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Frying is the cooking of food in oil or fat. Similar to sautéing, pan-fried foods are generally turned over once or twice during cooking to ensure that the food is evenly cooked, using tongs or a spatula, whereas sautéed foods are cooked by "tossing in the pan".
History, Health effects & Effects of oil
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| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| Frying | is a | cooking of food in oil or fat | 0.90 | text |
| Frying | is a | dehydration process which involves the transfer of mass and heat | 0.90 | text |
| Frying | is a | Chinese | 0.90 | text |
| protein denaturation | instance of | Different chemical changes take place during the frying process | 0.80 | text |
| starch gelatinization | instance of | Different chemical changes take place during the frying process | 0.80 | text |
| surface browning | instance of | Different chemical changes take place during the frying process | 0.80 | text |
| rapid water evaporation | instance of | Different chemical changes take place during the frying process | 0.80 | text |
| oil absorption | instance of | Different chemical changes take place during the frying process | 0.80 | text |
| aldehydes | instance of | but this means that heavy metals found in some fish are also concentrated during frying.Fume inhalationToxic compounds | 0.80 | text |
| aldehydes | instance of | Fume inhalationToxic compounds | 0.80 | text |
| Frying | has effect | During | 0.60 | section |
| Frying | has effect | Hydrolysis | 0.60 | section |
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