Deep-fried signaling: tempura gets notch cooking. by Caitlin Sedwick

Get full text

Changes in the quality of deep-fried dough as influenced by hydrocolloids by Rotshidzwa M. Mudau, Oluwatoyin O. Onipe, Afam I. O. Jideani

“…ABSTRACTThe effects of xanthan gum and pectin at two concentrations each (0.2% and 0.5%) on storage quality (texture, moisture, water activity (aw), fat content, peroxide value, and colour attributes) of deep-fried dough (magwinya) were analysed across 3 days. …”
Get full text

Influencing of Deep Frying in Forming of Trans Fatty Acid. by Ratu Ayu Dewi Sartika

Subjects: “…deep frying…”
Get full text

Effect of deep-fried oil consumption on lipid profile in rats by Dereje Getachew Feleke, Gizaw Mamo Gebeyehu, Tesfahun Dessale Admasu

“…Background: Deep-frying is a common practice in food preparation. …”
Get full text

QUALITY EVALUATION OF BEEF STEAKS WITH EDIBLE COATING DURING DEEP - FRYING by Nessrien Yasin, Hanan Al-Sayed, Salwa Abo-El-Fetoh

Get full text

Effect of vegetable oil blending on acrylamide during potato deep-frying by Nipoon Tangpanithandee, Nattira On-Nom, Warangkana Srichamnong

“…The aim of this study was to determine the effect of various types of deep-frying oil on acrylamide formation in deep-fried potato. …”
Get full text

Colour changes during deep-frying of sesame cracker's dough balls by Tan, S. B., Shamsudin, R., Mohammed, A. P., Abdul Rahman, N. A.

“…Sesame crackers (Kuih Bijan), a Malay popular traditional snack in Malaysia, is produced by deep frying sesame coated dough balls that are made from glutinous rice flour, sugar and water as the main ingredients. …”
Get full text

Colour changes during deep-frying of sesame cracker's dough balls by Tan, S. B., Shamsudin, Rosnah, P. Mohammed, Mohd Afandi, Abd Rahman, Nur Aliaa

“…Sesame crackers (Kuih Bijan), a Malay popular traditional snack in Malaysia, is produced by deep frying sesame coated dough balls that are made from glutinous rice flour, sugar and water as the main ingredients. …”
Get full text

Deep-frying oil induces cytotoxicity, inflammation and apoptosis on intestinal epithelial cells by Li, Xue, Nian, Bin-Bin, Tan, Chin-Ping, Liu, Yuan-Fa, Xu, Yong-Jiang

“…BACKGROUND: Deep-frying oil has been found to cause inflammatory bowel disease (IBD). …”

The characteristics and analysis of polar compounds in deep-frying oil: a mini review by Cao, Xinyu, Li, Xue, Shu, Nanxi, Tan, Chin Ping, Yong, Jiang Xu, Liu, Yuanfa

“…Deep frying is one of the most popular culinary processes, which induces oils generating a large number of polar compounds (PC) with complex structure, resulting in the difficulty of isolation and identification. …”

Effects of ultrasonicated methylcellulose coating on French fries during deep frying process by Lua, Hwee Ying, Naim, Mohd Nazli, P. Mohammed, Mohd Afandi, Hamidon, Fariza, Abu Bakar, Noor Fitrah

Get full text

Thermo-degradative changes of rapeseed and sunflower oils during deep-frying French fries by Lucia Zeleňáková, Mária Angelovičová, Marek Šnirc, Jana Žiarovská, Stanislav Kráčmar, Branislav Gálik, Simona Kunová

Subjects: Get full text

Study on the physicochemical and flavor characteristics of air frying and deep frying shrimp (crayfish) meat by Mingzhu Zhou, Mingzhu Zhou, Gangpeng Shi, Gangpeng Shi, Yi Deng, Yi Deng, Chao Wang, Yu Qiao, Guangquan Xiong, Lan Wang, Wenjin Wu, Liu Shi, Anzi Ding

Subjects: Get full text

<i>Moringa oleifera</i> Oil Nutritional and Safety Impact on Deep-Fried Potatoes by Silia Boukandoul, Farid Zaidi, Carla S. P. Santos, Susana Casal

Subjects: “…deep-fried potatoes…”
Get full text

Antioxidative properties of curcuma longa leaf extract in accelerated oxidation and deep frying studies. by Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali

“…The antioxidative properties of Curcuma longa (turmeric) leaf extract were evaluated in refined, bleached and deodorized (RBD) palm olein using accelerated oxidation and deep frying studies at 180 °C for up to 40 h. The extract was capable of retarding oil oxidation and deterioration significantly (P < 0.05) at 0.2% concentration, better than 0.02% BHT for the Oxidative Stability Index (OSI) in an accelerated oxidation study and also the peroxide value in deep frying studies. …”
Get full text

Effect of deep-frying at different temperature and time on sulfonamide residues in chicken meat-balls. by Mohammad Rashedi, Ismail Fitry, Selamat, Jinap, Bakar, Jamilah, Abdul Aziz, Saleha

“…For boiling, both factors (time andtemperature) had significant reduction for all SAs (p < 0.05). The same went for deep-frying process; time and temperature had caused significant reduction for all SAs (p < 0.05). …”
Get full text

Some Quality Parameters of Intermediate Moisture, Deep-Fried Mackerel (Scomberomorus commersoni, Lacepede) by Che Man, Yaakob, Atan, Maznah

“…Intermediate Moisture Deep-fried Mackerel seasoned with local ingredients was prepared by infusion method from an aqueous solution containing PEG 200, sorbic acid and BHA. …”
Get full text

Antioxidant effect of Nigella sativa L. extracts on physicochemical properties of deep fried oil by Solati, Zeinab

Subjects: Get full text

Antioxidative properties of Pandanus amaryllifolius leaf extracts in accelerated oxidation and deep frying studies by Mohd Nor, Fatihanim, Mohamed, Suhaila, Idris, Nor Aini, Ismail, Razali

“…The potential uses of Pandanus amaryllifolius leaf extract as a natural antioxidant were evaluated in refined, bleached and deodorized (RBD) palm olein, using accelerated oxidation and deep frying studies at 180 °C from 0 to 40 h. The extracts (optimum concentration 0.2%) significantly retarded oil oxidation and deterioration (P < 0.05), comparably to 0.02% BHT in tests such as peroxide value, anisidine value, iodine value, free fatty acid, oxidative stability index (OSI), polar and polymer compound contents. …”
Get full text

Dielectric spectroscopy of palm olein during batch deep frying and their relation with degradation parameters by Ibrahim, Nur Ul Atikah, Abd Aziz, Samsuzana, Hashim, Norhashila, Jamaludin, Diyana, Al-Khaled, Al-Fadhl Yahya Khaled

“…In this study, dielectric spectroscopy technique was used to investigate the relation between dielectric property of refined, bleached and deodorized palm olein (RBDPO) during deep frying with TPC and FFA. In total, 150 batches of French fries were intermittently fried at 185 ± 5 °C for 7 hr a day over 5 consecutive days. …”
Get full text