Description
This book provides an in-depth analysis of deep frying, focusing on the thermal stability of frying oils and their degradation at high temperatures. It examines the processes involved in deep fat frying, highlighting the chemical reactions and physical changes that affect oil quality, health risks, and food composition. The book also explores the global production and consumption patterns of edible oils, with a special emphasis on oils like soybean and palm oil. It aims to offer insights into improving frying oil quality for healthier cooking practices and their role in human health.
