A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

PURPOSE: This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods. By investigating the factors influencing oil incorporation during deep-frying and examining the application of oleo...

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Detalles Bibliográficos
Autores principales: Mahmud, Niaz, Islam, Joinul, Oyom, William, Adrah, Kelvin, Adegoke, Samuel Chetachukwu, Tahergorabi, Reza
Formato: Online Artículo Texto
Lenguaje:English
Publicado: Elsevier 2023
Materias:
Review Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10660127/
https://www.ncbi.nlm.nih.gov/pubmed/38027829
http://dx.doi.org/10.1016/j.heliyon.2023.e21500

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC10660127/
https://www.ncbi.nlm.nih.gov/pubmed/38027829
http://dx.doi.org/10.1016/j.heliyon.2023.e21500

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