Frying of Food: A Critical Review

Journal of Culinary Science and Technology

Volumn 16, Issue 2, 2018, Pages 107-127

  Oke, E K ^a   Idowu, M A ^a   Sobukola, O P ^a   Adeyeye, S A O ^b   Akinsola, A O ^c  

^a FEDERAL UNIVERSITY OF AGRICULTURE   (Nigeria)

^b Mountain Top University   (Nigeria)

^c Federal College of Education Special   (Nigeria)

Author keywords

Chemical reaction; frying; nutritional changes

Indexed keywords

CHEMICAL REACTIONS; GELATION; HEALTH RISKS; RISK ASSESSMENT;

CRUST FORMATIONS; DECISION MAKERS; FRYING; HIGH TEMPERATURE; NUTRITIONAL CHANGES; PROTEIN DENATURATION; QUALITY CHARACTERISTIC; STARCH GELATINIZATION;

OILS AND FATS;

EID: 85021232504     PISSN: 15428052     EISSN: 15428044     Source Type: Journal    
DOI: 10.1080/15428052.2017.1333936     Document Type: Article

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