frying
From: The Columbia Encyclopedia, Sixth Edition
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Date: 2008
frying see cooking .
Author not available, FRYING.,
The Columbia Encyclopedia, Sixth Edition 2008
The Columbia Encyclopedia, Sixth Edition. Copyright 2008 Columbia University Press
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Monitoring deep-frying oils
International News on Fats, Oils and Related Materials : INFORM; 2/1/2007; Ramadan, Mohamed Fawzy; 1687 words;
Frying is one of the most popular methods of preparing food throughout the world, but the quality of the frying oil strongly influences the quality of the food fried in it. As deep-fat frying is normally carried out at high temperatures (between 160 and 180C) and in the ...
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Comparison of the Frying Stability of Regular and High-Oleic Acid Sunflower Oils
JAOCS, Journal of the American Oil Chemists' Society; 4/1/2006; Normand, L; Eskin, N A M; Przybylski, R; 2252 words;
ABSTRACT: The frying stability of a regular sunflower oil ... greater for HOSFO than RSFO during 72 h of frying. The content of tocopherols was much higher ... confirms the limitations in predicting frying stability based solely on the FA composition ...
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Frying Quality and Oxidative Stability of Two Unconventional Oils
JAOCS, Journal of the American Oil Chemists' Society; 6/1/2006; Mariod, Abdalbasit; Matthäus, Bertrand; Eichner, K; Hussein, Ismail H; 5537 words;
... important parameters for the assessment of used frying oilssensory evaluation as well as contents of ... the Third International Symposium on Deep-fat Frying in 2000 was exceeded. The results for SCO are ... In contrast to SCO, SBO was suitable for deep-frying only for 6 to 12 h. After that, the oil and ...
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Oxidative Stability of Healthful Frying Oil Medium and Uptake of Inherent Nutraceuticals During Deep Frying
JAOCS, Journal of the American Oil Chemists' Society; 10/1/2005; Rangaswamy, Nasirullah; Rangaswamy, Baby Latha; 2743 words;
ABSTRACT: Four healthful frying oil mediums have been formulated using ... stabilities have been ascertained by deep-frying potato bajji (potato slices sandwiched ... sesamol in oil left over after deep frying and in the oil absorbed by the products ...
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Deep Frying: Chemistry, Nutrition and Practical Applications, 2nd Edition
International News on Fats, Oils and Related Materials : INFORM; 3/1/2008; Saguy, Sam; 940 words;
Deep Frying: Chemistry, Nutrition and Practical Applications ... ISBN 978-1-893997-92-9, $99.99 The book Deep Frying, Chemistry, Nutrition and Practical Applications covers a plethora of deep-fat frying topics. It provides valuable information for ...
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Frying Technology and Practices
International News on Fats, Oils and Related Materials : INFORM; 10/1/2004; Reeves, Robert; 515 words;
Frying Technology and Practices, edited by Monoj Gupta, Kathleen ... 8091; e-mail: orders@aocs.org; netlink: www.aocs.org). Frying has been a popular method of food preparation historically ... such foods be aware of the many factors that may affect frying oil quality. Proper management in the use of ...
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Iron Accumulation in Oil During the Deep-Fat Frying of Meat
JAOCS, Journal of the American Oil Chemists' Society; 4/1/2005; Artz, William E; Osidacz, Patricia C; Coscione, Aline R; 3843 words;
... accumulation in oil is a potential problem when frying food containing substantial amounts of ... iron contents of oil samples after 3 d of frying were approximately 0.11, 0.48, and 4.01 ... compared with the other samples. After frying, the acid values were 0.9, 1.1, and 1 ...
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Increased industrial use of palm oleine: palm oils--especially palm oleine--have emerged as ideal oils for industrial frying, as their properties fulfil the requirements of the food processing industry. They are non-hydrogenated, have a high oxidative stability, and contain a limited amount of linoleic acid.(INGREDIENTS)
Food Engineering & Ingredients; 9/1/2006; Talbot, Geoff T Zand, Imro; 1004 words;
The correct choice of oil for frying is important for two reasons. Firstly, the oil is used as the heat transfer medium during frying and must not only be able to withstand frying temperatures but also have a high enough stability ...
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Frying Stability of High-Oleate and Regular Soybean Oil Blends
JAOCS, Journal of the American Oil Chemists' Society; 8/1/2004; Su, Caiping; White, Pamela; 3642 words;
... objective of this work was to study the frying stability of soybean oil (SBO) with reduced ... 2 and 18:3 concentrations. The overall frying stability of the six oil treatments, from ... free fatty acids, fried bread cubes, frying oil stability, high-oleate soybean oil ...
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Back into the frying pan
The Boston Globe; 6/25/1997; Alison Arnett, Globe Staff; 1311 words;
Psst! Don't look now, but frying is back. For years it was the bete noire ... after time. Of course, the efficacy of frying has been long known. Cooking teacher ... the kitchen, I am happiest when I am frying. . . . Frying fixes like no other process ...
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High oleic oils perform better than standard oils during frying.
Emerging Food R&D Report; 3/1/2007; 336 words;
The frying of a singular product, usually french fries, is frequently used as the testing procedure to assess performance of frying oils. In real frying, this approach is only performed for the large-scale frying of specific ...
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Effects of Expeller-Pressed/Physically Refined Soybean Oil on Frying Oil Stability and Flavor of French-Fried Potatoes
JAOCS, Journal of the American Oil Chemists' Society; 5/1/2006; Warner, K; Dunlap, Christopher; 3959 words;
... physical refining of soybean oil (SBO) on frying, studies were conducted with expeller ... dimethylpolysiloxane and were used for 35 h of frying french-fried potatoes. Polar compound ... analytical sensory panelists. In early frying stages, potatoes fried in EPSBO had significantly ...
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Continuous Fractionation of Used Frying Oil by Supercritical CO2
JAOCS, Journal of the American Oil Chemists' Society; 9/1/2004; Osséo, L Sesti; Caputo, G; Gracia, I; Reverchon, E; 4479 words;
... SC-CO2) might be a way to purify used frying oils, since a selective separation of ... the purification of peanut oil used for frying by SC-CO2 continuous fractionation in ... column and about 52% by weight of the used frying oil. The composition of the purified top ...
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Overcoming the Fear of Frying; Foods Need Not Be Heavy or Greasy
The Washington Post; 10/21/1987; Bruce Cost; 1573 words;
The term "frying" (or worse, "deep-frying") conjures up images of soggy, greasy foods and cholesterol-clogged ... emerging from all that oil has to be oily. To understand how frying works, think of the oil as a cooking liquid that happens to have ...
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Comparison of the Frying Stability of Standard Palm Olein and Special Quality Palm Olein
JAOCS, Journal of the American Oil Chemists' Society; 3/1/2008; Tarmizi, Azmil Haizam Ahmad; Ismail, Razali; 4364 words;
... quality palm olein (SQPOo) under continuous frying conditions. The rate of free fatty acid ... higher for SPOo than SQPOo during 56 h of frying. An equilibrium state was reached at around ... 720 to 447 mg kg^sup -1^ after 56 h of frying, respectively. Oxidative stability of ...
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