Results 31 to 40 of about 23,989 (250)
Used food oils: physical-chemical indicators of quality degradation [PDF]
, 2017 Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela +6 more
core +1 more source
Change of fat during friting and final qualities of soft cakes
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2009 The purpose of this attemt was to evaluate the influence of deep-frying fat on the quality of frying pastry and observe chemical changes of frying fat during frying.The samples of frying pastry were provided by factory Penam s. r. o., Rosice.
Viera Šottníková, Klára Borutová
doaj +1 more source
NFS Journal, 2020 Background: Elevated circulating post–meal triglyceride concentrations or postprandial triglyceride (ppTG) is an independent contributor to risk for coronary heart disease.
Xiaohui Feng +8 more
doaj +1 more source
Dietary moderately oxidized oil induces expression of fibroblast growth factor 21 in the liver of pigs [PDF]
, 2012 BACKGROUND: Fibroblast growth factor 21 (FGF21), whose expression is induced by peroxisome proliferator-activated receptor alpha (PPARalpha), has been recently identified as a novel metabolic regulator which plays a crucial role in glucose homeostasis ...
Eder, Klaus +2 more
core +2 more sources
Journal of Agriculture and Food Research, 2023 The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (
Rakhi S. Patil +2 more
doaj +1 more source
Agrointek, 2021 Deep fat frying is a popular frying method in the world. There are several chemical reactions that occur during the frying process, namely oxidation, hydrolysis and polymerization.
Moh Taufik, Yoni Atma
doaj +1 more source
Reducing fat uptake in cassava product during deep-fat frying
Journal of Food Engineering, 2009 The present study aimed investigating the influence of the use of edible coatings from three different hydrocolloids during the deep-frying of a pre-fried, frozen product preformed from cassava. Three hydro- colloids (pectin, whey protein and soy protein isolate) were used as coatings in the deep-fat frying of pre- formed products made from cassava ...
Daniela De Grandi Castro Freitas +5 more
openaire +3 more sources
Assessment of total polar materials in Frying fats from Czech restaurants
Italian Journal of Food Science, 2015 Deep-frying is commonly used as convenient technique for the preparation of foods. The frying oils and fats are absorbed by fried food and become a part of diet.
J. Mlcek +7 more
doaj +1 more source
Impact of deep-fat-frying on some plantain micronutrients [PDF]
, 2008 Plantains and bananas are one of the major staple foods of sub-Saharan Africa and Latin-America. These fruit are source of dietary minerals and vitamins.
Avallone, Sylvie +3 more
core
Highly Processed Foods in Binge‐Eating Episodes: The Importance of Improving Food Reporting
International Journal of Eating Disorders, EarlyView.ABSTRACT Objective Over the past 60 years, the proportion of highly processed foods rich in refined carbohydrates and added fats in the food environment has increased, coinciding with a rise in binge eating. While past research has focused on individual vulnerabilities for binge eating, emerging evidence suggests highly processed foods may exacerbate ...
Ingrid A. Worth +4 more
wiley +1 more source