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.
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Showing 1 to 9 of 9 for “"fried food"”.
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Frying Stability of Low-Linolenic Acid Soybean Oil and Examination of the P-Anisidine Value Method
… odor intensity (r = 0.82), and correlated with fried food odor (r = 0.53) and burnt odor (r = 0.43). p-Anisidine value and polymer analysis were also highly significantly correlated (r = 0.84).
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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 …
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Improving Fried Product and Frying Oil Quality Using Nitrogen Gas in A Pressure Frying System
… on the amount of moisture released from the food for generating the desired pressure. This study investigated the feasibility of using nitrogen gas as a substitute for steam in the pressure frying system. The effects of various process conditions (source of pressure, frying temperature and …
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Food processing modulation on breast cancer
… This dissertation focuses on the study of food processing modulation on breast cancer in two separate studies. First, the soy processing effect on breast cancer was investigated. Soy flour diet (MS) prevented isoflavones from stimulating MCF-7 tumor growth in athymic nude mice, indicating …
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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 …
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Formation and transport of undesirable compounds during repeated deep frying
… desirable flavors, colors and textures in food; yet, it also results in development of undesirable compounds especially when oil is repeatedly reutilized. Once these reutilized oils reach a stage where they show visible signs of deterioration due to repeat frying cycles, they can be …
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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 …
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Arterine hipertenzija sergančiųjų pagrindinių rizikos veiksnių ir gydymo režimo laikymosi įvertinimas /
… 73,3 percents) try to reduce amount of salt in food, two-thirdsof respondents (n =69; 68,3 percents) try to reduce weight and follow a diet (eat more fruit and vegetables, avoid fatty and fried food, (n=58; 57,4 percents). Very few patients exercise (n=18; 17,8 percents). Conclusion: 1. …
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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 …