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
A quanti-qualitative study of a phenolic extract as a natural antioxidant in the frying processes.
Sign Up to like & getrecommendations! Published in 2019 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.12.029
Abstract: The aim of this work was to evaluate the effects of a phenolic extract from olive mill waste water on the stabilization of refined olive oil and on French fry quality during the frying process.… read more here.
Keywords: antioxidant; quanti qualitative; frying; phenolic extract ... See more keywords
Insight into the effect of traditional frying techniques on glycosylated hazardous products, quality attributes and flavor characteristics of grass carp fillets.
Sign Up to like & getrecommendations! Published in 2023 at "Food chemistry"
DOI: 10.2139/ssrn.4375854
Abstract: This study aimed to evaluate the evolution of quality attributes, oxidation index, glycosylated hazardous products, aroma characteristics of grass carp fillets and their relationship under air-frying, roast-frying and pan-frying. With frying progressed, the level of… read more here.
Keywords: frying; quality attributes; roast frying; pan ... See more keywords
Formation of Starch–Lipid Complexes during the Deep-Frying Process and Its Effects on Lipid Oxidation
Sign Up to like & getrecommendations! Published in 2022 at "Foods"
DOI: 10.3390/foods11193083
Abstract: In the present study, maize starch (MS), potato starch (PS), high-amylose maize starch (HAMS), and wheat starch (WS) were deep-fried in soybean oil that was continuously heated for 40 h under 180 °C. The thermodynamic… read more here.
Keywords: formation starch; frying; starch; starch lipid ... See more keywords
Release Kinetics Studies of Early-Stage Volatile Secondary Oxidation Products of Rapeseed Oil Emitted during the Deep-Frying Process
Sign Up to like & getrecommendations! Published in 2021 at "Molecules"
DOI: 10.3390/molecules26041006
Abstract: The research concerns the use of proton transfer reaction mass spectrometer to track real-time emissions of volatile secondary oxidation products released from rapeseed oil as a result of deep-frying of potato cubes. Therefore, it was… read more here.
Keywords: frying; secondary oxidation; oxidation products; oil ... See more keywords