Results 251 to 260 of about 1,395,734 (293)

Intensification of pistachio by deep frying

Quality Assurance and Safety of Crops & Foods, 2013
Hot air roasting is the classical way for processing pistachio. In this study, the classical operation was compared with a frying operation that was assumed to be as efficient as classical roasting and permit flavour intensification. The final moisture content at 180 °C was 5.6% at 5 min for fried samples and at 160 °C was 6% at 11 min for roasted ...
Yeganeh, R., Trystram, Gilles
openaire   +2 more sources

Effect of Deep-Frying Fish on Risk from Mercury

Journal of Toxicology and Environmental Health, Part A, 2003
The U.S. Environmental Protection Agency (EPA) and many states have issued advisories to limit or avoid the consumption of certain fish or fish from certain waters, particularly by pregnant women and young children or even women of childbearing age. Typically, risk is calculated by multiplying contaminant concentrations in fish tissue, frequency of ...
Joanna, Burger, Carline, Dixon, C Shane, Boring, Michael, Gochfeld   +3 more
openaire   +2 more sources

Olive oil stability under deep-frying conditions

Food and Chemical Toxicology, 2010
The suitability of different commercial olive oil categories for domestic frying was investigated. Oil samples were taken every 3h of frying and evaluated for free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative stability, fatty acids, vitamin E, β-carotene and total phenols, until the total polar compounds ...
Casal, Susana, Malheiro, Ricardo, Sendas, A., Oliveira, Beatriz, Pereira, J.A.   +4 more
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Deep-Frying Oil: Heat-Induced Changes

Journal of Culinary Science & Technology, 2014
Studies report that the frying process causes chemical changes in altering its composition, causing unpleasant flavor, very hard and dark fried food surface, and an excess of oil absorbed, among others. Deep-frying oil samples were collected from four randomly chosen food services every other day for 10 days.
Márcio Antônio Mendonça, Wilma Maria Coelho Araújo, Luiz Antônio Borgo, Hugo Clemente Araújo   +3 more
openaire   +1 more source

Quality control in the use of deep frying oils

Journal of the American Oil Chemists' Society, 1984
AbstractThe chemical and physical changes that occur in frying facts during use and their significance to fat life and to finished product quality are reviewed. The more commonly used quality control tests for monitoring these changes are examined as is their applicability to food service institutions and food processors.
S. G. Stevenson, M. Vaisey‐Genser, N. A. M. Eskin   +2 more
openaire   +1 more source

Evaluation of peanut and cottonseed oils for deep frying

Journal of the American Oil Chemists' Society, 1981
AbstractA comparative study of cottonseed and peanut oils for frying of potato chips was undertaken. Industrial scale frying was conducted for 5 days with cottonseed and 5 days with peanut oil and frying oils and chips were sampled twice a day. Frying oils and oils extracted from stored chips were analyzed for ultraviolet absorption (A232 and A268 ...
L. M. Du Plessis, P. Van Twisk, P. J. van Niekerk, M. Steyn   +3 more
openaire   +1 more source

Characteristics of PAHs from deep-frying and frying cooking fumes

Environmental Science and Pollution Research, 2015
Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and ...
Zhiliang, Yao, Jing, Li, Bobo, Wu, Xuewei, Hao, Yong, Yin, Xi, Jiang   +5 more
openaire   +2 more sources

Assessment of mutagenic activity of repeatedly used deep-frying fats

Mutation Research/Genetic Toxicology, 1988
Mutagenic activity of repeatedly used deep-frying fats was evaluated in relation to chemical characteristics. Deep-frying fat samples were collected from local restaurants and snack bars after sensory indication of abuse. A total of 20 deep-frying fat samples and 2 unused control fat samples was tested.
G, Hageman, R, Kikken, F, Ten Hoor, J, Kleinjans   +3 more
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Two novel synthetic antioxidants for deep frying oils

Food Chemistry, 2004
Abstract Lauryl tert-butylated hydroquinone (LTBHQ) and its oxidized compound, lauryl tert-butylated quinone (LTBQ) were synthesized from tert-butylated hydroquinone (TBHQ) and lauryl alcohol. Their antioxidant activities were investigated. At temperatures higher than 140 °C, the antioxidant activity of LTBHQ and LTBQ was higher than TBHQ.
C.X. Zhang, H. Wu, X.C. Weng
openaire   +1 more source

DEVELOPMENT OF DEEP FRYING EDIBLE VEGETABLE OILS

Journal of Food Lipids, 2001
ABSTRACTRefined soybean and rice‐bran oils have been selected as base oils for preparation of frying oils. Hexane and acetone fractionation of nontraditional tree seed oils (NTOs) such as sal, mango, mahua and palm fats was carried out at 5–20C. Chemical and chromatographic parameteres were used to fractionate each oil (NTOs) in order to obtain olein ...
openaire   +1 more source