Results 41 to 50 of about 49,780 (244)
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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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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Change of fat during friting and final qualities of soft cakes
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2009 The purpose of this attemt was to evaluate the influence of deep-frying fat on the quality of frying pastry and observe chemical changes of frying fat during frying.The samples of frying pastry were provided by factory Penam s. r. o., Rosice.
Viera Šottníková, Klára Borutová
doaj +1 more source
NFS Journal, 2020 Background: Elevated circulating post–meal triglyceride concentrations or postprandial triglyceride (ppTG) is an independent contributor to risk for coronary heart disease.
Xiaohui Feng +8 more
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Dietary moderately oxidized oil induces expression of fibroblast growth factor 21 in the liver of pigs [PDF]
, 2012 BACKGROUND: Fibroblast growth factor 21 (FGF21), whose expression is induced by peroxisome proliferator-activated receptor alpha (PPARalpha), has been recently identified as a novel metabolic regulator which plays a crucial role in glucose homeostasis ...
Eder, Klaus +2 more
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Recent advances in deep‐fat frying through pretreatments and edible coating to reduce oil absorption
Journal of food process engineeringThis review concentrates on cutting‐edge pretreatments for deep‐fat frying that are meant to lower energy costs and enhance product quality. Methods such as freezing, blanching, pulsed electric fields, superheated steam, and ultrasonication are ...
S. Manoharan +2 more
semanticscholar +1 more source
Agrointek, 2021 Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization.
Moh Taufik, Yoni Atma
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Journal of Food Quality, 2020 Battered and breaded fish nuggets (BBFNs) were fried at three different temperatures (160, 170, and 180°C) for 30–180 s to study the mass transfer kinetics of moisture loss and fat absorption.
Wei Zhang +5 more
semanticscholar +1 more source
Assessment of total polar materials in Frying fats from Czech restaurants
Italian Journal of Food Science, 2015 Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet.
J. Mlcek +7 more
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Impact of deep-fat-frying on some plantain micronutrients [PDF]
, 2008 Plantains and bananas are one of the major staple foods of sub-Saharan Africa and Latin-America. These fruit are source of dietary minerals and vitamins.
Avallone, Sylvie +3 more
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