Results 11 to 20 of about 259 (132)

Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment

JAOCS, Journal of the American Oil Chemists' Society, 2013
AbstractFrying is a popular practice because of its unique sensory characteristics and low cost. The high temperature reached with this cooking method alters molecules present in the oil. The deterioration of the oil depends primarily on its chemical composition.
Raffaele Romano, Annalisa Romano, Paolo Masi   +2 more
exaly   +4 more sources

Loss in tocopherols and oxidative stability during the frying of frozen cassava chips

Grasas y Aceites, 2009
The present study was aimed at verifying tocopherols losses and oxidative stability changes in vegetable oils used in discontinuous frying. The frying of frozen cassava chips was carried out in a household electric frying pan, where the oil was heated to
Mara S. Corsini, Marta G. Silva, Neuza Jorge   +2 more
doaj   +3 more sources

Uncontrolled variables in frying studies: differences in repeatability between thermoxidation and frying experiments

Grasas y Aceites, 2007
Palm oil, soybean oil and partially hydrogenated soybean oil were used to define the repeatability of oil degradation under thermoxidation in the absence of food and during the frying of potatoes.
Eliana Rodrigues Machado, Susana Marmesat, Shirley Abrantes, Carmen Dobarganes   +3 more
doaj   +5 more sources

Effects of alpha-tocopherol and oleic acid content in sunflower oil subjected to discontinuous and prolonged frying process [PDF]

Progress in Nutrition, 2019
Frying is a widespread cooking method that positively influences the sensory characteristics of food. Despite the advantages, physical and chemical changes leading to oil degradation can occur. The presence of antioxidants, such as α-tocopherol, and a reduced content of polyunsaturated fatty acids are reported in the scientific literature as factors ...
Manzo Nadia, Santini Antonello, Pizzolongo Fabiana, Aiello Alessandra, Romano Raffaele   +4 more
openaire   +3 more sources

Regulation of used frying fats and validity of quick tests for discarding the fats

Grasas y Aceites, 1998
During deep-fat frying, a complex series of reactions takes place resulting in hydrolysis, oxidation and polymerization of the oil. As quality of fried foods is affected by that of the oil, regulations or guidelines have been established in many ...
M. C. Dobargarnes, G. Márquez-Ruiz
doaj   +3 more sources

Influência da relação superfície/volume e do tempo de fritura sobre as alterações da mistura azeite de dendê-óleo de soja Factors influence of surface/volume ratio and frying time on the alterations to the "Dendê" and soybean oil mixture [PDF]

Ciência e Agrotecnologia, 2006
Objetivou-se com este estudo determinar a influência dos fatores relação superfície/volume (S/V) e tempo de fritura sobre a alteração da mistura azeite de dendê-óleo de soja em frituras descontínuas de batatas chips.Foram realizados dois procedimentos de
Cassia Roberta Malacrida, Neuza Jorge
doaj   +2 more sources

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   +3 more sources

Development of a GC-FID method for the analysis of fatty acids in palm olein to study the formation of C18:1 trans during deep discontinuous frying processes in El Salvador food industry. [PDF]

Afinidad. Journal of Chemical Engineering Theoretical and Applied Chemistry
An analytical method for the derivatization of fatty acids to methyl esters using basic catalysis with special emphasis on the identification of the different C18:1 trans isomers was developed and validated, showing excellent accuracy, precision and linearity.
Artiga, Aracely, Ortiz Almirall, Xavier, Broto Puig, Francesc, Diaz-Ferrero, Jordi   +3 more
openaire   +3 more sources

EVALUATION OF NEW THERMO-OXIDATION MARKERS FOR OILS SUBMITTED TO PROLONGED AND DISCONTINUOUS FRYING. [PDF]

, 2011
Deep-fat frying is an important, common and highly versatile process, which has been used from antiquity to cook a wide variety of products. During deep-fat frying, hydrolysis, oxidation and polymerization reactions cause a spectrum of physical and chemical changes, leading to the formation of decomposition products posing a direct impact damaging both
Giordano, Anella
openaire   +1 more source

A real case study on the physicochemical changes in crude palm oil (Elaeis guineensis) during the deep-frying of akara, traditional cowpea-paste balls, in Brazil

Grasas y Aceites, 2019
The objective of this study was to evaluate the physicochemical changes in crude palm oil during a real case of deep-frying of akara, cowpea-paste balls, fried and sold in the streets of Brazil.
S. Feitosa, E. F. Boffo, C. S.C. Batista, J. Velasco, C. S. Silva, R. Bonfim, D. T. Almeida   +6 more
doaj   +3 more sources