Impact of fried foods on macronutrient intake, with special reference to fat and protein.

Impact of fried foods on macronutrient intake, with special reference to fat and protein.

Thermal treatment of protein is known to reduce protein quality and the destruction of certain amino acids. Fish and chips still remain a popular food source in Britain. Little work has been done on the changes in protein quality during fish frying. The paper will present results obtained from the a...

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Bibliographic Details
Main Author: CJ K. Henry
Format: Article
Language:English
Published: Consejo Superior de Investigaciones Científicas 1998-08-01
Series:Grasas y Aceites
Subjects:
fried fish
nutrient losses
protein quality.
Online Access:http://grasasyaceites.revistas.csic.es/index.php/grasasyaceites/article/view/736

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