Results 61 to 70 of about 49,333 (275)
Comprehensive Frying Oil Control Method for Business Use of Deep-fry Cooking.
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2002 フライ調理現場より収集したフライ油を用いて,重合物量と粘度上昇率,極性化合物量とPCテスター移動距離に極めて高い相関があることを見出した.粘度上昇率とPCテスター移動距離は,重合物量や極性化合物量を定量するHPLC法と比較して,迅速かつ簡易に測定出来るものであり,複合的なフライ油の劣化を判断する方法として有効であると判断できる.実際のフライ調理現場での廃油基準としては,我々は粘度上昇率15～20%(重合物量8～10%に相当),PCテスター移動距離24～27mm(極性化合物量20～25%に相当)を推奨する.
Kouji Fujimura +4 more
openaire +2 more sources
Czech Journal of Food Sciences, 2014 We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats were used and fillets were fried plain or battered.
Sabine SAMPELS +2 more
doaj +1 more source
DEVELOPMENT OF FROZEN-FRIED YAM SLICES: OPTIMIZATION OF THE PROCESSING CONDITIONS [PDF]
, 2012 The research performed on yam processing mainly concerns the production of crisps and flour. However, its transformation into deep-frozen French fries does not necessitate any other equipment than those used for potatoes.
Amani, N. Georges +4 more
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On the possibility of non-fat frying using molten glucose [PDF]
, 2014 Fried products impose a health concerns due to considerable amount of oil they contain. Production of snack foods with minimal oil content and good management of oil during frying to minimise the production of toxic compounds continue to be challenging ...
Al-Khusaibi, Mohammed +2 more
core +1 more source
Effect of Storage Temperature and Materials on Protein Quality and Functional Properties of Soybeans
Future Postharvest and Food, EarlyView.Hermetic PICS bags combined with cool storage (15°C) effectively preserved soybean protein quality and functional properties ([protein solubility, emulsifying capacity, and oil absorption capacity] of soybean protein isolates) during storage. Polypropylene bags and 25°C accelerated protein deterioration lead to significant nutritional losses.
Rabia Msuya +3 more
wiley +1 more source
Study of the Extent of Damage the Traditional Coconut Oil Used Repeatedly to Organoleptic Goroho Banana Chips (Musa Acuminate, SP. [PDF]
, 2016 Banana chips are one of the fried snacks which preparation are very simple and have been made by most housewives, fried foods cottage level industries or even restaurant\u27s owners.
Mamuaja, C. F. (Christine) +2 more
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Regeneration of Used Frying Oil Using Hydrophobic Membrane Process
membrane, 2004 A study was carried out to improve the quality of used frying oils and to assess the feasibility of recycling as edible oils using a membrane process. Experiments were conducted with used frying oils in a flat membrane batch cell using hydrophobic polymeric membranes.
Atsushi Miyagi +2 more
openaire +2 more sources
Future Postharvest and Food, EarlyView.The detection of toxins in baby food using artificial intelligence. ABSTRACT Infant foods and baby formulas are becoming increasingly popular across the globe owing to their ease of consumption and nutritional value specific to infants. Impurities may find their way into the food chain at any point from the acquisition of raw materials to final ...
Poornima Singh +3 more
wiley +1 more source
Effect of simultaneous frying of food items on the concentrations and risks of PAHs in edible oils
Scientific AfricanThis study evaluated the effect of simultaneous frying of food items on the concentrations and risks of PAHs in different types of frying oils. The PAH concentrations of these oils were quantified prior to frying and after each frying cycle by gas ...
Ufuoma A. Igbuku +6 more
doaj +1 more source
Oxidative stability of virgin coconut oil compared with RBD palm olein in deep-fat frying of fish crackers [PDF]
, 2009 The oxidative stability of virgin coconut oil (VCO) in deep fat frying at 185 ± 5°C for a total of 30 hours was evaluated and compared with that of similarly-treated RBD palm olein (RBDPO) based on changes in the peroxide value (PV), p-anisidine value (p-
Mat Hashim, Dzulkifly +3 more
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