Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters

Akinbode A. Adedeji, Michael O. Ngadi

Research output: Chapter in Book/Report/Conference proceedingChapterpeer-review

3 Scopus citations

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 languageEnglish
Title of host publicationPhysicochemical Aspects of Food Engineering and Processing
Pages41-67
Number of pages27
ISBN (Electronic)9781420082425
DOIs
StatePublished - 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

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