Results 21 to 30 of about 4,132 (256)

Recent advances in frying processes for plant-based foods

Food Chemistry Advances, 2022
Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and sensory characteristics. Deep-fat frying allows physical and chemical structural changes at the macro and micro levels.
Abdulla Al Faruq, Mst. Husne Ara Khatun, S.M. Roknul Azam, Md. Sazzat Hossain Sarker, Md. Sultan Mahomud, Xin Jin   +5 more
doaj   +1 more source

Conceptualising quality early childhood education: Learning from young children in Brazil and South Africa through creative and play‐based methods

British Educational Research Journal, EarlyView., 2023
Abstract Early childhood has increasingly been acknowledged as a vital time for all children. Inclusive and quality education is part of the United Nations Sustainable Development Goals, with the further specification that all children have access to quality pre‐primary education.
Laura H. V. Wright, Irene Rizzini, Malibongwe Gwele, Lynn McNair, Cristina Laclette Porto, Marsha Orgill, E. Kay M. Tisdall, Malcolm Bush, Linda Biersteker   +8 more
wiley   +1 more source

Influence of Frying Methods on Quality Characteristics and Volatile Flavor Compounds of Giant Salamander (Andrias davidianus) Meatballs

Journal of Food Quality, 2021
Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated.
Wengang Jin, Jinjin Pei, Xiaohua Chen, Jingzhang Geng, Dejing Chen, Ruichang Gao   +5 more
doaj   +1 more source

Comparative study of frying to other cooking techniques influence on the nutritive value

Grasas y Aceites, 1998
Frying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of
A. Bognár
doaj   +1 more source

PENGARUH PEMBERIAN MINYAK DEEP FRYING TERHADAP PERUBAHAN HISTOPATOLOGI JANTUNG TIKUS PUTIH (Rattus novergicus strain wistar)

Saintika Medika, 2017
Pengaruh Pemberian Minyak Deep Frying Terhadap Perubahan Histopatologi Jantung Tikus Putih (Rattus novergicus strain wistar). Latar belakang: Peningkatan harga minyak tiap tahunnya mengakibatkan banyak masyarakat menggunakan minyak goreng berulang kali ...
Lianda Destrin Nurfadilah, Sri Adilla Nurainiwati, S.M Agustini   +2 more
doaj   +1 more source

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

Grasas y Aceites, 2017
This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries.
E. Aydınkaptan, I. Barutçu Mazı
doaj   +1 more source

Active Cooling of Oil after Deep-frying

Journal of Oleo Science, 2017
Oil used for deep-frying is often left to stand after cooking. A major concern is oxidation during standing that might be avoidable, especially in the case of oil used repeatedly for commercial deep-frying as this involves large volumes that are difficult to cool in a conventional fryer. This paper describes a method to minimize oil oxidation.
Totani, Nagao, Yasaki, Naoko, Doi, Rena, Hasegawa, Etsuko   +3 more
openaire   +3 more sources

Revisiting the mechanisms of oil uptake during deep-frying [PDF]

Food and Bioproducts Processing, 2020
Abstract Deep-frying is one of the most used and versatile technique for cooking foods. During immersion stage, it has been well accepted that the internal vaporization created an overpressure across the crust higher than the oil capillary pressure. As a result, oil could penetrate inside the food product only during the very last stages of frying or
Touffet, Maxime, Trystram, Gilles, Vitrac, Olivier   +2 more
openaire   +3 more sources

Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products

Journal of Agriculture and Food Research, 2023
The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (
Rakhi S. Patil, Jyotsna Waghmare, Uday Annapure   +2 more
doaj   +1 more source

Effects of deep-frying to sardine croquettes’ chemical composition

Ege Journal of Fisheries and Aquatic Sciences, 2017
Bu calismada sardalya etinden elde edilen kroketlere derin yagda kizartmanin urunlerin kimyasal komposizyonuna etkisi belirlenmistir. Amino asit analizlerine gore, sirasiyla en yuksek miktarda glutamik asit, lizin ve losin bulunmustur. Losin, isolosin, lizin, fenilalanin ve treonin miktari kizartma sonrasinda duserken, metiyonin miktari istatistiki ...
BERİK, NERMİN, Cankiriligil, Ekrem Cem
openaire   +3 more sources