Correlations between 1H NMR and conventional methods for evaluating soybean oil deterioration during deep frying
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Measurement and Characterization"
DOI: 10.1007/s11694-018-9757-9
Abstract: Abstract1H NMR was applied as a fast method to determine soybean oil deterioration during deep frying and its correlations with conventional analytical methods were evaluated. Very high correlations (R = 0.925–0.968) were observed between the secondary oxidation… read more here.
Keywords: deterioration deep; soybean oil; oil; nmr conventional ... See more keywords
Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3489-z
Abstract: Aiming to distinguish the nutritional and safety impacts on consumer’s health of prolonged frying with vegetable oils rich in monounsaturated fatty acids (MUFA), namely peanut oil (PO), canola oil (CO) and extra virgin olive oil… read more here.
Keywords: frying; vegetable oils; prolonged frying; impact potatoes ... See more keywords
Aerobic-liquor treatment improves the quality and deep-frying performance of refined palm oil
Sign Up to like & getrecommendations! Published in 2021 at "Food Control"
DOI: 10.1016/j.foodcont.2021.108072
Abstract: Abstract Deep-frying is a popular method for food preparation because it improves the taste and sensory of food. Among the vegetable oils, palm oil is one of the commonly used oils for deep-frying application. During… read more here.
Keywords: refined palm; food; oil; deep frying ... See more keywords
Influence of the essential oil of Mentha spicata cv. Henanshixiang on sunflower oil during the deep-frying of Chinese Maye
Sign Up to like & getrecommendations! Published in 2020 at "Lwt - Food Science and Technology"
DOI: 10.1016/j.lwt.2020.109020
Abstract: Sunflower oil is faced with serious problems including oxidation during the deep-frying of Chinese Maye, so a search for natural antioxidants is quite necessary. In the present study, after deep-fried for 30 h, the addition of… read more here.
Keywords: sunflower oil; chinese maye; frying chinese; oil ... See more keywords
Impact of Cultivar Selection and Thermal Processing by Air Drying, Air Frying, and Deep Frying on the Carotenoid Content and Stability and Antioxidant Capacity in Carrots (Daucus carota L.).
Sign Up to like & getrecommendations! Published in 2022 at "Journal of agricultural and food chemistry"
DOI: 10.1021/acs.jafc.1c05718
Abstract: Epidemiological data suggest that consuming diets rich in carotenoids can reduce the risk of developing several non-communicable diseases. Thus, we investigated the extent to which carotenoid contents of foods can be increased by the choice… read more here.
Keywords: air frying; air; carotenoid content; deep frying ... See more keywords
Oxidative Changes in Ten Vegetable Oils Caused by the Deep-Frying Process of Potato
Sign Up to like & getrecommendations! Published in 2023 at "Journal of Food Biochemistry"
DOI: 10.1155/2023/6598528
Abstract: Deep-fried foods are among the foods that are increasing in popularity both in the food industry and in domestic applications. While these foods stand out due to their sensory properties, oxidative alterations in frying oils… read more here.
Keywords: oil; oxidative changes; deep frying; changes ten ... See more keywords
Simultaneously Mitigation of Acrylamide, 5-Hydroxymethylfurfural, and Oil Content in Fried Dough Twist via Different Ingredients Combination and Infrared-Assisted Deep-Frying
Sign Up to like & getrecommendations! Published in 2021 at "Foods"
DOI: 10.3390/foods10030604
Abstract: The effect of main ingredients (wheat flours, polyol sweeteners, and frying oil) and infrared-assisted deep-frying on the acrylamide, 5-hydroxymethylfurfural (HMF), oil content, and physicochemical characteristics of fried dough twist (FDT) were investigated. The amount of… read more here.
Keywords: assisted deep; deep frying; infrared assisted; fdt ... See more keywords
Spectroscopic Evidence of Thermal Changes in Plant Oils during Deep-Frying—Chemical and Infrared Studies
Sign Up to like & getrecommendations! Published in 2022 at "Plants"
DOI: 10.3390/plants11141813
Abstract: For this study, the thermal degradation of palm, coconut, rice bran, and rapeseed (canola) oils was studied. Products formed during deep-frying were identified using chemical methods and these results were verified with those derived from… read more here.
Keywords: evidence thermal; plant oils; spectroscopic evidence; chemical ... See more keywords