Results 121 to 130 of about 1,715,345 (344)
A comparative study of the characteristics of French Fries produced by deep fat frying and air frying [PDF]
, 2015 Air frying is being projected as an alternative to deep fat frying for producing snacks such as French Fries. In air frying, the raw potato sections are essentially heated in hot air containing fine oil droplets, which dehydrates the potato and attempts ...
Ahromrit, A. +5 more
core +1 more source
Properties of Fame from Used Frying Oils
Chemical Engineering Transactions, 2010 Abstract preview not available - see full-text PDF article.
Kleinova A.s +3 more
openaire +2 more sources
Polymer International, EarlyView.An overview and categorization of man‐made per‐ or polyfluoroalkyl substances (PFASs) including low‐molar‐mass and high‐molar‐mass fluorochemicals, and their international regulations is presented. Though certain PFASs are toxic, bioaccumulative and cross the human cellular membranes, others, such as fluoropolymers, are safe, reliable and involved in ...
Bruno Améduri
wiley +1 more source
Oxygen Content and Oxidation in Frying Oil
Journal of Oleo Science, 2013 The relation between oxygen content and oxidation was investigated in frying oils. When canola oil, a canola-soybean oil blend or a trioctanoylglycerol (glycerol tricaprate) sample were heated with stirring, their dissolved oxygen content decreased abruptly at about 120°C and the carbonyl values (CV) increased gradually with heating and reached values ...
Nagao, Totani +3 more
openaire +3 more sources
PLANTS, PEOPLE, PLANET, EarlyView.The use of wild edible plants and the traditional knowledge associated with them are rapidly disappearing across the Mediterranean, with serious consequences for biodiversity, cultural heritage, and regional food security. This study compiles and organizes fragmented information to create the first comprehensive catalogue of these plants across the ...
Benedetta Gori +5 more
wiley +1 more source
Analysis of energy use in crisp frying processes [PDF]
, 2010 Copyright @ 2010 Politecnico di Bari - BB PressWith increasing energy costs in industrial food frying processes it is essential to identify inefficiencies and minimise them.
Jouhara, H +3 more
core
Active Cooling of Oil after Deep-frying
Journal of Oleo Science, 2017 Oil used for deep-frying is often left to stand after cooking. A major concern is oxidation during standing that might be avoidable, especially in the case of oil used repeatedly for commercial deep-frying as this involves large volumes that are difficult to cool in a conventional fryer. This paper describes a method to minimize oil oxidation.
Nagao, Totani +3 more
openaire +3 more sources
Sustainable Development, EarlyView.ABSTRACT There is substantial potential for the procurement of food by public institutions to contribute to Sustainable Development across multiple environmental, social, and economic outcomes. In this study we used theories of policy instrumentation and learning to analyse global guidance for designing public food procurement instruments to leverage ...
Erica Reeve +7 more
wiley +1 more source
Oxidative and Frying Stabilities of Monodora myristica (Gaertn.) Dunal Seed Oil of Nigerian Origin
Journal of Food Quality and Hazards Control, 2023 Background: The demand for vegetable oils is on the increase. Deep frying is the commonest method by which vegetable oils are consumed. The aim of this study was to extract oil from an underutilized oil seed and compare its physicochemical properties ...
A.N. Agiriga +3 more
doaj
Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil [PDF]
, 1998 The frying performance of refined, bleached and deodorized palm olein (RBDPO) and refined, bleached and deodorized coconut oil (RBDCO) was compared in this study.
Che Man, Yaakob, Wan Hussin, W. R.
core +1 more source