Results 31 to 40 of about 229,862 (348)
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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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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Used food oils: physical-chemical indicators of quality degradation [PDF]
, 2017 Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela +6 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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Growth and inactivation of Salmonella enterica and Listeria monocytogenes in broth and validation in ground pork meat during simulated home storage abusive temperature and home pan-frying [PDF]
, 2015 Ground pork meat with natural microbiota and inoculated with low initial densities (1-10 or 10-100 CFU/g) of Salmonella enter/ca or Listeria monocytogenes was stored under abusive temperature at 10 degrees C and thermally treated by a simulated home pan ...
De Boeck, Elien +5 more
core +2 more sources
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
Frontiers in Nutrition, 2020 For the production of healthier fruit snacks, vacuum frying is a promising alternative for atmospheric frying, to reduce the oil content, while maintaining a high nutritional quality. This paper evaluates the effect of ripening stages, frying temperature,
F. Ayustaningwarno +5 more
semanticscholar +1 more source
Bilangan Peroksida Minyak Goreng Curah Dan Sifat Organoleptik Tempe Pada Pengulangan Penggorengan [PDF]
, 2010 The reactions that occur during the frying oil will damage the stability and the fried ingredients. The objective of research in general is to determine the effect of frying on the number of repeated frying to peroxide value, organoleptic characteristic
Aminah, S. (Siti)
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Changes during Cooking Processes in 6 Varieties of Andean Potatoes (Solanum tuberosum ssp. Andinum) [PDF]
, 2015 The value of the native potato varieties grown in Argentinean northwest lies both in their fundamental role as a source of food for the population and in their potential for the development of new products.
Jimenez, María Eugenia +2 more
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Frying Performance of Palm-Based Solid Frying Shortening
Pakistan Journal of Biological Sciences, 2010 In order to evaluate the frying performance of palm-based solid frying shortening against standard olein, the fresh potato chips were fried in both frying media using an open fryer. After frying the chips for 40 h in an open batch fryer, it was found that the frying quality of palm-based solid frying shortening was better than standard palm olein in ...
M N, Omar +3 more
openaire +2 more sources