Frying of Foods

Keyphrases

• Caramelization 33%
• Chemical Reaction 33%
• Color Characteristics 33%
• Complexes of Groups 33%
• Compound Content 33%
• Content Value 33%
• Countertop 33%
• Deep Frying 33%
• Deep-fat Frying 33%
• Fast Cooking 33%
• Fast Drying 33%
• Flat Bottom 33%
• Fried Food 33%
• Frying 100%
• Heat Mass Transfer 33%
• High Temperature 33%
• Mechanical Characteristics 33%
• Moisture Content 33%
• Multifunctional Unit 33%
• Nutritional Value 33%
• Oil Content 33%
• Property Structure 33%
• Reducing Sugar 33%
• Surface Color 33%
• Textural Changes 33%
• Textural Properties 33%
• Toxic Chemicals 33%

Food Science

• Deep Fat Frying 100%
• Fried Food 50%
• Nutritive Value 50%