Results 51 to 60 of about 12,987 (199)
EVALUATE THE QUALITY CHANGES OF FRYING OIL DURING CONTINOUS FRYING OF LEMURU FISH (Sardinella lemuru) [PDF]
, 2016 The frying oil quality decreased during continoiu frying is not only caused by frying condition, but also caused by the food composition of material being fried.
Syafnil, Syafnil +5 more
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Heliyon, 2021 The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple Majesty has been evaluated simulating a fast food cooking process. This oil was used for 8h/day for 6 days, filling up from the 2nd day.
Raffaele Romano +7 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.
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Brazilian Journal of Biology, 2021 Repeatedly frying process of dietary edible oil has a potential role in the generation of free radicals. Therefore, questions have always been raised as to whether, there is an efficient and economical method to reduce the harmful effects of repeated use
SH. M. Eldeigdhye +3 more
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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
openaire +3 more sources
, 2023 The aim of this study was to study the oxidation resistance and functional properties of oleogels based on high oleic oil and wax from Helianthus annuus L. with the addition of a natural complex antioxidant — an extract from Rosmarinus officinalis L. and
E. V. Dudkina +3 more
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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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Hydroxytyrosol-Infused Extra Virgin Olive Oil: A Key to Minimizing Oxidation, Boosting Antioxidant Potential, and Enhancing Physicochemical Stability During Frying [PDF]
The current research aims to monitor the physicochemical changes in various varieties of extra virgin olive oils (EVOOs) supplemented with exogenous polyphenolic extract from olive fruit, enriched with hydroxytyrosol (HTyr) and its derivatives, compared ...
Consuelo Pizarro +5 more
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Oil characteristics of deep frying and pan frying of palm oil and sunflower oil: article [PDF]
, 2017 The objective of this study is to determine the physical and chemical properties of palm oil and sunflower oil in repeated deep frying and pan frying. Second, to compare between deep frying and pan frying which oil shows a better performance.
Subandi, Nurul Ashikin +1 more
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Grasas y Aceites, 1994 The alteration ocurring in a sunflower oil used discontinuously to fry potatoes in 15 succesive occasions and in the oil content in fried potatoes was studied. According to the Perevalov colorimetric test, the spectrophotometric absorption and the percentage of both nonpolar triglycerides (%NPT) and nonpolar methyl esters (%NPME) the alteration ...
F. J. Sánchez Muniz +3 more
openaire +4 more sources