Results 31 to 40 of about 2,446,733 (184)
, 2023 This research developed an approach known as 'Rate of Parameter Change' (RPC) to evaluate deep-frying results between previous studies It emphasizes the need for standardised protocols in deep-frying experiments and highlights the superior thermo ...
WEI PING QUEK (17278375)
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Journal of Agriculture and Food Research, 2023 The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (
Rakhi S. Patil +2 more
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The effect of cooking approaches on the flavor, nutrition and antioxidant activity of asparagus
CyTA - Journal of FoodAfter cooking, asparagus develops unique flavor boosting its sensory appeal. This study explored flavor, nutrition, and antioxidant activity in asparagus after deep-frying, stir-frying, steaming, boiling, and air-frying.
Chunyan Shen, Yaling Huang
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Industrial frying trials with high oleic sunflower oil
Grasas y Aceites, 1996 High oleic sunflower oil has been developed for some special purposes where a good oxidation stability is needed and a healthy fatty acid profile is preferred. The oil is especially suitable for deep fat frying.
J. R.K. Niemelä +2 more
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IMPROVING OXIDATIVE STABILITY AND DEEP FRYING PERFORMANCE OF BLEND SUNFLOWER OIL WITH UNCONVENTIONAL JOJOBA OIL [PDF]
Journal of Food and Dairy Sciences, 2007 Improvement of oxidative stability and deep frying performance of sunflower oil (SO) by blending with highly stable unconventional edible jojoba oil (JO) was investigated.
Sh. Nada, W. El-Reffaei
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Red-skinned onion phenolic compounds stability and bioaccessibility: A comparative study between deep-frying and air-frying [PDF]
, 2023 In this study, the effect of deep-frying and air-frying on the stability and gastro-intestinal release of red-skinned onion phenolic compounds have been assessed by high-resolution mass spectrometry.
Conte A. +4 more
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Foods, 2020 Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs.
Jong-Sun Lee +4 more
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浙江大学学报. 农业与生命科学版, 2012 In recent years, China's market has an novel edible oil-fish oil supplemented blend oil (FO), however, there is no data on its ability to be used for deep frying, how safe it is, and if it will produce a large number of trans fatty acids, as well as how ...
MA Feng-lan, CHEN Qi, ZHANG Lan, LI Duo
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Cholesterol Content, Fatty Acid Composition and Sensory Analysis of Deep Fried and Roasted Abon Ikan (Fish Floss/Shredded Fish Flesh) [PDF]
E3S Web of Conferences, 2020 Abon ikan (fish floss/shredded fish) commonly processed by deep frying in cooking oil after fish meat were steamed and mixed with condiments. Deep frying technique used in abon ikan processing caused high rancidity risk of abon ikan during storage.
Fahmi A Suhaeli, Purnamayati Lukita
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Aquaculture and FisheriesIn this study, the effects of steaming (ST), boiling (BO), microwaving (MI), baking (BA), air-frying (AF), pan-frying (PF), and deep-frying (DF) on the edible quality (color, texture, and sensory qualities) and flavor of frozen Jingzhou fish cake were ...
Yiyan Dong +3 more
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