Application du procédé séchage-friture aux amandes de karité : cinétique de séchage
Oléagineux, Corps gras, Lipides, 2004 Fresh kernel of shea (Butyrospermum parkii (G. Don) Kotschy) have been dehydrated by a deep-fat frying dehydration process with view to extract subsequently the shea butter.
Womeni Hilaire Macaire +3 more
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Nature CommunicationsOil serves as both the high-temperature heating medium during deep-frying unit operations and a contributor to the organoleptic properties of deep-fried foods.
U. Verma +6 more
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Changes in the quality characteristics of Moringa oleifera oil compared with olive oil during potato frying [PDF]
Egyptian Journal of NutritionABSTRAC Deep-fat frying is the oldest and most popularly known food preparation method. The fried foods have a desirable flavor, color, and crispy texture, making them deep-fat fried foods and are very popular among consumers.
Somia A Ajab1 +4 more
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Effects of frying parameters on physical changes of tapioca chips during deep-fat frying. [PDF]
, 1996 The interrelationships of the effects of frying time, oil temperature, and initial moisture content on moisture loss, oil absorption, and linear expansion of a tapioca starch chip half-product during deep-fat frying have been studied. Both oil absorption
Chee , C. Seow +2 more
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Perbedaan Kadar Flavonoid Total Keripik Kulit Pisang Kepok (Musa paradisiaca) Metode Vacuum Frying dan Deep Frying. [PDF]
, 2019 Penyakit kanker merupakan salah satu kematian utama diseluruh dunia pada tahun 2012. Faktor resiko yang memicu terjadinya stres oksidatif penyebab munculnya kanker. Stres oksidatif adalah kondisi ketidakseimbangan antara jumlah Reactive Oxygen Species (
Resi, Kurnia
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Effect of Deep-frying Conditions on the Quality and Volatile Flavor Compounds of Grass Carp Blocks
Shipin gongye ke-jiThe purpose of this study was to explore the effect of different deep-frying conditions on the quality and volatile flavor compounds of grass carp blocks.
Ning CUI +7 more
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Effectiveness of dimethylpolysiloxane during deep frying
, 2022 Trabajo presentado en el 4th International Symposium on Deep-Fat Frying, celebrado en Halen (Alemania) el 12 de enero de ...
Dobarganes, M. Carmen +2 more
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Physicochemical and Toxicological Changes in Foods and Frying Oils during Deep-Frying
Akademik GıdaDeep frying is one of the most common processes used in food preparation to improve aroma, taste, crispness, and flavor characteristics. However, the simultaneous Maillard reactions, caramelization, and thermal decomposition of sugars occurring in the food and oil phases during frying, along with oxidation, hydrolysis, and polymerization processes in ...
Mustafa Yıldız, Melike Ciniviz
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BMC BiotechnologyStudies on the effect of deep frying of oils and their blend in specified frying cycles is unavailable in the open scientific literature. Thus, we investigated fluctuations in the quality of palm oil, shea butter, and their blend as affected by repeated ...
Muftaudeen Taoheed Kolawole +5 more
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Oil characteristics of deep frying and pan frying of palm oil and sunflower oil: article [PDF]
, 2017 The objective of this study is to determine the physical and chemical properties of palm oil and sunflower oil in repeated deep frying and pan frying. Second, to compare between deep frying and pan frying which oil shows a better performance.
Subandi, Nurul Ashikin +1 more
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