Friture profonde : les interactions huile-produit
Among the many thermal processes used to prepare tasty food, deep fat frying is one of the fastest and cheapest. Oil serves both as an ingredient and as a heating medium. Recently, nutrition became amajor health issue especially in developed countries where obesity is widespread. Fried products bein...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
EDP Sciences
2012-03-01
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| Series: | Oléagineux, Corps gras, Lipides |
| Subjects: | |
| Online Access: | http://dx.doi.org/10.1051/ocl.2012.0444 |
| _version_ | 1819068871698546688 |
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| author | Courtois Francis Mohammad Ziaiifar Aman Trezzani Isabelle Trystram Gilles |
| author_facet | Courtois Francis Mohammad Ziaiifar Aman Trezzani Isabelle Trystram Gilles |
| author_sort | Courtois Francis |
| collection | DOAJ |
| description | Among the many thermal processes used to prepare tasty food, deep fat frying is one of the fastest and cheapest. Oil serves both as an ingredient and as a heating medium. Recently, nutrition became amajor health issue especially in developed countries where obesity is widespread. Fried products being often considered as too calorific, many research projects try to understand the underlying mechanisms of oil uptake in the fried product. There is a difficult challenge in reducing fat content without altering texture and taste. This papers aims at reviewing most interesting researches published on oil uptake. |
| first_indexed | 2024-12-21T16:41:02Z |
| format | Article |
| id | doaj.art-4030ca1c1d11470ebc45217c150847de |
| institution | Directory Open Access Journal |
| issn | 1258-8210 1950-697X |
| language | English |
| last_indexed | 2024-12-21T16:41:02Z |
| publishDate | 2012-03-01 |
| publisher | EDP Sciences |
| record_format | Article |
| series | Oléagineux, Corps gras, Lipides |
| spelling | doaj.art-4030ca1c1d11470ebc45217c150847de2022-12-21T18:57:07ZengEDP SciencesOléagineux, Corps gras, Lipides1258-82101950-697X2012-03-01192899510.1051/ocl.2012.0444ocl2012192p89Friture profonde : les interactions huile-produitCourtois FrancisMohammad Ziaiifar AmanTrezzani IsabelleTrystram GillesAmong the many thermal processes used to prepare tasty food, deep fat frying is one of the fastest and cheapest. Oil serves both as an ingredient and as a heating medium. Recently, nutrition became amajor health issue especially in developed countries where obesity is widespread. Fried products being often considered as too calorific, many research projects try to understand the underlying mechanisms of oil uptake in the fried product. There is a difficult challenge in reducing fat content without altering texture and taste. This papers aims at reviewing most interesting researches published on oil uptake.http://dx.doi.org/10.1051/ocl.2012.0444deep-fat fryingprocessoil uptakeproduct propertieswater loss |
| spellingShingle | Courtois Francis Mohammad Ziaiifar Aman Trezzani Isabelle Trystram Gilles Friture profonde : les interactions huile-produit Oléagineux, Corps gras, Lipides deep-fat frying process oil uptake product properties water loss |
| title | Friture profonde : les interactions huile-produit |
| title_full | Friture profonde : les interactions huile-produit |
| title_fullStr | Friture profonde : les interactions huile-produit |
| title_full_unstemmed | Friture profonde : les interactions huile-produit |
| title_short | Friture profonde : les interactions huile-produit |
| title_sort | friture profonde les interactions huile produit |
| topic | deep-fat frying process oil uptake product properties water loss |
| url | http://dx.doi.org/10.1051/ocl.2012.0444 |
| work_keys_str_mv | AT courtoisfrancis fritureprofondelesinteractionshuileproduit AT mohammadziaiifaraman fritureprofondelesinteractionshuileproduit AT trezzaniisabelle fritureprofondelesinteractionshuileproduit AT trystramgilles fritureprofondelesinteractionshuileproduit |