2,312
Views
8
CrossRef citations to date
0
Altmetric
Original Articles

Frying of Food: A Critical Review

, , , ORCID Icon &
Pages 107-127 | Received 10 Apr 2017, Accepted 19 May 2017, Published online: 23 Jun 2017
 

ABSTRACT

Deep fat fried foods are very popular food because of their unique quality characteristics. The process is based on the immersing food at high temperatures, depending on the raw materials, thereby leading to physical and chemical changes such as starch gelatinization, protein denaturation browning, and crust formation. In order to obtain a product with a low fat content, it is essential to understand the mechanisms involved during the frying process so that oil migration into a food product can be minimized. The purpose of this study is to review literature findings on frying of food. The review also aims to draw the attention of stakeholders, including decision makers, on the need to assess the health risks associated with consumption of fried food product and, consequently, the necessary measures and steps to reduce such risks in order to have safer food in the world.

Reprints and Corporate Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

To request a reprint or corporate permissions for this article, please click on the relevant link below:

Academic Permissions

Please note: Selecting permissions does not provide access to the full text of the article, please see our help page How do I view content?

Obtain permissions instantly via Rightslink by clicking on the button below:

If you are unable to obtain permissions via Rightslink, please complete and submit this Permissions form. For more information, please visit our Permissions help page.