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Iron Accumulation in Oil During the Deep-Fat Frying of Meat
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ABSTRACT:
Iron accumulation in oil is a potential problem when frying food containing substantial amounts of iron. Selected meat products (skinless chicken breast, beef liver, and lean beef) were ground and fried (ca. 2-cm spheres, ca. 10 g/sphere) in partially hydrogenated soybean oil (PHSBO). Samples (450 g) of ground meat were fried 3 times/h for 8 h/d for 3 d. Oil samples were collected for analysis for iron (every 8 h) and oil degradation (every 4 h) and replaced with fresh oil. T...
Related newspaper, magazine, and journal articles from HighBeam Research
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Iron Accumulation in Oil During the Deep-Fat Frying of Meat
JAOCS, Journal of the American Oil Chemists' Society
; ABSTRACT: Iron accumulation in oil is a potential problem when frying food containing substantial amounts of iron. Selected meat products (skinless chicken breast, beef liver, and lean beef) were ground and fried (ca. 2-cm spheres, ca. 10 g/sphere) in partially hydrogenated soybean oil (PHSBO).
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 "Times of India (New Delhi, India)")
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Adulterated mustard oil being sold across the state.
Times of India (New Delhi, India)
; ... newspaper, go to http://timesofindia.indiatimes.com (c) 2005, The Times of India. Distributed by Knight Ridder/Tribune Business News. For information on republishing this content, contact us at (800) 661-2511 (U.S.), (213) 237-4914 (worldwide), fax (213) 237-65 ...
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Acceleration of the Thermoxidation of Oil by Heme Iron
JAOCS, Journal of the American Oil Chemists' Society
; ABSTRACT: Transition metals, including iron, occur naturally at significant concentrations in meat. Iron can be extracted from the food into the oil and potentially decrease the stability of the oil during frying by accelerating thermoxidation. The objective was to examine the thermoxidative
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Changes in Tocopherols, Tocotrienols, and Fatty Acid Contents in Grape Seed Oils during Oxidation
JAOCS, Journal of the American Oil Chemists' Society
; Grape seeds are waste products of the wine and grape juice industry. However, grape seeds have recently been utilized for the production of seed oil. Grape seed oil (GSO) is generating increased interest as a functional food product since it has been shown to contain high levels of vitamin E,
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Condition-Based-Maintenance Tips.
Construction Equipment
; Joe Doremire In reviewing your April 2006 Editorial on page 11 and the Prevention Illustrated article from January 2006, I found that I concur with nearly everything written. However, there were a couple of important points left out of each article that your readers should know concerning oil
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Determination of the principal volatile compounds in degraded engine oil ©
Tribology & Lubrication Technology
; ABSTRACT In this paper the results of quantitative analysis and monitoring of changes in engine oil and headspace above the oil is presented. The objective of this work was to find a methodology for quantitative correlation between degradation products present in the liquid phase and in the
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Boundary lubrication properties of oxidized sunflower oil
Lubrication Engineering
; Vegetable oils are a viable source of alternative lubricants, limited by poor oxidation and thermal stabilities. New methods to improve the stability of vegetable oils are becoming available, such as the use of additives or modifications to the fatty acid compositions, but in all cases the oils
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Performance of Two Color Scales for Virgin Olive Oils: Influence of Ripeness, Variety, and Harvest Season
JAOCS, Journal of the American Oil Chemists' Society
; ABSTRACT: The purpose of this investigation was to compare the performance of the bromthymol blue (BTB) method and the Uniform Oil Color Scale (UOCS) method with different sets of virgin olive oil samples from Andalusia (Spain), namely, 1213 samples from olives at three stages of ripeness, 1 008
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Pure Lycopene from Tomato Preserves Extra Virgin Olive Oil from Natural Oxidative Events During Storage
JAOCS, Journal of the American Oil Chemists' Society
; ABSTRACT: In this study, changes in an extra virgin olive oil treated with lycopene during storage were analyzed. Pure lycopene (0.5 and 1.0 mg) obtained from tomato was added to two separate bottles, each containing 100 mL of extra virgin olive oil, while another bottle containing the same oil was
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Detection of Polycyclic Aromatic Hydrocarbons in Commonly Consumed Edible Oils and Their Likely Intake in the Indian Population
JAOCS, Journal of the American Oil Chemists' Society
; ABSTRACT: Edible oils such as coconut, groundnut, hydrogenated vegetable, linseed, mustard, olive, palm, refined vegetable, rice bran, safflower, sesame, soybean, and sunflower were analyzed for the presence of light and heavy polycyclic aromatic hydrocarbon (PAH) residues using liquid-liquid
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