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9th International Symposium on Deep-Frying Higher Quality,Safer Products and Further Use
9th International Symposium Deep-Frying Higher Quality Safer Products Further Use
2017/9/1
Welcome to the 9th international symposium on deep-fat frying. The international symposia on deep-fat frying organized through the DGF and Euro Fed Lipid have been held most of time in Europe and Nort...
Modelling the Kinetics of Water Loss during Deep-Fat Frying of Potato Particulates
Arrhenius relationship activation energy
2014/11/28
We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were
sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatur...
Effects of frying fat and preparation on carp (Cyprinus carpio) fillet lipid composition and oxidation
DHA EPA TBARS nutritional quality
2014/10/11
We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats wer...
Effect of Slice Thickness and Frying Temperature on Color, Texture and Sensory Properties of Crisps made from Four Kenyan Potato Cultivars
Texture Sensory Properties
2016/6/1
The objective of this study was to determine the performance of four Kenyan potato cultivars in terms of texture, color and sensory properties when crisps are processed at different slice thickness an...
Losses of Ascorbic Acid During Storage of Fresh Tubers, Frying, Packaging and Storage of Potato Crisps from Four Kenyan Potato Cultivars
Ascorbic Acid Fresh Tubers
2016/6/1
The ascorbic acid (AA, vitamin C) levels of tubers was determined in four Kenyan potato cultivars (Dutch Robyjn, Tigoni, 393385.39 and 391691.96) grown under standard cultural conditions and the effec...
Optimization of the Deep-fat Frying Process of Sweet Potato Chips in Palm Olein or Stearin
Deep-fat Frying Process Sweet Potato Chips
2016/6/1
The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in...
Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying
Vegetable-Based Oil Blends Physicochemical Properties Deep-Fat Frying
2010/11/8
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (P...
Effect of Vegetable-Based Oil Blends on Physicochemical Properties of Oils During Deep-Fat Frying
Vegetable-Based Oil Physicochemical Properties
2016/5/31
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (P...
Comparative Study of Stability Measurements for Two Frying Oils: Soybean Oil and Refined Palm Oil
DSC oxidative palm oil polar compounds soybean oil
2010/9/29
The quality of soybean oil (SO) and refined palm oil (RPO), frying at 180ºC for 12 h was
investigated. The purpose of the study was to find out the quality deterioration of the two oils with res...
Frying is an important cooking process due to the unique palatability and sensory characteristics of fried foods. Fried foods contain a considerable amount of fat, and have a negative perceived image ...
Effect of Frying with Edible Oil on Antihypertensive Properties of Hatakeshimeji（Lyophyllum decastes Sing.）Mushroom
Hakakeshimeji ACE SBP Lyophyllum decastes
2009/6/10
and inhibitory action on angiotensin converting enzyme (ACE) of Hatakeshimeji mushroom (Lyophyllum decastes Sing.) were investigated. The molecular mass of proteins in the fruit body of Hatakeshimeji ...
Cytotoxicity Evaluation of Oil Fumes in Rat Hepatocytes Using a Model System for Deep-fat Frying
frying oil cooking fumes oxidation
2009/5/8
Although the carcinogenic effect of fumes produced during deep-fat frying has been well investigated, other toxic effects of these fumes have been little studied. In this study, a mixture of moisture ...
Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under ...