Results 31 to 40 of about 1,395,734 (293)
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
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 +2 more
openaire +3 more sources
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 +3 more
openaire +3 more sources
Effectiveness of dimethylpolysiloxane during deep frying
European Journal of Lipid Science and Technology, 2004 AbstractIn the last decades, silicones and particularly dimethylpolysiloxane (DMPS) added to oils and fats at very low concentrations (1–5 mg/kg) have been widely applied as inhibitors of thermoxidative reactions in deep frying. In this review, information available on the mechanisms of DMPS action during the frying process is summarised.
Márquez Ruiz, Gloria +2 more
openaire +3 more sources
Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying [PDF]
, 2023 In this study, the effect of deep-frying and air-frying on the stability and gastro-intestinal release of red-skinned onion phenolic compounds have been assessed by high-resolution mass spectrometry.
Conte A. +4 more
core +1 more source
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 +2 more
doaj +1 more source
The effect of cooking approaches on the flavor, nutrition and antioxidant activity of asparagus
CyTA - Journal of FoodAfter cooking, asparagus develops unique flavor boosting its sensory appeal. This study explored flavor, nutrition, and antioxidant activity in asparagus after deep-frying, stir-frying, steaming, boiling, and air-frying.
Chunyan Shen, Yaling Huang
doaj +1 more source
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
Extreme Weather Events and Consumer Food Responses
Applied Economic Perspectives and Policy, EarlyView.ABSTRACT This study investigates consumer food responses to Hurricanes Helene and Milton, which affected a swath of the Southeastern U.S. in 2024. Using representative consumer survey data from six affected states, we analyze 10 distinct food responses classified into ex ante and ex post responses, and examine their associations with food insufficiency
Ahmad Zia Wahdat, Joseph Balagtas
wiley +1 more source
IMPROVING OXIDATIVE STABILITY AND DEEP FRYING PERFORMANCE OF BLEND SUNFLOWER OIL WITH UNCONVENTIONAL JOJOBA OIL [PDF]
Journal of Food and Dairy Sciences, 2007 Improvement of oxidative stability and deep frying performance of sunflower oil (SO) by blending with highly stable unconventional edible jojoba oil (JO) was investigated.
Sh. Nada, W. El-Reffaei
doaj +1 more source