Results 21 to 30 of about 2,446,733 (184)
Effect of thermal processing on the quality parameters of ghee incorporated with curry leaf (Murraya koeneigii) extract [PDF]
Journal of Veterinary and Animal Sciences, 2023 This study examined the effect of adding antioxidants, namely curry leaf extract (CLE) and butylated hydroxyanisole (BHA), on the physicochemical properties of ghee during deep frying.
Mohammed Arshath +4 more
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EFFECT OF THERMAL PROCESSING AND TYPES OF FOODS ON STABILITY OF COTTONSEED OIL PROPERTIES AND FORMATION OF TRANS COMPONENTS DURING DEEP FRYING [PDF]
Journal of Food and Dairy Sciences, 2000 This investigation was carried out to study the effect of heat treatment at 170oC and 200oC at different times (0, 15, 45 and 90 min.) and different types of fried foods (fish, Taamia and Potatoes) on stability of some properties of cottonseed oil before
A. El-Zainy, A. El-Shawaf,, Mona Khalil,
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Applied Sciences, 2021 This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium
Yung-Shin Shyu +3 more
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Effect of processing on composition changes of selected spices. [PDF]
PLoS ONE, 2017 The present investigation was conducted to study the true retentions of α-tocopherol, tocotrienols and β-carotene in crown daisy, unripe hot pepper, onion, garlic, and red pepper as affected by various domestic cooking methods, those were, boiling ...
Cai-Hua Jia +3 more
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Recent advances in frying processes for plant-based foods
Food Chemistry Advances, 2022 Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and sensory characteristics. Deep-fat frying allows physical and chemical structural changes at the macro and micro levels.
Abdulla Al Faruq +5 more
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A two-dimensional frying model for the investigation and optimisation of continuous industrial frying systems [PDF]
, 2013 This article has been made available through the Brunel Open Access Publishing Fund.In this study, a coupled two-dimensional transient model was developed to predict the temperature, moisture content and oil uptake as encountered in industrial continuous
Wu, Hongwei +10 more
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Journal of Food Quality, 2021 Effects of deep fat frying and hot air frying on texture, color difference, sensory score, yield, fat content, and volatile flavor compounds of giant salamander meatballs before and after frying were investigated.
Wengang Jin +5 more
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Comparative study of frying to other cooking techniques influence on the nutritive value
Grasas y Aceites, 1998 Frying is one of the oldest methods of food preparation. It improves the sensory quality of food by formation of aroma compounds, attractive colour, crust and texture. Undesirable changes involved are loss of nutritive quality e.g. due to degradation of
A. Bognár
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Analysis and simulation of continuous food frying processes [PDF]
, 2013 This article has been made available through the Brunel Open Access Publishing Fund.Frying is a very energy intensive process as it invariably involves the evaporation of significant quantities of water from the food product. The process is also complex
Karayiannis, T. G. +9 more
core +1 more source
Saintika Medika, 2017 Pengaruh Pemberian Minyak Deep Frying Terhadap Perubahan Histopatologi Jantung Tikus Putih (Rattus novergicus strain wistar). Latar belakang: Peningkatan harga minyak tiap tahunnya mengakibatkan banyak masyarakat menggunakan minyak goreng berulang kali ...
Lianda Destrin Nurfadilah +2 more
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