximately 12 billion pounds of fats and oils were used with 5.5 billion pounds used for frying and baking (USDA, 1995). Fried snack foods accounted for 2… CONTINUE READING

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