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The Mediterranean Diet by Ronald Ross Watson, Victor R. Preedy

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Chapter 21

Frying

A Cultural Way of Cooking in the Mediterranean Diet

Sara Bastida, PhD sbastida@ucm.es; Francisco J. Sánchez-Muniz, PhD frasan@ucm.es    Universidad Complutense de Madrid, Madrid, Spain

Abstract

Frying is a common and popular method of food preparation in the Mediterranean countries—one whose origins cannot be separated from those of olive tree cultivars and their exploitation. As a consequence, fried foods are considered to be an important part of the Mediterranean diet. Frying presents undoubted advantages: it decreases food preparation time, increases food palatability, and increases the amount of bioactive ingredients when good oil and the correct procedure are used. The use of oils with adequate stability and nutritional ...

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