Results 41 to 50 of about 3,039,336 (334)

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
doaj   +1 more source

Monitoring the physicochemical features of sunflower oil and French fries during repeated microwave frying and deep-fat frying

Grasas y Aceites, 2017
This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries.
E. Aydınkaptan, I. Barutçu Mazı
doaj   +1 more source

Antioxidant activity of Citrus hystrix peel extract in RBD palm olein during frying of fish crackers [PDF]

, 1998
The Citrus hystrix peel extract (2,000 ppm) and butylated hydroxytoulene(BHT) (200 ppm) were added to the frying oil. The antioxidant activities were determined during deep fat frying of fish crackers for 4 consecutive days.
Bakar, Jamilah, Che Man, Yaakob, Ching, Thean Ling   +2 more
core   +1 more source

A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips [PDF]

, 2016
The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days.
Achaerandio Puente, María Isabel, Alvares Amaral, Rivia, Bachelli, Mara Lígia, Benedetti, Benedito Carlo, Pujolà Cunill, Montserrat   +4 more
core   +2 more sources

Used food oils: physical-chemical indicators of quality degradation [PDF]

, 2017
Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela, Bermejo, S., Henriques, Marília, Laranjeira, Cristina, Ribeiro, Maria, Santos, S., Ventura, C.   +6 more
core   +1 more source

Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products

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, Jyotsna Waghmare, Uday Annapure   +2 more
doaj   +1 more source

Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends [PDF]

, 2011
The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions.
Arifin, Norlelawati, Koh, Soo Peng, Lai, Oi Ming, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi   +5 more
core   +1 more source

Deep‐frying impact on food and oil chemical composition: Strategies to reduce oil absorption in the final product

Food Safety and Health
During frying, oils can deteriorate due to autoxidation and hydrolytic alterations, processes influenced by the oil's fatty acid composition (FAC) and antioxidant content.
Consuelo Valle, F. Echeverría, Vilma Chávez, Rodrigo Valenzuela, A. Bustamante   +4 more
semanticscholar   +1 more source

Effect of palm olein addition on the quality characteristics of sunflower oil during deep fat frying [PDF]

, 2014
The aim of the present study was to investigate the effects of palm olein (PO) addition on the quality characteristics of sunflower oil (SFO) during frying of potato pieces. The blends were prepared in the volume ratios of 20:80 (PO:SFO, PSF1) and 40:60 (
Abbas Ali, M., Abd Latip, R., Bamalli Nouruddeen, Z., Hidayu Othman, N., Idayu Muhamad, I.   +4 more
core   +1 more source

Recent advances in spectroscopic approaches for assessing the stability of bioactive compounds and quality indices of olive oil during deep-frying: Current knowledge, challenges, and implications.

Food Chemistry
Foods fried in olive oil received great attention due to its bioactive profile, antioxidants, high stability, and health benefits. However, several chemical alterations contribute to olive oil degradation during deep-frying (DF), and negatively modify ...
Taha Mehany, J. González-Sáiz, C. Pizarro   +2 more
semanticscholar   +1 more source