Evaluation of Chemical and Nutritional Changes in Chips, Chicken Nuggets, and Broccoli after Deep-Frying with Extra Virgin Olive Oil, Canola, and Grapeseed Oils
The aim of this study was to assess the food nutritional profiles of potato chips, chicken nuggets, and broccoli and their palatability after deep-frying with different oils. The trials consisted of 4 cycles of deep-frying at 180°C for 4 minutes using extra virgin olive oil (EVOO), canola, and grape...
| Main Authors: | , , |
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| Format: | Article |
| Language: | English |
| Published: |
Hindawi-Wiley
2021-01-01
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| Series: | Journal of Food Quality |
| Online Access: | http://dx.doi.org/10.1155/2021/7319013 |