Comparative study of frying to other cooking techniques influence on the nutritive value
Frying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of heat - susceptible vitamins. The influence o...
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Consejo Superior de Investigaciones Científicas
1998-08-01
|
| Series: | Grasas y Aceites |
| Subjects: | |
| Online Access: | http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/746 |