Changes in breaded chicken and oil degradation during discontinuous frying with cottonseed oil
نویسندگان
چکیده
منابع مشابه
Microfluidic Assessment of Frying Oil Degradation
Monitoring the quality of frying oil is important for the health of consumers. This paper reports a microfluidic technique for rapidly quantifying the degradation of frying oil. The microfluidic device generates monodispersed water-in-oil droplets and exploits viscosity and interfacial tension changes of frying oil samples over their frying/degradation process. The measured parameters were corr...
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Carbonyl compounds vaporize from oil with steam during deep-frying.
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Changes in antioxidant properties and degradation of bioactives in palm oil (PO) and rice bran oil (RBO) during deep-frying were investigated. The alpha (α)-tocopherol, gamma (γ)-tocotrienol and γ-oryzanol contents of the deep-fried oils were monitored using high performance liquid chromatography, and antioxidant activity was determined using 2-diphenyl-1-picryl hydrazyl (DPPH) radical scavengi...
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ژورنال
عنوان ژورنال: Food Science and Technology
سال: 2012
ISSN: 1678-457X,0101-2061
DOI: 10.1590/s0101-20612012005000098