INFOODS-FOOD-COMP-L Archives

Food Composition Discussion Group

InFoods-Food-Comp-L@LISTSERV.FAO.ORG

Options: Use Forum View

Use Monospaced Font
Show HTML Part by Default
Show All Mail Headers

Message: [<< First] [< Prev] [Next >] [Last >>]
Topic: [<< First] [< Prev] [Next >] [Last >>]
Author: [<< First] [< Prev] [Next >] [Last >>]

Print Reply
Subject:
From:
Barbara Selley <[log in to unmask]>
Reply To:
Barbara Selley <[log in to unmask]>
Date:
Thu, 18 Jul 2013 14:35:49 -0400
Content-Type:
multipart/alternative
Parts/Attachments:
text/plain (608 bytes) , text/html (3405 bytes)
Greetings, Infoods friends:

I am looking for guidelines/formulas for calculating oil picked up in
deep-frying. I know many factors are involved (composition of the food,
water content, temperature of oil and food-and likely many more). Ideally
such foods should be analyzed but.are there ways to make a plausible (not
necessarily accurate) estimate?

 

Best regards,

Barbara Selley

 

Food Intelligence

Toronto


########################################################################

To unsubscribe from the InFoods-Food-Comp-L list, click the following link:
https://listserv.fao.org/cgi-bin/wa?SUBED1=InFoods-Food-Comp-L&A=1


ATOM RSS1 RSS2