Results 11 to 20 of about 4,249 (180)

Quality Assessment of Fried Palm Oils using Fourier Transform Infrared Spectroscopy and Multivariate Approach

Chemical Engineering Transactions, 2017
Palm oil is one of the important commodities of Malaysia and is superior for frying due to its high oxidative stability and high content of unsaturated fatty acids.
Z. Hashim, S.S.A.M. Zaki, I.I. Muhamad
doaj   +1 more source

Use of domestic fryer among student families from Madrid university. Acceptation of frozen food fried in extra virgin olive oil, sunflower oil and high oleic acid sunflower oil

Grasas y Aceites, 2001
The goal of this study was to get information about the use of domestic fryers, type of oil used for frying, kind of food fried in it, and number of frying until rejection of oil. To this aim, a preliminary survey was performed in 50 persons belonging to
A. Romero, C. Cuesta, F. J. Sánchez-Muniz   +2 more
doaj   +1 more source

Lipid metabolism in experimental animals

Grasas y Aceites, 1998
Publications are scarce in the way in chich metabolic processes are affected by the ingestion of heated fats used to prepare food. Similarly studies measuring metabolic effects of the consumption on fried food are poorly known.
Francisco J. Sánchez-Muñiz, Carmen Cuesta   +1 more
doaj   +1 more source

Minerals

Grasas y Aceites, 1998
The possible changes in the mineral composition of food during frying could be the consequence of losses by leaching, or changes in concentrations caused by exchanges between the food and culinary fat of other compounds.
M. P. Vaquero
doaj   +1 more source

RETENSI FORTIFIKAN VITAMIN A DAN β-KAROTEN DALAM MINYAK GORENG SAWIT SELAMA PEMASAKAN

Jurnal Teknologi dan Industri Pangan, 2018
This study was carried out to obtain information on fortificants (vitamin A and β-carotene) stability in fortified palm oil. Four types of fortified palm oils were used in this research: palm oil fortified with red palm oil or RPO (containing β-carotene)
Drajat Martianto, Nuri Andarwulan, Yoga Putranda   +2 more
doaj   +1 more source

Frying practices, oils quality and development of natural adsorbents to regenerate frying oils used by unlicensed street vendors of fried meat in Bamenda, North-West Cameron

Food Chemistry Advances
This study aimed at assessing the frying practices, oils quality used by street vendors of fried meat in Bamenda and also develop natural absorbents to regenerate oils after frying. 31 vendors were interviewed on frying practices.
Gires Boungo Teboukeu, Aphrodite Tchewonpi Choumessi, Audrey Akaanie Andongatei, Fabrice Tonfack Djikeng, Ronice Zokou, Clifford Boubga, Lifoter Kenneth Navti   +6 more
doaj   +1 more source

Determination of the Physicochemical Changes in the Different Vegetable Oils after Fat-Product Interaction During Frying Process [PDF]

Iranian Journal of Chemistry & Chemical Engineering, 2018
Determination of changes in physicochemical properties of different vegetable oils (sunflower, corn, hazelnut, palm, and olive oils)  was aimed after the frying process with different frying material used (potato and pepper).
Nurhan Uslu, Mehmet Musa Özcan
doaj  

EFFECT OF DEEP-FAT FRYING ON CANOLA OIL, PALMOLEIN AND SUNFLOWER OIL BLENDS: B) BIOLOGICALAND NUTRITIONAL STUDIES [PDF]

Journal of Food and Dairy Sciences, 2016
Canola oil (CO) is very high in healthy unsaturated fatty acids. It is higher in the omega-3 fatty acid alpha-linolenic acid than any of other oil except flaxseed oil. Because of its light flavor, high smoke point and smooth texture, canola oil is one of
W. EL-Reffaei, Eman Ragheb, S. Badr, Hanan EL-Ghandour, A. EL-Sebeay   +4 more
doaj   +1 more source

A review of different frying oils and oleogels as alternative frying media for fat-uptake reduction in deep-fat fried foods

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, Joinul Islam, William Oyom, Kelvin Adrah, Samuel Chetachukwu Adegoke, Reza Tahergorabi   +5 more
doaj   +1 more source

Effect of simultaneous frying of food items on the concentrations and risks of PAHs in edible oils

Scientific African
This 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, Eze W. Odali, Beatrice O. Peretiemo-Clarke, Chinedu J. Ossai, Chukwujindu M.A. Iwegbue, Godwin E. Nwajei, Bice S. Martincigh   +6 more
doaj   +1 more source