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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
openaire +1 more source
Structure oil-absorption relationships during deep-fat frying
, 2003 Analysis of the oil-absorption process in deep-fat fried potato cylinders (frying temperatures of 155degreesC, 170degreesC, and 185degreesC) allowed to distinguish 3 oil fractions: structural oil (absorbed during frying), penetrated surface oil ...
Bouchon, P. +2 more
core +1 more source
, 2021 Diabetes merupakan salah satu penyakit yang masuk ke dalam sindroma metabolik yang ditandai dengan adanya hiperglikemia. Diet tinggi serat pangan dapat memberikan dampak positif pada kondisi diabetes.
Frilawati, Nadia +2 more
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UJI MUTU KIMIA DAN UJI MUTU ORGANOLEPTIK ABON IKAN KEMBUNG (Rastrelliger Sp) PADA PROSES PAN FRYING DAN DEEP FRYING [PDF]
Ikan kembung merupakan salah satu jenis ikan yang memiliki kandungan gizi cukup tinggi dan memiliki harga yang terjangkau, serta berpotensi diolah menjadi abon untuk memperpanjang masa simpannya.
Calista Wardani, Cut Alfira
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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 +4 more
doaj +1 more source
, 2016 Frying oil is a heat and mass transfer medium, which affects the quality of food. The reaction mechanisms in deep-frying oils are mainly thermal oxidation, hydrolysis, and polymerization, which result in lipid deterioration.
XU, HUI
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Grasas y AceitesAvocado 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 +3 more
doaj +1 more source
Perbedaan Kadar Total Karoten Pada Keripik Kulit Pisang Kepok Yang Diproses Dengan Minyak Berulang Menggunakan Metode Vacuum Frying Dan Deep Frying [PDF]
, 2019 Kekurangan Vitamin A (KVA) masih menjadi masalah kesehatan di Indonesia. Kulit pisang kepok memiliki kandungan karoten yang berfungsi sebagai prekursor vitamin A.
-, Nurafiani
core
Formation and transport of undesirable compounds during repeated deep frying
, 2022 Deep frying promotes desirable flavors, colors and textures in food; yet, it also results in development of undesirable compounds especially when oil is repeatedly reutilized.
Shen, Ru
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Biology and Life Sciences ForumSoybean 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 +3 more
doaj +1 more source