Results 211 to 220 of about 23,959 (271)

Process-Modulated Flavor Formation and Establishment of Predictive Modeling for Aroma in Spicy Anchovies. [PDF]

Molecules
Liao Z, Liu Q, Kang W, Feng T, Ding Z, Yin S, Song S.   +6 more
europepmc   +1 more source

High-speed computed tomography to visualise the 3D microstructural dynamics of oil uptake in deep-fried foods. [PDF]

Nat Commun
Verma U, Riley IM, Lukić B, Broche L, Verboven P, Delcour JA, Nicolaï BM.   +6 more
europepmc   +1 more source

The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (<i>Protosalanx hyalocranius</i>) During Deep Frying and Air Frying. [PDF]

Foods
Li Y, Xia X, Yu G.
europepmc   +1 more source

Development of Gluten-Free Crispy Chicken With Vegetable Powder Coating. [PDF]

Int J Food Sci
Ates Cakiroglu K, Savas E, Kilci Z, Karaoglan AD, Cetin RU.   +4 more
europepmc   +1 more source

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Chemistry of Deep‐Fat Frying Oils

Journal of Food Science, 2007
ABSTRACT:  Deep‐fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep‐fat frying.
E, Choe, D B, Min
openaire   +2 more sources

DEEP FAT FRYING CHARACTERISTICS OF BUTTEROIL

Journal of Food Science, 1977
ABSTRACT A study was undertaken to determine whether the addition of methylsiloxane (silicone) to butteroil would improve the chemical and physical stability of the butteroil during actual deep fat frying conditions, and whether the storage stability of potato chips fried in siloxanetreated butteroil would be increased.
F. P. TANGEL JR, J. G. LEEDER, S. S. CHANG   +2 more
openaire   +1 more source

Colour changes during deep fat frying

Journal of Food Engineering, 2001
The effect of frying conditions on the colour changes during deep fat frying of french fries has been investigated. The Hunter colour scale parameters redness, yellowness and lightness were used to estimate colour changes during frying as a function of the main process variables (oil temperature, oil type and sample thickness).
M.K. Krokida, V. Oreopoulou, Z.B. Maroulis, D. Marinos-Kouris   +3 more
openaire   +1 more source

Stability of fats used for deep fat frying

Oil & Soap, 1938
This paper presents the results of some commercial doughnut frying tests using types of shortening available to the baker. The broad conclusion is that, from the stability viewpoint, the difference in shortening when used for deep fat frying is exaggerated.
C. W. Lantz, G. T. Carlin
openaire   +1 more source

Deep-Fat Frying Modifies High-Fat Fish Lipid Fraction

Journal of Agricultural and Food Chemistry, 1998
The 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
openaire   +1 more source