Los procesos de fritura y su relación con los valores nutricionales y la inocuidad: Una visión integral desde la Seguridad Alimentaria
Palavras-chave:
Aceites, Grasas, Alimentos fritos, Acrilamidas, Calorías, ToxicidadResumo
Durante la cocción de los alimentos, ocurre gran número de reacciones físico-químicas, las cuales tienen impacto tanto en sus propiedades sensoriales como nutricionales. Debido a la creciente utilización de la fritura como método de cocción, resultan de interés entender las modificaciones que ocurren en los alimentos y en las grasas y aceites de fritura durante el proceso de termo-oxidación, y los efectos nutricionales y toxicológicos asociados al consumo de productos fritos. A su vez en la actualidad se están evaluando distintos métodos que minimicen estos riesgos. El grupo de Seguridad Alimentaria del Laboratorio de Tecnología de Alimentos de la Facultad de Ciencias Agropecuarias de la Universidad Nacional de Córdoba lleva adelante actividades de investigación, extensión y formación con el fin de divulgar y concientizar sobre la relación entre los procesos de fritura y el deterioro de calidad nutricional y de inocuidad.
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