Deep-Fat Frying Practices in Food Service Establishments in Delhi

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Authors

  • Anuprita Joshi
     Department of Foods and Nutrition, Lady Irwin College, New Delhi - 110 001 ,IN
  • Anupa Siddhu
     Department of Foods and Nutrition, Lady Irwin College, New Delhi - 110 001 ,IN
  • Pushpa Sundararaj
     Department of Foods and Nutrition, Lady Irwin College, New Delhi - 110 001 ,IN

Abstract

Deep fat frying is a very popular and widely used operation by the food industry. The special flavours, aromas and crisp appearance of deep fat/oil fried foods have immense popularity among all classes of people. All over the world including India, popularity of snack consumption is considerably higher among school children and young adults. The fast food restaurants, which have been growing rapidly in recent years, particularly in the urban areas, further increase the consumption of fried foods especially fried chicken, fish and chips and french fries.

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Published

2001-05-01

How to Cite

Joshi, A., Siddhu, A., & Sundararaj, P. (2001). Deep-Fat Frying Practices in Food Service Establishments in Delhi. The Indian Journal of Nutrition and Dietetics, 38(5), 146–155. Retrieved from http://informaticsjournals.com/index.php/ijnd/article/view/6893

Issue

Volume 38, Issue 5, May 2001

Section

Original Articles

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