European Journal of Lipid Science and Technology

Cover image for Vol. 116 Issue 6

Special Issue: Deep-Fat Frying

June 2014

Volume 116, Issue 6

Pages 667–779

  1. Cover Picture

    1. Top of page
    2. Cover Picture
    3. Editorial Board
    4. In this Issue
    5. Contents
    6. Editorial
    7. Review Articles
    8. Research Articles
    1. You have free access to this content
      Cover Picture: Eur. J. Lipid Sci. Technol. 6∕2014

      Article first published online: 12 JUN 2014 | DOI: 10.1002/ejlt.201470061

  2. Editorial Board

    1. Top of page
    2. Cover Picture
    3. Editorial Board
    4. In this Issue
    5. Contents
    6. Editorial
    7. Review Articles
    8. Research Articles
    1. You have free access to this content
      Editorial Board: Eur. J. Lipid Sci. Technol. 6∕2014

      Article first published online: 12 JUN 2014 | DOI: 10.1002/ejlt.201470062

  3. In this Issue

    1. Top of page
    2. Cover Picture
    3. Editorial Board
    4. In this Issue
    5. Contents
    6. Editorial
    7. Review Articles
    8. Research Articles
    1. You have free access to this content
      In this issue

      Article first published online: 12 JUN 2014 | DOI: 10.1002/ejlt.201470063

  4. Contents

    1. Top of page
    2. Cover Picture
    3. Editorial Board
    4. In this Issue
    5. Contents
    6. Editorial
    7. Review Articles
    8. Research Articles
    1. You have free access to this content
      Contents: Eur. J. Lipid Sci. Technol. 6∕2014

      Article first published online: 12 JUN 2014 | DOI: 10.1002/ejlt.201470064

  5. Editorial

    1. Top of page
    2. Cover Picture
    3. Editorial Board
    4. In this Issue
    5. Contents
    6. Editorial
    7. Review Articles
    8. Research Articles
    1. You have free access to this content
      Deep-fat frying – An ancient popular process with a lot of open questions (pages 667–668)

      Christian Gertz, Felix Aladedunye and Bertrand Matthäus

      Article first published online: 12 JUN 2014 | DOI: 10.1002/ejlt.201300263

  6. Review Articles

    1. Top of page
    2. Cover Picture
    3. Editorial Board
    4. In this Issue
    5. Contents
    6. Editorial
    7. Review Articles
    8. Research Articles
    1. Fundamentals of the frying process* (pages 669–674)

      Christian Gertz

      Article first published online: 6 APR 2014 | DOI: 10.1002/ejlt.201400015

      Thumbnail image of graphical abstract

      The deep frying process is very complex and a dynamic system due to the combination of heat and mass transfer between food and frying medium. The kinetics of the chemical and physical alterations during deep-frying are also affected by factors like oil/food-ratio, composition of the food and frying oil, oil/surface area-ratio, fryer construction, and frying temperature. The system becomes more complicated as the frying operation goes on because the composition of the food being fried and the frying medium is changing continuously due to the progressive deterioration of the frying medium.

    2. Acrylamide – Still a matter of concern for fried potato food?* (pages 675–687)

      Bertrand Matthäus and Norbert U. Haase

      Article first published online: 12 JUN 2014 | DOI: 10.1002/ejlt.201300281

      Thumbnail image of graphical abstract

      Several approaches to reduce acrylamide in potato products have been presented in the last 12 years since the first announcement, but nevertheless acrylamide is still a matter of concern. Additionally to frying time and temperature also water activity of the product, content of precursors and pH-value play an important role in the development of mitigation strategies. The paper summarized the today's knowledge on formation pathways, mitigation, toxicology, and exposure.

    3. Natural antioxidants as stabilizers of frying oils* (pages 688–706)

      Felix Adekunle Aladedunye

      Article first published online: 3 APR 2014 | DOI: 10.1002/ejlt.201300267

      Thumbnail image of graphical abstract

      Natural antioxidants for frying application.

    4. Fatty acid alterations in oils and fats during heating and frying* (pages 707–715)

      Ludger Brühl

      Article first published online: 12 JUN 2014 | DOI: 10.1002/ejlt.201300273

      Thumbnail image of graphical abstract

      Fatty acid alterations in oils and fats during heating and frying occure via several pahtways. Most of them have an alcoxy radical in common.

