This would be an excellent source of information - assume it would differ for each food item and perhaps depend on the amount of water in the food zohra Lukmanji Dar es salaam On Thu, Jul 18, 2013 at 9:35 PM, Barbara Selley <[log in to unmask]>wrote: > ** ** > > 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 > ######################################################################## 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