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

Akinbode A. Adedeji; Michael O. Ngadi

doi:10.1201/9781420082425-9

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

Akinbode A. Adedeji
, Michael O. Ngadi

Producción científica: Chapter › revisión exhaustiva

3 Citas (Scopus)

Resumen

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.

Idioma original	English
Título de la publicación alojada	Physicochemical Aspects of Food Engineering and Processing
Páginas	41-67
Número de páginas	27
ISBN (versión digital)	9781420082425
DOI	https://doi.org/10.1201/9781420082425-9
Estado	Published - ene 1 2010

Nota bibliográfica

Publisher Copyright:
© 2010 by Taylor and Francis Group, LLC.

ASJC Scopus subject areas

General Engineering
General Agricultural and Biological Sciences

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title = "Physicochemical Changes of Foods during Frying: Novel Evaluation Techniques and Effects of Process Parameters",

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{\textquoteright}c content.",

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AU - Ngadi, Michael O.

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BT - Physicochemical Aspects of Food Engineering and Processing

ER -

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

Resumen

Nota bibliográfica

ASJC Scopus subject areas

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