Results 61 to 70 of about 20,509,901 (285)
Foods, 2020 Deep-fat frying is an important process used worldwide for the preparation of foods. Due to oxidation, hydrolysis, decomposition and oligomerization, numerous polar compounds are formed.
Berthold Wiege +3 more
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Analysis and simulation of continuous food frying processes [PDF]
, 2013 This article has been made available through the Brunel Open Access Publishing Fund.Frying is a very energy intensive process as it invariably involves the evaporation of significant quantities of water from the food product. The process is also complex
Karayiannis, T. G. +9 more
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Metabolomics Reveals the Markers of Frying Vegetable Oil [PDF]
, 2020 Fried foods have potential adverse effects on health. However, the compounds produced during the process of frying in different vegetable oils are unknown.
Feng, Dong +6 more
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Energy Science &Engineering, EarlyView.This study uses response surface methodology to optimize Jojoba biodiesel blended with BaTiO3 nanoparticles in a single‐cylinder diesel engine. Results show that ~48.95–51.31 ppm of BaTiO3 achieves balanced performance and emission, decreasing CO and NOx while increasing torque and brake thermal efficiency.
Arif Savaş +4 more
wiley +1 more source
Geophysical Monograph Series, Page 263-304., 2021 Exploring the links between Large Igneous Provinces and dramatic environmental impact
An emerging consensus suggests that Large Igneous Provinces (LIPs) and Silicic LIPs (SLIPs) are a significant driver of dramatic global environmental and biological changes, including mass extinctions.
Jessica H. Whiteside +3 more
wiley +1 more source
Chemical performance of vegetable oils in repeated deep frying process
, 2011 Deep-frying is one of the most popular food cooking techniques. This processing operation causes a series of physico-chemical modifications in both oil and food, which are strongly related to food properties and the technological conditions used.
NATALE, DANIELA +2 more
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Effect of Frying Process on the Flavor Variations of Allium Plants
Foods, 2023 The Allium plant is widely used in cuisines around the world for its characteristic flavor. The general profile of the plant changes a lot and presents quite different smells after the frying process. In this work, five Allium plants and their fried oils
Jing Wang +8 more
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, 2022 Precipitates enriched in oligomeric triacylglycerides were separated from thermally oxidized olive residue oil, conventional and high-oleic sunflower oils, and soybean oil by solvent fractionation in methanol/acetone at 4-5°C for 16 h.
Dobarganes, M. Carmen +2 more
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Food Chemistry International, EarlyView.The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley +1 more source
Thermal behavior of pure rice bran oil, sunflower oil and their model blends during deep fat frying
Grasas y Aceites, 2006 Shall be deleted offer some advantages like better nutritional quality, lower cost and greater storage stability than pure oils. Model blends prepared from pure rice bran oil (RBO) and sunflower oil (SFO) were examined for change in their physico ...
Harish Kumar Sharma +3 more
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