Results 61 to 70 of about 12,987 (199)
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
doaj +1 more source
Produção contínua de biodiesel por transesterificação de óleo do fruto de macaúba (Acrocomia aculeata) e óleo de fritura em metanol e etanol supercrítico [PDF]
, 2012 Tese (doutorado) - Universidade Federal de Santa Catarina, Centro Tecnológico, Programa de Pós-Graduação em Engenharia de Alimentos, Florianópolis, 2012O biodiesel é produzido a partir de fonte renovável, é um combustível de queima limpa e atrativo ...
Gonzalez, Samantha Lemke
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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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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
Polycyclic Aromatic Hydrocarbons in Frying Oils and Snacks
Journal of Food Protection, 2006 The high incidence of lung cancer observed among Chinese women has been associated with exposure to fumes from cooking oil. Polycyclic aromatic hydrocarbons (PAHs) are a class of potentially mutagenic substances emitted from cooking oils heated at high temperatures.
Purcaro, Giorgia +4 more
openaire +4 more sources
Analysis of energy use in crisp frying processes
, 2010 Copyright @ 2010 Politecnico di Bari - BB PressWith increasing energy costs in industrial food frying processes it is essential to identify inefficiencies and minimise them.
Wu, H +3 more
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Comparison of the Effects of Supplemental Red Palm Oil and Sunflower oil on Maternal Vitamin A Status. [PDF]
, 2001 Conflicting results have been reported on the ability of dietary carotenoids to improve vitamin A status in lactating women. Red palm oil is one of the richest dietary sources of beta-carotene.
Mugyabuso, J K +7 more
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Frying Chips for Frying Oil Studies (Food Science) v1
, 2014 This method describes frying protocols for tortilla chips. Chips or other foods are often fried in different oils and oil blends to assess the oxidative stability of the oil, thereby determining whether that particular oil or oil blend is suitable for ...
core +1 more source
Peroxisome Proliferation in Liver of Rats Fed Oxidized Frying Oil
, 2008 Oxidized frying oil (OFO) activates peroxisome proliferator- activated receptor a (PPAR alpha) in vitro and in vivo. As most PPARalpha activators are also peroxisome proliferators( PP), this study was aimed at exploring whether OFO induces peroxisome ...
盧國賢 +1 more
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On Functions of Silicone Oil in Frying Oil. X
Journal of Japan Oil Chemists' Society, 1990 To gain an understanding of the mechanism by which silicone oil (SO) suppresses the thermal deterioration of a frying oil, the following experiments were carried out.1) Soybean and linseed oil without and with 1ppm SO were heated in an oven or plate heater for 4, 6h, at 50, 70, 90, 110 and 130°C.
OHTA, Shizuyiki +4 more
openaire +3 more sources