Results 21 to 30 of about 329,068 (208)
Effect of Different Cooking Methods on Nutritional Quality, Nutrients Retention, and Lipid Oxidation of Quail Meat [PDF]
Journal of Fasting and Health, 2020 The present study aimed to assess the effects of various cooking methods (frying with and without oil, microwave cooking, steaming, and roasting) on the proximate composition, fatty acid profile, and lipid oxidation of quail meat. The retention values of
Sara Mohamadi +3 more
doaj +1 more source
Electrochemical impedance spectroscopy for palm cooking oil discriminator using planar electromagnetic sensor array [PDF]
, 2016 Cooking oil is an important product in the Malaysia food industries. Most of the cooking oil products is based on palm oil. However, there are activities in selling cheaper cooking oil by labelling as high quality in cooking oil product.
Abdul Rahim, R. +5 more
core +1 more source
Jurnal Ilmu Keluarga dan Konsumen, 2010 Specific objectives of the study are to: (1) determine cooking oil buying and using behavior; (2) analyze the influence of internal factors on the amount of cooking oil purchased and utilized; and (3) analyze the affecting factors on house wives ...
Firina Firina +2 more
doaj +1 more source
Characterization of stovetop cooking oil fires [PDF]
Journal of Fire Sciences, 2018 A series of cooking fire experiments were conducted by the National Institute of Standards and Technology to examine the hazard associated with cooking oil fires. First, a series of 12 experiments were conducted on a free-standing stove situated in the open.
Anthony, Hamins +2 more
openaire +2 more sources
South African Journal of Science, 2023 Vegetable cooking oil is used in domestic and commercial kitchens owing to its ability to modify and enhance the taste of the food through the frying process. However, as the oil is used through several frying cycles, it changes colour to dark brown and
Themba D. Ntuli +6 more
doaj +1 more source
Pengaruh Frekuensi Penggorengan terhadap Peningkatan Peroksida Minyak Goreng Curah dan Fortifikasi Vitamin A [PDF]
, 2015 Background: Palm oil industry is divided into two groups. There are branded and non branded cooking oil. There are several advantages of branded cooking oil, and one of the formula is by vitamin A fortification.
Siswanto, W. (Wahyu) +1 more
core +2 more sources
Case Studies in Chemical and Environmental Engineering, 2023 The influence of various electrodes used in the synthesis of biodiesel from palm oil and waste cooking oil via electrolysis processes was studied. The results revealed that electro-catalysts introduced to the transesterification of palm oil and waste ...
Darwin +5 more
doaj +1 more source
Cooking Properties of Diacylglycerol-rich Cooking Oil
Journal for the Integrated Study of Dietary Habits, 2002 DG油を使用して焼成したシフォンケーキおよびキャロットケーキの性状をTG油使用のものと比較検討した.焼成後の比容積はシフォンケーキではDG油使用のものがTG油のものより有意に小さかったが, キャロットケーキでは両油間に差がなかった. 電子顕微鏡による内部組織の観察ではDG油使用のシフォンケーキはTG油使用のものに比べて気泡が小さく, 不均一であった. 焼成した2種類のケーキともDG油使用では表面への油粒子の吸着がみられた.DG油使用のシフォンケーキでは外観, 色 (断面) 以外はDG油使用の評価が有意に低かったがDG油使用のキャロットケーキでは外観, 色に高い評価を得た. これらの結果は電子顕微鏡による内部組織の結果と一致した.
Yoshimi Ohno, Yoko Furukawa
openaire +2 more sources
Pemanfaatan Kulit Jagung sebagai Bioadsorben untuk Meregenerasi Minyak Goreng Bekas
Jurnal Serambi Engineering, 2022 Cooking oil is a food processing medium that is often used by various levels of society for cooking needs. People’s habit of using cooking oil repeatedly at high temperatures will cause damage to the oil so that it greatly affects the nutrition and ...
Umi Fathanah, Mirna Rahmah Lubis
doaj +1 more source
Analyzing Used Cooking Oil Flow in Yogyakarta City: Advancing Circular Economy through Reverse Logistics Management [PDF]
E3S Web of ConferencesUsed cooking oil represents one of the most significant sources of waste that can potentially pollute the environment and endanger human health if not managed effectively. Used cooking oil has the potential to be a sustainable alternative fuel. Meanwhile,
Budijati Siti Mahsanah +3 more
doaj +1 more source