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- W2222961414 abstract "Publisher Summary The popularity of fried food cannot be ignored, despite its negative implications. The consumer prefers the flavor, appearance, and texture of food prepared this way. Frying is a chemically complex process. Several changes occur in food during frying, such as starch gelatinization, protein denaturation, water vaporization, and textural changes. During frying, oil is absorbed by the food and water is volatilized. The quality of the oil (the frying medium) and the food fried in that oil are intimately bound. Frying oil quality affects oil absorption and the types of by-products and residues absorbed by food. The type of food being fried also affects fry-life. This chapter reviews the changes in oil and its assessment throughout the frying cycle. Frying oil changes with use going from fresh through its optimal state to a degraded condition. Chemical changes in the oil underlying the visible changes consist of three different types of reactions: oxidation, polymerization, and hydrolysis. The chapter also discusses various methods used to determine the heat abuse of frying oils and to measure the formation of specific products in abused frying oils." @default.
- W2222961414 created "2016-06-24" @default.
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- W2222961414 date "2007-01-01" @default.
- W2222961414 modified "2023-09-25" @default.
- W2222961414 title "Evaluation of Used Frying Oil" @default.
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- W2222961414 doi "https://doi.org/10.1016/b978-1-893997-92-9.50024-4" @default.
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