Results 231 to 240 of about 54,926 (279)
Some of the next articles are maybe not open access.
Biodiesel production using waste frying oil
Waste Management, 2011Waste sunflower frying oil is used in biodiesel production by transesterification using an enzyme as a catalyst in a batch reactor. Various microbial lipases have been used in transesterification reaction to select an optimum lipase. The effects of various parameters such as temperature, methanol:oil ratio, enzyme concentration and solvent on the ...
Trupti W, Charpe, Virendra K, Rathod
openaire +2 more sources
Active Treatment of Frying Oil for Enhanced Fry‐life
Journal of Food Science, 2002ABSTRACT 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 +3 more
openaire +1 more source
Lipid Technology, 2012
AbstractThe rapid development of China's economy has resulted in a dramatic increase in the production and purchase of instant fried food products by consumers. China's food industry has relied largely on the importation of soybean oil and palm oil. Palm oil is widely used by the commercial food industry because of its high oxidative stability and low ...
Liuping Fan, N.A. Michael Eskin
openaire +1 more source
AbstractThe rapid development of China's economy has resulted in a dramatic increase in the production and purchase of instant fried food products by consumers. China's food industry has relied largely on the importation of soybean oil and palm oil. Palm oil is widely used by the commercial food industry because of its high oxidative stability and low ...
Liuping Fan, N.A. Michael Eskin
openaire +1 more source
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
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
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
Olive oil stability under deep-frying conditions
Food and Chemical Toxicology, 2010The suitability of different commercial olive oil categories for domestic frying was investigated. Oil samples were taken every 3h of frying and evaluated for free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative stability, fatty acids, vitamin E, β-carotene and total phenols, until the total polar compounds ...
Casal, Susana +4 more
openaire +3 more sources
Production of biodiesel from waste frying oils
Waste Management, 2006Waste frying oils transesterification was studied with the purpose of achieving the best conditions for biodiesel production. Transesterification reactions were carried out for 1 h using waste frying oils (WFOs), methanol, and sodium hydroxide as catalyst.
Pedro, Felizardo +5 more
openaire +2 more sources
Sitosterol as an antioxidant in frying oils
Food Chemistry, 2013The 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
Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips
Food Chemistry, 2021Jianjun Tian, Liuping Fan
exaly
Effect of oil surface activity on oil absorption behavior of potato strips during frying process
Food Chemistry, 2021Jianjun Tian, Chuanhui Tang, Liuping Fan
exaly