A review on frying: procedure, fat, deterioration progress and health hazards
H Hosseini, M Ghorbani, N Meshginfar… - Journal of the American …, 2016 - Springer
For decades, frying has been a popular technique for the preparation of foods, both on
domestic and industrial scales. The effects of edible oil type and frying operation conditions …
domestic and industrial scales. The effects of edible oil type and frying operation conditions …
[HTML][HTML] Cooking with extra-virgin olive oil: A mixture of food components to prevent oxidation and degradation
J Lozano-Castellon, JFR de Alvarenga… - Trends in Food Science …, 2022 - Elsevier
Background Extra virgin olive oil (EVOO), the main fat in the Mediterranean diet, is
consumed both raw and cooked. During the cooking process, its major and minor fractions …
consumed both raw and cooked. During the cooking process, its major and minor fractions …
[HTML][HTML] Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty
R Romano, G Filosa, F Pizzolongo, A Durazzo… - Heliyon, 2021 - cell.com
The behaviour of high oleic sunflower oil in deep frying process of purple potato Purple
Majesty has been evaluated simulating a fast food cooking process. This oil was used for …
Majesty has been evaluated simulating a fast food cooking process. This oil was used for …
[HTML][HTML] Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF …
Y Sun, M Zhang, D Fan - Ultrasonics Sonochemistry, 2019 - Elsevier
The ultrasound assisted microwave vacuum frying system was investigated to achieve
higher physicochemical and quality attributes of frying oil. In this study, the effect of …
higher physicochemical and quality attributes of frying oil. In this study, the effect of …
Fried potatoes: Impact of prolonged frying in monounsaturated oils
Fresh potatoes were intermittently deep-fried up to recommended limits (175° C, 8 h/day, 28
h) in extra-virgin olive oil (EVOO), peanut oil (PO) and canola oil (CO), and compared for …
h) in extra-virgin olive oil (EVOO), peanut oil (PO) and canola oil (CO), and compared for …
[HTML][HTML] Effect of deep frying of potatoes and tofu on thermo-oxidative changes of cold pressed rapeseed oil, cold pressed high oleic rapeseed oil and palm olein
One of the commonly used food preparation methods is frying. Fried food is admired by
consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil …
consumers due to its unique taste and texture. Deep frying is a process of dipping food in oil …
Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils
F Tinello, A Lante, M Bernardi, F Cappiello… - … Food Research and …, 2018 - Springer
The oxidation of fatty acids in the presence of atmospheric oxygen is recognized as one of
the main factors affecting the shelf life of oils and fats causing rancidity by the formation of off …
the main factors affecting the shelf life of oils and fats causing rancidity by the formation of off …
Monitoring of quality and stability characteristics and fatty acid compositions of refined olive and seed oils during repeated pan-and deep-frying using GC, FT-NIRS …
Refined olive, corn, soybean, and sunflower oils were used as cooking oils for deep-frying at
two different temperatures, 160 and 190° C, and for pan-frying of potatoes at 180° C for 10 …
two different temperatures, 160 and 190° C, and for pan-frying of potatoes at 180° C for 10 …
[HTML][HTML] Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips
AE Ujong, NJT Emelike, F Owuno, PN Okiyi - Food Chemistry Advances, 2023 - Elsevier
The changes occurring in soybean (SBO), sesame seed (SSO), almond (AO) and avocado
(APO) oils during repeated frying cycles of potato chips were monitored. Potato chips were …
(APO) oils during repeated frying cycles of potato chips were monitored. Potato chips were …
[HTML][HTML] Deep-frying purple potato Purple Majesty using sunflower oil: effect on the polyphenols, anthocyanins and antioxidant activity
R Romano, A Aiello, L De Luca, F Pizzolongo… - Heliyon, 2022 - cell.com
The potato is a root vegetable native to the Americas; it consists of the starchy tuber of the
plant Solanum tuberosum. There are many varieties, and the flesh can have different colour …
plant Solanum tuberosum. There are many varieties, and the flesh can have different colour …