Results 41 to 50 of about 1,209,014 (202)
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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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
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Calming height requirements for oil shale particles
, 2022 Technical memorandum no. 67-34.The primary object of the Anvil Points Oil Shale Research Center Technical memorandum is to advise authorized personnel employed by the Participating Parties (1) that various activities are in progress or that certain ...
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Industrial frying trials with high oleic sunflower oil
Grasas y Aceites, 1996 High oleic sunflower oil has been developed for some special purposes where a good oxidation stability is needed and a healthy fatty acid profile is preferred. The oil is especially suitable for deep fat frying.
J. R.K. Niemelä +2 more
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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
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
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Current Research in Food ScienceThe transport mechanisms involved in microwave frying are not well understood. This can make it challenging to optimize the process for commercial use.
Yash Shah, Pawan Singh Takhar
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Basic flow characteristics of raw and spent oil shale
, 2022 Technical memorandum no. 65-4.Includes charts, technical drawings.These technical memoranda pertain to work performed at Anvil Points.The United States Bureau of Mines facility at Anvil Points, near Rifle, Colorado, was reactivated starting in May 1964 ...
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Thermal Deterioration of Oil and Frying Foodstuffs
Journal of Oleo Science, 2007 Male Wistar rats were fed ad libitum for 12 weeks a powdered diet (AIN93G; no fat) containing 7 wt% of fresh oil (control), and frying oils heated for 20 h at 180 degrees C with amino acids, gluten, sugar, and wheat starch, respectively. The rats were subjected to anthropometric measurements, hematological analyses, and observations of the liver and ...
Totani, Nagao, Ojiri, Yuko
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Index to Anvil Points Oil Shale Research Center files
, 2022 Technical memorandum no. 67-41.These technical memoranda pertain to work performed at Anvil Points.The United States Bureau of Mines facility at Anvil Points, near Rifle, Colorado, was reactivated starting in May 1964 and was operated during 1965, 1966 ...
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