Results 51 to 60 of about 1,715,345 (344)

Influence of partial replacement of olive oil on frying performance of palm olein [PDF]

, 2009
The influence of partial replacement of palm olein (POo) with olive oil (Oo), (25 and 50%, w/w) was investigated during five consecutive days of frying.
ABDULKARIM, ANDRIKOPOULOS, AOCS, AOCS, AOCS, ASCHERIO, BOSKOU, CHE MAN, CHE MAN, CHOTIMARKORN, GERTZ, HOLOWNIA, KUN, MIRHOSSEINI, MOHD NOR, O'HOLOHAN, ONG, SHAHIDI, SU, TAKEOKA, TAN, WARNER, YAMSAENGSUNG, YANTY   +23 more
core   +1 more source

PROFIL SENYAWA POLAR TIGA JENIS MINYAK GORENG SELAMA PENGGORENGAN TAHU DAN TEMPE

Jurnal Teknologi dan Industri Pangan, 2019
The quality of repeatedly used frying oil can be seen from its total polar material (TPM) content. This study aims to determine the influence of different types of oil with different degrees of unsaturation (coco-nut, palm, soybean oil) and foodstuffs ...
Titri Siratantri Mastuti, Dedi Fardiaz, Didah Nur Faridah   +2 more
doaj   +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 ...
Nagao, Totani, Miho, Yawata, Mitsunobu, Takada, Masafumi, Moriya   +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, ZHANG Hui, JIN Qing-zhe, ZHAO Cheng-wei, JIN Jun, WU Gang-cheng, WANG Xing-guo   +6 more
doaj   +1 more source

Physical, chemical, and nutritional quality parameters of three different types of oil: determination of their reusability in deep frying

Food Research, 2021
Deep frying is the process of immersing food in hot oil at a temperature of approximately 180°C. During deep frying, different chemical reactions are taking place, resulting in changes in the physicochemical properties of the frying oil, eventually ...
A. Habarakada, P. Perumpuli, W. Thathsaranee, I.P. Wanninaika   +3 more
semanticscholar   +1 more source

The Making of a Liquid Soap Process From Used Wasted Cooking Oil and Coconut Oil Mixture [PDF]

, 2011
This Moment, used frying oil has not been used well and only used discarded as household waste or industrial. Therefore, to use of used frying oil as raw material a liquid soap will provide added value for used frying oil.
S.T., M.T., Zulkarnain
core   +1 more source

Programmable Pentamolecular Cross‐Scale Imaging Reveals the Multiplicative Synergistic Effect of High‐Fat / High‐Salt Diet on Atherosclerosis

Advanced Science, EarlyView.
This study demonstrates multifactorial lifestyle impacts on the pathogenesis and progression of cardiovascular diseases by a nanofluorescence sensor array for detecting four redox species and protein phosphorylation levels. Through cross‐scale fluorescence imaging of rats with different diets, we revealed that compared with single dietary interventions,
Jin Li, Na Zhao, Mengmeng Lu, Ruize Zhao, Wei Zhang, Ping Li, Yue Tang, Wen Zhang, Hui Wang, Bo Tang   +9 more
wiley   +1 more source

Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying

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, Jianxin Gao, Shunyang Zhang, Yan Zhang, Shuo Wang   +4 more
doaj   +1 more source

Experimental and Modeling Studies of the Reaction Kinetics of Alkaline-Catalyzed used Frying Oil Glycerolysis using Isopropyl Alcohol as a Reaction Solvent [PDF]

, 2012
An alkaline catalyzed glycerolysis of used frying oil using sodium hydroxide and isopropyl alcohol as solvent was investigated. A reaction kinetic model considering glycerol-triglyceride solubility and a second order kinetic mechanism was also developed.
Kumoro, A.C.
core  

Pengaruh Frekuensi Penggorengan terhadap Peningkatan Peroksida Minyak Goreng Curah dan Fortifikasi Vitamin A [PDF]

, 2015
Background: Palm oil industry is divided into two groups. There are branded and non branded cooking oil. There are several advantages of branded cooking oil, and one of the formula is by vitamin A fortification.
Siswanto, W. (Wahyu), Mulasari, S. A. (Surahma)   +1 more
core   +2 more sources