Analisis Sentimen Ulasan Rumah Makan Menggunakan Perbandingan Algoritma Support Vector Machine dengan Naive bayes (Studi Kasus: Ayam Goreng Nelongso Cabang Singosari, Malang) by Dinar Fairus Salsabillah, Dian Eka Ratnawati, Nanang Yudi Setiawan

“…Rekomendasi yang dapat dilakukan oleh pihak rumah makan diantaranya adalah evaluasi ukuran dan harga, penggunaan deep frying, pelatihan dan evaluasi pelayanan, serta penambahan tenaga kerja atau kerjasama dengan outsourcing dalam menjaga kebersihan tempat. …”
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Comparative assessment of the frying performance of palm olein and sunflower oil during deep-fat frying of Indian battered food products by Rakhi S. Patil, Jyotsna Waghmare, Uday Annapure

“…Changes in parameters such as free fatty acids (FFA), peroxide value (PV), p-anisidine value (AV), total oxidation as TOTOX value (TV), dienes, and trienes value together with colour, were evaluated after deep frying of fried products, namely aloo pakora, onion pakora, bread pakora, boondi, and meduvada. …”
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Nutritional Changes in Commercial Oil Blend During Repetitive Deep Fat Frying of French Fries with Sensory Characteristic of Fried Food by Samina Sohu, Aftab Ahmed Kandhro, Farah Naz Talpur, Ahmed Ali Sohu, Naiz Ali Malgani

“…In present study, the effect of repetitive deep frying cycles (6 batches) of French fries was evaluated for nutritional changes of commercial oil blend (Canola, Sunflower, Cottonseed and Soybean) along with sensory characteristics of fried food. …”
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Effects of maltitol and carboxymethylcellulose pre-treatments on the physicochemical properties and acceptability of fried potato crisps / Bazilah Mat Saud by Mat Saud, Bazilah

“…The potatoes were peeled, sliced, blanched, dried, dipped in maltitol and CMC solution for 10s prior to deep frying. Dipping of potato in different concentration of maltitol and CMC significantly reduced the oil uptake up to 25%. …”

Taste, smell and food-related nausea and vomiting responses in hyperemesis gravidarum: A case-controlled study by Tan, Peng Chiong, Kartik, Balaraman, Thanendran, Panjaratnam, Zakaria, Rozita, Win, Sandar Tin, Omar, Siti Zawiah

“…In HG, worst and best NV responses to food-texture were pasty 69% and crunchy 26%; food-item, plain rice 71% and apple 16% and cooking-style, deep-frying 71% and steaming 55%. HG demonstrated taste and smell impairment and increased NV responses to many tastes and smells. …”

Physicochemical properties of canola oil, olive oil and palm olein blends by Mohamad, Roiaini, Tukimin, Ardiannie, Hussain, Norhayati

“…Therefore, the oil blend of 80:20 (canola: olive) with 20% palm olein is recommended for deep-frying and can be kept longer due to its stability.…”
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The use of enzymatically synthesized medium– and long-chain triacylglycerols (MLCT) oil blends in food application by Koh, Soo Peng, Long, Kamariah, Tan, Chin Ping, Yusoff, Mohd Suria Affandi, Lai, Oi Ming, Arifin, Norlelawati

“…The frying strength of palm-based MLCT oil with different antioxidants under deep frying conditions was assessed. Palm-based MLCT oil showed better thermalresistant oxidative strength than refined, bleached and deodorized (RBD) palm olein throughout the five consecutive days of frying. …”
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In vitro bioaccessibility of β-carotene in pumpkin and butternut squash subjected to different cooking methods by Koh, S. H., Loh, Su Peng

“…In vitro digestion was carried out on raw and cooked (steamed, boiled, and deep-fried) pumpkin and butternut squash. β-carotene was identified using RP-HPLC. …”
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The Formation of Methyl Ketones during Lipid Oxidation at Elevated Temperatures by Sandra Grebenteuch, Clemens Kanzler, Stefan Klaußnitzer, Lothar W. Kroh, Sascha Rohn

“…Elevated temperatures were chosen for simulating processing conditions such as baking, frying, or deep-frying. Up to seven methyl ketones in milk fat, vegetable oils, and selected model systems have been determined using static headspace gas chromatography-mass spectrometry (GC-MS). …”
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Understanding the Frying Process of Plant-Based Foods Pretreated with Pulsed Electric Fields Using Frying Models by Zihan Xu, Sze Ying Leong, Mohammed Farid, Patrick Silcock, Phil Bremer, Indrawati Oey

