Results 241 to 250 of about 20,509,901 (285)

Regulating the use of degraded oil/fat in deep‐fat/oil food frying

Critical Reviews in Food Science and Nutrition, 1997
During frying, the degradation of oil produces harmful compounds. Improper monitoring of oil-discard times in restaurants either risks the public health or causes financial losses to industries. Measuring the oil quality is a complex problem and an online sensor is needed.
S. Paul, G. S. Mittal, M. S. Chinnan
openaire   +2 more sources

On the use of waste frying oil in the synthesis of sophorolipids

European Journal of Lipid Science and Technology, 2006
Sophorolipids are surface-active agents which are synthesised by the yeast Candida bombicola. Here we present the possibility of reducing the economical and ecological cost of producing sophorolipids by using waste frying oil as a substrate for C. bombicola.
openaire   +1 more source

Recent possibilities in the analysis of used frying oils

2022
Trabajo presentado en el 101st AOCS Annual Meeting and Exposition, celebrado en Phoenix, Arizona (Estados Unidos) del 16 al 19 de mayo de 2010.
Dobarganes, M. Carmen, Márquez Ruiz, Gloria, Velasco, Joaquín, Marmesat, Susana   +3 more
openaire   +1 more source

Impact of Oil used by the Frying Industry on Population Fat Intake

Critical Reviews in Food Science and Nutrition, 2007
Chronic multifactorial diet related diseases are the major causes of death and illness worldwide. The amount and composition of fat in the diet is an important determinant of the pathobiology of many of these conditions. In the current review the associations between dietary fat and disease risk will be considered.
Minihane, Anne M., Harland, Janice I.
openaire   +3 more sources

Quick tests for used frying fats and oils

European Journal of Lipid Science and Technology, 2000
The rate of degradation of frying fats and oils depends on several parameters such as the type of fat, the fried food, and the frying conditions. Thus, it is not possible to suggest a general period of usage until the spoilage of deep-frying fat begins and the fat has to be changed.
openaire   +1 more source

Rapid Assessment of Total Polar Material in Used Frying Oils Using Manganese Tetraphenylporphyrin Fluorescent Sensor with Enhanced Sensitivity

Food Analytical Methods, 2020
H. Gu, Xingyi Huang, Quan-Sheng Chen, Yan-Hui Sun   +3 more
semanticscholar   +1 more source

Tests Used for Examining the Quality of Frying Oils

Lipid / Fett, 1995
AbstractThere are many tests available for examining the quality of frying oils. Since judgements can be quite different depending on the test used and the recommendations given the results are compared here and the best tests for examining the quality of frying oils are identified.
openaire   +1 more source

Quality control of used deep‐frying oils

European Journal of Lipid Science and Technology, 2014
Quality of deep‐fried food is inseparably attached to the quality of the used deep‐frying oil. Taste, flavor, shelf life, consumer acceptance, and safety of fried food essentially depend on frying oil quality. Evaluation of frying oil quality therefore is an important issue for both frying operators and official food control agencies.
openaire   +1 more source

Machine learning-based predictive analysis of total polar compounds (TPC) content in frying oils: A comprehensive electrochemical study of 6 types of frying oils with various frying timepoints

Food Chemistry, 2023
Untzizu Elejalde
exaly  

Optimum Use of Frying Oils

2022
openaire   +1 more source