Principal investigator
Research
The changes in the fatty acids and triglyceride composition of fats and their
degradation products are being determined. The aim is to find the optimal
conditions to deep fry food (eg, chips, potato crisps) to minimise the uptake of
fat and fat oxidation degradation products by the food (in collaboration with
Auckland Healthcare Services). The uptake of fat by foods will be extended to a
range of takeaway foods.
