Journal Article10.1016/S0260-8774(02)00243-1
Integrated approach to deep fat frying: engineering, nutrition, health and consumer aspects
I. Sam Saguy,Dina Dana +1 more
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TL;DR: The role of water and oil quality during the process of deep-frying has been discussed in this paper, which suggests that fried foods do not have to be a health risk in a balanced diet.
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About: This article is published in Journal of Food Engineering. The article was published on 01 Feb 2003. The article focuses on the topics: Saturated fat.
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Citations
Palm oil: Processing, characterization and utilization in the food industry – A review
TL;DR: A review of the literature on palm oil processing, refining, and use in frying especially in blends with other vegetable oils can be found in this paper, where the authors combine and condense the body of research on the processing, characterization and use of palm oil especially in frying as well as suggest areas that need further research.
470
Effect of different cooking methods on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets
Jucieli Weber,Vivian Caetano Bochi,Cristiane Portes Ribeiro,André de M. Victório,Tatiana Emanuelli +4 more
TL;DR: In this article, the influence of seven cooking methods (boiling, conventional baking, microwave baking, grilling, deep-frying in soybean oil, canola oil, or partially hydrogenated vegetable oil) on the oxidation, proximate and fatty acid composition of silver catfish (Rhamdia quelen) fillets was evaluated.
373
Chemical alterations taken place during deep-fat frying based on certain reaction products: A review
TL;DR: The major reaction products and corresponding chemical alterations were reviewed in this work by comprehensively consulting the papers which previously studied on the chemical changes occurred during deep-fat frying process.
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Review: Mechanism of oil uptake during deep-fat frying and the surfactant effect-theory and myth
Dina Dana,I. Sam Saguy +1 more
TL;DR: Literature, theory and new data show contradicting values and do not support the myth that during extended frying time the surfactants generated reduce the contact angle and/or the interfacial tension, and consequently, influence oil uptake significantly.
284
Olive oil stability under deep-frying conditions.
TL;DR: The results show that olive oil is clearly resistant to frying conditions, independently to the commercial category chosen, and particularly the amount of natural antioxidants are important parameters in their predictive behavior along the frying process.
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References
Fractal analysis and crust water diffusivity of a restructured potato product during deep-fat frying
M. Rubnov,Israel Saguy +1 more
TL;DR: In this article, the effect of added fructose (0-10% w/w) on restructured potato product surface characteristics, mechanical properties, moisture loss, oil uptake and color changes during deep-fat frying was investigated.
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Environmental scanning electron microscopy evaluation of tortilla chip microstructure during deep-fat frying
TL;DR: When the baked chip was immersed in the fryer, oil immediately coated and clung to the surface and began to move into the chip, and the interior became smooth and plastic in appearance as protein, starch and lipids interacted to form a continuous phase that hardened upon dehydration.
65
Minimum Cooking Time for Potato Strip Frying
C. I. Pravisani,A. Calvelo +1 more
TL;DR: In this article, the maximum force for shearing was used as texture parameter for raw and cooked potato strips and the force was satisfactorily correlated with the cook value C (equivalent cooking time at 100°C) showing complete cooking for C ≥ 300 sec.
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Fat oxidation at low oxygen pressure. i. kinetic studies on the rate of fat oxidation in emulsions
TL;DR: The decrease in rate of oxygen consumption on the lowering of partial oxygen pressure at at-mospheric pressure was found to depend on the varying influence of the nonoxygen-dependent and the oxygen-dependent reactions of the prop-agation.
57
A comparative study of analytical methods for quality evaluation of frying fat
TL;DR: In this article, four quick test methods (foodoil sensor, RAU-Test, Fritest® and spot test) and two ordinary laboratory methods (the free fatty acids and GLC determination of triglycerid dimers) were compared to a standard method (column chromatographic determination of polar compounds).
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