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Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use
Food reviews international (Print), 2022Frying foods in hot vegetable oil is an efficient and convenient method for food preparation that imbues the product with qualities that are desirable to consumers.
Maxwell D. Erickson +2 more
semanticscholar +1 more source
Journal of Agricultural and Food Chemistry, 2019
Most of the health hazards in fried foods are related to unqualified frying oil and excessive oil content. In this study, the feasibility of using low-field nuclear magnetic resonance techniques (LF-NMR) for analysis of the water and oil contents in ...
Chen Wang, Guanqun Su, Xin Wang, S. Nie
semanticscholar +1 more source
Most of the health hazards in fried foods are related to unqualified frying oil and excessive oil content. In this study, the feasibility of using low-field nuclear magnetic resonance techniques (LF-NMR) for analysis of the water and oil contents in ...
Chen Wang, Guanqun Su, Xin Wang, S. Nie
semanticscholar +1 more source
ACS Sustainable Chemistry and Engineering, 2019
Poly(lactic acid) (PLA) is a green but brittle thermoplastic, and its flexibility must be improved to meet the requirements of application. In this work, a series of waste frying oil-derived esters including ethoxylated esters and methyl esters were ...
Jihuai Tan +7 more
semanticscholar +1 more source
Poly(lactic acid) (PLA) is a green but brittle thermoplastic, and its flexibility must be improved to meet the requirements of application. In this work, a series of waste frying oil-derived esters including ethoxylated esters and methyl esters were ...
Jihuai Tan +7 more
semanticscholar +1 more source
Journal of the American Oil Chemists Society
Deep‐frying changes the quality of the oil through hydrolysis, oxidation, and polymerization, which makes both positive and harmful changes in the oil and fried food items. In this study sunflower oil was combined with soybean wax to create oleogels that
Kurshid Zubairee +2 more
semanticscholar +1 more source
Deep‐frying changes the quality of the oil through hydrolysis, oxidation, and polymerization, which makes both positive and harmful changes in the oil and fried food items. In this study sunflower oil was combined with soybean wax to create oleogels that
Kurshid Zubairee +2 more
semanticscholar +1 more source
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
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Broadening AIEgen application: rapid and portable sensing of foodstuff hazards in deep-frying oil.
Chemical Communications, 2019Development of fluorescent probes that can monitor foodstuff hazards is highly desirable. Herein we report the first example of an AIEgen probe (QM-TPA), conjugated by a quinoline-malononitrile (QM) scaffold and triphenylamine unit, for direct sensing of
Yue Wu +6 more
semanticscholar +1 more source
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
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, 2019
Vacuum frying (VF), which combines sonication, with microwave heating was used to evaluate the quality attributes of fried mushroom chips as well as the stability of the frying oil.
S. Devi, Min Zhang, A. Mujumdar
semanticscholar +1 more source
Vacuum frying (VF), which combines sonication, with microwave heating was used to evaluate the quality attributes of fried mushroom chips as well as the stability of the frying oil.
S. Devi, Min Zhang, A. Mujumdar
semanticscholar +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
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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