Zobrazeno 1 - 10
of 32
pro vyhledávání: '"S. Parkash Kochhar"'
Autor:
C. Jeya K. Henry, S Parkash Kochhar
Publikováno v:
International Journal of Food Sciences and Nutrition. 60:289-296
Four out of eight 'healthier' oils-namely, almond oil, avocado oil, hazelnut oil and macadamia nut oil-studied were rich sources of monounsaturated fatty acids like olive oil. Grape seed oil, rice barn oil (marketed recently), toasted sesame oil and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e8488780bc93c920832c64ef4e3f3cdf
https://doi.org/10.1080/09637480903103774
https://doi.org/10.1080/09637480903103774
Publikováno v:
European Journal of Lipid Science and Technology. 108:679-686
The effect of dewaxing pretreatment on rice bran oil composition and stability was investigated, as well as the possibility to use rice bran oil waxes as natural antioxidants at high temperatures. A correlation between wax content and dewaxing time w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6ed0c4b6363201a39de4c3f3c7c83d5b
https://doi.org/10.1002/ejlt.200600066
https://doi.org/10.1002/ejlt.200600066
Autor:
S. Parkash Kochhar, Christian Gertz
Publikováno v:
European Journal of Lipid Science and Technology. 106:722-727
The deep-frying process, normally carried out at 140-200 °C, is a very complex system due to the combination of heat and mass transfer between food and frying medium. The system becomes more complicated as the frying operation proceeds, because the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b60d1ab427f4487c5780d7357143af4e
https://doi.org/10.1002/ejlt.200400996
https://doi.org/10.1002/ejlt.200400996
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 10, Iss 4, Pp 297-303 (2003)
The formation of acrylamide during food frying is generally influenced by food type, thermal treatment and equipment. The acrylamide concentration is increased when frying oils containing a higher level of polar materials or silicone or larger amount
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::82d4b435be1b0943b1be5e3f2a57ef85
https://doi.org/10.1051/ocl.2003.0297
https://doi.org/10.1051/ocl.2003.0297
Publikováno v:
European Journal of Lipid Science and Technology. 102:543-551
A new method has been developed to estimate the stabilising activity of synthetic and natural food additives at frying. Non-refined and refined vegetable fats and oils were heated at a temperature of 170°C after adding water-conditioned silica gel f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c672bbde8f6c4f8eec32e8f6bf418f21
https://doi.org/10.1002/1438-9312(200009)102:8/9<543::aid-ejlt543>3.0.co
https://doi.org/10.1002/1438-9312(200009)102:8/9<543::aid-ejlt543>3.0.co
Autor:
S. Parkash Kochhar
Publikováno v:
European Journal of Lipid Science and Technology. 102:552-559
Deep-fat frying is a complex, thermal chemical process that produces fried foods with desirable colour, appearance, flavour, and texture. Normally, less stable liquid oils are hydrogenated to enhance their oxidative stability for deep-fat frying purp
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a26140f217e8d22867398c4c55dcef4a
https://doi.org/10.1002/1438-9312(200009)102:8/9<552::aid-ejlt552>3.0.co
https://doi.org/10.1002/1438-9312(200009)102:8/9<552::aid-ejlt552>3.0.co
Publikováno v:
Oléagineux, Corps gras, Lipides, Vol 10, Iss 4, Pp 304-305 (2003)
The formation of acrylamide during food frying is generally influenced by food type, thermal treatment and equipment. The acrylamide concentration is increased when frying oils containing a higher level of polar materials or silicone or larger amount
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5bbe2ca968f19ef24593d441b6f0f72e
https://doi.org/10.1051/ocl.2003.0304
https://doi.org/10.1051/ocl.2003.0304
Autor:
S. Parkash Kochhar
Publikováno v:
European Journal of Lipid Science and Technology. 104:451-451
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b22a54e1eb72451aa7fea3c879222f70
https://doi.org/10.1002/1438-9312(200207)104:7<451::aid-ejlt451>3.0.co
https://doi.org/10.1002/1438-9312(200207)104:7<451::aid-ejlt451>3.0.co
Autor:
Tavakoli, Javad1 ja_tavakoli@yahoo.com, Brewer, Mary Susan2, Zarei Jelyani, Aniseh3, Estakhr, Parviz3
Publikováno v:
International Journal of Food Properties. 2017, Vol. 20 Issue 12, p3256-3265. 10p. 6 Charts, 3 Graphs.
Publikováno v:
Journal of Food Science & Technology (2008-8787). Spring2017, Vol. 14 Issue 62, p123-133. 11p.