Results 71 to 80 of about 3,652 (262)
Journal of the Science of Food and Agriculture, EarlyView.Abstract BACKGROUND This study explores the development of active films incorporating ferulic acid (FA), a natural antioxidant, at concentrations of 0 (F1), 2.5 (F2), and 5 g L−1 (F3) into sodium alginate (SA; 13 g kg−1) and pectin (P; 10 g kg−1) matrix.
Shaik Sadiya +4 more
wiley +1 more source
MOISTURE LOSS MODELS OF SWEET POTATO, CASSAVA AND TARO DURING FRYING
Agritech, 2012 Sweet potato, cassava and taro were cut into stick (0.01 x 0.01 x 0.05 m) and deep fat fried at three temperatures (160,170 and 180 ºC) for 0 to 360 s. The effects of these cooking methods on moisture loss characteristics were evaluated.
Ratnaningsih Ratnaningsih +2 more
doaj +1 more source
The Effect of edible Coating of Carboxymethyl Cellulose, Pectin and Corn Zein Protein on Oil Uptake and Characteristics of Fried Rainbow Trout Fillet [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2018 One of the oldest processes of cooking all kinds of the foods, such as fish, is deep frying, during which simultaneous transfer of mass and heat leads to water loss and penetration of oil into the foodstuff.
Saber Mollazadeh, Narmela Asefi
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.
Rojas-Gonzalez, Juan Alfredo +3 more
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Use of natural antioxidants in refined palm olein during repeated deep-fat frying
, 2000 An optimization study on the use of oleoresin rosemary extract, sage extract and citric acid added into refined, bleached and deodorized (RBD) palm olein before deep-fat frying of potato chips was performed using a constrained mixture design.
David D Kitts +5 more
core +1 more source
Impact of Heated Versus Unheated Cooking Oil on Postprandial Vascular Function and Metabolism
Lipids, EarlyView.ABSTRACT The impact of repeated heating of seed‐based culinary oils on cardiometabolic health has not been well established. Heating oils to high temperatures (> 150°C) causes lipid peroxidation, thus generating potentially harmful compounds that may impair vascular function. This randomized, single‐blind, crossover study investigated the acute effects
Rosiered Brownson‐Smith +5 more
wiley +1 more source
Quality control during repeated fryings
Grasas y Aceites, 1998 Most of the debate ¡s about how the slow or frequent turnover of fresh fat affects the deterioration, of fat used in frying. Then, the modification of different oils used in repeated fryings of potatoes without or with turnover of fresh oil, under ...
C. Cuesta, F. J. Sánchez-Muniz
doaj +1 more source
Capsicum chinense as an African traditional vegetable: Culture, resilience, and opportunity
PLANTS, PEOPLE, PLANET, EarlyView.Capsicum chinense is central to everyday diets, cultural identity, and smallholder livelihoods across Sub‐Saharan Africa, yet remains overlooked in agricultural research and policy. This paper reframes C. chinense as a traditional, climate‐resilient vegetable shaped by centuries of farmer stewardship and cultural selection.
Derek W. Barchenger +1 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
Analysis of energy use in crisp frying processes
, 2010 Copyright @ 2010 Politecnico di Bari - BB PressWith increasing energy costs in industrial food frying processes it is essential to identify inefficiencies and minimise them.
Wu, H +3 more
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