Results 211 to 220 of about 20,509,901 (285)

Impact of Deep-Frying With Different Vegetable Oils on the Nutritional Quality of Grass Carp (<i>Ctenopharyngodon idella</i>) Fillets. [PDF]

Food Sci Nutr
Golgolipour S, Khodanazary A, Ghanemi K.
europepmc   +1 more source

Research progress on chemical composition, pharmacological effects, clinical applications, and processing of <i>Curcumae Radix</i>. [PDF]

Front Pharmacol
Wang L, Zhou Q, Zhu J, Lu Q, Zhang L, Jin M, Dai Y, Shi D.   +7 more
europepmc   +1 more source

Effect of endemic dietary herb extracts on mitigating acrylamide formation and sensory attributes of potato chips through repeated frying cycles. [PDF]

Sci Rep
Assefa D, Dessalegn E, Abegaz K.
europepmc   +1 more source

Supramolecular strategy in traditional Chinese medicine processing: Mechanistic insights mediated by self-assembly. [PDF]

Acta Pharm Sin B
Song W, Gong H, Wang H, Huang D, Sun L.
europepmc   +1 more source

Membrane processing of used frying oils

Journal of the American Oil Chemists' Society, 2000
AbstractStudies were conducted with used frying oils in a flat membrane batch cell using five different types of polymeric membranes to decrease the soluble degradation products. During membrane processing, triglycerides permeated preferentially compared to the majority of the polar compounds including oxidation products, polymers, and color compounds.
Rangaswamy Subramanian, K. E. Nandini, P. Sheila, A. Gopalakrishna, K. Raghavarao, M. Nakajima, T. Kimura, T. Maekawa   +7 more
semanticscholar   +5 more sources

Survey of quality of used frying oils from restaurants

JAOCS, Journal of the American Oil Chemists' Society, 1991
Commercial frying practices and frying conditions at 62 restaurants or fast-food outlets were investigated and the quality of their discarded frying oils was evaluated by several standard laboratory methods: total polar components (TPC), free fatty acids
H. al-Kahtani
exaly   +3 more sources

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Carbonyl value in monitoring of the quality of used frying oils.

Analytica Chimica Acta, 2008
In this study, a set of frying oil samples of different compositional properties but passed qualitative and quantitative standards, which were of various vegetable oil sources (individually or as blends), were obtained from seven of big oil factories in Iran. Before starting the frying process, all the frying oils had carbonyl values (CV) higher than 2
R. Farhoosh, S. Moosavi
semanticscholar   +3 more sources

Volatile Constituents of Used Frying Oils

Journal of Agricultural and Food Chemistry, 1996
The volatile constituents of used frying oils obtained from a local food-processing plant were isolated by simultaneous distillation−extraction and fractionated by silica gel column chromatography. The isolates were analyzed by capillary gas chromatography and combined capillary gas chromatography−mass spectrometry, resulting in the identification of ...
G. Takeoka, C. Perrino, R. Buttery
semanticscholar   +2 more sources

Regeneration of used frying oils using adsorption processing

Journal of the American Oil Chemists' Society, 2003
AbstractOur study was carried out to improve the quality of used frying oils and to assess the feasibility of recycling by using an adsorption process. Experiments with used frying oils were conducted with a column method using four adsorbents, silica gel, magnesium oxide, activated clay, and aluminum hydroxide gel.
Atsushi Miyagi, M. Nakajima
semanticscholar   +2 more sources

A technique for monitoring the quality of used frying oils

Journal of the American Oil Chemists' Society, 1986
AbstractThe objective of this work was to develop a practical method for monitoring the quality of oils during the frying process. A special effort was made to find a technique that would not be affected by dilution, since replenishment with fresh oil to varying degrees is a frequent necessity.
Peiwen Wu, W. Nawar
semanticscholar   +2 more sources