Results 271 to 280 of about 1,715,345 (344)

Effect of endemic dietary herb extracts on mitigating acrylamide formation and sensory attributes of potato chips through repeated frying cycles. [PDF]

Sci Rep
Assefa D, Dessalegn E, Abegaz K.
europepmc   +1 more source

Effect of Surfactant-Added Oil on the Physical Properties of Fried Coating for Deep-Fried Foods Obtained under Various Frying Conditions. [PDF]

J Appl Glycosci (1999)
Ogami M, Aoyagi K, Otsuki T, Uehara H, Kawai K.   +4 more
europepmc   +1 more source

Impact of Deep-Frying With Different Vegetable Oils on the Nutritional Quality of Grass Carp (<i>Ctenopharyngodon idella</i>) Fillets. [PDF]

Food Sci Nutr
Golgolipour S, Khodanazary A, Ghanemi K.
europepmc   +1 more source

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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
exaly   +3 more sources

Production of biodiesel from waste frying oils

Waste Management, 2006
Waste 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.
Maria Joana Neiva Correia
exaly   +3 more sources

Production of polyhydroxyalkanoates on waste frying oil employing selected Halomonas strains

Bioresource Technology, 2019
Dan Kucera, Michal Kalina, Ivana Novackova   +2 more
exaly   +2 more sources

Deep-frying oil induces cytotoxicity, inflammation, and apoptosis on intestinal epithelial cells.

The Journal of the Science of Food and Agriculture, 2021
BACKGROUND Deep-frying oil has been found to cause inflammatory bowel diseases (IBD). However, the molecular mechanism of the effect of deep-frying palm oil on IBD is still indetermination.
Xue Li, Bin-Bin Nian, C. Tan, Y. Liu, Yong‐jiang Xu   +4 more
semanticscholar   +1 more source

Spectroscopic studies on thermal degradation and quantitative prediction on acid value of edible oil during frying by Raman spectroscopy.

Spectrochimica Acta Part A - Molecular and Biomolecular Spectroscopy, 2023
The health risks posed by harmful substances resulting from the thermal degradation of frying oils are of great concern. Characteristic peak intensity ratios (PIRs) screened from Raman spectra were used to characterize the thermal degradation.
Jiahua Wang, Jingwen Lv, Ting Mei, Mengting Xu, Chanchan Jia, Chuchu Duan, H. Dai, Xiaodan Liu, Fuwei Pi   +8 more
semanticscholar   +1 more source