    5. Quality control of used deep-frying oils (pages 716–722)

      Rüdiger Weisshaar

      Article first published online: 16 MAY 2014 | DOI: 10.1002/ejlt.201300269

      Thumbnail image of graphical abstract

      Evaluation of used frying oils is a complex issue due to the endless number of possible alterations, depending on frying conditions, nature of frying oil, and nature of fried food.

    6. Vacuum frying versus conventional frying – An overview* (pages 723–734)

      Rosana G. Moreira

      Article first published online: 16 MAY 2014 | DOI: 10.1002/ejlt.201300272

      Thumbnail image of graphical abstract

      Vacuum frying is an efficient method to produce fruit and vegetable snacks with the necessary degree of dehydration without excessive darkening or scorching. While traditional frying (atmospheric pressure) can be used for a variety of products, delicate products like mango, apple, and pineapple chips can only be produced under vacuum frying. A vacuum frying process consists of the frying vessel, the vacuum pump, the de-oiling mechanism, and the condenser. Oil content, texture, flavor, and color are the most important fried product quality attributes. Oil uptake takes place during the pressurization step, when the vacuum is broken, and during cooling, when the product is removed from the fryer. Because of the high pressure differential during pressurization, the product must be de-oiled prior to this step.

    7. The effect of frying on fat uptake and texture of fried potato products* (pages 735–740)

      Agnieszka Kita

      Article first published online: 6 MAY 2014 | DOI: 10.1002/ejlt.201300276

      Thumbnail image of graphical abstract

      Fat uptake and characteristic crispy and crunchy texture are the main quality parameters of fried potato products. They are formed during frying process, but depend on different factors, among which frying oil properties as well as frying conditions were taken under investigation. Quality of frying oils as well as fatty acid composition and degree of degradation affected fat uptake and texture of fried potato products. Technological parameters such as frying temperature as well as frying conditions also were taken under consideration.

  7. Research Articles

    1. Top of page
    2. Cover Picture
    3. Editorial Board
    4. In this Issue
    5. Contents
    6. Editorial
    7. Review Articles
    8. Research Articles
    1. Microscopic oil uptake mechanisms in fried products* (pages 741–755)

      Jean-Michaël Vauvre, Régis Kesteloot, Anna Patsioura and Olivier Vitrac

      Article first published online: 14 MAR 2014 | DOI: 10.1002/ejlt.201300278

      Thumbnail image of graphical abstract

      Micro-computed X-ray tomography and 3D oil uptake in A: parfried and B: finish-fried French-fries.

    2. Application of FT-NIR spectroscopy in assessment of used frying fats and oils* (pages 756–762)

      Christian Gertz and Dagmar Behmer

      Article first published online: 12 JUN 2014 | DOI: 10.1002/ejlt.201300270

      Thumbnail image of graphical abstract

      A NIR spectroscopy method (NIRS) was developed to assess deep-frying oil quality. For that purpose freshed, used and discarded oils were collected from several fast food restaurants and bakeries by the food inspection. The experimental data of more than 400 samples for determination of the conventional standard method (total polar compounds materials, polymerized TAGs, AnV, monomeric oxidized TAGs and acidity) were taken to establish a mathematical relationship between NIR spectra und the analytical chemical parameters. A partial least squares regression (PLS) was made to calibrate the NIR spectra.

    3. Effect of breading and battering ingredients on performance of frying oils* (pages 763–770)

      Kelsey Lazarick, Felix Aladedunye and Roman Przybylski

      Article first published online: 21 FEB 2014 | DOI: 10.1002/ejlt.201300342

      Thumbnail image of graphical abstract

      Breading and battering ingredients participate in the various physico-chemical reactions occurring during frying, affecting the colour and thermo-oxidative stability of the frying oil.

    4. Stabilization of refined rapeseed oil during deep-fat frying by selected herbs* (pages 771–779)

      Eman Taha, Salah Abouelhawa, Mohamed El-Geddawy, Mohamed Sorour, Felix Aladedunye and Bertrand Matthäus

      Article first published online: 17 APR 2014 | DOI: 10.1002/ejlt.201300279

      Thumbnail image of graphical abstract

      Lipophilic components of three herbs, sage, thyme, and rosemary, were extracted into refined rapeseed oil by continuous stirring at 30°C for 24 h and the resulting oil was used for a frying experiment. While sensory evaluation, tocopherols, and oxidation stability were improved in the treated rapeseed oils, the formation of free fatty acids and oligomer triacylglycerols became worse in comparison to a control.

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