Results 21 to 30 of about 1,395,734 (293)

The Effect of Different Frying Methods and the Addition of Potassium Aluminum Sulfate on Sensory Properties, Acrylamide, and Oil Content of Fried Bread (Youtiao)

Applied Sciences, 2021
This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium
Yung-Shin Shyu, Jean-Yu Hwang, Shih-Ting Shen, Wen-Chieh Sung   +3 more
doaj   +1 more source

Effect of processing on composition changes of selected spices. [PDF]

PLoS ONE, 2017
The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling ...
Cai-Hua Jia, Jung-Ah Shin, Young-Min Kim, Ki-Teak Lee   +3 more
doaj   +1 more source

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

Improving the Biostability of Extra Virgin Olive Oil with Olive Fruit Extract During Prolonged Deep Frying. [PDF]

Foods
This study explores approaches to enhancing the biostability of extra virgin olive oil (EVOO) supplemented with olive fruit extract (OFE) enriched with hydroxytyrosol (HTyr).
Mehany T, González-Sáiz JM, Pizarro C.
europepmc   +2 more sources

A two-dimensional frying model for the investigation and optimisation of continuous industrial frying systems [PDF]

, 2013
This article has been made available through the Brunel Open Access Publishing Fund.In this study, a coupled two-dimensional transient model was developed to predict the temperature, moisture content and oil uptake as encountered in industrial continuous
Wu, Hongwei, T.G. Karayiannis, S.A. Tassou, H. Wu, Karayiannis, Tassos, Tassou, Savvas, Tassou, S.A., Wu, H, Karayiannis, TG, Karayiannis, T.G., Tassou, SA   +10 more
core   +1 more source

Design of ‘ready-to-pack’ deep frying machine

IOP Conference Series: Earth and Environmental Science, 2022
Abstract Food processing by applying high temperatures can eliminate most microbes and inactivate enzymes that can cause spoilage. Food processing tools and machines have an important role to provide better quality results and carried out more efficiently and effectively.
H Pratomo, A N Ichniarsyah, T P Purboningtyas   +2 more
openaire   +1 more source

Analysis and simulation of continuous food frying processes [PDF]

, 2013
This article has been made available through the Brunel Open Access Publishing Fund.Frying is a very energy intensive process as it invariably involves the evaporation of significant quantities of water from the food product. The process is also complex
Karayiannis, T. G., Wu, Hongwei, Jouhara, H., Tassou, Savvas, Tassou, S.A., Wu, H, Karayiannis, TG, Karayiannis, T.G., Jouhara, H, Tassou, SA   +9 more
core   +1 more source

Degradation Profile of Vegetable Oils on the Formation of Monochloropropanediol Esters (MCPDE) and Glycidyl Esters (GE) during Deep-Frying

, 2023
This research developed an approach known as 'Rate of Parameter Change' (RPC) to evaluate deep-frying results between previous studies It emphasizes the need for standardised protocols in deep-frying experiments and highlights the superior thermo ...
WEI PING QUEK (17278375)
core   +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