Performance of Olive-Pomace Oils in Discontinuous and Continuous Frying. Comparative Behavior with Sunflower Oils and High-Oleic Sunflower Oils [PDF]
Foods, 2021 Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time.
Francisca Holgado +3 more
doaj +6 more sources
High-resolution 1H NMR analysis of continuous and discontinuous thermo-oxidative susceptibility of culinary oils during frying at 180 °C. [PDF]
J Food Drug Anal, 2023 Lipid oxidations products (LOPs) are reactive mutagenic and carcinogenic species known to be generated in thermally stressed culinary oils. Mapping the evolution of LOPs in culinary oils exposed to standard frying practices - both continuous and discontinuous thermo-oxidation - at 180 °C is vital to our understanding of these processes, and to the ...
Ampem G +3 more
europepmc +3 more sources
Stability of Bioactive Compounds in Olive-Pomace Oil at Frying Temperature and Incorporation into Fried Foods [PDF]
Foods, 2021 The stability of minor bioactive compounds in olive-pomace oils (OPOs) was evaluated at frying temperature under the conditions of a thermoxidation test. Bioactive compounds analyzed included squalene, tocopherols, sterols, triterpenic acids and alcohols,
María-Victoria Ruiz-Méndez +3 more
doaj +2 more sources
A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach [PDF]
Foods, 2023 The stability of highly consumed vegetable refined oils after discontinuous frying of potatoes was compared. Both those vegetable oils containing additives and those that did not were considered.
Sandra Martín-Torres +4 more
doaj +2 more sources
Influence of frying conditions on quality attributes of frying oils: Kinetic investigation of polar compounds [PDF]
Food Chemistry: XPolar compounds are complex, heterogeneous substances associated with various chronic diseases. In this study, we applied kinetic models to characterise the formation of total polar compounds (TPC), triacylglycerol oligomers (TGOs), triacylglycerol ...
Jia Chen +6 more
doaj +2 more sources
Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty [PDF]
Heliyon, 2021 The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple Majesty has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day.
Raffaele Romano +7 more
doaj +2 more sources
Grasas y Aceites, 1996 Conventional and high oleic sunflower oils were used to study the influence of dimethylpolysiloxane (DMPS) addition (2 mg/Kg) on discontinuous and simulated continuous laboratory frying.
N. Jorge +4 more
doaj +4 more sources
Lipid Quality Changes in French Fries, Chicken Croquettes, and Chicken Nuggets Fried with High-Linoleic and High-Oleic Sunflower Oils in Domestic Deep Fryers [PDF]
FoodsThe quality of fried products greatly depends on the changes occurring during frying. The purpose of this work was to study the lipid quality changes taking place in selected frozen foods after domestic deep-frying.
María-Victoria Ruiz-Méndez +3 more
doaj +2 more sources
Agroindustrial Science, 2019 The aim of this research was to determine the oxidizability index of Helianthus annuus L. "Sunflower" oil exposed to discontinuous heating in fresh and dried beef fry in a stainless steel container.
Marlon Willynton Mantilla-León +1 more
doaj +3 more sources
Changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil [PDF]
Food Science and Technology, 2012 Discontinuous frying of breaded chicken in cottonseed oil was evaluated. Three 400 g batches of foodstuff were fried daily in a 28 L fryer at 182 °C for 4.5 minutes for 7-8 days, and the experiment was repeated three times. The total polar compounds in the oil were determined by the conventional method.
Osawa, Cibele Cristina +1 more
openaire +3 more sources