Results 1 to 10 of about 201,138 (198)
Monitoring of Used Frying Oils and Frying Times for Frying Chicken Nuggets Using Peroxide Value and Acid Value [PDF]
Food Science of Animal Resources, 2016 This study was conducted to investigate the condition of frying oil used for frying chicken nuggets in a deep fryer. The acidification of the frying oils used, soybean oil (SB), canola oil (CA), palm oil (PA), and lard (LA), were determined as peroxide ...
Jung-Min Park, Jin-Man Kim
doaj +6 more sources
Heliyon, 2023 Purpose: This review aims to examine the potential of oleogels as a frying medium to decrease oil absorption during deep-frying and enhance the nutritional and energy content of foods.
Niaz Mahmud +2 more
exaly +4 more sources
A New Insight into the Evaluation of Used Frying Oils Based on the Kinetics of Chemical Changes during the Process. [PDF]
Foods, 2023 Kinetics of change in total polar compounds (TPC), carbonyl value (CV), and conjugated diene value (CDV) were simultaneously investigated during the frying of potato strips in eight oil samples at 170 °C.
Moosavi SMR, Farhoosh R.
europepmc +2 more sources
Properties of Fame from Used Frying Oils
Chemical Engineering Transactions, 2010 preview not available - see full-text PDF article.
A.š Kleinová +3 more
doaj +2 more sources
Valorization of Used Frying Oils via Enzymatic Alcoholysis
Sustainable ChemistryIn this paper, batch stirred-tank alcoholysis reactions of used and refined sunflower oils were performed with n-octyl, myristyl, cetyl, oleyl, and stearyl alcohols using immobilized lipases Novozym 435 and Lipozyme IM as catalysts.
Abderrahim Bouaid
doaj +2 more sources
Lipid Technology, 2013 AbstractThe analysis of used frying oils to ensure quality of fried foods has become a subject of great concern for health administrations, food processors and consumers, especially since some compounds formed at high temperatures impair the nutritional value of fats and have adverse health effects.
C. Dobarganes, G. Márquez-Ruiz
semanticscholar +3 more sources
Vegetable Oils and Their Use for Frying: A Review of Their Compositional Differences and Degradation
FoodsThis review provides an overview of the main vegetable oils of different botanical origin and composition that can be used for frying worldwide (olive and extra-virgin olive oil, high-oleic sunflower oil, rapeseed oil, peanut oil, rice bran oil ...
Susana Abrante-Pascual +2 more
semanticscholar +4 more sources
Biointerface Research in Applied Chemistry, 2021 The quest for an alternative sustainable source without petroleum technology and its refining has prompted the development of biofuels, such as biodiesel, from the transesterification of new or utilized vegetable oil.
H. Belkhanchi +4 more
semanticscholar +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
Detection for Frying Times of Various Edible Oils Based on Near-Infrared Spectroscopy
Applied Sciences, 2020 Taking a variety of edible oils as the research object, including soybean oil, peanut oil, rapeseed oil, a method based on Near-Infrared Spectroscopy (NIRS) to identify the frying times is proposed to evaluate the quality of frying oil.
Yi Liu +3 more
doaj +1 more source