Results 261 to 270 of about 3,039,336 (334)

Preventive Effects of Sesamol on Deep-frying Oil-induced Liver Metabolism Disorders by Altering Gut Microbiota and Protecting Gut Barrier Integrity.

Molecular Nutrition & Food Research, 2022
SCOPE The total polar components (TPC) in the edible oil are produced during the frying process, and excessive intake of TPC may lead to metabolic disorders.
Lei Wang, Weixuan Chen, Yujie Tian, X. Duan, Yinyu Yuan, Na Wang, Chao Xu, Xuebo Liu, Zhigang Liu   +8 more
semanticscholar   +1 more source

Deep-frying oil induces cytotoxicity, inflammation, and apoptosis on intestinal epithelial cells.

The Journal of the Science of Food and Agriculture, 2021
BACKGROUND Deep-frying oil has been found to cause inflammatory bowel diseases (IBD). However, the molecular mechanism of the effect of deep-frying palm oil on IBD is still indetermination.
Xue Li, Bin-Bin Nian, C. Tan, Y. Liu, Yong‐jiang Xu   +4 more
semanticscholar   +1 more source

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

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   +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

Antioxidant Activity of Rambutan ( Nephelium lappaceum L.) Peel Extract in Soybean Oil during Storage and Deep Frying

, 2020
Rambutan (Nephelium lappaceum L.) peel (RBP) is discarded as the main by-product during processing of the fruit. Increasing attention is now paid to the valorization of RBP for the recovery of valuable compounds.
N. M. Phuong, T. T. Le, M. Nguyen, J. Camp, K. Raes   +4 more
semanticscholar   +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

Rapid Assessment of Deep Frying Oil Quality as Well as Water and Fat Contents in French Fries by Low-Field Nuclear Magnetic Resonance.

Journal of Agricultural and Food Chemistry, 2019
Most of the health hazards in fried foods are related to unqualified frying oil and excessive oil content. In this study, the feasibility of using low-field nuclear magnetic resonance techniques (LF-NMR) for analysis of the water and oil contents in ...
Chen Wang, Guanqun Su, Xin Wang, S. Nie
semanticscholar   +1 more source

Change of fatty acid esters of MCPD and glycidol during restaurant deep frying of fish nuggets and their correlations with total polar compounds

, 2020
This study examined the fatty acid esters of 2‐monochloropropane‐1,2‐diol (2‐MCPD), 3‐monochloropropane‐1,2‐diol (3‐MCPD) and glycidyl esters (GEs) in frying oils during fish nuggets deep frying.
Lirong Xu, Yuanbo Zhang, Mengyue Gong, Jianhua Huang, Qingzhe Jin, Xiaosan Wang, Xingguo Wang   +6 more
semanticscholar   +1 more source