La fritura de los alimentos : el aceite de fritura

ABSTRACT: The oil changes during deep-frying independent of kind. The change can be reduction of nutrients or formation of toxic component that through to food and then can be consumption. The transformation can be slow or fast depend of care during cooking, of parameter like as the control of tempe...

Full description

Autores:

Suaterna Hurtado, Adriana Cecilia

Tipo de recurso:

Review article

Fecha de publicación:

2009

Institución:

Universidad de Antioquia

Repositorio:

Repositorio UdeA

Idioma:

spa

OAI Identifier:

oai:bibliotecadigital.udea.edu.co:10495/11385

Acceso en línea:

http://hdl.handle.net/10495/11385

Palabra clave:

Fritura
Frying
Aceites industriales
Industrial oils
Grasas
Fats
Nutrientes
Nutrients
Cocción
Cooking
Compuestos polares
Polar compounds

Rights

openAccess

License

Atribución-NoComercial-CompartirIgual 2.5 Colombia (CC BY-NC-SA 2.5 CO)