Results 61 to 70 of about 6,134 (196)
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
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, 2023 Deep fat frying is a popular cooking method that can significantly alter the physico-chemical properties of edible oils. This unit operation is very common both in civil as well as institutional level training, recreational and feeding centres owing to ...
Yadav, Dev Kumar +4 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 +3 more
doaj +1 more source
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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, 2020 Formation of toxic alkylbenzenes, total polar compounds (%TPC) and degradation of tocochromanol are monitored. Analyses of the oil extracted from fried potatoes confirm the trend observed in the frying oil.
Bortolomeazzi R. +6 more
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Effectiveness of dimethylpolysiloxane during deep frying
European Journal of Lipid Science and Technology, 2004 AbstractIn the last decades, silicones and particularly dimethylpolysiloxane (DMPS) added to oils and fats at very low concentrations (1–5 mg/kg) have been widely applied as inhibitors of thermoxidative reactions in deep frying. In this review, information available on the mechanisms of DMPS action during the frying process is summarised.
Márquez Ruiz, Gloria +2 more
openaire +3 more sources
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 +4 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 +2 more
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Bulletin No. 235 - Deep Fat Frying at High Altitudes
, 1940 Bulletin No.
No Author (8173005)
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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
doaj +1 more source