Results 181 to 190 of about 8,036 (230)

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]

Food Sci Nutr
Wardana AA, Kaneth, Setiarto RHB, Wulandari R, Wigati LP, Tanaka F, Tanaka F.   +6 more
europepmc   +1 more source

Isothermal-microwave pretreatment enhances the quality and oxidative stability of cold-pressed oil from short-term germinated sesame seeds. [PDF]

Food Chem X
Zhang RY, Cai DJ, Wu LX, Yin WT, Ma YX, Gao SG, Liu HM.   +6 more
europepmc   +1 more source

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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
exaly   +3 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 Hajslova, 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

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

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