Results 111 to 120 of about 23,959 (269)
Certain chemical characteristics of edible fats and oils [PDF]
, 1941 Typescript ...
Hilton, Raymona Mayme
core +1 more source
Pore development in chicken meat during deep-fat frying
LWT - Food Science and Technology, 2004 Abstract In this study, the effect frying oil temperature (FOT) and frying time on pore development was investigated during deep-fat frying (DFF) of chicken breast meat. The samples were sized to the following dimension: length×width×thickness=20×15×10 mm, and were fried at different FOTs (170°C, 180°C, and 190°C) in an industrial fryer for periods ...
L.S. Kassama, M.O. Ngadi
openaire +1 more source
Health Promotion Journal of Australia, Volume 37, Issue 2, April 2026.ABSTRACT Background Unrestricted junk food advertising increases the risk of short‐term junk food consumption among viewers. We aimed to estimate the impact of junk food and anti‐junk food advertisements differing in length and framing on junk food consumption inclinations.
Ross C. Hollett +4 more
wiley +1 more source
The effect of rosemary extract on 3-MCPD and glycidyl esters during frying
Grasas y Aceites, 2018 The aim of the present work was to evaluate the effect of rosemary extract (Rosmarinus Officinalis L.) on the 3-MCPD and glycidyl ester contents during deep-fat frying.
A. Yıldırım, A. Yorulmaz
doaj +1 more source
Determination of the diffusion coefficient through oil absorption and moisture loss, such as the porosity of pieces of yam (Dioscorea rotundata) during deep fat frying. [PDF]
Heliyon, 2021 Guillermo A, Armando A, Pedro R.
europepmc +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2180-2189, 15 March 2026.Abstract BACKGROUND Plant‐lignans are polyphenols with low bioavailability and bioactivity that are transformed by the intestinal microbiota into enterolignans. Our hypotheses are: (i) the way in which plant‐lignans are ingested in the diet affects, in a decisive way, the microbial metabolism of these compounds and (ii) an increase in lignan ...
Susana Langa +4 more
wiley +1 more source
MODELLING OF MOISTURE LOSS AND OIL UPTAKE DURING DEEP-FAT FRYING OF PLANTAIN (DODO)
Arid Zone Journal of Engineering, Technology and Environment, 2018 In this study, model was developed to predict moisture loss and oil uptake during deep-fat frying of plantain (dodo). Plantain samples were sliced and fried at different frying temperatures (150, 160, 170, 180 and 190 °C) in a deep fryer for periods ...
J. A. Adeyanju +3 more
doaj
Grasas y Aceites, 1993 The alteration of a sunflower oil used in 75 repeated deep fat frying of potatoes performed with addition of unused oil every 4-5 fryings with the aim to keep constant the proportion food/oil in 500 g / 3 liters, was evaluated by column and high ...
O. Cuesta +4 more
doaj +1 more source
The influence of edible coatings and natural antioxidants on fresh-cut potato quality, stability and oil uptake after deep fat frying. [PDF]
J Food Sci Technol, 2021 Kurek M +6 more
europepmc +1 more source
Journal of the Science of Food and Agriculture, Volume 106, Issue 4, Page 2251-2258, 15 March 2026.Abstract BACKGROUND Fresh chicken sausages are highly perishable and require preservation strategies to ensure quality and safety. Sodium nitrite is traditionally used to inhibit microbial growth and stabilize color; however, concerns regarding the formation of carcinogenic N‐nitroso compounds have increased interest in natural alternatives.
Ana Caroline Silvestre Barbosa Alessi +3 more
wiley +1 more source