Results 31 to 40 of about 49,780 (244)
Industrial frying trials with high oleic sunflower oil
Grasas y Aceites, 1996 High oleic sunflower oil has been developed for some special purposes where a good oxidation stability is needed and a healthy fatty acid profile is preferred. The oil is especially suitable for deep fat frying.
J. R.K. Niemelä +2 more
doaj +1 more source
, 2021 Deep fat frying is a common cooking procedure; however, its effects on food can produce carcinogenic compounds, namely heterocyclic aromatic amines (HAAs) that are detrimental to the health of the consumer.
Zhang Chenxia +4 more
semanticscholar +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
doaj +1 more source
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
core +1 more source
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
core +1 more source
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
core +1 more source
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
core +3 more sources
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
core +2 more sources