Effect of Deep Frying of Potatoes and Tofu on Thermo-Oxidative Changes of Cold Pressed Rapeseed Oil, Cold Pressed High Oleic Rapeseed Oil and Palm Olein

• Egile Nagusiak: Małgorzata Wroniak (Egilea), Marianna Raczyk (Egilea), Bartosz Kruszewski (Egilea), Edyta Symoniuk (Egilea), Dominika Dach (Egilea)
• Formatua: Liburua
• Argitaratua: MDPI AG, 2021-10-01T00:00:00Z.
• Gaiak: article
• Sarrera elektronikoa: Connect to this object online.

One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170-190 °C, and it requires a relatively short time. The aim of this study was to analyze...