Results 11 to 20 of about 13,781 (263)
Applied Sciences, 2021 This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium
Yung-Shin Shyu +3 more
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The Effect of Vacuum Deep Frying Technology and Raphanus sativus on the Quality of Surimi Cubes
Foods, 2021 This study uses a response surface methodology to optimize the vacuum deep frying process of surimi cubes. The effects of vacuum deep frying temperature, frying time, and thickness on the hardness and color difference of surimi cubes with Raphanus ...
Jinghao Chen +6 more
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Effect of temperature on embryonic development and first exogenous feeding of goldfish Carassius auratus (Linnaeus, 1758) [PDF]
Brazilian Journal of Biology, 2023 Goldfish or Kinguio is a widely marketed species worldwide due to the ornamental market. There is some lack of acknowledgment of the production of the species under specific climatic conditions.
J. H. S. Motta +5 more
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Agriculture, 2022 An important process in the technology of plant oil production by mechanical pressing is the wet–heat treatment of crushed oilseeds, in which the oilseed (compressed seed) is exposed to saturated vapor and a conductive heat supply. Optimal mode selection
Natalia Sorokova +2 more
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Effects of Baking and Frying on the Protein Oxidation of Wheat Dough
Foods, 2023 Protein oxidation caused by food processing is harmful to human health. A large number of studies have focused on the effects of hot processing on protein oxidation of meat products.
Ru Liu +4 more
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Frying Performance of Gallic Acid and/or Methyl Gallate Accompanied by Phosphatidylcholine
Foods, 2023 This study shows the possibility of using gallic acid (GA) and/or methyl gallate (MG) accompanied by phosphatidylcholine (PC) instead of tert-butylhydoquinone (TBHQ) for frying purposes.
Ghazaleh Sadeghi Vahid, Reza Farhoosh
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The Effect of Frying Conditions on Sunflower Oil Attributes
Tikrit Journal of Engineering Sciences, 2018 A sample of sunflower oil, produced from Homs Sugar Company, was used in this study to fry local potato by frying under air at household conditions, and frying under pressure (at 150-180ºC, pressure 10-15kg/cm²) for 12 continuous hours without adding new
Hanadi Sibai, Huda Alrifaie
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Grasas y Aceites, 2017 This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries.
E. Aydınkaptan, I. Barutçu Mazı
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Grasas y Aceites, 1998 This paper is concerned with the industrial frying process and in particular the role of the frying oil and the influence this has on the food. Attention is drawn to various factors that can adversely affect the quality of the frying oil.
J. B. Rosseli
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Substrate influence on the frying process
Grasas y Aceites, 1998 The substrate affects frying oil in different ways during the frying. Water is released from the substrate, which is converted into steam and participates in hydrolytical processes of frying fats.
J. Pokorny
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