Results 51 to 60 of about 2,446,733 (184)

Colour changes during deep-frying of sesame cracker's dough balls [PDF]

, 2017
Sesame crackers (Kuih Bijan), a Malay popular traditional snack in Malaysia, is produced by deep frying sesame coated dough balls that are made from glutinous rice flour, sugar and water as the main ingredients.
Tan, S. B., S.B. Tan, Abd Rahman, Nur Aliaa, P. Mohammed, Mohd Afandi, Shamsudin, Rosnah, Mohammed, A. P., A.P. Mohammed, N.A. Abdul Rahman, R. Shamsudin, Shamsudin, R., Abdul Rahman, N. A.   +10 more
core   +1 more source

Evaluation of oven baking and air-frying as potential alternatives of deep frying, considering PM2.5 and PAHs emissions from cooking animal- and plant-based protein foods

Applied Food Research
Background: With most people spending more time indoors than outdoors, indoor pollution is considered having profound impacts on health. In Asian countries, high-temperature cooking oil fumes (COFs) are a major indoor air pollution source.
Szu-Yun Wu, Kuang-Mao Chiang, Shih-Chun Candice Lung, Yu-Cheng Chen, Wen-Harn Pan   +4 more
doaj   +1 more source

Effect of Frying Temperature on Lipid Binding, Fatty Acid Composition, and Nutritional Quality of Fish Crackers Prepared from Carp (Ciprinus carpio L.) and Tapioca Starch (Manihot esculentus)

Molecules
Background: The growing consumption of snack foods such as chips driving demand for healthier, more nutritious alternatives. This study investigated the effect of frying temperature on oil absorption, oil binding capacity, and fatty acid composition of ...
Grzegorz Tokarczyk, Grzegorz Bienkiewicz, Patrycja Biernacka, Sylwia Przybylska, Wojciech Sawicki, Małgorzata Tabaszewska   +5 more
doaj   +1 more source

Chemical performance of vegetable oils in repeated deep frying process

, 2011
Deep-frying is one of the most popular food cooking techniques. This processing operation causes a series of physico-chemical modifications in both oil and food, which are strongly related to food properties and the technological conditions used.
NATALE, DANIELA, LERCKER, GIOVANNI, RODRIGUEZ ESTRADA, MARIA TERESA   +2 more
core   +1 more source

Modeling of deep-frying culinary products [PDF]

, 2012
The article presents an approximate physical-mathematical model that describes the process of frying deep-fried food products, and makes it possible to determine the duration of the frying process by temperature in the center of the ...
PETRENKO, E., POTAPOV, V., SHEVCHENKO, S.   +2 more
core   +1 more source

A new generation of frying oils

Czech Journal of Food Sciences, 2003
Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under deep frying conditions.
H. Sakurai, T. Yoshihashi, H.T.T. Nguyen, J. Pokorný   +3 more
doaj   +1 more source

PENGARUH EKSTRAK KULIT PETAI (Parkia speciosa) SEBAGAI ANTIOKSIDAN ALAMI PADA PEMAKAIAN MINYAK GORENG DEEP FRYING TERHADAP KADAR MDA HEPAR MENCIT (Mus musculus)

Saintika Medika, 2017
PENGARUH EKSTRAK KULIT PETAI (Parkia speciosa) SEBAGAI ANTIOKSIDAN ALAMI PADA PEMAKAIAN MINYAK GORENG DEEP FRYING TERHADAP KADAR MDA HEPAR MENCIT (Mus musculus).
Gusti Ramadani
doaj   +1 more source

NF04-606 Deep Fat Frying Turkeys [PDF]

, 2004
Deep fat frying began in the southern part of the United States and has gradually spread nationwide. Turkeys are the most common food prepared by this method.
Plate, Carol J.
core  

Changes of Major Antioxidant Compounds and Radical Scavenging Activity of Palm Oil and Rice Bran Oil during Deep-Frying

Antioxidants, 2014
Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored ...
Azizah Abdul Hamid, Mohd Sabri Pak Dek, Chin Ping Tan, Mohd Asraf Mohd Zainudin, Evelyn Koh Wee Fang   +4 more
doaj   +1 more source

PENGARUH LAMA WAKTU DEEP FRYING TORTILLA CHIPS TERHADAP KANDUNGAN GIZI DAN ORGANOLEPTIK [PDF]

, 2020
Perubahan warna, tekstur serta rasa akan terjadi pada metode deep frying bila dipanaskan dalam suhu tinggi. Pada proses pengolahan metode deep frying, kandungan energinya akan tinggi karena mengandung lemak, meskipun beberapa kandungan gizi akan rusak.
NATHANIA, DEVINA AMELINDA
core   +1 more source