Results 161 to 170 of about 1,209,014 (202)

Frying Oils and Salad Oils

2018
Antioxidants effectively improve the stability of fats and oils with lower levels of natural antioxidants such as tocopherols and with lower levels of polyunsaturation. Many fats and oils develop off-flavors during storage. This has been called "reversion," because the oil flavor is reverting to the original flavor of the crude oil.
openaire   +1 more source

Active Treatment of Frying Oil for Enhanced Fry‐life

Journal of Food Science, 2002
ABSTRACT Frying experiments were conducted simulating food service operation for 10 d, with and without active treatment of frying medium. Oil samples were analyzed for free fatty acids (FFA), color, food oil sensor (FOS) readings, chemiluminescence, and total polar compounds (TPC).
R.M. Bheemreddy, M.S. Chinnan, K.S. Pannu, A.E. Reynolds   +3 more
openaire   +1 more source

Ultrasonic Assessment of Oil Quality during Frying

Journal of Agricultural and Food Chemistry, 2002
In this paper, changes in ultrasonic properties during thermoxidation of virgin olive oil were studied. Samples of virgin olive oil were heated over different periods of time from 2 to 16 h at 200 degrees C. Oil degradation was characterized by means of physical and chemical changes, i.e., viscosity, color, polar compounds, polymers, and polar fatty ...
Benedito, J., Mulet, Antonio, Velasco, Joaquín, Dobarganes, M. Carmen   +3 more
openaire   +3 more sources

Frying Oil and Frying Oil-Derived Polar Compounds Exaggerate Colitis in Mice

2020
Frying in vegetable oil is a popular cooking and food processing method worldwide; as a result, the oils used for frying are widely consumed by the general public and it is of practical importance to better understand their health impacts. To date, the effects of frying oil consumption on human health are inconclusive, making it difficult to establish ...
openaire   +1 more source

The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level

Journal of Food Composition and Analysis, 2021
Burhan Başaran, Hülya Türk
exaly  

Nutritive Value of Frying Oils

Nutrition Reviews, 2009
openaire   +2 more sources

Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps

Food Control, 2021
Xingguo Wang, Peiyan Li, Gangcheng Wu
exaly  

The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries

Journal of Food Measurement and Characterization, 2022
Kar Lin Nyam, Liew Phing Pui
exaly  

Machine learning-based predictive analysis of total polar compounds (TPC) content in frying oils: A comprehensive electrochemical study of 6 types of frying oils with various frying timepoints

Food Chemistry, 2023
Untzizu Elejalde
exaly  

Effect of oil surface activity on oil absorption behavior of potato strips during frying process

Food Chemistry, 2021
Jinwei Li, Jianjun Tian, Zhenhua Duan
exaly