View in EDS HTML Full Text PDF Full Text

Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption.

Saved in:
Bibliographic Details
Title: Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption.
Authors: Dangal, Anish1,2 (AUTHOR) anishdangal42@gmail.com, Tahergorabi, Reza3 (AUTHOR), Acharya, Devraj4 (AUTHOR), Timsina, Prekshya5 (AUTHOR), Rai, Kishor2,6 (AUTHOR), Dahal, Sangam7 (AUTHOR), Acharya, Priti1 (AUTHOR), Giuffrè, Angelo Maria8 (AUTHOR) amgiuffre@unirc.it
Source: European Food Research & Technology. Jun2024, Vol. 250 Issue 6, p1537-1550. 14p.
Subjects: Fried food, Deep frying, Food consumption, Consumption (Economics), Food texture
Abstract: Deep-fat frying is a widely discussed topic globally in the field of food processing due to the growing consumer demand. These foods are known for their appealing outer appearance, crispy texture, and rich taste. The increased consumption of deep-fat fried foods has raised concerns regarding potential health issues, as they are often high in calories and may contain unfavorable compounds formed during the process of deep frying. This review aims to provide an overview of previous studies examining the physical, chemical, and nutritional changes that occur in fried foods, the mechanisms of fat uptake during frying, and the health implications associated with the consumption of these foods. This increasing rate in consumption has been linked to various adverse health conditions. There has been a significant research focus on reducing the fat content in deep fried foods, particularly investigating the process of fat uptake during deep-fat frying. It is crucial to increase consumer awareness regarding the potential problems arising from excessive intake of deep-fat fried foods. Furthermore, further studies are needed to meet the rising demand for deep-fat fried foods while minimizing the impact on health and preserving their desirable taste. [ABSTRACT FROM AUTHOR]
Copyright of European Food Research & Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)
Database: Engineering Source
Full text is not displayed to guests.
FullText Links:
  – Type: pdflink
Text:
  Availability: 1
Header DbId: egs
DbLabel: Engineering Source
An: 177309201
AccessLevel: 6
PubType: Academic Journal
PubTypeId: academicJournal
PreciseRelevancyScore: 0
IllustrationInfo
Items – Name: Title
  Label: Title
  Group: Ti
  Data: Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption.
– Name: Author
  Label: Authors
  Group: Au
  Data: <searchLink fieldCode="AR" term="%22Dangal%2C+Anish%22">Dangal, Anish</searchLink><relatesTo>1,2</relatesTo> (AUTHOR)<i> anishdangal42@gmail.com</i><br /><searchLink fieldCode="AR" term="%22Tahergorabi%2C+Reza%22">Tahergorabi, Reza</searchLink><relatesTo>3</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Acharya%2C+Devraj%22">Acharya, Devraj</searchLink><relatesTo>4</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Timsina%2C+Prekshya%22">Timsina, Prekshya</searchLink><relatesTo>5</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Rai%2C+Kishor%22">Rai, Kishor</searchLink><relatesTo>2,6</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Dahal%2C+Sangam%22">Dahal, Sangam</searchLink><relatesTo>7</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Acharya%2C+Priti%22">Acharya, Priti</searchLink><relatesTo>1</relatesTo> (AUTHOR)<br /><searchLink fieldCode="AR" term="%22Giuffrè%2C+Angelo+Maria%22">Giuffrè, Angelo Maria</searchLink><relatesTo>8</relatesTo> (AUTHOR)<i> amgiuffre@unirc.it</i>
– Name: TitleSource
  Label: Source
  Group: Src
  Data: <searchLink fieldCode="JN" term="%22European+Food+Research+%26+Technology%22">European Food Research & Technology</searchLink>. Jun2024, Vol. 250 Issue 6, p1537-1550. 14p.
– Name: Subject
  Label: Subjects
  Group: Su
  Data: <searchLink fieldCode="DE" term="%22Fried+food%22">Fried food</searchLink><br /><searchLink fieldCode="DE" term="%22Deep+frying%22">Deep frying</searchLink><br /><searchLink fieldCode="DE" term="%22Food+consumption%22">Food consumption</searchLink><br /><searchLink fieldCode="DE" term="%22Consumption+%28Economics%29%22">Consumption (Economics)</searchLink><br /><searchLink fieldCode="DE" term="%22Food+texture%22">Food texture</searchLink>
– Name: Abstract
  Label: Abstract
  Group: Ab
  Data: Deep-fat frying is a widely discussed topic globally in the field of food processing due to the growing consumer demand. These foods are known for their appealing outer appearance, crispy texture, and rich taste. The increased consumption of deep-fat fried foods has raised concerns regarding potential health issues, as they are often high in calories and may contain unfavorable compounds formed during the process of deep frying. This review aims to provide an overview of previous studies examining the physical, chemical, and nutritional changes that occur in fried foods, the mechanisms of fat uptake during frying, and the health implications associated with the consumption of these foods. This increasing rate in consumption has been linked to various adverse health conditions. There has been a significant research focus on reducing the fat content in deep fried foods, particularly investigating the process of fat uptake during deep-fat frying. It is crucial to increase consumer awareness regarding the potential problems arising from excessive intake of deep-fat fried foods. Furthermore, further studies are needed to meet the rising demand for deep-fat fried foods while minimizing the impact on health and preserving their desirable taste. [ABSTRACT FROM AUTHOR]
– Name: AbstractSuppliedCopyright
  Label:
  Group: Ab
  Data: <i>Copyright of European Food Research & Technology is the property of Springer Nature and its content may not be copied or emailed to multiple sites without the copyright holder's express written permission. Additionally, content may not be used with any artificial intelligence tools or machine learning technologies. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract.</i> (Copyright applies to all Abstracts.)
PLink https://search.ebscohost.com/login.aspx?direct=true&site=eds-live&db=egs&AN=177309201
RecordInfo BibRecord:
  BibEntity:
    Identifiers:
      – Type: doi
        Value: 10.1007/s00217-024-04482-3
    Languages:
      – Code: eng
        Text: English
    PhysicalDescription:
      Pagination:
        PageCount: 14
        StartPage: 1537
    Subjects:
      – SubjectFull: Fried food
        Type: general
      – SubjectFull: Deep frying
        Type: general
      – SubjectFull: Food consumption
        Type: general
      – SubjectFull: Consumption (Economics)
        Type: general
      – SubjectFull: Food texture
        Type: general
    Titles:
      – TitleFull: Review on deep-fat fried foods: physical and chemical attributes, and consequences of high consumption.
        Type: main
  BibRelationships:
    HasContributorRelationships:
      – PersonEntity:
          Name:
            NameFull: Dangal, Anish
      – PersonEntity:
          Name:
            NameFull: Tahergorabi, Reza
      – PersonEntity:
          Name:
            NameFull: Acharya, Devraj
      – PersonEntity:
          Name:
            NameFull: Timsina, Prekshya
      – PersonEntity:
          Name:
            NameFull: Rai, Kishor
      – PersonEntity:
          Name:
            NameFull: Dahal, Sangam
      – PersonEntity:
          Name:
            NameFull: Acharya, Priti
      – PersonEntity:
          Name:
            NameFull: Giuffrè, Angelo Maria
    IsPartOfRelationships:
      – BibEntity:
          Dates:
            – D: 01
              M: 06
              Text: Jun2024
              Type: published
              Y: 2024
          Identifiers:
            – Type: issn-print
              Value: 14382377
          Numbering:
            – Type: volume
              Value: 250
            – Type: issue
              Value: 6
          Titles:
            – TitleFull: European Food Research & Technology
              Type: main
ResultId 1