Results 31 to 40 of about 20,509,901 (285)
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
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Lipid metabolism in experimental animals
Grasas y Aceites, 1998 Publications are scarce in the way in chich metabolic processes are affected by the ingestion of heated fats used to prepare food. Similarly studies measuring metabolic effects of the consumption on fried food are poorly known.
Francisco J. Sánchez-Muñiz +1 more
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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
openaire +3 more sources
Grasas y Aceites, 1998 The possible changes in the mineral composition of food during frying could be the consequence of losses by leaching, or changes in concentrations caused by exchanges between the food and culinary fat of other compounds.
M. P. Vaquero
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Applied Sciences, 2021 Continuous or frequent ingestion of fried foods containing cytotoxic/mutagenic/genotoxic lipid oxidation products (LOPs) may present significant human health risks; such toxins are generated in thermally stressed polyunsaturated fatty acid (PUFA)-rich ...
M. Grootveld +8 more
semanticscholar +1 more source
IMPROVEMENT OF THE TRANSESTERIFICATION PARAMETERS USING BLENDS: OIL CRUDE FISH OIL AND FRYING OIL [PDF]
Periódico Tchê Química, 2018 To improve the parameters of the transesterification process by the basic route for the production of biodiesel, crude fish oil (AP), obtained from the viscera of fish, and residual vegetable oils (AR) blenders were used. Because the AP contains high percentages of long chain polyunsaturated fatty acids that are responsible for its instability is that ...
Chirinos, H. D. +3 more
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RETENSI FORTIFIKAN VITAMIN A DAN β-KAROTEN DALAM MINYAK GORENG SAWIT SELAMA PEMASAKAN
Jurnal Teknologi dan Industri Pangan, 2018 This study was carried out to obtain information on fortificants (vitamin A and β-carotene) stability in fortified palm oil. Four types of fortified palm oils were used in this research: palm oil fortified with red palm oil or RPO (containing β-carotene)
Drajat Martianto +2 more
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Determination of the Physicochemical Changes in the Different Vegetable Oils after Fat-Product Interaction During Frying Process [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2018 Determination of changes in physicochemical properties of different vegetable oils (sunflower, corn, hazelnut, palm, and olive oils) was aimed after the frying process with different frying material used (potato and pepper).
Nurhan Uslu, Mehmet Musa Özcan
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Food Chemistry: X, 2023 Highlights • Palm oils with tea polyphenols or TBHQ were used for batch frying of instant noodles.• The addition of tea polyphenols (TPs) or TBHQ inhibited deterioration of palm oils.• The addition of TPs or TBHQ reduced tocopherols and tocotrienols ...
Jun Li +5 more
semanticscholar +1 more source
EFFECT OF DEEP-FAT FRYING ON CANOLA OIL, PALMOLEIN AND SUNFLOWER OIL BLENDS: B) BIOLOGICALAND NUTRITIONAL STUDIES [PDF]
Journal of Food and Dairy Sciences, 2016 Canola oil (CO) is very high in healthy unsaturated fatty acids. It is higher in the omega-3 fatty acid alpha-linolenic acid than any of other oil except flaxseed oil. Because of its light flavor, high smoke point and smooth texture, canola oil is one of
W. EL-Reffaei +4 more
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