Results 161 to 170 of about 12,987 (199)

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.
Jaromir Hradecky, Kamila Hurkova, Lukas Vaclavik   +2 more
exaly   +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 ...
Chen, Xijing
openaire   +2 more sources

Structure Oil-Absorption Relationships During Deep-Fat Frying

Journal of Food Science, 2003
Analysis of the oil-absorption process in deep-fat fried potato cylinders (frying temperatures of 155degreesC, 170degreesC, and 185degreesC) allowed to distinguish 3 oil fractions: structural oil (absorbed during frying), penetrated surface oil ...
J M Aguilera
exaly   +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

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

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
openaire   +2 more sources

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

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

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
Gangcheng Wu, Peiyan Li, Xiguang Qi
exaly  

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

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