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Effect of Packaging Method (Under Vacuum vs. Air) on Quality and Shelf Life of Carp (<i>Cyprinus caprio</i>) Fish Balls Stored at Fridge for 14 Days. [PDF]
MoleculesKaliniak-Dziura A +7 more
europepmc +1 more source
Case Report: Conventional therapy versus volanesorsen in two sisters with familial chylomicronemia syndrome. [PDF]
Front NutrVega J, Torres B, Maiz A, Santos JL.
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Chemistry of Deep-Fat Frying Oils
Journal of Food Science, 2007ABSTRACT: 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
exaly +3 more sources
Deep Fat Frying Of Foods—Transport Phenomena
Food Reviews International, 2005Many theoretical and experimental studies have been conducted to understand the mechanisms of heat and mass transfer during deep fat frying. This, in turn, has helped in understanding transport phenomena during frying and the relationships between thermal and physical properties of the products and the frying media.
Oon-Doo Baik
exaly +2 more sources
Interactions between fat and food during deep-frying
European Journal of Lipid Science and Technology, 2000 In deep-fat frying the food is completely surrounded by the frying fat or oil and different events occur within a few minutes: dehydration of food surface, absorption of fat, formation of flavour compounds, development of surface colour, etc.
Carmen Dobarganes +2 more
exaly +4 more sources
International Journal of Food Science and Technology, 2020 Deep frying resulting in high-fat content is extensively used in the food industries and domestic households, becoming an integral diet globally. The physical and chemical changes and oil uptake contributes to the unique taste and texture of fried food.
Jane Cantré Lumanlan +2 more
exaly +2 more sources
Deep-fat frying of fish at atmospheric pressure
, 1999 Fish frying was investigated experimentally. An experimental design associated with a kinetic study was used to characterize the influence of frying time and temperature on mass transfer (water loss and fat gain) and color changes. Two types of fish (lean and fat) and plant oil (coconut and sunflower seed) were studied.
De Verdelhan, T. +2 more
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Food Control, 2015 The effects of deep-fat frying performed using different culinary fats (extra virgin olive oil, conventional sunflower oil and high-oleic sunflower oil) and different frying temperatures (160 and 180°C) on the composition of the preponderant fish ...
Deborah Pacetti +2 more
exaly +2 more sources
Effect of deep-fat frying on fat oxidation in soybean oil
International Journal of Food Sciences and Nutrition, 1995The frying performance and stability of pure soybean oil (PSBO), soybean oil blended with palm kernel olein and PSBO with an antioxidant mixture of butylated hydroxytoluene (BHT), butylated hydroxyanisole (BHA), propyl gallate and citric acid were compared.
D, Goburdhun, B, Jhurree
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DEEP FAT FRYING CHARACTERISTICS OF BUTTEROIL
Journal of Food Science, 1977ABSTRACT 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 +2 more
openaire +1 more source