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Showing 1 to 1 of 1 for “"Formation and transport mechanism"”.
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Formation and transport of undesirable compounds during repeated deep frying
Deep frying promotes desirable flavors, colors and textures in food; yet, it also results in development of undesirable compounds especially when oil is repeatedly reutilized. Once these reutilized oils reach a stage where they show visible signs of deterioration due to repeat frying cycles, they …