Results 21 to 30 of about 229,862 (348)
Application of hydrocolloid compounds (xanthan and carboxymethylcellulose) in doughnut formulation for reducing oil uptake [PDF]
مجله پژوهشهای علوم و صنایع غذایی ایران, 2021 Introduction: Doughnuts are fried foods that absorb significant amounts of oil, and commercial doughnuts made from wheat flour typically contain 24 to 26 percent oil.
Hassan Sabbaghi
doaj +1 more source
Journal of Agricultural and Food Chemistry, 2020 Application of the aroma extract dilution analysis (AEDA) on an extract/distillate from raw shiitake mushrooms revealed 32 odorants among which 3-(methylthio)propanal (cooked potato), 1-octen-3-one and 1-octen-3-ol (both mushroom-like) showed the highest
P. Schmidberger, P. Schieberle
semanticscholar +1 more source
Foods, 2020 Air frying is commonly used as a substitute for deep-fat frying. However, few studies have examined the effect of air frying on the formation of potential carcinogens in foodstuffs.
Jong-Sun Lee +4 more
semanticscholar +1 more source
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
doaj +3 more sources
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
doaj +1 more source
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
doaj +1 more source
Co- Encapsulation of Vitamin D and Calcium for Food Fortification [PDF]
Journal of Fasting and Health, 2019 Introduction: Getting enough vitamin D and Calcium is important in keeping bones healthy and reducing the risk of developing osteopenia or osteoporosis.
Aram Bostan, Arash Ghaitaranpour
doaj +1 more source
Foods, 2020 Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. Recently, there has been an increased interest in the application of Pulsed Electric Fields (PEF) technology as a pretreatment of plant-based foods prior to deep ...
Zihan Xu +5 more
semanticscholar +1 more source
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
doaj +1 more source
A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips [PDF]
, 2016 The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days.
Achaerandio Puente, María Isabel +4 more
core +2 more sources