Results 21 to 30 of about 1,715,345 (344)
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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Grasas y Aceites, 1998 This paper is concerned with the industrial frying process and in particular the role of the frying oil and the influence this has on the food. Attention is drawn to various factors that can adversely affect the quality of the frying oil.
J. B. Rosseli
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Foods, 2023 Shrimp fried in vegetable oil is a very popular food, so it is important to study the changes in the quality of the oil during frying. In order to more precisely study the nature of frying oil during the cooking process, this study investigated the ...
Jiechang Chen +10 more
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Evaluation of the Oxidative Stability of Frying Oil, Mixed with Purslane and Corn Seed Oil [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2019 One of the procedures for the stabilizing of frying oil, in order to preserve the synthetic antioxidants, is adding oils containing antioxidant and high oxidative stability compounds.
Milad Ranjbar, Kazhal Sajadi
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Bilangan Peroksida Minyak Goreng Curah Dan Sifat Organoleptik Tempe Pada Pengulangan Penggorengan [PDF]
, 2010 The reactions that occur during the frying oil will damage the stability and the fried ingredients. The objective of research in general is to determine the effect of frying on the number of repeated frying to peroxide value, organoleptic characteristic
Aminah, S. (Siti)
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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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Deep frying performance of enzymatically synthesised palm-based medium- and long-chain triaclyglycerols (MLCT) oil blends [PDF]
, 2011 The main aim of this work was to assess the frying strength of the enzymatically synthesized palm-based medium- and long-chain triacylglycerols (MLCT) oil with the aid of different antioxidants under deep-frying conditions.
Arifin, Norlelawati +5 more
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