Studies relating to foaming tendencies in edible — Oils and fats

Robinson, Hugh P.; Black, H. C.; Mitchell, Helen S.

doi:10.1007/bf02542903

Cited by 5 publications

(2 citation statements)

References 0 publications

Supporting

Mentioning

Contrasting

Order By: Relevance

“…Another desirable result is said to be the effective debittering of the meal, making it more palatable (11). In addition, certain undesirable enzyme and anti-enzymatic systems, naturally present in the meal and themselves of a protein nature, are inactivated.…”

Section: Optimum Heat Treatmentmentioning

confidence: 99%

Effect of heat on solvent‐extracted soybean oil meal

Burnet

Arnold

1952

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

Section: Optimum Heat Treatmentmentioning

confidence: 99%

Effect of heat on solvent‐extracted soybean oil meal

Burnet

Arnold

1952

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

“…Lowering of melt point (4,10). Appearance of foaming during frying (11,10). Appearance of foaming during frying (11,10).…”

mentioning

confidence: 99%

Problems encountered in the commercial utilization of frying fats

Goodman¹,

Block²

1952

J Americ Oil Chem Soc

View full text Add to dashboard Cite

show abstract

Untersuchungen an Fritürefetten

Becker¹,

Rost²

1964

Fette, Seifen, Anstrichm.

View full text Add to dashboard Cite

In Laborversuchen wurden verschiedene Ule und Fette hinsichtlich ihrer Veranderungen beim Braten von Pommes frites gepriiit. Durch cheniische und physikalische KmnzahIen sowie organoleptische Beurteilungen wurden diese Veranderungen kontrolliert. Untersumungen iiber das Schaumen von Fritiirefetten, uber den EinfluB des Bratfettes und van Luftsauerstoff sowie uber eventuelle Schutzwirkung durch Zusatz van Antioxydantien, iiber die Bildung polymerer Anteile und iiber das Verhalten umgeesterter Fette wurden durchgefuhrt. Investigations on Frying FatsIn laboratory expe,riments the changes in various oils and fats during frying of potato chips were investigated. The,se changes were controled by their physical and chemical characteristics and with the help of the organoleptic tests. Experiments were carried out on foaming of frying fats, on the influence of fried fat and oxygen from air as well as the protection effected by the addition of antioxydants, on the formation of polymers and the behaviour of interesterified fats.Veranderungen an Ulen und Fetten beim Gebrauch unter thermischen und oxydativen Einfliissen, insbesondere beim Braten von Kartoffeln, Fleisch, Fisch oder Geback (,,deep-fat-frying"), sind bereits haufig untersucht worden l-%l. Diese Untersuchungen beschrankten sich jedoch oft auf die Bestimmung einiger KennzahIen an jeweils nur wenigen Olen bzw. Fetten. Trotz der Fiille der vorliegenden Literatur ist es schwierig, die Resultate der verschiedenen Autoren, die teils selbst Bratversuche unternahmen, teiIs Fette aus Bratkiichen analysierten, zu koordinieren, da die einzelnen Arbeitsbedingungenz. B. Temperatur beim Braten, Ver-* Vortrag anlai3lich d e r DGF-Vortragstagung in Karlsruhe ':sk unter Mitarbeit

show abstract

Studies relating to foaming tendencies in edible — Oils and fats

Cited by 5 publications

References 0 publications

Effect of heat on solvent‐extracted soybean oil meal

Effect of heat on solvent‐extracted soybean oil meal

Problems encountered in the commercial utilization of frying fats

Untersuchungen an Fritürefetten

Contact Info

Product

Resources

About