Results 81 to 90 of about 12,987 (199)
Study on the Frying Performance Evaluation of Refined Soybean Oil after PLC Enzymatic Degumming
FoodsIt is known that phospholipase C (PLC) enzymatic degumming can hydrolyze phospholipids into diacylglycerol (DAG), which improves the efficiency of oil processing.
Wenting Zhou +4 more
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This is the data collection for the scientific article with title: "Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets".
Pintado, Tatiana +3 more
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Effect of Different Frying Methods on the Total trans Fatty Acid Content and Oxidative Stability of Oils [PDF]
, 2017 The main objective of this study was to determine the effect of different frying oils and frying methods on the formation of trans fatty acids and the oxidative stability of oils.
Baltacioglu, Cem, Cem Baltacıoğlu
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Ultrasonic Assessment of Oil Quality during Frying
Journal of Agricultural and Food Chemistry, 2002 In this paper, changes in ultrasonic properties during thermoxidation of virgin olive oil were studied. Samples of virgin olive oil were heated over different periods of time from 2 to 16 h at 200 degrees C. Oil degradation was characterized by means of physical and chemical changes, i.e., viscosity, color, polar compounds, polymers, and polar fatty ...
Benedito, J. +3 more
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The relationship between the deterioration of frying oil and the generation of hazards during frying
Food Additives & Contaminants: Part ADeep-fat frying gives food a desirable color and flavor but inevitably leads to oil deterioration and production of hazards. In this study, the simultaneous generation of multiple hazards under different frying conditions was investigated, the deterioration of frying oil was evaluated, and finally, their correlation was analyzed.
Guoyan Liu +10 more
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Journal of Air Pollution and HealthIntroduction: Emissions from cooking activities are among the major sources of indoor and ambient air pollution. Materials and methods: This experimental research aims to explore the levels of 16 gaseous Polycyclic Aromatic Hydrocarbons (PAHs) during ...
Ahmad Zarei +4 more
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Effect of Vacuum Frying on Food and Frying Oil Quality
, 2016 Kızartma işlemi genellikle atmosferik basınçta yüksek sıcaklıklarda (150-200°C) ve oksijen varlığında gerçekleşmesi nedeniyle gıdanın besin değerinde kayıplara, yüksek yağ içerikli gıdaların elde edilmesine, pişme işlemi tam gerçekleşmeden renkte ...
Figen Kaymak-ertekin +3 more
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Olive oil stability under deep-frying conditions
, 2010 The suitability of different commercial olive oil categories for domestic frying was investigated. Oil samples were taken every 3 h of frying and evaluated for free acidity, peroxide and p-anisidine values, specific extinction coefficients, oxidative ...
Pereira, J.A. +9 more
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Frying kinetics and physical properties of air-fried french fries
Advances in Food Science, Sustainable Agriculture, and Agroindustrial EngineeringFrench fries are processed products made of partially cooked frozen potatoes. The most essential step in making french fries is frying, aiming to produce soft and crunchy product. Using air fryers in the frying process offers the benefit of significantly
La Choviya Hawa +3 more
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Chemical performance of vegetable oils in repeated deep frying process
, 2011 Deep-frying is one of the most popular food cooking techniques. This processing operation causes a series of physico-chemical modifications in both oil and food, which are strongly related to food properties and the technological conditions used.
NATALE, DANIELA +2 more
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