Phytosterols and Frying Oils

2016 ◽  
pp. 235-260
Keyword(s):  
Frying Oils

Effects of carbon dots in combination with rosemary-inspired carnosic acid on oxidative stability of deep frying oils

Food Control ◽  
2021 ◽  
Vol 125 ◽  
pp. 107968
Author(s):  
Linlin Zhao ◽  
Min Zhang ◽  
Haixiang Wang ◽  
Sakamon Devahastin
Keyword(s):  
Oxidative Stability ◽  
Carbon Dots ◽  
Carnosic Acid ◽  
Deep Frying ◽  
Frying Oils

scholarly journals Foaming Tendencies of Frying Oils. I

1963 ◽  
Vol 12 (7) ◽  
pp. 409-415 ◽  
Author(s):  
Shizuyuki OTA ◽  
Akira MUKAI ◽  
Iwao YAMAMOTO
Keyword(s):  
Frying Oils

Biodiesel Production:  Reaction and Process Parameters of Alkali-Catalyzed Transesterification of Waste Frying Oils

2007 ◽  
Vol 21 (5) ◽  
pp. 3023-3027 ◽  
Author(s):  
K. G. Georgogianni ◽  
M. G. Kontominas ◽  
E. Tegou ◽  
D. Avlonitis ◽  
V. Gergis
Keyword(s):  
Process Parameters ◽  
Biodiesel Production ◽  
Frying Oils ◽  
Waste Frying Oils

Study of esterification and transesterification in biodiesel production from used frying oils in a closed system

2010 ◽  
Vol 160 (2) ◽  
pp. 473-479 ◽  
Author(s):  
M. Berrios ◽  
M.A. Martín ◽  
A.F.Chica ◽  
A. Martín
Keyword(s):  
Closed System ◽  
Biodiesel Production ◽  
Frying Oils

Comparison of OXITEST and RANCIMAT methods to evaluate the oxidative stability in frying oils

2017 ◽  
Vol 244 (4) ◽  
pp. 747-755 ◽  
Author(s):  
Federica Tinello ◽  
Anna Lante ◽  
Michele Bernardi ◽  
Francesca Cappiello ◽  
Fernanda Galgano ◽  
...  
Keyword(s):  
Oxidative Stability ◽  
Frying Oils

scholarly journals Quality of deep frying oils and fats used in street-fairs in Goiânia, Brazil

2013 ◽  
Vol 33 (3) ◽  
pp. 569-576 ◽  
Author(s):  
Poliana Cristina Mendonça Freire ◽  
Lorrany Cristina Boel Lobo ◽  
Giselle da Silva Freitas ◽  
Tânia Aparecida Pinto de Castro Ferreira
Keyword(s):  
Deep Frying ◽  
Frying Oils

Determination of Total Polar Compounds in Frying Oils by PE-Film-Based FTIR and ATR-FTIR Spectroscopy

2018 ◽  
Vol 120 (12) ◽  
pp. 1800250 ◽  
Author(s):  
Jia Chen ◽  
Leshan Zhang ◽  
Qiaona Geng ◽  
Bingyu Jing ◽  
Xiuzhu Yu
Keyword(s):  
Ftir Spectroscopy ◽  
Polar Compounds ◽  
Total Polar Compounds ◽  
Frying Oils

scholarly journals Influence of frying oil type and chill storage on the nutritional quality of farmed great sturgeon (Huso huso)

2013 ◽  
Vol 26 (1) ◽  
pp. 67-74 ◽  
Author(s):  
Mehdi Nikoo ◽  
Mohammad Reza Ghomi
Keyword(s):  
Fatty Acid Composition ◽  
Fatty Acid ◽  
Acid Composition ◽  
Frying Oil ◽  
Omega 3 ◽  
Huso Huso ◽  
Great Sturgeon ◽  
Frying Oils ◽  
Chill Storage ◽  
Omega 6

OBJECTIVE: The objective of this study was to investigate the effect of frying oils (canola, hydrogenated sunflower and soybean oils) available commercially and chill storage on the proximate and fatty acid composition of fried slices of farmed great sturgeon (Huso huso). METHODS: Slices of farmed great sturgeon were fried for four minutes at 160ºC in a deep-fryer using different frying oils (canola, hydrogenated sunflower and soybean oils). The oil-to-slice ratio was 2:1. After frying, the slices were allowed to be air cooled for two minutes prior to analysis. For performing the analysis, each of the abovementioned batches was divided into two groups: one group was analysed immediately after frying and the second group was chill-stored at 4ºC for three days and then analysed. RESULTS: After frying, the moisture content decreased while that of fat increased. Fatty acid composition of the slices is affected by type of frying oil. Frying increased the omega-6-to-omega-3 (n-6:n-3) fatty acid ratio while decreased Eicosapentaenoic Acid (C20:5 n-3) and Docosahexaenoic Acid (C22:6 n-3) contents. Proximate and fatty acid composition of raw slices did not change after chill storage. However, in fried- and chill-stored slices, Eicosapentaenoic Acid and Docosahexaenoic Acid contents decreased, while linoleic acid content increased. CONCLUSION: The fatty acid composition of the fried slices tended to resemble that of the frying oils, indicating fatty-acid equilibrium between oils and slices and, during chill storage, it is influenced by the type of frying oil. Slices fried with canola oil had omega-6-to-omega-3 ratios in the ranges recommended for human health.

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