Most of the debate ¡s about how the slow or frequent turnover of fresh fat affects the deterioration, of fat used in frying. Then, the modification of different oils used in repeated fryings of potatoes without or with turnover of fresh oil, under similar frying conditions, was evaluated by two criteria: by measuring the total polar component isolated by column chromatography and by the evaluation of the specific compounds related to thermoxidative and hydrolytic alteration by High Performance Size Exclusion Chromatography (HPSEC). The results indicate that with frequent turnover of fresh oil, the critical level of 25% of polar material is rarely reached, and there are fewer problems with fat deterioration because the frying tended to incre...
Deep-fat frying is a common cooking method of preparing dishes in India. The frying process was usua...
Fresh potatoes were intermittently deep-fried up to recommended limits (175 °C, 8 h/day, 28 h) in ex...
The frying process is complicated because of a large number of parameters involved and the interacti...
During deep-fat frying, a complex series of reactions takes place resulting in hydrolysis, oxidation...
Deep frying promotes desirable flavors, colors and textures in food; yet, it also results in develop...
In the course of deep fat frying, food contacts oil at about 180 °C and is partially exposed to air ...
Palm oil, soybean oil and partially hydrogenated soybean oil were used to define the repeatability o...
The mechanics of frying are fairly simple. Hot oil serves as a heat exchange medium in which heat is...
Abstract—Deep-fat frying causes desirable as well as undesirable changes in oil and potato, an...
High oleic acid sunflower oil (HOSO) is a monounsaturated oil that is being extensively used in fryi...
The substrate affects frying oil in different ways during the frying. Water is released from the sub...
Deep fat frying process is one of the widely followed cooking practices throughout the world. Cookin...
Deep frying is one of the most used worldwide methods in food preparation, but controlling the oil q...
The extents of the oxidation and polymerization processes were examined in refined, bleached, and de...
Introduction: The consumption of fried and prefried foods has been linked with an increase in the in...
Deep-fat frying is a common cooking method of preparing dishes in India. The frying process was usua...
Fresh potatoes were intermittently deep-fried up to recommended limits (175 °C, 8 h/day, 28 h) in ex...
The frying process is complicated because of a large number of parameters involved and the interacti...
During deep-fat frying, a complex series of reactions takes place resulting in hydrolysis, oxidation...
Deep frying promotes desirable flavors, colors and textures in food; yet, it also results in develop...
In the course of deep fat frying, food contacts oil at about 180 °C and is partially exposed to air ...
Palm oil, soybean oil and partially hydrogenated soybean oil were used to define the repeatability o...
The mechanics of frying are fairly simple. Hot oil serves as a heat exchange medium in which heat is...
Abstract—Deep-fat frying causes desirable as well as undesirable changes in oil and potato, an...
High oleic acid sunflower oil (HOSO) is a monounsaturated oil that is being extensively used in fryi...
The substrate affects frying oil in different ways during the frying. Water is released from the sub...
Deep fat frying process is one of the widely followed cooking practices throughout the world. Cookin...
Deep frying is one of the most used worldwide methods in food preparation, but controlling the oil q...
The extents of the oxidation and polymerization processes were examined in refined, bleached, and de...
Introduction: The consumption of fried and prefried foods has been linked with an increase in the in...
Deep-fat frying is a common cooking method of preparing dishes in India. The frying process was usua...
Fresh potatoes were intermittently deep-fried up to recommended limits (175 °C, 8 h/day, 28 h) in ex...
The frying process is complicated because of a large number of parameters involved and the interacti...