Abstract
Frying is one of the oldest methods of food preparation (Stier, 2004). It entails the application of heat from frying oil to achieve cooking and drying as well as -avor, crust, and color development in fried foods. In spite of the high calori’c content.
Original language | English |
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Title of host publication | Physicochemical Aspects of Food Engineering and Processing |
Pages | 41-67 |
Number of pages | 27 |
ISBN (Electronic) | 9781420082425 |
DOIs | |
State | Published - Jan 1 2010 |
Bibliographical note
Publisher Copyright:© 2010 by Taylor and Francis Group, LLC.
ASJC Scopus subject areas
- General Engineering
- General Agricultural and Biological Sciences