نتایج جستجو برای: frying oil
تعداد نتایج: 139616 فیلتر نتایج به سال:
Catfish is often consumed as a breaded and battered fried product; however, there is increasing interest in breaded and battered baked products as a healthier alternative. Par frying can improve the texture properties of breaded and battered baked products, but there are concerns about the increase in lipid uptake from par frying. The objective of this study was to examine the effect of differe...
Reduction of acrylamide formation in potato chips was investigated in relation to ten pretreatments before frying. Potato slices were fried at 170 C for 5 min. Prior to frying, potato slices were soaked in one of the following solutions for 60min : (1) tap water ; (2-4) NaCl solutions (1%, 2% and 3%); (5-7) citric acid solutions (0.5 %, 1 % and 2%); (8) combined solution (NaCl 3% +0.5% citric a...
The methanolic extract of Acacia nilotica (L.) Willd ex. Delile (black thorn tree) seed materials, an underutilized food legume collected from India was found to contain total free phenolic content of 14.57 ± 1.69 g catechin equivalent/100 g extract DM. Encouraging levels of ferric reducing/antioxidant power (FRAP, 1840 mmol Fe[II]/mg extract), inhibition of ß-carotene degradation (53.26%) and ...
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