In the latest issue of the Choice Magazine, Prof. Yao Zhongping, Member of Research Institute for Future Food (RiFood), explained why the smoke point of cookingoil is an essential factor for choosing the oil. He also reminded us not to reuse the oil when frying if it’s darkened, it has some “off” flavour or there are white bubbles that don’t break up easily. (Hong Kong Economic Times A15)
Online coverage:
Ming Pao Daily News - https://polyu.me/3PfSgaI
Sky Post - https://polyu.me/3AUL4MD
HK01 - https://polyu.me/3yQLZv6
| Research Units | Research Institute for Future Food |
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