Results 291 to 300 of about 1,715,345 (344)

Effects and mechanism of tea polyphenols on the quality of oil during frying process.

Journal of Food Science, 2020
The effects and action mechanism of tea polyphenols (TP) on the quality of rapeseed oil during frying process were investigated. Results showed that compared with control, TP (0.04%, w/w) exhibited the remarkable ability to inhibit the deterioration of ...
Hao‐Xiang Gao, Jie Yu, Nan Chen, Wei‐Cai Zeng   +3 more
semanticscholar   +1 more source

Frying Oil and Frying Oil-Derived Polar Compounds Exaggerate Colitis in Mice

2020
Frying 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, 2010
The 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, Malheiro, Ricardo, Sendas, A., Oliveira, Beatriz, Pereira, J.A.   +4 more
openaire   +3 more sources

The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level

Journal of Food Composition and Analysis, 2021
B. Başaran, Hulya Turk
semanticscholar   +1 more source

Use of Humulus lupulus and Origanum vulgare as Protection Agents Against Oxidative Deterioration in “Deep-Fried Process”: Frying Model Assay with Sunflower Oil and High-Oleic Peanuts

Food and Bioprocess Technology, 2023
Paloma Lucía López, N. S. Juncos, N. R. Grosso, R. Olmedo   +3 more
semanticscholar   +1 more source

Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps

, 2021
Dan Yang, Gangcheng Wu, Yun Lu, Peiyan Li, X. Qi, Hui Zhang, Xingguo Wang, Qingzhe Jin   +7 more
semanticscholar   +1 more source

Sitosterol as an antioxidant in frying oils

Food Chemistry, 2013
The 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

The frying stability comparison of refined palm oil, canola oil, corn oil, groundnut oil, and sunflower oil during intermittent frying of french fries

Journal of Food Measurement & Characterization, 2022
E. Elaine, Ee Lynn Fong, L. Pui, Kok Ming Goh, K. Nyam   +4 more
semanticscholar   +1 more source

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

Food Chemistry, 2022
Yueqi An, Yang Hu, Shanbai Xiong
exaly  

Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling

Trends in Food Science and Technology, 2021
Jalal Dehghannya, Michael Ngadi
exaly