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Antioxidants, 2021 One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a relatively ...
M. Wroniak +4 more
semanticscholar +1 more source
Bakery Products Enriched With Fruit and Vegetable Wastes: A Functional Approach
AgriFood: Journal of Agricultural Products for Food, EarlyView.Enrichment of bakery products with bioactive compounds from fruit and vegetable wastes. ABSTRACT Bread and other bakery goods are among the most critical components of the human diet, which make them attractive carriers for functional ingredients aimed at improving public health.
Sena Bakir
wiley +1 more source
Diesel Fuel from Used Frying Oil [PDF]
The Scientific World Journal, 2014 New conversion technologies of used edible oils and waste animal fats into a biofuel appropriate for use in standard diesel engines have been developed, taking into consideration environmental requirements and improvement in the economics of current trans-esterification technologies. The variation in the properties of substrates made from used rape oil
openaire +3 more sources
Agribusiness, EarlyView.ABSTRACT Despite the broad focus on necessity‐ and opportunity‐driven entrepreneurship in research and policy, the entrepreneurial dichotomy within the agribusiness context has not been adequately addressed. This study contributes to closing this knowledge gap by examining youth's perceptions of agribusiness through the lens of the push‐pull motivation
Cool Dady Mangole +6 more
wiley +1 more source
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
Effects of frying by different frying oils on fatty acid profile of silver carp (Hypophthalmichthys molitrix) [PDF]
, 2012 The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp.
Dad, S., Zakipour Rahimabadi, E.
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Used food oils: physical-chemical indicators of quality degradation [PDF]
, 2017 Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela +6 more
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Annals of Neurology, EarlyView.Objective The evidence regarding adherence to dietary patterns and Parkinson's disease (PD) risk is inconsistent. Because of the long prodromal PD phase, reverse causation represents a major threat to investigations of diet in relation to PD. We examined whether adherence to the Mediterranean (MED) and Mediterranean‐Dietary Approaches to Stop ...
Mariem Hajji‐Louati +6 more
wiley +1 more source
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
doaj +1 more source
Quality Characteristics of Palm Olein in Frying Systems [PDF]
, 1985 The changes in quality characteristics of refined bleached and deodorised palmole in (RBD olein)during heating and heating with intermittent frying for 5hr/day for 8 consecutive days in 4 different systems were studied.The systems studied included (1)
Asap, Telingai
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