Results 21 to 30 of about 1,209,014 (202)
The influences of street food vendor frying equipment on the quality of frying oil. [PDF]
Heliyon, 2023 This study was initiated to determine the quality of fresh and used oil for street vendor fried food products in Harar City, Ethiopia. Using a purposive sample technique, 12 respondents were selected for the study. The study obtained a total of 12 oil samples, categorized as fresh, in-use, and discarded, from two distinct groups of respondents ...
Fekadu D, Abera S, Weldemichael H.
europepmc +4 more sources
Determining the Reuse of Frying Oil for Fried Sweet and Sour Pork according to Type of Oil and Frying Time. [PDF]
Food Sci Anim Resour, 2020 Food Codex regulations have set freshness limits for oils used to fry food, such as potato and fish products, and fried food itself; however, no such freshness limits have been set for meat products, such as sweet and sour pork. The freshness standard suggest that acid values (AVs) and peroxide values (POVs) for frying oil should be less than 2.5 and ...
Park JM, Koh JH, Kim JM.
europepmc +4 more sources
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
doaj +1 more source
Regeneration of Used Frying Oil
Journal of the American Oil Chemists' Society, 2013 AbstractUsed frying oils were purified in a packed column using different amounts of silica gel (SG), aluminum oxide (AO), activated charcoal (AC), bentonite (B), magnesol XL (M), calcium carbonate (CC), zeolite (Z), bleaching earth (BE) and/or their binary, triple, and quaternary combinations.
Turan, Semra, Yalçuk, Arda
openaire +2 more sources
Metabolomics Reveals the Markers of Frying Vegetable Oil [PDF]
, 2020 Fried foods have potential adverse effects on health. However, the compounds produced during the process of frying in different vegetable oils are unknown.
Feng, Dong +6 more
core +1 more source
Analysis and simulation of continuous food frying processes [PDF]
, 2013 This article has been made available through the Brunel Open Access Publishing Fund.Frying is a very energy intensive process as it invariably involves the evaporation of significant quantities of water from the food product. The process is also complex
Karayiannis, T. G. +9 more
core +1 more source
, 2022 This study aimed to investigate the relationship of fatty acids composition (FAC) and total polar compounds (TPC) on acrylamide formation during intermittent frying of French fries.
Su, Lee Kuek +5 more
core +1 more source
Heliyon, 2023 Purpose: This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods.
Niaz Mahmud +5 more
doaj +1 more source
Foods, 2022 Although deep frying is widely used, little is known about the effect of frying different meats on the frying oil. The aims of this study were to investigate whether the pork type influences the characteristics of the frying oil, to compare any effects ...
Ana Isabel Carrapiso +3 more
doaj +1 more source
Shipin gongye ke-ji, 2023 In order to explore the quality of frying oils under the condition of western fast food restaurants and establish a quality evaluation system of frying oils, 11 physical and chemical quality indexes of five common frying oils (soybean oil, rapeseed oil ...
Mingming HU +3 more
doaj +1 more source