Results 41 to 50 of about 1,715,345 (344)
A Review of Methods for the Regulation of the Oil Absorption Rate of Starch-Based Fried Products [PDF]
Shipin Kexue, 2023 Deep-frying is a traditional cooking method in China, endowing the product with unique crispy characteristic but also greasiness. High-calorie fried foods can create health risks.
WANG Jing, LIU Yuanxiao, WEN Jiping
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Stability of Fried Olive and Sunflower Oils Enriched with Thymbra capitata Essential Oil [PDF]
, 2014 The stability of olive and sunflower oils for domestic uses after frying cow steak or only heating were evaluated in the presence or absence of the carvacrol-rich essential oil of Thymbra capitata.
Antunes, Maria Dulce +5 more
core +2 more sources
Grasas y Aceites, 2001 The goal of this study was to get information about the use of domestic fryers, type of oil used for frying, kind of food fried in it, and number of frying until rejection of oil. To this aim, a preliminary survey was performed in 50 persons belonging to
A. Romero +2 more
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Antioxidant activity of Citrus hystrix peel extract in RBD palm olein during frying of fish crackers [PDF]
, 1998 The Citrus hystrix peel extract (2,000 ppm) and butylated hydroxytoulene(BHT) (200 ppm) were added to the frying oil. The antioxidant activities were determined during deep fat frying of fish crackers for 4 consecutive days.
Bakar, Jamilah +2 more
core +1 more source
Effect of palm olein addition on the quality characteristics of sunflower oil during deep fat frying [PDF]
, 2014 The aim of the present study was to investigate the effects of palm olein (PO) addition on the quality characteristics of sunflower oil (SFO) during frying of potato pieces. The blends were prepared in the volume ratios of 20:80 (PO:SFO, PSF1) and 40:60 (
Abbas Ali, M. +4 more
core +1 more source
Substrate influence on the frying process
Grasas y Aceites, 1998 The substrate affects frying oil in different ways during the frying. Water is released from the substrate, which is converted into steam and participates in hydrolytical processes of frying fats.
J. Pokorny
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The Effect of Frying Conditions on Sunflower Oil Attributes
Tikrit Journal of Engineering Sciences, 2018 A sample of sunflower oil, produced from Homs Sugar Company, was used in this study to fry local potato by frying under air at household conditions, and frying under pressure (at 150-180ºC, pressure 10-15kg/cm²) for 12 continuous hours without adding new
Hanadi Sibai, Huda Alrifaie
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Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy
Applied Sciences, 2020 Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality of frying oil.
Yi Liu +3 more
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Food Safety and HealthDuring frying, oils can deteriorate due to autoxidation and hydrolytic alterations, processes influenced by the oil's fatty acid composition (FAC) and antioxidant content.
Consuelo Valle +4 more
semanticscholar +1 more source
Journal of Agriculture and Food Research, 2023 The present study evaluates the frying performance of palm olein and sunflower oil during deep-fat frying of Indian snacks. Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (
Rakhi S. Patil +2 more
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