Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying
Grasas y Aceites, 2006 Shall be deleted offer some advantages like better nutritional quality, lower cost and greater storage stability than pure oils. Model blends prepared from pure rice bran oil (RBO) and sunflower oil (SFO) were examined for change in their physico ...
Harish Kumar Sharma +3 more
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Foods, 2020 Deep-fat frying is an important process used worldwide for the preparation of foods. Due to oxidation, hydrolysis, decomposition and oligomerization, numerous polar compounds are formed.
Berthold Wiege +3 more
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Volatile components of the frying process
Grasas y Aceites, 1998 In the course of deep fat frying, food contacts oil at about 180 °C and is partially exposed to air for various periods of time. Thus frying, more than any other standard food process or handling method, has the greatest potential for causing chemical ...
W. W. Nawar
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Antioxidant activity of Citrus hystrix peel extract in RBD palm olein during frying of fish crackers [PDF]
, 1998 The Citrus hystrix peel extract (2,000 ppm) and butylated hydroxytoulene(BHT) (200 ppm) were added to the frying oil. The antioxidant activities were determined during deep fat frying of fish crackers for 4 consecutive days.
Bakar, Jamilah +2 more
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Comparision of the frying performance of olive oil and palm superolein [PDF]
, 2012 Deep-fat frying is an important method of food preparation in wich foods are immersed in hot oil. Repeated use of frying oils is a common practice and in the presence of atmospheric oxygen it produces various undesiderable reactions in used oils.
Giordano A. +4 more
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Effect of frying treatments on texture and colour parameters of deep fat fried yellow fleshed cassava chips [PDF]
, 2017 Effects of frying treatments on texture (hardness) and colour parameters (L, a, b, Delta) during deep fat frying of yellowfleshed cassava root slices (TMS 01/1371) were investigated.
Adegunwa, M. O. +6 more
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Factors impacting the formation of 3-MCPD esters and glycidyl esters during deep fat frying of chicken breast meat [PDF]
, 2017 The effect of the frying temperature, frying duration and the addition of NaCl on the formation of 3-monochloropropane-1,2-diol (3-MCPD) esters and glycidyl esters (GE) in palm olein after deep frying was examined in this study.
Aladedunye +32 more
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A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips [PDF]
, 2016 The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days.
Achaerandio Puente, María Isabel +4 more
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Used food oils: physical-chemical indicators of quality degradation [PDF]
, 2017 Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela +6 more
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Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum) [PDF]
, 2015 The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products.
Jimenez, María Eugenia +2 more
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