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Welcome to the 9th international symposium on deep-fat frying. The international symposia on deep-fat frying organized through the DGF and Euro Fed Lipid have been held most of time in Europe and Nort...
We developed an empirical model to describe the water loss during deep-fat frying. Raw potato particulates were sliced to form cylinders and subjected to the deep-fat frying at isothermal temperatur...
We investigated the changes in omega 3 enriched carp fillets caused by pan frying. The investigated characteristics were fat uptake, fatty acid (FA) composition, and oxidation. Four different fats wer...
The objective of this study was to determine the performance of four Kenyan potato cultivars in terms of texture, color and sensory properties when crisps are processed at different slice thickness an...
The ascorbic acid (AA, vitamin C) levels of tubers was determined in four Kenyan potato cultivars (Dutch Robyjn, Tigoni, 393385.39 and 391691.96) grown under standard cultural conditions and the effec...
The aim this study was to optimize the deep-fat frying process in order to minimize the oil content incorporated into the food and the moisture in sweet potato chips fried in palm olein and stearin in...
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (P...
Frying performance of palm olein, sesame oil and canola oil and their blends was investigated by assessing the physicochemical changes (i.e., color, viscosity, Free Fatty Acid (FFA), Peroxide Value (P...
The quality of soybean oil (SO) and refined palm oil (RPO), frying at 180ºC for 12 h was investigated. The purpose of the study was to find out the quality deterioration of the two oils with res...
Frying is an important cooking process due to the unique palatability and sensory characteristics of fried foods. Fried foods contain a considerable amount of fat, and have a negative perceived image ...
and inhibitory action on angiotensin converting enzyme (ACE) of Hatakeshimeji mushroom (Lyophyllum decastes Sing.) were investigated. The molecular mass of proteins in the fruit body of Hatakeshimeji ...
Although the carcinogenic effect of fumes produced during deep-fat frying has been well investigated, other toxic effects of these fumes have been little studied. In this study, a mixture of moisture ...
运用生命周期评价方法对一种以废煎炸油为原料制取的生物柴油生命周期能耗和排放进行了分析,并将其全生命周期各项指标与传统柴油路线进行了对比,结果显示其化石能源消耗比柴油减少了65.7%,石油消耗较柴油全生命周期减少91.8%,常规排放也都明显降低,温室气体排放中CO2 排放下降88.1%,总的温室气体排放按全球变暖潜值折算后下降86.6%。表明废煎炸油制生物柴油是符合循环经济的环境友好型代用燃料。 T...
In this paper the actual driving forces of the research, production and utilization of biofuels are listed for directing attention for these. The authors try to find a solution to utilize the greatly ...
Traditional edible oils have high polyenoic acid contents, mainly linoleic acid, sometimes with a smaller amount of linolenic acid. Consequently, they are unstable against oxidation, especially under ...

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