Fried Vs Deep Fried

Frying of Food

Frying of Food is the first reference to examine frying of food from the point of view of changes occurring to biologically-active constituents and the effects of such changes on the stability, performance and nutritive value of frying oil. It focuses on the nature of the frying media and discusses changes to non-glyceride components, especially nu

Analytical methods, formation mechanisms and control strategies for endogenous hazardous substances produced during the thermal processing of foods

Fried, Deep-fried, and Sautéed Dishes