Results 1 to 10 of about 4,187 (118)
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 +2 more sources
Modified Test Kit for Detecting Polar Compounds and Evaluating Their Distribution in Reused Frying Oil [PDF]
FoodsPolar compounds in repeatedly used frying oil pose significant health risks to consumers. This study aimed to develop an improved test kit for detecting polar compounds in used frying oils and to compare the distribution of polar compounds across ...
Rapeepan Yongyod, Anusak Kerdsin
doaj +2 more sources
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
Frying performance of olive-extracted oils
Grasas y Aceites, 2018 In this article, the main studies on frying performance of olive-extracted oils, namely, virgin olive oils, olive oils and olive-pomace oils, are reviewed and discussed in relation to other vegetable oils. Firstly, the most relevant compositional data of
G. Márquez-Ruiz, F. Holgado
doaj +1 more source
Effect of continuous usage on the natural antioxidants of vegetable oils during deep-fat frying
Scientific African, 2019 Edible frying oils are important source of vitamins and natural antioxidants. They provide protection against diseases such as cancer and cardiovascular diseases. Using oils for prolonged periods, may cause its quality to deteriorate.
OB Adu +5 more
doaj +1 more source
Valorisation non alimentaire des huiles de friture usagées en tant que lubrifiants biodégradables
Oléagineux, Corps gras, Lipides, 2005 The market of used frying oils (UFO’s) collection in Europe is estimated to about 350,000 tons a year. Since the dioxin crisis in 1999, the main recycling ways of this raw material, considered as a waste, concern the oleochemical applications namely the ...
Avellan Anne-Virginie, Alfos Carine
doaj +1 more source
Foods, 2021 Frying performance of olive-pomace oils (OPOs) as compared to sunflower oils (SOs) and high-oleic sunflower oils (HOSOs) was studied in discontinuous frying (DF) and continuous frying (CF) for the first time.
Francisca Holgado +3 more
doaj +1 more source
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 +1 more source
UTILIZATION OF OLEIN OIL RESULTING FROM FRYING PROCESSES IN SOAP MANUFACTURE [PDF]
Journal of Food and Dairy Sciences, 2010 In Egypt most restaurants used olein oils for frying of many different kinds of foods. The quantity olein oil resulting from frying processes represents more than half of the total olein oils used in Egyptian restaurants. Olein oils resulting from frying
M. Megahed, H. Helmy
doaj +1 more source