Results 151 to 160 of about 1,209,014 (202)

Molecular Evolution of Sunflower and Cottonseed Oils During Preparation of Uzbek Palov. [PDF]

Foods
Mavlanov U, Nuriddinov S, Bozorov S, Oybek E, Olimjon K, Mirazam M, Mukharram K, Rahimovich S, Salimovich SS, Ravshanov S, Kurambayev S, Kakhkhorov SA, Czaja TP, Dalimova D, Khakimov B.   +14 more
europepmc   +1 more source

Species-Dependent Physicochemical Properties and Bioactive Performance of Freshwater Fish Crackers: Linking Protein-Starch Structuring and Antioxidant Mechanisms. [PDF]

J Food Sci
Suma IJ, Arnab AH, Nabi MHB, Zzaman W.
europepmc   +1 more source

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Chemistry of Deep-Fat Frying Oils

Journal of Food Science, 2007
ABSTRACT:  Deep‐fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep‐fat frying.
E Choe, D B Min, D B Min
exaly   +3 more sources

Virgin Olive Oil as Frying Oil

Comprehensive Reviews in Food Science and Food Safety, 2017
Abstract Frying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part of our diet; most interestingly, in the ...
Antonia, Chiou, Nick, Kalogeropoulos
openaire   +2 more sources

Impact of vacuum frying on quality of potato crisps and frying oil

Food Chemistry, 2018
This research was focused on a critical assessment of vacuum frying as a technology enabling minimization of acrylamide formation in potato crisps and reducing undesirable chemical changes that occur in frying oil at high temperatures. The potato slices were fried in rapeseed oil under vacuum at 125°C and atmospheric pressure at 165°C.
Jana Hajšlová, Kamila Hurkova, Jaromir Hradecky   +2 more
exaly   +3 more sources

Sitosterol as an antioxidant in frying oils

Food Chemistry, 2013
The antioxidative effect of sitosterol at 1, 2 and 5% levels, in triolein, refined canola, high oleic sunflower and flaxseed oils, continuously heated for a period of up to 72 h at frying temperature of 180 °C, was studied. High Pressure Size Exclusion Chromatography (HPSEC) was used to monitor changes in peak areas of triacylglycerol (TG) polymer ...
openaire   +2 more sources

The Effects of Frying Method and Oil Type on the Quality Attributes of Turkey Nuggets and Frying Oils

European Journal of Lipid Science and Technology, 2022
AbstractThe aim of the study is to determine the effects of frying under standard atmospheric and pressure conditions on some quality characteristics of turkey nuggets. Turkey nuggets are fried under atmospheric and pressure conditions using sunflower or hazelnut oil.
ŞİŞİK OĞRAŞ, Şeyma, Kaplan, Hatice   +1 more
openaire   +2 more sources