Results 11 to 20 of about 12,987 (199)
Grasas y Aceites, 2017 This study investigates the effects of repeated microwave frying at different power levels (360W, 600W, 900W) and deep-fat frying on sunflower oil and French fries.
E. Aydınkaptan, I. Barutçu Mazı
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Industrial frying trials with high oleic sunflower oil
Grasas y Aceites, 1996 High oleic sunflower oil has been developed for some special purposes where a good oxidation stability is needed and a healthy fatty acid profile is preferred. The oil is especially suitable for deep fat frying.
J. R.K. Niemelä +2 more
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Quality Change of Flaxseed Oil during Frying Process
Shipin gongye ke-ji, 2022 The nutritional composition, physicochemical indexes and harmful substance contents of flaxseed oil during frying process under conventional frying condition were studied in this paper, and its frying performance was comprehensively analyzed by principal
Jingjing ZHANG +5 more
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EFFECT OF THERMAL PROCESSING AND TYPES OF FOODS ON STABILITY OF COTTONSEED OIL PROPERTIES AND FORMATION OF TRANS COMPONENTS DURING DEEP FRYING [PDF]
Journal of Food and Dairy Sciences, 2000 This investigation was carried out to study the effect of heat treatment at 170oC and 200oC at different times (0, 15, 45 and 90 min.) and different types of fried foods (fish, Taamia and Potatoes) on stability of some properties of cottonseed oil before
A. El-Zainy, A. El-Shawaf,, Mona Khalil,
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食用植物油煎炸过程中的品质变化Quality changes of edible vegetable oils during frying
Zhongguo youzhi, 2023 利用花生油、大豆油、调和油、棕榈油4种食用植物油作为煎炸油对豆腐、裹粉鸡柳、油条3种食材进行煎炸，研究煎炸时间对煎炸油极性组分含量及羰基值的影响，确定煎炸油时间预警点，同时研究了不同煎炸油品种、不同食材对煎炸油极性组分含量的影响。结果表明：极性组分含量、羰基值均与煎炸时间呈正相关（r极性组分=0809，r羰基值=0.859，P=0.000）； 煎炸6~11 h煎炸油极性组分含量均值从初始的11.85%增至20.96%，最大值为34.10%，可作为煎炸油质量不达标的时间预警点；煎炸12 h ...
厉玉婷1，2，于艳艳1，2，杨振东1，2，程月红1，2，师景双1，2，鲍连艳1，2，任雪梅1，2 LI Yuting1,2, YU Yanyan1,2, YANG Zhendong1,2, CHENG Yuehong1,2, SHI Jingshuang1,2, BAO Lianyan1,2, REN Xuemei1,2
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Applied Food Research, 2022 The current study focuses on comparing the physico-chemical changes during frying of palm oil designer lipid (PODL) and two different blends of palm oil with medium chain triglycerides (MCT) over 48 frying cycles.
Harsh B. Jadhav +3 more
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Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013 Vacuum frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper, the atmospheric and vacuum frying of Reshte-Khoshkar (a traditional
Seyed Ahmad Shahidi +5 more
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Foods, 2021 The fat content of fried pork rinds is high, and alternative frying helps reduce the oil content and maintain their texture and taste. Different frying methods such as microwave-assisted, traditional deep frying and vacuum frying on the breaking force ...
Hong-Ting Victor Lin +3 more
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Applied Sciences, 2021 This study aims to compare traditional, vacuum, and electrostatic frying methods on the mitigation of acrylamide formation, and oil content with and without potassium aluminum sulfate in youtiao. The results obtained showed that the addition of potassium
Yung-Shin Shyu +3 more
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Effect of Different Cooking Methods on Nutritional Quality, Nutrients Retention, and Lipid Oxidation of Quail Meat [PDF]
Journal of Fasting and Health, 2020 The present study aimed to assess the effects of various cooking methods (frying with and without oil, microwave cooking, steaming, and roasting) on the proximate composition, fatty acid profile, and lipid oxidation of quail meat. The retention values of
Sara Mohamadi +3 more
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