Results 41 to 50 of about 12,987 (199)
Iron accumulation in oil during the deep-fat frying of meat
, 2015 Iron accumulation in oil is a potential problem when frying food containing substantial amounts of iron. Selected meat products (skinless chicken breast, beef liver, and lean beef) were ground and fried (ca. 2-cm spheres, ca.
Artz, WE, Coscione, AR, Osidacz, PC
core +1 more source
Acrylamide Content of Commercial Frying Oil
Journal of Oleo Science, 2007 After Swedish researchers reported that heated foods such as potato chips and French fries contain acrylamide, the potential for health damage resulting from the consumption of these foods became a widespread concern. Used frying oils collected from food manufacturing companies were subjected to acrylamide determination using GC/MS-SIM, but the ...
Totani, Nagao +3 more
openaire +3 more sources
Application of the Index of Oxidized Triglyceride in Quality Evaluation of Frying Oil
Liang you shipin ke-ji, 2022 Study the change rule of Total Polar Compounds (TPC) of fried oil and evaluate the feasibility of using new indices to characterize the quality of frying oil from the perspectives of the polar compound composition at the regulated discarding point and ...
LI Xu +6 more
doaj +1 more source
Foods, 2021 The effect of main ingredients (wheat flours, polyol sweeteners, and frying oil) and infrared-assisted deep-frying on the acrylamide, 5-hydroxymethylfurfural (HMF), oil content, and physicochemical characteristics of fried dough twist (FDT) were ...
Zhonghui Han +4 more
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Advanced Mathematical Model To Describe The Production Of Biodiesel Process [PDF]
, 2009 Advanced mathematical model was used to capture the batch reactor characteristics of reacting compounds. The model was applied to batch reactor for the production of bio-diesel from palm and kapok oils.
Hikmat S. , Al-Salim +5 more
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Oxygen Content and Oxidation in Frying Oil
Journal of Oleo Science, 2013 The relation between oxygen content and oxidation was investigated in frying oils. When canola oil, a canola-soybean oil blend or a trioctanoylglycerol (glycerol tricaprate) sample were heated with stirring, their dissolved oxygen content decreased abruptly at about 120°C and the carbonyl values (CV) increased gradually with heating and reached values ...
Totani, Nagao +3 more
openaire +3 more sources
Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers [PDF]
, 2009 The oxidative stability of virgin coconut oil (VCO) in deep fat frying at 185 ± 5°C for a total of 30 hours was evaluated and compared with that of similarly-treated RBD palm olein (RBDPO) based on changes in the peroxide value (PV), p-anisidine value (p-
Mohd Ghazali, Hasanah +3 more
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, 2013 WOS:000325968900007Sunflower oil was used for deep frying of potatoes at 170 +/- A 5 A degrees C and for 8 h per day for 5 days in a fryer with an automatic oil filtration system.
Tur, Eren +5 more
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IMPROVING OXIDATIVE STABILITY AND DEEP FRYING PERFORMANCE OF BLEND SUNFLOWER OIL WITH UNCONVENTIONAL JOJOBA OIL [PDF]
Journal of Food and Dairy Sciences, 2007 Improvement of oxidative stability and deep frying performance of sunflower oil (SO) by blending with highly stable unconventional edible jojoba oil (JO) was investigated.
Sh. Nada, W. El-Reffaei
doaj +1 more source
Continuous Fractionation of Used Frying Oil by Supercritical CO2
, 2004 Fractionation by supercritical carbon dioxide (SC-CO2) might be a way to purify used frying oils, since a selective separation of the oil components based on their polarity and M.W. can be attained. In this work, we studied the purification of peanut oil
REVERCHON, Ernesto +6 more
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