Deep-fat frying process induces nutritional composition diversity of fried products assessed by SAIN/LIM scores

Author:

Bassama Joseph,Achir Nawel,Trystram Gilles,Collignan Antoine,Bohuon Philippe

Publisher

Elsevier BV

Subject

Food Science

Reference35 articles.

1. Ability of some food preservation processes to modify the overall nutritional value of food;Achir;J. Food Eng.,2010

2. Kinetic study of beta-carotene and lutein degradation in oils during heat treatment;Achir;Eur. J. Lipid Sci. Technol.,2010

3. Health benefits of using red palm oil in deep-frying potatoes: low acrolein emissions and high intake of carotenoids;Andreu-Sevilla;Food Sci. Technol. Int.,2009

4. The effects of ripening and cooking method on mineral and proximate composition of plantain (Musa sp. AAB cv. ‘Agbagba’) fruit pulp;Baiyeri;Afr. J. Biotechnol.,2011

5. Loss of tocopherols and formation of degradation compounds at frying temperatures in oils differing in degree of unsaturation and natural antioxidant content;Barrera-Arellano;J. Sci. Food Agric.,2002

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