Results 41 to 50 of about 2,446,733 (184)

Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers [PDF]

, 2009
The oxidative stability of virgin coconut oil (VCO) in deep fat frying at 185 ± 5°C for a total of 30 hours was evaluated and compared with that of similarly-treated RBD palm olein (RBDPO) based on changes in the peroxide value (PV), p-anisidine value (p-
Mohd Ghazali, Hasanah, Tan, A., Mat Hashim, Dzulkifly, Mohammed, Abdulkarim Sabo   +3 more
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Acrylamide formation in air-fried versus deep and oven-fried potatoes

Frontiers in Nutrition
IntroductionPresent study investigates the effects of different home pre-treatment processes and cooking techniques on the acrylamide content of fried potatoes.MethodsPotato sticks were prepared in two different pre-treatment ways (washing and soaking ...
Semra Navruz-Varlı, Hande Mortaş
doaj   +1 more source

Active Cooling of Oil after Deep-frying

Journal of Oleo Science, 2017
Oil used for deep-frying is often left to stand after cooking. A major concern is oxidation during standing that might be avoidable, especially in the case of oil used repeatedly for commercial deep-frying as this involves large volumes that are difficult to cool in a conventional fryer. This paper describes a method to minimize oil oxidation.
Totani, Nagao, Yasaki, Naoko, Doi, Rena, Hasegawa, Etsuko   +3 more
openaire   +3 more sources

Effects of cooking methods on the volatile flavor of Huchen potato

Shipin yu jixie
ObjectiveTo explore the effects of cooking methods on the differences in characteristic volatile compounds of Huchen potato, a nationally recognized geographical indication agricultural product.MethodsTaking Huchen potato as the research subject, gas ...
CHEN Xinyuan, CHEN Yi, WANG Xi, KANG Mengli, LING Jiangang   +4 more
doaj   +1 more source

Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying

Grasas y Aceites, 2006
Shall be deleted offer some advantages like better nutritional quality, lower cost and greater storage stability than pure oils. Model blends prepared from pure rice bran oil (RBO) and sunflower oil (SFO) were examined for change in their physico ...
Harish Kumar Sharma, Barinder Kaur, Bhavesh Chandra Sarkar, Charanjiv Singh   +3 more
doaj   +1 more source

Effects of deep-frying to sardine croquettes’ chemical composition [PDF]

, 2017
Fish croquettes were produced with sardine meat and effects of deep-frying on chemical composition of the products were determined in this study. The crude fat and ash increased in the sardine croquettes while water and crude protein decreased with ...
Nermin Berik, Berik, Nermin, Cankiriligil, Ekrem Cem, Ekrem Cem Çankırılıgil   +3 more
core   +1 more source

Cross-flow deep fat frying and its effect on fry quality distribution and mobility [PDF]

Journal of Food Science and Technology, 2015
Conventional industrial frying systems are not optimised towards homogeneous product quality, which is partly related to poor oil distribution across the packed bed of fries. In this study we investigate an alternative frying system with an oil cross-flow from bottom to top through a packed bed of fries.
van Koerten, K.N., Schutyser, M.A.I., Somsen, D., Boom, R.M.   +3 more
openaire   +2 more sources

A novel GAN-based regression model for predicting frying oil deterioration

Scientific Reports, 2022
Frying is a common food processing method because fried food is popular with consumers for its attractive colour and crisp taste. What’s concerning is that the complex physical and chemical reactions occurring during deep frying are harmful to the well ...
Kai Ye, Zhenyu Wang, Pengyuan Chen, Yangheran Piao, Kuan Zhang, Shu Wang, Xiaoming Jiang, Xiaohui Cui   +7 more
doaj   +1 more source

Changes in food caused by deep fat frying – A review

Archivos Latinoamericanos de Nutrición, 2005
Deep-fat frying is widely used in food industries because of its low cost and high demand, since it produces convenient food of high acceptability. The process is based on the oil-food interaction at high temperatures, which cooks and dehydrates the food, leading to physical and chemical changes, such as starch gelatinization, protein denaturation ...
Bordin, Keliani, Tomihe  Kunitake, Mariana, Kazue Aracava, Keila, Silvia Favaro Trindade, Carmen   +3 more
openaire   +3 more sources

Desain dan Uji Penggoreng Open Deep Frying dengan Perubahan Posisi Elemen Pemanas [PDF]

, 2013
Deep frying is one of the oldest ways in food cooking. Everyone is like deep frying product because it has a color, taste, and typical flavor. Fat content and acrylamide in food is the problem of deep frying product which depends on frying time.
Tandilittin, Harsman
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