Results 111 to 120 of about 12,987 (199)

Effects of Frying materials on Frying Oils Properties

Journal of Cookery Science of Japan, 1998
Koga, Hidenori, Tone, Naoko, Itou-Takeda, Hiromi, Muramoto, Nobuyuki, Sakurai, Hidetoshi, Katayama, Osamu   +5 more
openaire   +1 more source

Diacylglycerol Frying Oil

Raman spectral data of peanut oil and peanut DAG edible oil after frying at 150°C for 1-5 times.THIS DATASET IS ARCHIVED AT DANS/EASY, BUT NOT ACCESSIBLE HERE.
Liu, R (via Mendeley Data)
core   +1 more source

Frying food: frying oil

, 2009
: The oil changes during deep-frying independent of kind. The change can be reduction of nutrients or formation of toxic component that through to food and then can be consumption.
Suaterna Hurtado, Adriana Cecilia
core  

Time-of-Day Defines the Risk of Thermally Abused Frying Oil to Renal Injury by Modulating the Diurnal Dynamics of Oxylipins. [PDF]

Exploration (Beijing)
Liu Y, Lu M, Du Y, Xu J, Fan M, Xue C, Liu Y.   +6 more
europepmc   +1 more source

Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets

Frying is one of the most widely used cooking techniques, and olive oil is considered a suitable medium due to its high monounsaturated fatty acid content and natural antioxidants.
Gonzalo Delgado-Pando, Beatriz Herranz, Pintado, Tatiana, Herranz, Beatriz, Tatiana Pintado, Álvarez, M. Dolores, Delgado-Pando, Gonzalo, María Dolores Álvarez   +7 more
core   +1 more source

Ultrasound-assisted solvent-free extraction of rosemary absolute oil: A green paradigm for high-efficacy natural antioxidant in frying oil stabilization. [PDF]

Ultrason Sonochem
Chen Q, Zhang H, Lee YY, Wang Y, Li Y.
europepmc   +1 more source

Mitigating degradation of frying oil and oil absorption of French fries caused by α-tocopherol and γ-oryzanol incorporation into rice bran oil. [PDF]

Food Chem X
Zhang HL, Xu MQ, Zhang K, Han LJ, Du J, Zhang WN.   +5 more
europepmc   +1 more source

Genetically engineered <i>Pseudomonas aeruginosa</i> with lipase regulation for production of rhamnolipids from waste frying oil. [PDF]

Front Microbiol
Yang R, Shi Y, Bian J, Sun M, Ma J, Ren C, Feng X, Wang Y, Yang Y, Zhou J, Fu J, Li R.   +11 more
europepmc   +1 more source

Foaming Tendency of Frying Oil by Egg-frying

Science of Cookery, 1987
Kajimoto, Goro, Okajima, Noriko
openaire   +1 more source

Pre-drying effects on the quality of frying oil

, 2014
—Deep-fat frying causes desirable as well as undesirable changes in oil and potato, and changes the quality of the oil by hydrolysis, oxidation, and polymerization.  The main objective of the present study was to investigate the pre-drying ...
DURSUN ÇAPAR, Tuğba, YALÇIN, Hasan
core