Results 1 to 10 of about 707 (168)

Effect of thermal processing on the quality parameters of ghee incorporated with curry leaf (Murraya koeneigii) extract [PDF]

Journal of Veterinary and Animal Sciences, 2023
This study examined the effect of adding antioxidants, namely curry leaf extract (CLE) and butylated hydroxyanisole (BHA), on the physicochemical properties of ghee during deep frying.
Mohammed Arshath, M.P. Rahila, S. Archana, V.L. Vyshak, C.R. Rachana   +4 more
doaj   +1 more source

Evaluation of Non-polar Composition in Plumbago Zeylanica Leaves by Gas Chromatography and Mass Spectrometry [PDF]

Folia Medica, 2020
Background: Plumbago zeylanica plant belongs to Plumbaginaceae. The plant is reported for many pharmacological activities.Aim: The objective of the study was to identify fatty acids and non-polar chemical compounds in Plumbago zeylanica leaves. Materials
Jayesh Dhalani, Gaurang Dubal, Chirag Rathod, Pankaj Nariya   +3 more
doaj   +3 more sources

Study on Quick Test Model for the Quality of Frying Oil from Western-style Fast Food Restaurants by Near Infrared Spectroscopy

Shipin gongye ke-ji, 2022
In order to quickly detect the quality of frying oil from western-style fast food restaurants, calibration models of acid value and total polar compounds were established using near infrared spectroscopy (NIRS) combined with partial least squares (PLS ...
Mingming HU, Quan ZHANG, Shuxian NING, Sifen WU, Guowen ZHANG, Xing HU   +5 more
doaj   +1 more source

Contribution of Lipids to the Flavor of Mussel (Mytilus edulis) Maillard Reaction Products

Foods, 2022
Lipid oxidation and the Maillard reaction are two of the most important reactions affecting the flavor of foods that have been heat-processed. To investigate the contribution of lipids to the mussel’s flavor, the mussel’s Maillard reaction products (MRPs)
Ran Xin, Lixin Ma, Rong Liu, Xuhui Huang, Baoshang Fu, Xiuping Dong, Lei Qin   +6 more
doaj   +1 more source

Exploring the Sequential-Selective Supercritical Fluid Extraction (S³FE) of Flavonoids and Esterified Triterpenoids from Calendula officinalis L. Flowers

Molecules, 2023
One of the many advantages of supercritical fluid extraction (SFE) is the possibility of using it in sequential and selective approaches. This is due to the use of a dynamic extraction mode in addition to the possibility of altering the composition of ...
Sirine Atwi-Ghaddar, Lydie Zerwette, Emilie Destandau, Eric Lesellier   +3 more
doaj   +1 more source

A Comparison of the Stability of Refined Edible Vegetable Oils under Frying Conditions: Multivariate Fingerprinting Approach

Foods, 2023
The stability of highly consumed vegetable refined oils after discontinuous frying of potatoes was compared. Both those vegetable oils containing additives and those that did not were considered.
Sandra Martín-Torres, Antonio González-Casado, Miriam Medina-García, María Soledad Medina-Vázquez, Luis Cuadros-Rodríguez   +4 more
doaj   +1 more source

Application of the Index of Oxidized Triglyceride in Quality Evaluation of Frying Oil

Liang you shipin ke-ji, 2022
Study the change rule of Total Polar Compounds (TPC) of fried oil and evaluate the feasibility of using new indices to characterize the quality of frying oil from the perspectives of the polar compound composition at the regulated discarding point and ...
LI Xu, ZHANG Hui, JIN Qing-zhe, ZHAO Cheng-wei, JIN Jun, WU Gang-cheng, WANG Xing-guo   +6 more
doaj   +1 more source

PROTECTIVE EFFECT OF SOME FERMENTED DAIRY PRODUCTS ENRICHED WITH DIBS ON TOTAL POLAR COMPOUNDS FORMED DURING DEEP – FAT – FRYING PART I: ON BIOLOGICAL EXAMINATION OF RATS [PDF]

Journal of Food and Dairy Sciences, 2012
During deep fat frying , oils is exposed to elevated temperatures above 1800˚C during intermittent frying for 40 hrs at 5 consecutive days. Toxicity of used oil for deep frying was related to its content of total polar compounds (TPC), caused abnormal ...
E. El – Naggar, Y . Abd El-Tawab
doaj   +1 more source

Introducing degummed water‐extracted wild almond oil as a safe vegetable oil through the quality evaluation of par‐fried potato sticks and oil thermo‐oxidative stability during a continuous prolonged deep‐fat frying process

Food Safety and Health, 2023
The purpose of this study is to evaluate the safety of degummed water‐extracted wild almond oil as a frying medium. Changes in the physicochemical properties of the oil as well as those of the fried potato sticks were evaluated over 10 h of frying at 180°
Niloufar Nekouei, Karamatollah Rezaei
doaj   +1 more source

Antioxidant effect of onion peel extracts (Allium cepa L.) on the stability of soybean oil under thermo-oxidative degradation

Revista Principia, 2023
Onion peels have considerable amounts of bioactive compounds with high antioxidant capacity. This study aimed to assess the antioxidant capacity of yellow, white, and purple onion peel extracts and to analyze their antioxidant effects on the thermo ...
Wellington Mamoro Umeda, Neuza Jorge
doaj   +1 more source