Results 21 to 30 of about 20,509,901 (285)
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
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
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
, 2023 This research developed an approach known as 'Rate of Parameter Change' (RPC) to evaluate deep-frying results between previous studies It emphasizes the need for standardised protocols in deep-frying experiments and highlights the superior thermo ...
WEI PING QUEK (17278375)
core +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, 2022 In this work, the effects of using natural lignocellulosic-based adsorbents from sugarcane bagasse (SC), cornstalk piths (CP), and corn cob (CC) on the physicochemical properties and quality of fried oils were studied.
E. Ahmed +6 more
semanticscholar +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
Methanolysis of used frying oil
Fuel Processing Technology, 2003 Abstract The result of the investigation on methyl esters obtained on the basis of heated refined sunflower oil and used frying oils are given in the paper. Transesterification reaction conditions that affect yield and purity of the product esters including oil quality, molar ratio of methanol to vegetable oil, type and concentration of alkaline ...
Tomašević, A.V. +1 more
openaire +2 more sources
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
Journal of Oleo Science, 2018 Edible oil adulteration has been a considerable problem worldwide, and rapid detection methods should be established. In this study, a validation method for edible oil adulterated with used frying oil (UFO) was introduced through Fourier transform ...
Yu-Xing Kou +4 more
semanticscholar +1 more source