Results 181 to 190 of about 2,569 (220)
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Advances in Deep-Fat Frying of Foods
2008Introduction, Serpil Sahin and Servet Gulum Sumnu Heat and Mass Transfer During Frying, Nawel Achir, Olivier Vitrac, and Gilles Trystram Chemistry of Frying, Joaquin Velasco, Susana Marmesat, and M. Carmen Dobarganes Quality of Frying Oil, Stavros Lalas Kinetics of Quality Changes During Frying, Franco Pedreschi and Rommy N.
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Regulating the use of degraded oil/fat in deep‐fat/oil food frying
Critical Reviews in Food Science and Nutrition, 1997During frying, the degradation of oil produces harmful compounds. Improper monitoring of oil-discard times in restaurants either risks the public health or causes financial losses to industries. Measuring the oil quality is a complex problem and an online sensor is needed.
S. Paul, G. S. Mittal, M. S. Chinnan
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Frying characteristics of beef tallow as a potential alternative for intermittent deep-fat frying
Food ChemistryBeef tallow is commonly used as a frying fat due to its chemical stability and flavor. However, the relationship between different food compositions on its frying performance has not been extensively explored. This study investigated the frying behavior of beef tallow used for potato sticks and chicken chunks.
Fenfen, Lei +12 more
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Assessment of mutagenic activity of repeatedly used deep-frying fats
Mutation Research/Genetic Toxicology, 1988Mutagenic 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 +3 more
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Deep-Fat Frying: Understanding Leads to Optimization
Cereal Foods World, 2013Proper use of technology can help processors produce healthier fried foods that retain the taste and texture consumers enjoy. Healthier frying requires the right fryer, oil, food, processes, and maintenance procedures. In deep-fat frying operations, good baseline data need to be developed on the chemical, physical, and sensory parameters of oils and ...
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Journal of Agricultural and Food Chemistry, 1992
The goal of this study is to determine how deep-fat-frying in olive oil, sunflower oil, or lard affects the fatty acid composition of sardines. Absolute saturated fatty acid content (grams per 100 8 of dry matter fish) increased with frying in the case of lard.
Francisco J. Sanchez-Muniz +2 more
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The goal of this study is to determine how deep-fat-frying in olive oil, sunflower oil, or lard affects the fatty acid composition of sardines. Absolute saturated fatty acid content (grams per 100 8 of dry matter fish) increased with frying in the case of lard.
Francisco J. Sanchez-Muniz +2 more
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Deep-Fat Frying Modifies High-Fat Fish Lipid Fraction
Journal of Agricultural and Food Chemistry, 1998The lipid composition of three high-fat fishes (sardines, mackerel, and salmon) was analyzed to study the effect of deep-fat frying with sunflower oil and warmholding (65 °C, 3 h). Only sardines increased total fat content with cooking. Saturated fatty acids content decreased, especially in sardines and mackerel, mostly because of the palmitic acid ...
M. Candela, I. Astiasarán, J. Bello
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Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures
International Journal of Gastronomy and Food Science, 2023Abel Ceron-Garcia +2 more
exaly