Publication: Deep‐frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product
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Abstract
During frying, oils can deteriorate due to autoxidation and hydrolytic alterations, processes influenced by the oil's fatty acid composition (FAC) and antioxidant content. However, there are different...
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Valle, C., Echeverría, F., Chávez, V., Valenzuela, R., & Bustamante, A. (2024). Deep‐frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product. Food Safety and Health, 2(4), 414–428. https://doi.org/10.1002/fsh3.12056
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