Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
Results
Showing 1 to 20 of 102 for “"Fried"”.
-
Removing Oil from Fried Foods via Mechanical Process
<p>Fried foods are delicious and enjoyed by almost everyone. However, they are not the healthiest foods to eat because of the amount of oil they contain. This thesis, sponsored by Moaero Company founder, Mr. Harrish Bhutani, intends to determine whether a simply designed centrifuge system can …
-
Application of Edible Coatings in Maintaining Crispness of Breaded Fried Foods
… desirable textural characteristics of breaded fried foods. Consumers often judge the quality of breaded fried foods based on the perceived crispness of the product. Furthermore, today's consumers are showing increasing concern over fat intake. As a result, there is great interest in being able …
-
Determination of Crispness in Breaded Fried Chicken Nuggets Using Ultrasonic Technique
… signify freshness and high quality in breaded fried foods. Though many approaches to instrumental measurement of crispness have been made, the best measurements are still inconclusive. There is no reliable method available that can accurately measure and quantify crispness in breaded fried …
-
The Effect of Novel Frying Methods on Quality of Breaded Fried Foods
Fried foods are popular around the world. They are also high in fat and considered unhealthy by many people. Reducing the fat content of fried food may allow for even more growth in their popularity, while allowing for healthier eating. Furthermore, vacuum-frying and frying with nitrogen gas have …
-
Improving Fried Product and Frying Oil Quality Using Nitrogen Gas in A Pressure Frying System
… of pressure, frying temperature and pressure) on fried product and frying oil qualities were evaluated. Frying experiments were performed on breaded/battered poultry products including chicken nuggets (homogenous) and chicken fillets (marinated, intact muscle). Efforts were also made to develop …
-
Effects of Two Proteins from Whey as an Oil Barrier in the Production of Deep-Fried Chicken
… cutting caloric intake. Producing low-fat, deep-fried chicken has been investigated in different ways. A previous study showed that whey protein isolate (WPI), when applied as a 10% solution after breading, inhibited oil absorption in fried chicken patties by as much as 37%. WPI consists …
-
Development of finish cooking methods for producing low-fat breaded cheese sticks
Deep-fat fried foods have unique characteristics that attract consumers but their high fat contents must be reduced in order to provide healthy foods along with high quality. In the first part of this study, effects of frying temperature and frying pressure on the quality of partially fried breaded …
-
Oil distribution, microstructure and in vitro starch digestibility of bran-enriched magwinya
Magwinya, a cereal fried dough, is a popular traditional snack widely consumed across various ethnic groups in Sub-Saharan Africa, but little is known about its production and consumption in a scholarly context. Furthermore, its oil distribution, starch digestion and microstructure have not been …
-
Effect of Modified Starch on Bake-Only Chicken Nuggets
… become increasingly focused on healthier items. Fried foods especially are actively pursuing non-fried alternatives to attract health conscience consumers. This study investigated the bake-only chicken nugget formulation in attempts to provide characteristics of fried items. Starch was hydrolyzed …
-
Standardization of battered seafood portions for use in fast food restaurants
… and holding times. The amount of fish portions fried in a frying kettle affects the oil temperature. The addition of 0.02% ascorbyl palmitate (AP) unexpectedly reduces color development of the frying oils in simulated studies. It also reduces peroxide and conjugated diene hydroperoxide (CDHP) …
-
Frying of potato crisps - an investigation aiming at reduction oil content and acrylamide formation
… The crisps that had been pre-treated and fried with conventional frying have given the result of 30 wt % reduction. The crisps that were fried under vacuum frying achieved greater oil reduction with varying percentages when applying different pretreatments. The lowest oil content was …
-
Comparison of microwave and conventional frying on quality attributes and fat uptake in potatoes
Oil content is an important quality attribute in fried products. Oil uptake is influenced by several interdependent factors that define the final oil content in a fried product. In this study microwave frying was investigated for its potential in reducing fat content of fried foods. A comparative …
-
Inhibitory effect of edible films and coatings containing selected amino acids on the formation of 2-amino-1-methyl-6-phenylimidazo[4-5-b]pyridine (PhIP) in pan-fried chicken breasts
… covered with the prepared edible films and pan-fried at 195 ºC for 7.5 min on each side using an electrical frying pan with adjustable heat. The average PhIP level decreased from 78.47 ppb to 6.69-8.31 ppb for chicken covered with Lys containing HWPI edible films, and to 16.09-46.80 ppb for …
-
Economic analysis and environmental impact of energy usage in microbusinesses in UK and Kurdistan, Iraq
… including hair dressing salon, education centre, fried chicken outlet and printing shop. Small businesses account for a large proportion of the economy. The analysis developed could be applied to small business to show their contribution to the carbon footprint and how this could be reduced using …
-
After Watteau : Nicolas Lancret and the creation of the hunt luncheon
… to luxurious or processed versus fresh, i.e. fried chicken compared to caviar or canned tuna in contrast to wild caught salmon. However, in our current culinary climate even the lowest of foods have been redeemed and made fashionable again -- think Spam fried rice. Paintings of food during the …
-
Food processing modulation on breast cancer
… food processing method worldwide. The intake of fried foods accounts for approximately 15% of the total calorie intake in industrialized countries, which is more than half of energy intake originating from fat. Mounting evidence suggest that a high fat diet has a substantial impact on cancer. …
-
Food safety management practices in the traditional fish processing sector in Ghana and the microbiological safety of selected processed fish products from Ghana
… growth. Water activity (aw) levels were: fried bonga (0.82 – 0.95), koobi (0.53 – 0.75), kako (0.55 – 0.70, smoked catfish (0.72 – 0.95), smoked herrings (0.54 – 0.94) and smoked mackerel (0.84 – 0.99). Salmonella and Clostridium perfringens were not detected in 25g and 1g, respectively, …
-
Formation and transport of undesirable compounds during repeated deep frying
… abused Frying oil (TAFO). Consumption of foods fried with TAFO may have various adverse health outcomes due to the accumulation of undesirable compounds. In response to consumers’ demands of healthy food, efforts are made to optimize frying parameters aiming at reducing undesirable frying …
-
Effects of consuming thermally abused frying oil on breast cancer metastasis
Deep-fried foods are a significant source of dietary calories and their consumption is associated with breast cancer (BC) risk. Deep-frying food deteriorates oil through numerous physical, chemical and oxidative reactions, leading to the development of thermally abused frying oil (TAFO). These …
Page 1 of 6