Results 71 to 80 of about 23,959 (271)

Oil Losses during the Deep Fat Frying

Journal of Japan Oil Chemists' Society, 1964
The object of this study was the quantitative determination of oil losses during the deep fat frying of soybean curd, “Tofu”.The possibilities for the loss of oil during the deep fat frying result from the formation of volatile products of fat degradation and absorption of oil in fried foods.
Shizuyuki OTA, Yasuko IZUYAMA
openaire   +2 more sources

Effect of frying process on fatty acid composition and iodine value of selected vegetable oils and their blends [PDF]

, 2010
The main objective of the present study was to investigate the effects of the frying media and storage time on the fatty acid composition (FAC) and iodine value (IV) of deep-fat fried potato chips.
Che Man, Yaakob, Mirhosseini, Hamed, Serjouie, Alireza, Tan, Chin Ping   +3 more
core  

Prioritising research on endocrine disruption in the marine environment: a global perspective

Biological Reviews, EarlyView.
ABSTRACT A healthy ocean is a crucial life support system that regulates the global climate, is a source of oxygen and supports major economic activities. A vast and understudied biodiversity from micro‐ to macro‐organisms is integral to ocean health.
Patricia I. S. Pinto, Angelica Miglioli, Carlie A. LaLone, Lisa Baumann, Alice Baynes, Mélanie Blanc‐Legendre, Ibon Cancio, Xavier Cousin, ZhiChao Dang, Rémi Dumollard, Alex T. Ford, Christopher Green, Taisen Iguchi, Philippa Kearney, Thomas Knigge, Christophe Minier, Tiphaine Monsinjon, Marta S. Monteiro, Joachim Sturve, Haruna Watanabe, Hiroshi Yamamoto, Gerald Ankley, Deborah M. Power, Ioanna Katsiadaki   +23 more
wiley   +1 more source

Regulation of used frying fats and validity of quick tests for discarding the fats

Grasas y Aceites, 1998
During deep-fat frying, a complex series of reactions takes place resulting in hydrolysis, oxidation and polymerization of the oil. As quality of fried foods is affected by that of the oil, regulations or guidelines have been established in many ...
M. C. Dobargarnes, G. Márquez-Ruiz
doaj   +1 more source

Nutritional Changes in Commercial Oil Blend During Repetitive Deep Fat Frying of French Fries with Sensory Characteristic of Fried Food

Pakistan Journal of Analytical & Environmental Chemistry, 2020
In present study, the effect of repetitive deep frying cycles (6 batches) of French fries was evaluated for nutritional changes of commercial oil blend (Canola, Sunflower, Cottonseed and Soybean) along with sensory characteristics of fried food.
Samina Sohu, Aftab Ahmed Kandhro, Farah Naz Talpur, Ahmed Ali Sohu, Naiz Ali Malgani   +4 more
doaj   +1 more source

Thermal Sensitivity of Some Plantain Micronutrients during Deep‐Fat Frying

Journal of Food Science, 2009
ABSTRACT:  The impact of deep‐fat frying on the micronutrient content of plantain ( Musa AAB “barraganete”) was evaluated during processing of plantain chips called “tostones.” Water content, micronutrients (potassium, L‐ascorbic acid, α‐carotene, β‐carotene) content, and ...
/Avallone, Sylvie, Rojas-Gonzalez, J. A., Trystram, G., Bohuon, P.   +3 more
openaire   +4 more sources

Environmentally adjusted productivity growth and shadow prices for dairy farms

Canadian Journal of Agricultural Economics/Revue canadienne d'agroeconomie, EarlyView.
Abstract We estimate the environmentally adjusted productivity growth and shadow price for Ontario dairy farms. We use an input‐oriented directional distance function and farm‐level data from 2000 to 2020. First, we find that while GHG emissions per cow increase with higher milk yields, emission intensity decreases as milk yield per cow increases.
Bibek Dahal, Getu Hailu, Susantha Jayasundara   +2 more
wiley   +1 more source

Changes in food caused by deep fat frying – A review

Archivos Latinoamericanos de Nutrición, 2005
Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation ...
Bordin, Keliani, Tomihe  Kunitake, Mariana, Kazue Aracava, Keila, Silvia Favaro Trindade, Carmen   +3 more
openaire   +3 more sources

Stability of Fried Olive and Sunflower Oils Enriched with Thymbra capitata Essential Oil [PDF]

, 2014
The stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata.
Antunes, Maria Dulce, Barroso, J. G., Figueiredo, A. C., Miguel, Maria Graça, Pedro, L. G., Rohaim, A.   +5 more
core   +2 more sources

Share Repurchases and Investment Policies

Financial Review, EarlyView.
ABSTRACT Our study examines the claim that share repurchases lead to reductions in real investments. Repurchase opponents argue that managers forego valuable investments to conduct opportunistic repurchases, while proponents argue that repurchases return excess cash to shareholders.
Paul Brockman, Hye Seung (Grace) Lee, Jesus M. Salas   +2 more
wiley   +1 more source