Frying Processes
FRY-001: Addition of Gamma-tocopherol rich Extract: Impact on Sunflower Oil Degradation Process at Frying Temperatures
It is well known that during frying, oils degrade and give rise to potentially toxic compounds that could migrate to fried food and be absorbed through the diet…
FRY-002: Evaluating the effectiveness of a Natural Extract Rich in Alpha-tocopherol under Frying Conditions
During frying process, oil degradation occurs leading to the generation of a wide variety of potentially toxic compounds, which can migrate to the food…
FRY-003: Limitation of Triacylglycerols Thermal Degradation by the addition of Lupine Oil SFE
Frying is a culinary technique that allows in quick way to obtain dishes with the organoleptic qualities desired by consumers. It consists in thermal processing of…
LAMI-001: The Effect of the Frying Processing on the Crispiness of Fried Food and Frying Oil Quality
The major quality requirement of fried food is its sensory aspects including special flavor and crispiness. To improving the crispiness of fried food, normally higher…
LAMI-009: High Oleic Palm Oil (HOPO) and its advantages in Deep Frying processes
Palm oil and its fractions have been used as frying oil for a very long time in several cultures. A new frying oil from the Daabon Group in Colombia, the High Oleic Palm…