Article: Deep frying; chemistry, nutrition, and practical applications, 2d ed.(Brief Article)(Book Review)

Article: Deep Frying: Chemistry, Nutrition and ...
International News on Fats, Oils and Related Materials : INFORM;  March 1, 2008 ;     700+ words ...Deep Frying: Chemistry, Nutrition and Practical Applications, 2nd Edition Ed. Michael D. Erickson ... 893997-92-9, $99.99 The book Deep Frying, Chemistry, Nutrition and Practical Applications covers a plethora of deep-fat frying ...

Article: Beef dripping: a unique fat for deep ...
Food Engineering & Ingredients;  June 1, 2009 ;     700+ words ... ... performance. A long frying life and excellent deep frying performance Refined beef dripping not ... subjected to the conditions used for deep frying but can be determined by Rancimat analysis ... lower temperature than that used during deep frying (170-180[degrees]C). Eventually ...

Article: Microwave monitoring of deep frying oils
International News on Fats, Oils and Related Materials : INFORM;  August 1, 2005 ;     700+ words ... ... use. As oil or fat is heated in the deep-frying process, both physical and chemical ... high temperature experienced during the deep-frying process, fats and oils deteriorate ... suggest a general period of safe usage for deep frying oils. Determination of frying oil quality ...

Article: SLICED VEGGIES ARE THE PERFECT WAY TO START DEEP ...
Seattle Post-Intelligencer (Seattle, WA);  May 21, 2008 ;     700+ words ... ... doing a sell job. Three-hundred fifty degrees is the low end of the deep-frying range, which goes to 400. Most deep frying is done between 365 and 375. Deep-frying primer The right temperature - The thicker and/or denser the food that ...

Article: Some dos and don'ts for deep frying The Splendid ...
News Sun, The (Waukegan, IL);  April 23, 2008 ;     700+ words ... ... sell job." Three-hundred fifty degrees is the low end of the deep-frying range, which goes as high as 400. Most deep frying is done between 365 and 375. A Short Deep-Frying Primer The Right Temperature - The thicker and/or denser the ...

Article: Monitoring deep-frying oils
International News on Fats, Oils and Related Materials : INFORM;  February 1, 2007 ;     700+ words ... ... The degradation products formed during deep frying include both volatile and nonvolatile ... of rapid methods for the analysis of deep-frying oils. Radical-scavenging activity ... the antiradical test for monitoring deep-frying oils. Frying protocol and analysis ...

Article: Emission of Volatile Aldehydes from DAG-Rich and TAG-Rich Oils ...
JAOCS, Journal of the American Oil Chemists' Society;  June 1, 2008 ;     700+ words ... ... unsaturation of fatty acid moieties during the deep-frying of sliced potatoes. To examine the ... aldehydes were determined during the deep-frying of sliced potatoes by using the above ... were at comparable levels. Keywords Deep-frying * Diacylglycerol * Triacylglycerol ...