Results 71 to 80 of about 212,937 (312)
Utilisations de l'huile de palme [PDF]
, 1989 L'huile de palme est l'huile végétale la plus importante, après l'huile de soja, sa production mondiale s'élevant actuellement à 7,8 millions de tonnes. Sa composition est rappelée.
Pantzaris, T.P.
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Comprehensive Frying Oil Control Method for Business Use of Deep-fry Cooking.
NIPPON SHOKUHIN KAGAKU KOGAKU KAISHI, 2002 フライ調理現場より収集したフライ油を用いて,重合物量と粘度上昇率,極性化合物量とPCテスター移動距離に極めて高い相関があることを見出した.粘度上昇率とPCテスター移動距離は,重合物量や極性化合物量を定量するHPLC法と比較して,迅速かつ簡易に測定出来るものであり,複合的なフライ油の劣化を判断する方法として有効であると判断できる.実際のフライ調理現場での廃油基準としては,我々は粘度上昇率15～20%(重合物量8～10%に相当),PCテスター移動距離24～27mm(極性化合物量20～25%に相当)を推奨する.
Kouji Fujimura +4 more
openaire +2 more sources
Food Chemistry International, EarlyView.Boiling retained the nutrients and polyphenol compounds in Plectranthus esculentus tubers better than frying or roasting. A bioavailability study showed that the phytates and oxalates in the tuber may not affect the bioavailabilities of calcium, zinc, or iron in Plectranthus esculentus tubers when eaten.
Mercy Amarachi Iroaganachi +4 more
wiley +1 more source
Quality changes of Moringa oleífera, variety Mbololo of Kenya, seed oil during frying.
Grasas y Aceites, 1999 The frying performance of Moringa oleífera variety Mbololo of Kenya seed oil (produced by cold pressure, extraction with n-hexane and a mixture of chloroform-methanol) was studied especially as regards repeated frying operations.
John Tsaknis +4 more
doaj +1 more source
Effect of Storage Temperature and Materials on Protein Quality and Functional Properties of Soybeans
Future Postharvest and Food, EarlyView.Hermetic PICS bags combined with cool storage (15°C) effectively preserved soybean protein quality and functional properties ([protein solubility, emulsifying capacity, and oil absorption capacity] of soybean protein isolates) during storage. Polypropylene bags and 25°C accelerated protein deterioration lead to significant nutritional losses.
Rabia Msuya +3 more
wiley +1 more source
Evaluation of the performance of Frying Oils using an ultrasonic technique
Grasas y Aceites, 2010 The performance of unhydrogenated soybean oil (USBO) and partially hydrogenated soybean oil (PHSBO) was evaluated by comparing their frying stability. Ultrasonic velocity was used to evaluate the oils.
D. Izbaim +4 more
doaj +1 more source
Determination of the extent of frying fat deterioration using differential scanning calorimetry. [PDF]
, 2008 Differential scanning calorimetry was used to assess oil deterioration compared with known chemical parameters. Five different types of edible oils, namely, corn oil, soybean, sunflower, canola and palm olein, were used in this study and banana was used ...
Frage Abookleesh, Frage Lhadi +3 more
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Regeneration of Used Frying Oil Using Hydrophobic Membrane Process
membrane, 2004 A study was carried out to improve the quality of used frying oils and to assess the feasibility of recycling as edible oils using a membrane process. Experiments were conducted with used frying oils in a flat membrane batch cell using hydrophobic polymeric membranes.
Atsushi Miyagi +2 more
openaire +2 more sources
Future Postharvest and Food, EarlyView.The detection of toxins in baby food using artificial intelligence. ABSTRACT Infant foods and baby formulas are becoming increasingly popular across the globe owing to their ease of consumption and nutritional value specific to infants. Impurities may find their way into the food chain at any point from the acquisition of raw materials to final ...
Poornima Singh +3 more
wiley +1 more source
Quality characteristics of edible linseed oil [PDF]
, 2006 In this review the quality properties of linseed oil for food uses are discussed as well as factors affecting this quality. Linseed oil has a favourable fatty acid composition with a high linolenic acid content.
Gates, Fred +3 more
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