Results 21 to 30 of about 28,994 (248)

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
doaj   +1 more source

A two-dimensional frying model for the investigation and optimisation of continuous industrial frying systems [PDF]

, 2013
This article has been made available through the Brunel Open Access Publishing Fund.In this study, a coupled two-dimensional transient model was developed to predict the temperature, moisture content and oil uptake as encountered in industrial continuous
Wu, Hongwei, T.G. Karayiannis, S.A. Tassou, H. Wu, Karayiannis, Tassos, Tassou, Savvas, Tassou, S.A., Wu, H, Karayiannis, TG, Karayiannis, T.G., Tassou, SA   +10 more
core   +1 more source

Conceptualising quality early childhood education: Learning from young children in Brazil and South Africa through creative and play‐based methods

British Educational Research Journal, EarlyView., 2023
Abstract Early childhood has increasingly been acknowledged as a vital time for all children. Inclusive and quality education is part of the United Nations Sustainable Development Goals, with the further specification that all children have access to quality pre‐primary education.
Laura H. V. Wright, Irene Rizzini, Malibongwe Gwele, Lynn McNair, Cristina Laclette Porto, Marsha Orgill, E. Kay M. Tisdall, Malcolm Bush, Linda Biersteker   +8 more
wiley   +1 more source

Degradation Profile of Vegetable Oils on the Formation of Monochloropropanediol Esters (MCPDE) and Glycidyl Esters (GE) during Deep-Frying

, 2023
This research developed an approach known as 'Rate of Parameter Change' (RPC) to evaluate deep-frying results between previous studies It emphasizes the need for standardised protocols in deep-frying experiments and highlights the superior thermo ...
WEI PING QUEK (17278375)
core   +1 more source

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
doaj   +1 more source

Analysis and simulation of continuous food frying processes [PDF]

, 2013
This article has been made available through the Brunel Open Access Publishing Fund.Frying is a very energy intensive process as it invariably involves the evaporation of significant quantities of water from the food product. The process is also complex
Karayiannis, T. G., Wu, Hongwei, Jouhara, H., Tassou, Savvas, Tassou, S.A., Wu, H, Karayiannis, TG, Karayiannis, T.G., Jouhara, H, Tassou, SA   +9 more
core   +1 more source

Research on the Influence of Oil Types on the Texture of Fried French Fries Based on Mass Transfer Characteristics

Liang you shipin ke-ji, 2022
The potato of the Netherlands shiwu and four edible oils were taken as the research objects, and the effects of oil types on the texture, the kinetic constant of water loss and oil absorption, the spatial distribution of moisture, the crystal structure ...
ZHANG Hui, LI Pei-yan, WU Gang-cheng, YANG Dan, ZHAO Chen-wei, JIN Qing-zhe, WANG Xing-guo   +6 more
doaj   +1 more source

Metabolomics Reveals the Markers of Frying Vegetable Oil [PDF]

, 2020
Fried foods have potential adverse effects on health. However, the compounds produced during the process of frying in different vegetable oils are unknown.
Feng, Dong, maoqing, wang, Lina, Fan, Qingli, Yu, Jiali, Zhao, Zixiang, Li, Yongzhi, Sun   +6 more
core   +1 more source

Novel Water–Oil Mixed Frying: Fried Oil Quality and the Formation of Heterocyclic Amines and Trans Fatty Acids in Fried Duck

Foods, 2022
The present study was conducted to explore the impact of novel water–oil mixed frying and traditional oil frying methods on the soybean oil quality and formation of trans fatty acids (TFAs) and heterocyclic amines (HCAs) in fried duck breast and skin ...
Muneer Ahmed Jamali, Zhen Wang, Yuxia Zhu, Yawei Zhang   +3 more
doaj   +1 more source

Association of fatty acids and polar compound fractions with acrylamide formation during intermittent frying

, 2022
This study aimed to investigate the relationship of fatty acids composition (FAC) and total polar compounds (TPC) on acrylamide formation during intermittent frying of French fries.
Su, Lee Kuek, Norliza, Saparin, Jinap, Selamat, Sanny, Maimunah, Ahmad Tarmizi, Azmil Haizam, Abd Razak, Raznim Arni   +5 more
core   +1 more source