Results 31 to 40 of about 212,937 (312)
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
Comparison of the frying performance of refined, bleached and deodorized palm olein and coconut oil [PDF]
, 1998 The frying performance of refined, bleached and deodorized palm olein (RBDPO) and refined, bleached and deodorized coconut oil (RBDCO) was compared in this study.
Che Man, Yaakob, Wan Hussin, W. R.
core +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
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
Used food oils: physical-chemical indicators of quality degradation [PDF]
, 2017 Comunicação apresentada em 11th Baltic Conference on Food Science and Technology “Food science and technology in achanging world” FOODBALT 2017 Conference Proceedings. Jelgava, LLUUsed food oil (UFO), designated as frying oil, is a residue.
Basto de Lima, Maria Gabriela +6 more
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
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 ...
Yuxing Kou +4 more
semanticscholar +1 more source
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
Terahertz time-domain spectroscopy of edible oils. [PDF]
, 2017 Chemical degradation of edible oils has been studied using conventional spectroscopic methods spanning the spectrum from ultraviolet to mid-IR. However, the possibility of morphological changes of oil molecules that can be detected at terahertz ...
Abbott, Derek +2 more
core +2 more sources
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 +2 more
doaj +1 more source