Journal of Food: Microbiology, Safety & Hygiene

Journal of Food: Microbiology, Safety & Hygiene
Open Access

ISSN: 2476-2059

+44 1478 350008

Fried Foods

Fried food has grown in popularity despite the low-fat/no-fat health trend. For example, between 1979 and 1988, the snack food industry in the United States increased by about 88% (1). The deep-frying process is commonly used by the snack food industry. The consumer, obviously, prefers the flavor and texture of fried food, especially when eating out (2). With the growth of fried food, there also has been continual improvement in the quality of food prepared by frying. Higher quality food ingredients, better frying oil, and improved frying equipment and frying practices have contributed to the improvement of fried food.

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