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 9 of 9 for “"deep-fat frying"”.
-
A study of the culinary properties of peanut oil for deep-fat frying
… oil. The changes in the two oils during repeated fryings was compared. These changes were measured by the smoking point, free acidity, and rancidity changes of the oils. Since the oils for this experiment could not be produced under experimental conditions, certain constants were measured in order …
-
Effects of oil types and beta-carotene in repeated deep-fat frying of French fries
Deep-fat fried food is popular for its unique and desirable characteristics. In this study, the effects of deep-fat frying on oil deterioration were analyzed for soybean oil, palm olein and palm stearin. Frying performances were studied through 100 cycles of intermittent frying of French fries …
-
Production of high quality soybean oil and meal: Studies on extraction methods, processing steps, deep-fat frying and optimization of extrusion aided screw pressing
… effects of extraction methods, processing steps, frying time and optimization of extrusion aided screw pressing on the quality of soybean oil and meal. The Crude soybean oil was obtained by commercial hexane solvent extraction (SE), or extrusion aided screw pressing (EASP) or by low temperature …
-
Effects of dietary heated fats and cyclic fatty acid monomers on rat liver enzyme activity
… was to evaluate the effects of dietary heated fats from a commercial deep-fat frying operation and of cyclic fatty acids (CFA) on rat liver enzyme activity. The fats were partially hydrogenated soybean oil (PHSBO) used 4 days (4-MH) and 7 days (7-DH) for frying foodstuffs. Balanced diets …
-
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 …
-
Two-scale modeling of transport mechanisms and quality changes during frying of foods
Deep fat frying is a popular cooking technique, which involves immersion of foods in edible oil at high temperatures. An excessive fat consumption by humans has been linked to serious health diseases. Frying occurs at temperatures well above the boiling point of water and involves short time …
-
Potential anti-oxidant benefits of rosemary extract on fry life response of cottonseed oil
The purpose of this study was to evaluate the frying life response of cottonseed oil with synthetic and natural antioxidants during frying of potato chips. Control cottonseed oil, cottonseed oil with synthetic antioxidant (TBHQ), and cottonseed oil with natural antioxidant (rosemary extract) was …
-
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 …