Results 231 to 240 of about 3,652 (262)

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
openaire   +2 more sources

Deep-frying of sardines in different culinary fats. Changes in the fatty acid composition of sardines and frying fats

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, Jesus M. Viejo, Rafaela. Medina   +2 more
openaire   +1 more source

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.
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

Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures

International Journal of Gastronomy and Food Science, 2023
Julian Andres Gomez-Salazar, Abel Ceron-Garcia, Michael Ngadi   +2 more
exaly  

Mass transfer and texture characteristics of fish skin during deep-fat frying, electrostatic frying, air frying and vacuum frying

LWT - Food Science and Technology, 2021
Mingchih Fang, Wen-Chieh Sung
exaly  

Fundamentals and Applications of Deep-Fat Frying

2021
Ajita Tiwari, Puja Das
openaire   +1 more source

Deep Fat Frying

Cornell Hotel and Restaurant Administration Quarterly, 1971
openaire   +1 more source

deep-fat frying, n.

2023
openaire   +1 more source

deep fat fry, v.

2023
openaire   +1 more source