Results 151 to 160 of about 6,134 (196)

Interactions between fat and food during deep-frying

European Journal of Lipid Science and Technology, 2000
In deep-fat frying the food is completely surrounded by the frying fat or oil and different events occur within a few minutes: dehydration of food surface, absorption of fat, formation of flavour compounds, development of surface colour, etc.
Carmen Dobarganes, Gloria Márquez-Ruiz, Joaquin Velasco   +2 more
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Characteristics of PAHs from deep-frying and frying cooking fumes

Environmental Science and Pollution Research, 2015
Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and ...
Zhiliang, Yao, Jing, Li, Bobo, Wu, Xuewei, Hao, Yong, Yin, Xi, Jiang   +5 more
openaire   +2 more sources

Intensification of pistachio by deep frying

Quality Assurance and Safety of Crops & Foods, 2013
Hot air roasting is the classical way for processing pistachio. In this study, the classical operation was compared with a frying operation that was assumed to be as efficient as classical roasting and permit flavour intensification. The final moisture content at 180 °C was 5.6% at 5 min for fried samples and at 160 °C was 6% at 11 min for roasted ...
Yeganeh, R., Trystram, Gilles
openaire   +2 more sources

Effect of ascorbyl palmitate on the quality of frying fats for deep frying operations

Journal of the American Oil Chemists' Society, 1985
AbstractThe addition of 0.02% ascorbyl palmitate (AP) reduced color development of frying fat (animal fat/vegetable oil [A‐V] shortening) and vegetable oil (partially hydrogenated soybean [V‐S] oil) in simulation studies. It also reduced peroxide values, development of conjugated diene hydroperoxides (CDHP) and their subsequent degradation to volatile ...
Y. ‐Y. Gwo, G. J. Flick, H. P. Dupuy, R. L. Ory, W. L. Baran   +4 more
openaire   +1 more source

DEEP FAT FRYING CHARACTERISTICS OF BUTTEROIL

Journal of Food Science, 1977
ABSTRACT A study was undertaken to determine whether the addition of methylsiloxane (silicone) to butteroil would improve the chemical and physical stability of the butteroil during actual deep fat frying conditions, and whether the storage stability of potato chips fried in siloxanetreated butteroil would be increased.
F. P. TANGEL JR, J. G. LEEDER, S. S. CHANG   +2 more
openaire   +1 more source

Deep Fat Frying

1985
With this chapter we start the coverage of how these oils and fats are used in edible food products. This chapter will be devoted to deep fat frying with the emphasis on the basic principles involved in this method of cooking. Chapters 8 through 12 will include such topics as griddling, pan frying, salad oil, cooking oil, baking, doughnut technology ...
openaire   +1 more source

Frying characteristics of beef tallow as a potential alternative for intermittent deep-fat frying

Food Chemistry
Beef tallow is commonly used as a frying fat due to its chemical stability and flavor. However, the relationship between different food compositions on its frying performance has not been extensively explored. This study investigated the frying behavior of beef tallow used for potato sticks and chicken chunks.
Fenfen, Lei, Meiyu, Zheng, Tianyu, Zhang, Timothy J, Tse, Martin J T, Reaney, Shu, Wang, Xiaoming, Jiang, Bin, Li, Zhigang, Hu, Dongping, He, Sihong, Zhang, Qinfeng, Zhang, Li, Zhou   +12 more
openaire   +2 more sources

Optimization of deep-fat frying operations

Trends in Food Science & Technology, 1991
Abstract Deep-fat frying is one of the most important unit operations in both the catering and food processing industries. Although many aspects of the frying process are still poorly understood, studies of the chemistry and physics of frying in recent years have provided the means of optimizing the process.
Michael M. Blumenthal, Richard F. Stier
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Volatile compounds in oils after deep frying or stir frying and subsequent storage

Journal of the American Oil Chemists' Society, 1992
Soybean oil (900 g) was heated by deep frying at 200°C for 1 h with the addition of 0, 50, 100, 150 and 200 mL water, and then stored at 55°C for 26 weeks. Soybean oil, corn oil and lard were heated by stir frying and then stored at 55°C for 30 weeks. The volatiles and peroxide values of these samples were monitored.
Chung‐May Wu, Shu‐Yueh Chen
openaire   +1 more source

Bathypelagic percid fry, a strongly predominating fry community in a deep European reservoir

Hydrobiologia, 2016
The distribution, species composition, abundance and shoaling behaviour of young-of-year fish were studied in the canyon-shaped Vir Reservoir (Czech Republic) in mid-June 2010. Using the SIMRAD EK60 echosounder (frequency 120 kHz), fry were acoustically sampled along the longitudinal profile of the reservoir.
Zuzana Sajdlová, Tomáš Jůza, Jaroslava Frouzová, Jaromír Seďa, Martin Čech   +4 more
openaire   +1 more source