Results 251 to 260 of about 380,995 (285)
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Journal of the American Oil Chemists' Society, 2011
AbstractIn this study, the effect of deep fat frying on oil degradation, total phenols (TP) and total antioxidant activity (TAA) of hazelnut, corn, soybean and olive oils were investigated. Oil degradation and oxidation were monitored by measuring the total polar compounds (TPC) and the peroxide value (PV).
Karakaya, Sibel, Simsek, Sebnem
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AbstractIn this study, the effect of deep fat frying on oil degradation, total phenols (TP) and total antioxidant activity (TAA) of hazelnut, corn, soybean and olive oils were investigated. Oil degradation and oxidation were monitored by measuring the total polar compounds (TPC) and the peroxide value (PV).
Karakaya, Sibel, Simsek, Sebnem
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European Journal of Lipid Science and Technology, 2018
Two methods based on polyethylene‐film‐based Fourier transform infrared (PE‐film‐based FTIR) and attenuated total reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy are developed for the determination of the total polar compound (TPC) content of frying oil.
Jia Chen +4 more
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Two methods based on polyethylene‐film‐based Fourier transform infrared (PE‐film‐based FTIR) and attenuated total reflectance–Fourier transform infrared (ATR–FTIR) spectroscopy are developed for the determination of the total polar compound (TPC) content of frying oil.
Jia Chen +4 more
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Food Chemistry, 2023
Standard approaches to determining the total polar compounds (TPC) content in frying oils such as the chromatographic techniques are slow, bulky, and expensive. This paper presents the electrochemical analysis of 6 types of frying oils inclusive of 52 frying timepoints, without sample preparation.
Anoop C, Patil +4 more
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Standard approaches to determining the total polar compounds (TPC) content in frying oils such as the chromatographic techniques are slow, bulky, and expensive. This paper presents the electrochemical analysis of 6 types of frying oils inclusive of 52 frying timepoints, without sample preparation.
Anoop C, Patil +4 more
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Journal of Crystal Growth, 1990
Abstract Total energies of macroscopic polar electron-core systems are calculated by means of a new post initio method. The ground state statistical operator is calculated in Hartree-Fock approximation by means of tight-binding theory. Predicted bond lengths and bulk moduli are in good agreement with experimental data. The (110) surface relaxation is
J. Neugebauer, R. Enderlein, J. Röseler
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Abstract Total energies of macroscopic polar electron-core systems are calculated by means of a new post initio method. The ground state statistical operator is calculated in Hartree-Fock approximation by means of tight-binding theory. Predicted bond lengths and bulk moduli are in good agreement with experimental data. The (110) surface relaxation is
J. Neugebauer, R. Enderlein, J. Röseler
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European Journal of Lipid Science and Technology, 2020
AbstractA method of rapidly determining the total polar compounds (TPCs) in frying oils using attenuated total reflectance‐Fourier transform infrared spectroscopy combined with partial least squares (PLS) regression is developed. Oils of various types and geographic origins are used to ensure that the proposed model is robust.
Xiaoying Liu +4 more
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AbstractA method of rapidly determining the total polar compounds (TPCs) in frying oils using attenuated total reflectance‐Fourier transform infrared spectroscopy combined with partial least squares (PLS) regression is developed. Oils of various types and geographic origins are used to ensure that the proposed model is robust.
Xiaoying Liu +4 more
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International Journal of Food Science & Technology, 2020
SummaryThis study examined the fatty acid esters of 2‐monochloropropane‐1,2‐diol (2‐MCPD), 3‐monochloropropane‐1,2‐diol (3‐MCPD) and glycidyl esters (GEs) in frying oils during fish nuggets deep frying. The 3‐MCPD esters significantly increased in the first 12 h and then decreased, whereas 2‐MCPD esters increased to a maximum at 24 h (0.69–0.81 mg kg−1)
Lirong Xu +6 more
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SummaryThis study examined the fatty acid esters of 2‐monochloropropane‐1,2‐diol (2‐MCPD), 3‐monochloropropane‐1,2‐diol (3‐MCPD) and glycidyl esters (GEs) in frying oils during fish nuggets deep frying. The 3‐MCPD esters significantly increased in the first 12 h and then decreased, whereas 2‐MCPD esters increased to a maximum at 24 h (0.69–0.81 mg kg−1)
Lirong Xu +6 more
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Journal of the American Oil Chemists' Society, 2011
AbstractAnalysis of used frying oil samples by high performance liquid chromatography–size exclusion chromatography (HPLC–SEC or HPSEC) was compared to AOCS Official Method Cd 20‐91 (silica gel column chromatography) for the purpose of developing a rapid analysis of total polar compounds (TPC). In a direct comparison of the two analytical methods using
J. D. Caldwell, B. S. Cooke, M. K. Greer
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AbstractAnalysis of used frying oil samples by high performance liquid chromatography–size exclusion chromatography (HPLC–SEC or HPSEC) was compared to AOCS Official Method Cd 20‐91 (silica gel column chromatography) for the purpose of developing a rapid analysis of total polar compounds (TPC). In a direct comparison of the two analytical methods using
J. D. Caldwell, B. S. Cooke, M. K. Greer
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A modified VERI‐FRY® quick test for measuring total polar compounds in deep‐frying oils
Journal of the American Oil Chemists' Society, 1999AbstractThe AOCS official method for the determination of total polar compounds in deep‐frying oils is often used to estimate frying oil degradation. It can be accurate and reliable, but with sacrifices of time and expense. The TPM VERI‐FRY® PRO (Libra Technologies, Inc., Metuchen, NJ) quick test provides a quick and easy way to measure polar compounds
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Determination of total polar compound (TPC) levels in frying oils
2011The deep frying method, that is, the process in which food is cooked by immersion in hot oil, is considered to be the oldest and most common unit operation used in food preparation, especially in the Mediterranean area. During frying process, a wide variety of chemical reactions result in the formation of compounds with high molecular weight and ...
Hampikyan, Hamparsun +3 more
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A New Method of Measuring Total Polar Compounds in Frying Oil: RGB Color Code
International Journal of High School Research, 2022openaire +1 more source