This work sets out to provide a comprehensive review of the chemical, biochemical, physiological, and nutritional aspects of the frying of foods and establish a scientific basis by which to evaluate the effects of frying. The contributions cover a wide variety of topics, ranging from the chemical changes both in the fats and the foods that are fried, nutritional effects, and the influence of dietary fats on coronary heart disease to the rapid development taking place worldwide in the ''fast food'' business. More specifically, the selection of the type of fat, the effects of temperature and time of frying, and the ratios of food weight to fat and of surface areas to volume are discussed. The contributions are derived from the proceedings of an international symposium.
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