Results 171 to 180 of about 2,577 (221)

Effects of roasting and frying pretreatments on the nutritional, physicochemical, and sensory properties of hazelnut milk with direct grinding of raw kernels as a comparison. [PDF]

Food Chem X
Zhang F, Zhao Y, Wang S, Zhang Y, Zheng X, Nan W, Liu Y, Muratkhan M, Liang L, Guo W, Zhu X, Lü X, Wang X.   +12 more
europepmc   +1 more source

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Chemistry of Deep-Fat Frying Oils

Journal of Food Science, 2007
ABSTRACT:  Deep‐fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep‐fat frying.
E, Choe, D B, Min
exaly   +3 more sources

Deep Fat Frying Of Foods—Transport Phenomena

Food Reviews International, 2005
Many theoretical and experimental studies have been conducted to understand the mechanisms of heat and mass transfer during deep fat frying. This, in turn, has helped in understanding transport phenomena during frying and the relationships between thermal and physical properties of the products and the frying media.
Adefemi Farinu, Oon-Doo Baik
exaly   +2 more sources

Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material

European Journal of Lipid Science and Technology, 2000
Deep-fat frying is a popular process that has been studied essentially to clarify the complex mechanisms of fat decomposition at high temperatures and to assess their effects on human health. The aim of this paper is to show how the application of process engineering methods has recently improved our understanding of the basic principles and mechanisms
Olivier Vitrac, Gilles Trystram
exaly   +5 more sources

DEEP FAT FRYING CHARACTERISTICS OF BUTTEROIL

Journal of Food Science, 1977
ABSTRACT A study was undertaken to determine whether the addition of methylsiloxane (silicone) to butteroil would improve the chemical and physical stability of the butteroil during actual deep fat frying conditions, and whether the storage stability of potato chips fried in siloxanetreated butteroil would be increased.
F. P. TANGEL JR, J. G. LEEDER, S. S. CHANG   +2 more
openaire   +1 more source

Optimization of deep-fat frying operations

Trends in Food Science & Technology, 1991
Abstract Deep-fat frying is one of the most important unit operations in both the catering and food processing industries. Although many aspects of the frying process are still poorly understood, studies of the chemistry and physics of frying in recent years have provided the means of optimizing the process.
Michael M. Blumenthal, Richard F. Stier
openaire   +1 more source

Pressure Effect on Deep Fat Frying of Apple Chips

Drying Technology, 2011
[EN] Predicting moisture loss is important when developing a model for vacuum frying, because one of its objectives is to remove food moisture. A diffusion model was considered to describe moisture transfer during vacuum frying. Granny Smith apple slabs were processed at 16.6, 13.3, and 8 kPa and between 80 and 120°C.
Bravo, J., Sanjuán, N., Clemente Polo, Gabriela, Mulet Pons, Antonio   +3 more
openaire   +2 more sources

Deep Fat Frying

1985
With this chapter we start the coverage of how these oils and fats are used in edible food products. This chapter will be devoted to deep fat frying with the emphasis on the basic principles involved in this method of cooking. Chapters 8 through 12 will include such topics as griddling, pan frying, salad oil, cooking oil, baking, doughnut technology ...
openaire   +1 more source

Stability of fats used for deep fat frying

Oil & Soap, 1938
This paper presents the results of some commercial doughnut frying tests using types of shortening available to the baker. The broad conclusion is that, from the stability viewpoint, the difference in shortening when used for deep fat frying is exaggerated.
C. W. Lantz, G. T. Carlin
openaire   +1 more source