Results 11 to 20 of about 3,652 (262)
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
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Evaluation of Argan Oil for Deep-Fat Frying
LWT - Food Science and Technology, 2001 Abstract Argan ( Argania spinosa L.) oil has a high dietetic and culinary value because it consists of high percentage of unsaturated fatty acids, and it is rich in aroma and flavour. The main objectives of this study were to determine the stability of argan oil (55.4% oleic acid and 24.4% linoleic acid) and to compare it to high-oleic olive oil (78.
Yaghmur, A. +4 more
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Changes in fat uptake, color, texture, and sensory properties of Aloe vera gel-coated eggplant rings during deep-fat frying process. [PDF]
Food Sci Nutr, 2023 There is a widespread use of deep-fat frying in both domestic and industrial sections, and deep-fat fried foods are extremely popular due to their taste, color, and crispy texture.
Varidi M +2 more
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Pressure Effect on Deep Fat Frying of Apple Chips
Drying Technology, 2011 [EN] Predicting moisture loss is important when developing a model for vacuum frying, because one of its objectives is to remove food moisture. A diffusion model was considered to describe moisture transfer during vacuum frying. Granny Smith apple slabs were processed at 16.6, 13.3, and 8 kPa and between 80 and 120°C.
Bravo, J. +3 more
openaire +4 more sources
Effect of Fat-Soluble Anti-oxidants in Vegetable Oils on Acrylamide Concentrations During Deep-Fat Frying of French Fries. [PDF]
Malays J Med Sci, 2018 Background: This study attempted to evaluate the effect of fat-soluble anti-oxidants in vegetable oils on acrylamide during the deep-fat frying of French fries.
Kamarudin SA +4 more
europepmc +2 more sources
Encapsulated EVOO Improves Food Safety and Shelf Life of Refrigerated Pre-Cooked Chicken Nuggets
Clean Technologies, 2022 (1) Background: New clean technologies are needed to reduce the high frying oil waste in the food industry of fried breaded products, together with the obtention of healthier (less fat content) and safer (less microbial growth and acrylamide formation ...
Marta Barón-Yusty +4 more
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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 +5 more
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Effect of pre-treatments before and after frying the absorption of oil, chemical silver carp fillets (Hypophthalmichthys molitrix) [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2014 The purpose of this research is to study before treatment (initial frying and microwave) and after (getting oil) from deep frying oil filtering on the absorption of silver carp .
Mehdi Sedaghat +2 more
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Foods, 2021 Air-frying is an innovative technique for food frying that uses hot air circulation to prepare healthy products. The objectives of this study were to establish simplified models to reflect the efficacy of the air frying process at varying temperatures ...
Mohammad Fikry +5 more
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Simulation of the properties of a frying composition based on ostrich oil and СО2-marjoram extract
Новые технологии, 2021 The article reveals the optimization of a fat frying composition formulation based on ostrich oil and natural stabilizing additive using mathematical modeling of its component composition and analysis of the qualitative characteristics of the product ...
M. V. Gorbacheva +2 more
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