chapter  11
14 Pages

- Frying Stability of High-Oleic, Low-Linolenic Canola Oils

Frying is one of the most important methods for the preparation of foods, because it is fast and results in tasty food with a typical avour and yellow brown colour accepted by the consumer. Consumption of deep-fried food has increased over the last decades, especially since the consumption of frozen food becomes more and more important and fast food is a growing market.