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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...
Autores principales: | Mahmud, Niaz, Islam, Joinul, Oyom, William, Adrah, Kelvin, Adegoke, Samuel Chetachukwu, Tahergorabi, Reza |
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Formato: | Online Artículo Texto |
Lenguaje: | English |
Publicado: |
Elsevier
2023
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Materias: | |
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 |
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