“…Deep-fried foods (e.g., French fries, potato/veggie crisps) are popular among consumers. …”
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PENGOLAHAN DAN PENERIMAAN PRODUK KEDELAI PADA RUMAHTANGGA DI PERKOTAAN DAN PEDESAAN PULAU JAWA INDONESIA by Rina Yenrina, Yuliana Yuliana, Deddy Muchtadi

“…The mostly ways to process the soy products were stir-frying, deep-frying, toasting, boiling, and ‘bacem’.  Besides, there were also some soy products that consumed directly at a household level after factorized processing, namely as soy-sauce and soy-milk. …”
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Oxidative and Frying Stabilities of Monodora myristica (Gaertn.) Dunal Seed Oil of Nigerian Origin by A.N. Agiriga, M.O. Iwe, S.V.A. Uzochukwu, O.A. Olaoye

“…Background: The demand for vegetable oils is on the increase. Deep frying is the commonest method by which vegetable oils are consumed. …”
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Evaluation of Oxidative Fat Quality in Ready-To-Eat Foods in Restaurants of Isfahan, Iran by Maliheh Khanahmadi, Maryam Mirlohi, Zahra Esfandiari

“…Background: Preparation of ready-to-eat food by deep frying at a high temperature causes adverse chemical changes including oil oxidation, polymerization, and hydrolysis, in addition to absorbance of large amounts of oil. …”
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Oxidative degradation of sunflower oil blended with roasted sesame oil during heating at frying temperature by M. Al Amin, M. Abbas Ali, M. Shamsul Alam, Aktarun Nahar, Sook Chin Chew

“…This study showed the proper blending of high polyunsaturated oil with SO can produce oil blends with high nutritional values and enhanced stability for daily cooking and deep-frying applications.…”
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Comparative Effect of Frying and Baking on Chemical, Physical, and Microbiological Characteristics of Frozen Fish Nuggets by David Oppong, Worawan Panpipat, Ling-Zhi Cheong, Manat Chaijan

“…The effects of deep-frying and oven-baking on chemical, physical, and microbiological, properties of cassava croaker (<i>Pseudotolithus senegalensis</i>) nuggets during frozen storage were investigated. …”
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Formation of the mutagenic DNA lesion 1,N2-ethenoguanine induced by heated cooking oil and identification of causative agents by Hiroshi Kasai, Kazuaki Kawai

“…Heated vegetable oil was subjected to deep-frying conditions at 170 °C for 45 min, reacted with isopropylidene guanosine (ipG) at pH 7.4, and the resulting compounds were separated by high-performance liquid chromatography (HPLC). …”
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«Security» in industrial frying processes. by S. R. Kochhar

“…It is well known that equipment design features can have a profound effect on the working life of a frying oil, and consequently on secure/safe operation of the industrial deep-frying at high temperatures. The design aspects of the cooker should eliminate known factors of heat degradation/oxidation in the frying oil while maintaining outputs of products of consistent quality. …”
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Effects of Different Heat Processing on Molecular Weight and Allergenicity Profile of White Shrimp (Litopenaeus vannamei) and Mud Crab (Scylla serrata) from Indonesian Waters by Afif Arwani, Nurheni Sri Palupi, Puspo Edi Giriwono

“…However, boiling (100 oC for 10 min) and deep frying in palm oil (160 oC for 10 min) treatments of the samples gave stronger 35-38 kDa bands intensity than the unprocessed sample. …”
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Dietary acrylamide and physical performance tests: A cross-sectional analysis by Nicola Veronese, Ligia J. Dominguez, Saverio Ragusa, Luisa Solimando, Lee Smith, Francesco Bolzetta, Stefania Maggi, Mario Barbagallo

“…<h4>Background</h4> Dietary acrylamide is found in certain foods, such as deep frying, baking and roasting, and is associated with higher inflammatory and oxidative stress parameters. …”
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Effects of Different Cooking Methods on Phenol Content and Antioxidant Activity in Sprouted Peanut by Liangchen Zhang, Haolin Qu, Mengxi Xie, Taiyuan Shi, Puxiang Shi, Miao Yu

“…In this study, peanut sprout was treated with five cooking methods, namely boiling, steaming, microwave heating, roasting, and deep-frying, and the phenol content, monomeric phenol composition, and antioxidant activity were determined. …”
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