Results 11 to 20 of about 362,144 (289)
The effect of ultrasound and blanching on oil uptake during deep-fat frying of potato [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2014 The aim of this study was to investigate the influence of ultrasound and blanching pretreatments on oil uptake and to model them on potato slices during deep-fat frying.
Elham Razzagh Pour +2 more
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Pengaruh Tepung Beras Pragelatinisasi terhadap Penyerapan Minyak dan Sensori Kue Cucur
Jurnal Teknologi dan Industri Pangan, 2022 Cucur is a traditional food with oily appearance,which may affect the sensory acceptance. Thus, in this research we attempted to reduce its oil absorption by using pregelatinized rice flour as the ingredient for cucur dough.
Putri Novita Savitri +2 more
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Acta Universitatis Cibiniensis. Series E: Food Technology, 2020 This study developed a mathematical model following the fundamental principles of mass transfer for the simulation of the oil and moisture content change during the Deep-Fat Frying of plantain (ipekere) chip. The explicit Finite Difference Technique (FDT)
Adeyanju James Abiodun +3 more
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Evaluation of atmospheric and vacuum frying on properties of deep fat fried Reshte-Khoshkar [PDF]
Pizhūhish va Nuāvarī dar ̒Ulūm va Sanāyi̒-i Ghaz̠āyī, 2013 Vacuum frying is a new technology that can be used to improve the quality attributes of fried food because of the low temperatures employed and minimal exposure to oxygen. In this paper, the atmospheric and vacuum frying of Reshte-Khoshkar (a traditional
Seyed Ahmad Shahidi +5 more
doaj +1 more source
A facile energy-efficient approach to prepare super oil-sorbent thin films
Energy Reports, 2023 Oil spills on water surface and shoreline have caused significant water pollution, and one of the ways to deal with them is to use oil sorbents. An effective sorbent provides high oil uptake and retention values, high selectivity, super-fast uptake ...
Junaid Saleem +8 more
doaj +1 more source
Agronomy, 2020 This work examined the influence of cultivar, anti-browning treatment, package atmosphere and storage duration on the oil uptake and polycyclic aromatic hydrocarbons (PAH) levels in fried fresh-cut potato (FCP).
Sandra Balbino +7 more
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The Interplay of Phototrophic and Heterotrophic Microbes Under Oil Exposure: A Microcosm Study
Frontiers in Microbiology, 2021 Microbial interactions influence nearly one-half of the global biogeochemical flux of major elements of the marine ecosystem. Despite their ecological importance, microbial interactions remain poorly understood and even less is known regarding the ...
Manoj Kamalanathan +10 more
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Recent advances in frying processes for plant-based foods
Food Chemistry Advances, 2022 Background: Deep-fat fried foods are widely popular due to their distinct organoleptic and sensory characteristics. Deep-fat frying allows physical and chemical structural changes at the macro and micro levels.
Abdulla Al Faruq +5 more
doaj +1 more source
Effect of Arbuscular Mycorrhiza Inoculation on Nutrient Uptake and Essential Oil Composition of Dragonhead (Dracocphalum moldavica L.) under Drought Stress [PDF]
Ikufīziyuluzhī-i Giyāhān-i Zirā̒ī, 2020 To study essential oil components of Dracocephalum moldavica in response to mycorrhiza fungus inoculation under drought stress condition, a factorial experiment based on completely randomized design with three replications was carried out under ...
Gobad Salimi +2 more
doaj +1 more source
Agritech, 2017 Pregelatinized rice flour is one of ingredients that can reduce oil uptake. Gelatinization can be processed by drum drying, extrusion, and steaming. The aim of this research was to know the effect of gelatinization rice flour by drum drying, extrusion ...
Florentina Florentina +3 more
doaj +1 more source