Results 241 to 250 of about 42,290 (295)

Comparison of Deep-Fat Frying and Tray Drying on Ambient Storage Stability and Quality of Instant Noodles with and Without Catfish Powder. [PDF]

Foods
Lekjing S, Noonim P, Charoenphun N, Pechwang J, Rattanawut J, Paongoen T, Venkatachalam K.   +6 more
europepmc   +1 more source

Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil. [PDF]

Food Chem X
Zhang HL, Xu MQ, Zhang K, Han LJ, Du J, Zhang WN.   +5 more
europepmc   +1 more source

The formation mechanism and solution for the black bone syndrome of deep-fried chicken legs. [PDF]

Poult Sci
Liu H, Chen J, Liang R, Dai T, Liu C, Feng Y, Wang Y, Xi J, Huang P, Liang X, Deng L.   +10 more
europepmc   +1 more source

Reading and relating with Frieda Fromm‐Reichmann and Joanne Greenberg

Critical Quarterly, EarlyView.
Joshua Pugh
wiley   +1 more source

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Chemistry of Deep‐Fat Frying Oils

Journal of Food Science, 2007
ABSTRACT:  Deep‐fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep‐fat frying.
E, Choe, D B, Min
openaire   +4 more sources

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

Olive oil stability under deep-frying conditions

Food and Chemical Toxicology, 2010
The suitability of different commercial olive oil categories for domestic frying was investigated. Oil samples were taken every 3h of frying and evaluated for free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative stability, fatty acids, vitamin E, β-carotene and total phenols, until the total polar compounds ...
Casal, Susana, Malheiro, Ricardo, Sendas, A., Oliveira, Beatriz, Pereira, J.A.   +4 more
openaire   +3 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

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