| Popis: |
A significant proportion of edible oils is used worldwide for deep-fat-frying for various foodstuffs. During repeated usage of oil, many reactions take place leading to the development of various types of decomposition products, which are supposed to be toxic from health point of view. The quality of oils also deteriorates nutritionally and the degree of deterioration depends primarily on the type of oil, its fatty acid composition, the type of food and the way it is being used for frying. The development of fast food centres further enhances the scope of deep-fat-frying because of the changing food habits of consumers. This important topic reviewed in this paper emphasises various aspects of deep-fat-frying, which has not touched upon in recent years. |
