Results 191 to 200 of about 8,036 (230)
Some of the next articles are maybe not open access.
Ultrasonic Assessment of Oil Quality during Frying
Journal of Agricultural and Food Chemistry, 2002In 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. +3 more
openaire +3 more sources
Frying Oil and Frying Oil-Derived Polar Compounds Exaggerate Colitis in Mice
2020Frying 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
Effect of oil surface activity on oil absorption behavior of potato strips during frying process
Food Chemistry, 2021Jinwei Li, Jianjun Tian, Zhenhua Duan
exaly
Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use
Food Reviews International, 2023Dmytro Yevtushenko, Zhen-Xiang Lu
exaly
Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips
Food Chemistry, 2021Liuping Fan, Jianjun Tian
exaly