The study aims to determine the influence of frying (shallow and deep) with olive, canola and sunflower oil on fatty acid composition of silver carp. Frying by olive oil and canola oil increased the monounsaturated fatty acids (MUFA) significantly (p<0.05) that consequently decreased saturated fatty acids (SFA), polyunsaturated fatty acids (PUFA) and ω-3 fatty acids. Frying by sunflow...

Rice bran oil, non conventional oil was blended with six traditional oils in the ratio of 70:30 and 80:20 for the enhancement of its market acceptability and awareness in consumers regarding its use in cooking. Effect of deep-fat frying on these blends was studied by assessing the changes in percent fat absorption and physicochemical properties during repeated frying process (three times). The ...

This study evaluates how different culinary spatula (turning shovel) designs affect cooking performance during stir-frying. A straight-handled spatula (0°) and three bent-handled spatulas (15°, 30° and 45°) were evaluated across two handle length levels (25 cm and 30 cm). The criterion measures included food-frying efficiency, work posture and subjective rating of perceived discomfort. In a lab...

The high incidence of lung cancer among Chinese females, despite a low smoking prevalence, remains poorly explained. Cooking fume exposure during frying could be an important risk factor. We carried out a population-based case-control study in Hong Kong. Cases were Chinese female nonsmokers with newly diagnosed primary lung cancer. Controls were female nonsmokers randomly sampled from the commu...

Used cooking or frying oils are of increasing interest as inexpensive feedstock for biodiesel production. In this work, used frying oils obtained from 16 local restaurants were investigated regarding their fatty acid profile vs. the fatty acid profile of the oil or fat prior to use. The fatty acid profiles were analyzed by gas chromatography and proton nuclear magnetic resonance spectroscopy. B...

The production of biodiesel from waste vegetable oil offers a triple-facet solution: economic, environmental and waste management. The new process technologies developed during the last years made it possible to produce biodiesel from recycled frying oils comparable in quality to that of virgin vegetable oil biodiesel with an added attractive advantage of being lower in price. Thus, biodiesel p...

Gas cooking is a significant source of airborne particles indoors. In order to assess health risk due to exposure from indoor particulate air pollution and to identify effective control strategies, data on size-differentiated aerosol particles released from different cooking methods are critically needed. In this study, controlled experiments were carried out in a domestic kitchen using a scann...

introduction: frying is one of the most popular cooking methods. however, harmful substances are created during the frying process, with the stability of oil negatively affected. this study evaluates the stability of fatty acid content of several cooking and frying oils available on the iranian market during the process of frying. materials and methods: samples from 5 different frying oils and ...