alexa Fried Foods|omicsgroup|Journal Of Biotechnology And Biomaterials

OMICS International organises 3000+ Global Conferenceseries Events every year across USA, Europe & Asia with support from 1000 more scientific societies and Publishes 700+ Open Access Journals which contains over 50000 eminent personalities, reputed scientists as editorial board members.

Fried Foods

Food deep frying induces several changes in both chemical and physical properties of the different components, including protein denaturation, starch gelatinization, water vaporization and crust formation, and foods normally absorb great amounts of oil during cooking. Thus, during the last ten years, there has been an increased interest in the scientific community to investigate new ways to reduce fat uptake by foods during frying. In fact, high oil content associated with many different diet products is indicated to be one of the most significant cause of high blood cholesterol level and pressure, and as a consequence of the increased incidence of both obesity and coronary heart diseases. OMICS Group International is one of the leading Open Access Publishers which is publishing 700+ peer-reviewed journals with the support of 50,000+ editorial board members as editorial team and aimed to disseminate the scholarly knowledge to the scientific society. OMICS Group also organizing 3000+ International Scientific Conferences and events yearly all over the world with the support of 1000+ Scientific associations worldwide.
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Last date updated on July, 2014

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