Results 231 to 240 of about 23,959 (271)

Modelling the deep‐fat frying of beef meatballs

International Journal of Food Science & Technology, 1994
Mathematical models describing heat, moisture and fat transfers during deep‐fat frying of beef meatballs were developed and validated against experimental data consisting of temperatures at two locations in the product, and average moisture and fat contents.
PETER ATEBA, GAURI S. MITTAL
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Structure Oil‐Absorption Relationships During Deep‐Fat Frying

Journal of Food Science, 2003
ABSTRACT Analysis of the oil‐absorption process in deep‐fat fried potato cylinders (frying temperatures of 155°C, 170°C, and 185°C) allowed to distinguish 3 oil fractions: structural oil (absorbed during frying), penetrated surface oil (suctioned during cooling), and surface oil.
P. B OUCHON, J. M. AGUILERA, D. L. PYLE
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Assessment of mutagenic activity of repeatedly used deep-frying fats

Mutation Research/Genetic Toxicology, 1988
Mutagenic 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, R, Kikken, F, Ten Hoor, J, Kleinjans   +3 more
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Fat uptake during deep-fat frying of coated and uncoated foods

Journal of Food Composition and Analysis, 1987
Abstract Twenty animal and plant foods (1.5-cm cubes) were deep-fat fried for varying times and their fat contents were determined. Sixteen of the foods absorbed frying fat (6.1 to 86.3 g/ 100 g, dry weight basis), with the higher amounts being absorbed into the plant foods that initially had high water and low fat contents than into the animal foods
J.H. Makinson, H. Greenfield, M.L. Wong, R.B.H. Wills   +3 more
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Advances in Deep-Fat Frying of Foods

2008
Introduction, 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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Deep-fat frying process: oil-product interactions

2012
Among the many thermal processes used to prepare tasty food, deep fat frying is one of the fastest and cheapest. Oil serves both as an ingredient and as a heating medium. Recently, nutrition became amajor health issue especially in developed countries where obesity is widespread.
Courtois, Francis, Ziaiifar, Aman-Mohammad, Trezzani, Isabelle, Trystram, Gilles   +3 more
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Chimeric antigen receptor T‐cell therapy in multiple myeloma: A comprehensive review of current data and implications for clinical practice

Ca-A Cancer Journal for Clinicians, 2023

exaly  

Understanding oil absorption during deep-fat frying.

Advances in food and nutrition research, 2010
One of the most important quality parameters of fried food is the amount of fat absorbed during the process, which undermines recent consumer trends toward healthier food and low-fat products. In order to obtain a product with a low fat content, it is essential to understand the mechanisms involved during the frying process, so that oil migration into ...
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deep-fat frying, n.

2023
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deep fat fry, v.

2023
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