Results 21 to 30 of about 212,937 (312)
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
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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
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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
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Physicochemical Characterization of Home-Made Soap from Waste-Used Frying Oils
Processes, 2020 The study aimed to describe the utilization of waste frying oils, originated mainly from households, in home-made soap production and to emphasize the advantages of soap biodegradation in comparison to biological treatment of oils.
B. Antonić +4 more
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Foods, 2023 Oil oxidation products can react with food substrates to produce harmful substances, and oil saturation is closely related to oil oxidation in the process of frying.
Mengyu Sun +6 more
semanticscholar +1 more source
Comparision of the frying performance of olive oil and palm superolein [PDF]
, 2012 Deep-fat frying is an important method of food preparation in wich foods are immersed in hot oil. Repeated use of frying oils is a common practice and in the presence of atmospheric oxygen it produces various undesiderable reactions in used oils.
Giordano A. +4 more
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Regeneration of Used Frying Oil
Journal of the American Oil Chemists' Society, 2013 AbstractUsed frying oils were purified in a packed column using different amounts of silica gel (SG), aluminum oxide (AO), activated charcoal (AC), bentonite (B), magnesol XL (M), calcium carbonate (CC), zeolite (Z), bleaching earth (BE) and/or their binary, triple, and quaternary combinations.
Turan, Semra, Yalçuk, Arda
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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
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Diesel Fuel from Used Frying Oil [PDF]
The Scientific World Journal, 2014 New conversion technologies of used edible oils and waste animal fats into a biofuel appropriate for use in standard diesel engines have been developed, taking into consideration environmental requirements and improvement in the economics of current trans-esterification technologies. The variation in the properties of substrates made from used rape oil
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Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato
Journal of food biochemistry, 2023 Deep-fried foods are among the foods that are increasing in popularity both in the food industry and in domestic applications. While these foods stand out due to their sensory properties, oxidative alterations in frying oils cause concern.
Birsen Yılmaz +2 more
semanticscholar +1 more source