CHEMICAL-REACTION INDUCED BY FRYING

First of all a tentative historical account of frying is presented, th en the technique is replaced in its usual context. deep, flat and indu strial fryings. After the analysis of literature up to years 70, one a scertains that during these last 25 years, leading us almost at the be ginning of the third millennium, nothing spectacular has been discover ed. One can notice the quasi totality of research efforts have been de voted to the quality of oil baths to the detriment of crossed reaction s, oils/sugars, oils/proteins and oils/sugars/proteins and also to the detriment of the process engineering.