Frying Process: From Conventional to Air Frying Technology
Author:
Affiliation:
1. Department of Food Technology, Food Technology School, São Paulo, Brazil
2. Medical School of Marília, UNIMAR, São Paulo, Brazil
Publisher
Informa UK Limited
Subject
General Chemical Engineering,Food Science
Link
https://www.tandfonline.com/doi/pdf/10.1080/87559129.2019.1600541
Reference55 articles.
1. Efficient Detection of Edible Oils Adulterated with Used Frying Oils through PE-film-based FTIR Spectroscopy Combined with DA and PLS
2. Comparative Fingerprint Changes of Toxic Volatiles in Low PUFA Vegetable Oils Under Deep-Frying
3. Frying oils with high natural or added antioxidants content, which protect against postprandial oxidative stress, also protect against DNA oxidation damage
4. Dietary behaviors in relation to prevalence of irritable bowel syndrome in adolescent girls
5. Systematic review of palm oil consumption and the risk of cardiovascular disease
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