Deep‐frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product
Consuelo Valle,
Francisca Echeverría,
Vilma Chávez
et al.
Abstract:During frying, oils can deteriorate due to autoxidation and hydrolytic alterations, processes influenced by the oil's fatty acid composition (FAC) and antioxidant content. However, there are different techniques to improve fried food quality and reduce oil absorption. This review aims to assess existing literature on the interactions between frying methods, oil selection, and the chemical composition of foods. To achieve this goal, the article examines the impact of oil FAC, antioxidants, pretreatments, and al… Show more
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