Understanding oil absorption during deep-fat frying.

@article{Bouchon2009UnderstandingOA,
  title={Understanding oil absorption during deep-fat frying.},
  author={Pedro Bouchon},
  journal={Advances in food and nutrition research},
  year={2009},
  volume={57},
  pages={
          209-34
        }
}
One of the most important quality parameters of fried food is the amount of fat absorbed during the process, which undermines recent consumer trends toward healthier food and low-fat products. In order to obtain a product with a low fat content, it is essential to understand the mechanisms involved during the frying process, so that oil migration into the structure can be minimized. To get such an understanding, this chapter briefly describes the frying process from technological and scientific… CONTINUE READING
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