Influence of Frying Time and Addition of Rice Starch on Oil Uptake and Textural Properties of Fried Coated Chicken Meat [PDF]
, 2009 Rice starch in shares of 6, 8 and 10 % was used as replacement for eggs in the coating mixtures used for coating of meat before frying. After frying of meat at 170 0C for 4, 6 and 8 minutes, effects of frying time and addition of starch on oil uptake and
Branko Tripalo +6 more
core +1 more source
A First approach of using ultrasound as an alternative for blanching in vacuum-packaged potato strips [PDF]
, 2016 The effect of ultrasound (US) (40 kHz, 200 W, 3 min), blanching (85 °C, 3.5 min), and the combination of both methods was evaluated on the quality of vacuum-packaged potato strips stored at 3 ± 1 °C for up to 10 days.
Achaerandio Puente, María Isabel +4 more
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The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application [PDF]
, 2011 The potential use of medium- and long-chain triacylglycerols (MLCT) oil blends in food applications such as frying oil and salad dressings were investigated.
Arifin, Norlelawati +5 more
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Processing and Development of Frying Oil From Fruit of Some Varieties of Dwarf Coconut [PDF]
, 2015 Fruits of Dwarft coconut commonly are used as young tender (8 months of fruit) for fresh coconut water and raw materials in processing of some conventional products such as klapeertart and coconut jam.
Indrawanto, C. (Chandra) +1 more
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Dietary moderately oxidized oil induces expression of fibroblast growth factor 21 in the liver of pigs [PDF]
, 2012 BACKGROUND: Fibroblast growth factor 21 (FGF21), whose expression is induced by peroxisome proliferator-activated receptor alpha (PPARalpha), has been recently identified as a novel metabolic regulator which plays a crucial role in glucose homeostasis ...
Eder, Klaus +2 more
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Tropical Agricultural Research, 2017 The effect of extracts of pomegranate (Punica granatum L.) peel, rosemary and oregano on the oxidative stability of Coconut Oil (CO), Virgin Coconut Oil (VCO), Palm oil (PO), Sunflower Oil (SO) and Sesame Oil (SSO) during deep frying (170 ± 5 °C/10 min ...
T. P. Hemachandra +2 more
doaj +1 more source
Antioxidants, 2021 One of the commonly used food preparation methods is frying. Fried food is admired by consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil at high temperature, usually 170–190 °C, and it requires a relatively ...
Małgorzata Wroniak +4 more
doaj +1 more source
Fluorescence spectroscopy for analysing deterioration of palm olein in batch deep-fat frying [PDF]
, 2016 Palm olein has been commercially used as frying medium in batch deep-fat frying. During frying, the oil usually deteriorates due to the exposure to high temperature.
Abd Aziz, Samsuzana +3 more
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Effect of citric acid on browning of fresh-cut potatoes and on texture after frying [PDF]
, 2018 Fresh-cut potato (Solanum tuberosum L.) is a product widely consumed, but the susceptibility of this tube.r to browning is a drawback and limiting factor for its shelf life.
Achaerandio Puente, María Isabel +3 more
core +2 more sources
Biodiesel from Low Grade Used Frying Oil Using Esterification Transesterification Process
Makara Seri Sains, 2009 The aim of thisresearch was to obtain the optimal condition for the production of biodiesel from low grade used frying oil through theesterification transesterification process.
Sahirman +2 more
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