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Showing 1 to 16 of 16 for “"frying oil"”.
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Effects of consuming thermally abused frying oil on breast cancer metastasis
… 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 TAFOs contain diverse profiles of food processing-induced toxicants, such as aldehydes, …
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Improving Fried Product and Frying Oil Quality Using Nitrogen Gas in A Pressure Frying System
The commercial pressure frying has been limited to frying huge amount of products due to its dependence 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 …
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The effects of thermally abused frying oil polar fraction on breast cancer motility and proliferation in vitro
… of this thesis was to collect thermally abused frying oil (TAFO), separate the TAFO polar fraction (TAFO-PF), and investigate the impact of the TAFO-PF on mammary carcinoma cells in vitro. The typical American consumes approximately 2,000 kilocalories per day, with approximately 33% of calories …
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Neoangiogenic effects of thermally processed frying oil consumption in animal and cell-based models of triple negative breast cancer
Submission original under an indefinite embargo labeled 'Open Access'. The submission was exported from vireo on 2025-03-28 without embargo terms
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Qualitative and Quantitative Evaluation of Volatile Compounds of Deep Frying Oil and French Fries: Static and Dynamic Headspace-Gas Chromatography-Mass Spectrometric Analysis
… following order magnesium silicate French fries/frying oil $>$ diatomaceous earth French fries/frying oil $>$ non filtered French fries/frying oil.
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Formation and transport of undesirable compounds during repeated deep frying
Deep frying promotes 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 …
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Frying Stability of Low-Linolenic Acid Soybean Oil and Examination of the P-Anisidine Value Method
… and polymers. Partially hydrogenated soybean frying oil was used to fry shoestring potatoes. The oil was evaluated by p-anisidine value, headspace volatile analysis, sensory evaluation, and polymer analysis. p-Anisidine value was found to be highly significantly correlated with hexanal (r = …
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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 …
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Impedimetric Sensor System for Edible Oil Quality Assessment
The repeated usage of frying oil is hazardous due to the degradation caused by chemical reactions, which happen while heating. The total polar compounds and the free fatty acids are the main two chemical parameters affected by frying. These parameters increase significantly with the use of oil for …
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Formation of acrylamide in potato products and its dietary exposure
Acrylamide is formed during baking and frying of potato and cereal foodstuffs and is considered as a suspected human carcinogen. Potatoes are particularly susceptible to the formation of this process contaminant. Due to their frequent consumption, these products moreover contribute significantly to …
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Zein encapsulation of amphiphilic compounds
Functional compounds including flavors, essential oils, antioxidants or nutraceuticals are widely added into food system to enhance sensory properties or for health purposes. However, these compounds might not be stable in food systems during processing, storage and food preparation. Encapsulation …
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The Effect of Novel Frying Methods on Quality of Breaded Fried Foods
… for healthier eating. Furthermore, vacuum-frying and frying with nitrogen gas have both been shown to extend the life of frying oil. In this study, the use of novel frying methods as a way to reduce fat content of breaded fried foods was evaluated. A pressure fryer was modified so that fish …
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Microstructural and fluid transport properties of potatoes during frying
… determinants to understand the product quality, oil uptake and moisture loss during frying of foods. Besides, permeability is also an important physical property for studying the transport mechanisms of porous foods when pressure driven flow is involved. Food processes like frying, drying, …
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Experimental verification of transport phenomena during frying of foods
… avenues to reduce fat content of fried foods. Frying experiments were performed at two temperatures of 175°C and 190°C for 200 s and 240 s for potato discs and chicken nuggets, respectively. The gage pressure increased rapidly above the atmospheric pressure immediately after the samples were …
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Production of Polyhydroxyalkanoates and their application for coronary stent development
… medium chain length PHA (mcl-PHAs) using waste frying oil as the carbon source. Produced mcl-PHA copolymer was hydrolysed in order to obtain lower molecular weight PHA (oligo-PHA), which was used as the plasticising agent for P(3HB) in order to alter material properties of the scl-PHA polymer. …
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Effects of oil types and beta-carotene in repeated deep-fat frying of French fries
… 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 without replenishment of oils. Color changes were noticeable with …