Results 71 to 80 of about 2,446,733 (184)

Effects of extrusion temperature and frying techniques on the physical, textural and thermal properties of wheat-rice-sweet potato third-generation (3 G) snacks

Food Physics
The increasing demand for healthier snack options has driven the interest in utilizing nutrient-dense ingredients. This study investigates the development of third-generation (3 G) snacks from composite blends of wheat-rice-sweet potato flours in the ...
Mayowa Saheed Sanusi, Mistura Oyindamola Abidogun, Elijah Ayilaran   +2 more
doaj   +1 more source

Deep-fried food products and their respective oil absorbed during frying as a proportion of their weight.

Deep-fried food products and their respective oil absorbed during frying as a proportion of their weight.
Jacqueline Choo (18004224), Elissa M. Y. Cheng (18004218), Yanyun Yan (18004227), Luis Roman Carrasco (11553023), Carina M. L. Cheng (18004221)   +4 more
core   +1 more source

Formation of Alkylbenzenes and Tocochromanols Degradation in Sunflower Oil and in Fried Potatoes during Deep-Frying and Pan-Frying

, 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., Moret E., Moret S., Padovan A., Conchione C., Conte L. S., Bruhl L.   +6 more
core   +1 more source

Application du procédé séchage-friture aux amandes de karité : influence sur les indices chimiques de qualité et les propriétés de fusion du beurre

Oléagineux, Corps gras, Lipides, 2006
The effect of some processing parameters (thickness of kernels, kernels to butter mass ratio, temperature and duration of frying) on the acid and peroxide values and the melting properties of shea butter was studied during deep fat frying of shea kernels
Womeni Hilaire Macaire, Ndjouenkeu Robert, Kapseu César, Parmentier Michel, Fanni Jacques   +4 more
doaj   +1 more source

Bulletin No. 235 - Deep Fat Frying at High Altitudes

, 1940
Bulletin No.
No Author (8173005)
core   +1 more source

Deep frying fish

, 2006
A multiple choice interaction which tests the user's knowledge as to which types of fish are best for deep frying.
Kate Pearce
core  

Performance of virgin and refined avocado oils during deep-frying and thermoxidation simulating frying in comparison with olive and sunflower oils

Grasas y Aceites
Avocado oil stability at frying temperatures has been scarcely studied. In this work, the performance of virgin (VAO), minimally refined (MRAO) and refined (RAO) avocado oils was evaluated in deep-frying and thermoxidation experiments in comparison with
F. Holgado, M. Martinez-Avila, M.V. Ruiz-Mendez, G. Márquez Ruiz   +3 more
doaj   +1 more source

Thermal Stability of Blending Soybean Oil with Coconut Oil During Continuous Deep Frying of Banana Chips

Biology and Life Sciences Forum
Soybean oil is susceptible to thermal deterioration, especially during the deep-frying process due to its high polyunsaturated fatty acids. Soybean oil has been employed to enhance the nutritional profile and thermal stability by simply blending it with ...
Sopheaktra Yi, Sela Kong, Manit Say, Reasmey Tan   +3 more
doaj   +1 more source

The influence of temperature and frying time to quality of lemuru fish chips [PDF]

, 2011
Lemuru fish is a small fish and have a selling price that is not too high. Commonly, lemuru fish is processed become canned fish (sardine). While in the Mentawai, it is more widely used as fishing bait.
Manurung, Oktavianus
core  

South Dakota State College Stage Production of 'Out of the Frying Pan'

, 1961
Scene from the South Dakota State College stage production of 'Out of the Frying Pan' performed on stage at Coolidge Sylvan ...
Swann, Francis. Out of the Frying Pan
core   +2 more sources