Results 51 to 60 of about 1,209,014 (202)
Teknologi Pangan: Media Informasi dan Komunikasi Ilmiah Teknologi PertanianFrying is a food processing process that is important due to flavor formation in food product. An oxidation reaction shall occur during frying, which may affect the quality and stability of cooking oil. Synthetic antioxidants that exceed this limit can
Ajeng Dyah Kurniawati +4 more
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Microfluidic Assessment of Frying Oil Degradation
Scientific Reports, 2016 AbstractMonitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension changes of frying oil samples over their frying ...
Mei Liu +7 more
openaire +2 more sources
Shale oil technical advisory committee, minutes of the second meeting
, 2022 Includes charts.Unscanned charts, contact the Library for more information. These minutes were recorded at the Technical Advisory Committee meetings and include agenda, budget, and technical reports about work performed at Anvil Points.A Technical ...
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Analysis of Trans Fatty Acid Content and Viscosity of the Repeteadly Used Frying Oil
International Journal of Agriculture System, 2013 The physicochemical properties of the repeatedly used frying oil were subjected to changes at frying temperature of 180oC and frying time of 10 minutes with five times frying repetitions.
Andi Abriana +3 more
doaj +1 more source
Evaluation of oil-water separation techniques on retort no. 3
, 2022 Technical memorandum no. 67-21.Includes charts.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 ...
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Effect of carvacrol on the oxidative stability of palm oil during frying
Grasas y Aceites, 2014 Fats and oils deteriorate physically and chemically at frying temperatures due to several reasons. The objective of this study was to assess the effect of carvacrol on the oxidative stability of palm oil during a repeated frying process.
T. İnanç, M. Maskan
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Shale oil technical advisory committee, minutes of the fifth meeting
, 2022 Includes charts.These minutes were recorded at the Technical Advisory Committee meetings and include agenda, budget, and technical reports about work performed at Anvil Points.A Technical Advisory Committee was formed by Socony Mobil, ESSO Research and ...
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Shale oil technical advisory committee, minutes of the fourteenth meeting
, 2022 Includes charts.These minutes were recorded at the Technical Advisory Committee meetings and include agenda, budget, and technical reports about work performed at Anvil Points.A Technical Advisory Committee was formed by Socony Mobil, ESSO Research and ...
core
Shale oil technical advisory committee, minutes of the sixth meeting
, 2022 Includes charts.These minutes were recorded at the Technical Advisory Committee meetings and include agenda, budget, and technical reports about work performed at Anvil Points.A Technical Advisory Committee was formed by Socony Mobil, ESSO Research and ...
core
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