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Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi PertanianFrying is a food processing process that is important due to flavor formation in food product. An oxidation reaction shall occur during frying, which may affect the quality and stability of cooking oil. Synthetic antioxidants that exceed this limit can
Ajeng Dyah Kurniawati +4 more
doaj +1 more source
Processing and Development of Frying Oil From Fruit of Some Varieties of Dwarf Coconut [PDF]
, 2015 Fruits of Dwarft coconut commonly are used as young tender (8 months of fruit) for fresh coconut water and raw materials in processing of some conventional products such as klapeertart and coconut jam.
Indrawanto, C. (Chandra) +1 more
core
Effect of citric acid on browning of fresh-cut potatoes and on texture after frying [PDF]
, 2018 Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life.
Achaerandio Puente, María Isabel +3 more
core +2 more sources
Guidelines for Sample Preparation and Stable Isotope Analysis of Food for Traceability Studies
Food Safety and Health, EarlyView.This workflow illustrates sample preparation and analysis steps in stable isotope ratio mass spectrometer (IRMS) for food traceability. It emphasizes standardized preparation, encapsulation, calibration, and quality control to ensure accurate, comparable isotope data critical for verifying food origin and authenticity across complex supply chains ...
Bayan Nuralykyzy +8 more
wiley +1 more source
Fluorescence spectroscopy for analysing deterioration of palm olein in batch deep-fat frying [PDF]
, 2016 Palm olein has been commercially used as frying medium in batch deep-fat frying. During frying, the oil usually deteriorates due to the exposure to high temperature.
Abd Aziz, Samsuzana +3 more
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Dietary moderately oxidized oil induces expression of fibroblast growth factor 21 in the liver of pigs [PDF]
, 2012 BACKGROUND: Fibroblast growth factor 21 (FGF21), whose expression is induced by peroxisome proliferator-activated receptor alpha (PPARalpha), has been recently identified as a novel metabolic regulator which plays a crucial role in glucose homeostasis ...
Eder, Klaus +2 more
core +2 more sources
3 Biotech, 2017 In the present study, production of rhamnolipid biosurfactant by Pseudomonas aeruginosa OG1 was statistically optimized by response surface methodology.
Murat Ozdal +2 more
semanticscholar +1 more source
Food Safety and Health, EarlyView.This study assessed toxic metals in five dried marine fish species from Bangladesh. Although most metals were within safe limits, chromium (Cr) consistently exceeded FAO/WHO standards, especially at Kuakata Beach. The findings highlight localized contamination hotspots and species‐specific bioaccumulation, while risk assessment supports the safety and ...
Shapla Khatun +7 more
wiley +1 more source
Variasi Ketebalan Irisan, Jenis Minyak dan Suhu Penggorengan terhadap Rasa dan Kerenyahan Keripik Apel yang Diolah dengan Vaccum Frying [PDF]
, 2017 Poncokusumo is a village in East Java which most of the people work as a farmer. One of it\u27s comodities was apple fruit, and the products that have being popular now was apple\u27s chips. Nowdays people usually use vaccum friying technology to produce
Mistianah, M. (Mistianah) +2 more
core +1 more source
A review on fish lipid : composition and changes during cooking methods. [PDF]
, 2011 Fish lipids are known to be beneficial for human health since they are rich in eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA). This benefit can be affected by some processing or cooking methods.
Bakar, Jamilah +4 more
core +1 more source