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Impact of Frying on Fatty Acid Profile and Rheological Behaviour of Some Vegetable Oils

✍ Scribed by M. Sharoba, Ashraf; Ramadan, Mohamed Fawzy

Book ID
119991456
Publisher
OMICS Publishing Group
Year
2017
Weight
951 KB
Volume
03
Category
Article
ISSN
2157-7110

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Effect of Frying on the Fatty Acid Profi
Effect of Frying on the Fatty Acid Profile of Some Meat Dishes
✍ M. Candela; I. Astiasaran; J. Bello πŸ“‚ Article πŸ“… 1996 πŸ› Elsevier Science 🌐 English βš– 115 KB

The purpose of this work was to study the effect of a culinary process, deep-fat frying, on fatty acids profiles of different meat dishes. Content in fatty acids in three meat dishes (chicken breast, pork steak, and pork loin), before and after deep-fat frying, was analyzed. Results showed an increa