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quantities of monounsaturated and polyunsaturated fats, with low amounts of or no saturated fats and trans fats as well as a smoke point larger than the cooking temperature (see Table 2).
Lately they’ve been removed largely from frying oils and fats due to their unfavorable well being properties. In this section, we’ll give attention to the frying efficiency of common fats and oils as different types of oils will not be equally suitable for frying. Usually, cooking is carried out in an aqueous atmosphere whereas frying is carried out in oils.After a couple of minutes cooking, the food is faraway from the pan and drained. For a lot of foods, the cooking process provides

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