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.
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Last date updated on July, 2014