Results 211 to 220 of about 23,959 (269)

Toxic aldehydes in cooking vegetable oils: Generation, toxicity and disposal methods. [PDF]

Food Chem X
Scianò F, Bernardoni BL, D'Agostino I, Ferrara G, Tafi A, Garavaglia S, La Motta C.   +6 more
europepmc   +1 more source

Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies. [PDF]

Molecules
Liao Z, Liu Q, Kang W, Feng T, Ding Z, Yin S, Song S.   +6 more
europepmc   +1 more source

High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods. [PDF]

Nat Commun
Verma U, Riley IM, Lukić B, Broche L, Verboven P, Delcour JA, Nicolaï BM.   +6 more
europepmc   +1 more source

The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (<i>Protosalanx hyalocranius</i>) During Deep Frying and Air Frying. [PDF]

Foods
Li Y, Xia X, Yu G.
europepmc   +1 more source

Development of Gluten-Free Crispy Chicken With Vegetable Powder Coating. [PDF]

Int J Food Sci
Ates Cakiroglu K, Savas E, Kilci Z, Karaoglan AD, Cetin RU.   +4 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 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

Colour changes during deep fat frying

Journal of Food Engineering, 2001
The effect of frying conditions on the colour changes during deep fat frying of french fries has been investigated. The Hunter colour scale parameters redness, yellowness and lightness were used to estimate colour changes during frying as a function of the main process variables (oil temperature, oil type and sample thickness).
M.K. Krokida, V. Oreopoulou, Z.B. Maroulis, D. Marinos-Kouris   +3 more
openaire   +1 more source

Heat transfer coefficient during deep-fat frying

Food Control, 2009
Abstract The heat transfer coefficient is significant in the design of equipment and processes which must be carefully evaluated and used. For example, the coefficient value defines to a great extent the equipment size and also establishes the contacts between phases and processing time.
Armando Alvis, Carlos Vélez, Maite Rada-Mendoza, Mar Villamiel, Héctor S. Villada   +4 more
openaire   +1 more source