文章基本信息

标题：La fritura de los alimentos: pérdida y ganancia de nutrientes en los alimentos fritos
本地全文：下载
作者：Adriana Cecilia Suaterna Hurtado
期刊名称：Perspectivas en Nutrición Humana
印刷版ISSN：2248-454X
出版年度：2011
卷号：10
期号：1
页码：77-88
出版社：Escuela de Nutrición y Dietética, Universidad de Antioquia.
摘要：Deep-fry is one of the simples food cooking process that is used mainly to prepare potatoes. This cook method consist to heat comestible oil at 160 to 180°C, at this temperature food fried like potatoes gets “crust” and develop a good taste. During the fry process food composition may change according to the type of food as well as the frying method applied. Food modification occur mostly in total cholesterol, fat content and also fatty acids composition, even though, most of the vitamins are retained in fried food, some unlike changes occur in high carbohydrates food content such as colesterol oxidation and acryl amides formation that are related to cardiovascular diseases.
关键词：deep frying, nutrients, foods, cooking, oil, food handling methods;fritura, nutrientes, alimentos, aceites, grasas, cocción