Effect of type of fried foods on the quality of frying oil / Nor Fishah Mohamad Nor

QR Code

Effect of type of fried foods on the quality of frying oil / Nor Fishah Mohamad Nor

This study was conducted to determine the effect of types of fried food on the physicochemical properties of palm oil. Determinations of peroxide value, Iodine value and TBA value of frying oil were used to study the stability of palm oil, while polar compounds, polymer compounds, fatty acid content...

Full description

Bibliographic Details
Main Author:	Mohamad Nor, Nor Fishah
Format:	Student Project
Language:	English
Published:	Faculty of Applied Sciences 2012
Subjects:	QD Chemistry Chemical elements
Online Access:	https://ir.uitm.edu.my/id/eprint/4964/

Similar Items

Synthesis and characterization of hydrolysis palm kernel oil-based polyurethane / Nursyashabillah Nor
by: Nor, Nursyashabillah
Published: (2017)

Frying performance of palm-based solid frying shortening
by: Omar, Muhammad Nor, et al.
Published: (2010)

Changes of headspace volatile constituents of palm olein and selected oils after frying French fries
by: Omar, Muhammad Nor, et al.
Published: (2007)

Studies on frying quality of virgin coconut oil and shortening blends
by: Omar, Muhammad Nor, et al.
Published: (2014)

Effects of maltitol and carboxymethylcellulose pre-treatments on the physicochemical properties and acceptability of fried potato crisps / Bazilah Mat Saud
by: Mat Saud, Bazilah
Published: (2013)

Antioxidant activities of threadfin bream (nemipterus japonicus) hydrolysate and its effect on oxidative stability of frying oil / Normah Ismail, Mohd Faizzuddin Mustapa Kamal and Kyaw Zay Ya
by: Ismail, Normah, et al.
Published: (2020)

Lard uptake and its detection in selected food products deep-fried in lard
by: Marikkar, Mohammed Nazrim, et al.
Published: (2003)

Synthesis, characterization and catalytic activity of palladium(ii)-1,3-bis(phenylmethyl) benzimidazolium bromide in heck reaction / Mohamad Azamuddin Mustakim
by: Mustakim, Mohamad Azamuddin
Published: (2017)

The effect of incorporation of red lentils flour on the quality of non-fried instant noodle / Ili Fatimah Ismail
by: Ismail, Ili Fatimah
Published: (2008)

Mathematical modeling of lipid peroxidation reactions of vegetable oil with phytochemical antioxidant treatment during frying.
by: Jaswir, Irwandi
Published: (2009)

Magnetic torque obtained using finite element modelling of electromagnetic micro relay / Azahar Taib, Mohamad Adha Mohamad Idin and Nor Azlan Othman
by: Taib, Azahar, et al.
Published: (2012)

Composition and thermal analysis of lipids from pre-fried chicken nuggets
by: Marikkar, Mohammed Nazrim
Published: (2011)

Modification of a gas chromatography-mass spectrometry method for the determination of acrylamide in fried snacks
by: Daniali, G., et al.
Published: (2013)

Effects of frying on fish, fish products and frying oil - a review
by: S., NurSyahirah, et al.
Published: (2022)

The influence of deep frying using various vegetable oils on acrylamide formation in sweet potato (Ipomoea batatas L. Lam) chips
by: Lim, P. K, et al.
Published: (2014)

Effects of microwave frying on physicochemical properties of edible oils and quality of potato chips
by: Elfaitouri, Taher A.Houssein
Published: (2017)

Effects of age and bamboo portion on the ash and silica content of Buluh Semantan (Gigantochloa Scortechinil) / Jamaludin Kasim and Nor Asikir Mamat
by: Kasim, Jamaludin, et al.
Published: (2008)

Effect of frying instructions for food handlers on acrylamide concentration in French fries : an explorative study.
by: Sanny, Maimunah, et al.
Published: (2013)

Acrylamide content and quality characteristics of French fries influenced by different frying methods
by: Adil Ahmed, Zahraa, et al.
Published: (2023)

Effects of different frying methods, frying conditions and pre-treatments on formation of aldehydes in french fries
by: Zakaria, Adilah
Published: (2016)

Stability Of Wax-Based Oleogel As Novel Frying Medium Of Par-Fried French Fries
by: Lam, Xue Yuan
Published: (2020)

Synthesis of polyurethane from oil palm cellulose / Nor Afifah Kamarapani
by: Kamarapani, Nor Afifah
Published: (2019)

Food components affecting the oil absorption and crispness of fried batter
by: Mohamed, Suhaila, et al.
Published: (1998)

Peroxide value in repeatedly heated vegetable oils using different types of food in the frying process
by: Nabillah, MJ, et al.
Published: (2011)

Water quality and heavy metal concentration in groundwater at Bukit Putus, Kuala Pilah / Norsuriani Che Hashim
by: Che Hashim, Norsuriani
Published: (2016)

Performance of Lipase-Transesterified Frying Shortening for Frying of Banana Chips
by: Chu, Boon Seang
Published: (2000)

Effect of microwave frying on the physicochemical properties of palm olein and French fries
by: How, Yu Hsuan, et al.
Published: (2024)

Selection of vegetable oils and frying cycles influencing acrylamide formation in the intermittently fried beef nuggets
by: Ahmad, Siti Nur Syahirah, et al.
Published: (2021)

Correlation of acrylamide with precursors and colour in frozen par-fried french fries
by: Baroogh, Babak Hatami
Published: (2012)

Effect of frying oil quality and TBHQ on the shelf‐life of potato crisps
by: Asap, Telingai, et al.
Published: (1986)

Effect of frying oil quality and TBHQ on the shelf‐life of potato crisps
by: Asap, Telingai, et al.
Published: (1986)

Effects of ultrasonicated methylcellulose coating on French fries during deep frying process
by: Lua, Hwee Ying, et al.
Published: (2020)

Dynamic modelling of oil and water molecules of methylcellulose-coated fried potato during and in the post-frying condition
by: Lee, X.F., et al.
Published: (2025)

Evaluation of antioxidants and antimicrobial potency of leaves of entada spiralis / Nor Nadiana Nordin
by: Nordin, Nor Nadiana
Published: (2019)

Quality Characteristics of Palm Olein in Frying Systems
by: Asap, Telingai
Published: (1985)

Synthesis and characterisation of palm oil based polyurethane composite with sea sand as a filler / Nor Fatihah Sameon
by: Sameon, Nor Fatihah
Published: (2017)

A modified predictive model for colour changes in French fries during frying
by: Siti Nabihah, Othman, et al.
Published: (2021)

A modified predictive model for colour changes in French fries during frying
by: Siti Nabihah, Othman, et al.
Published: (2021)

Contribution of lipid towards acrylamide formation during intermittent frying of French fries
by: Kuek, Su Lee, et al.
Published: (2020)

Frying quality of virgin coconut oil as affected by zea mays extract
by: Marina, A.M., et al.
Published: (2014)