Open Access
Volume 19, Number 2, Mars-Avril 2012
Page(s) 89 - 95
Section Dossier : Fonctionnalités des huiles
Published online 15 March 2012
  • AAC, Agriculture and Agri-Food Canada. Huiles végétales : un marché concurrentiel en évolution. Le Bulletin bimensuel 2005 ; 18 : 1494–1813. [Google Scholar]
  • Aguilera JM, Gloria H. Determination of oil in fried potato products by differential scanning calorimetry. J Agric Food Chem 1997 ; 45 : 781–785. [CrossRef] [Google Scholar]
  • Aguilera JM, Cadoche L, Lopez C, Gutierrez G. Microstructural changes of potato cells and starch granules heated in oil. Food Res Int 2001 ; 34 : 939–947. [CrossRef] [Google Scholar]
  • Aguilera-Carbo A, Cesar-Montanez J, Anzaldua-Morales A, de la Luz-Reyes M, Contreras-Esquivel J, Noe-Aguilar C. Improvement of color and limpness of fried potatoes by in situ pectinesterase activation. Eur Food Res Technol 1999 ; 210 : 49–52. [CrossRef] [Google Scholar]
  • Albert S, Mittal GS. Comparative evaluation of edible coatings to reduce fat uptake in a deep fried cereal product. Food Res Int 2002 ; 35 : 445–458. [CrossRef] [Google Scholar]
  • Alvarez MD, Morillo MJ, Canet W. Characterization of the frying process of fresh and blanched potato strips using response surface methodology. Eur Food Res Technol 2000 ; 211 : 326–335. [CrossRef] [Google Scholar]
  • Blau R, Powell M, Gerling JE. Megacycle microwave treatments in potato chip finishing. Processing, Production and Technology division Meetings. Potato Chip Institute International 1965 : 1–8. [Google Scholar]
  • Blumenthal MM, Stier RF. Optimization of deep-fat frying operations. Trends Food Sci Tech 1991 ; 2 : 144–148. [CrossRef] [Google Scholar]
  • Bouchon P, Aguilera JM, Pyle DL. Structure oil absorption relationships during deep-fat frying. J Food Sci 2003 ; 68 : 2711–2716. [CrossRef] [Google Scholar]
  • Califano AN, Calvelo A. Adjustment of surface concentration of reducing sugars before frying of potato strips. J Food Proces Preserv 1987 ; 12 : 1–9. [CrossRef] [Google Scholar]
  • Che Man YB, Jaswir I. Effect of rosemary and sage extracts on frying performance of refined, bleached and deodorized (RBD) palm olein during deep-fat frying. Food Chemistry 2000 ; 69 : 301–307. [CrossRef] [Google Scholar]
  • Daniel DR, Thompson LD, Shriver BJ, Wu CK, Hoover LC. Nonhydrogenated cottonseed oil can be used as a deep fat frying medium to reduce trans-fatty acid content in French fries. J Am Dietetic Assoc 2005 ; 105 : 1927–1932. [CrossRef] [Google Scholar]
  • Debnath S, Bhat KK, Rastogi NK. Effect of pre-drying on kinetics of moisture loss and oil uptake during deep fat frying of chickpea flour-based snack food. Lebensmittel-Wissenschaft und-Technologie 2003 ; 36 : 91–98. [CrossRef] [Google Scholar]
  • FAO. The developing world’s new burden: obesity. 2002. [Google Scholar]
  • Farkas BE, Singh RP, Rumsey TR. Modeling heat and mass transfer in immersion frying. I. Model development. J Food Eng 1996 ; 29 : 211–226. [CrossRef] [Google Scholar]
  • Gamble MH, Rice P. Effect of pre-fry drying of oil uptake and distribution in potato crisp manufacture. Int J Food Sci Technol 1987 ; 22 : 535–548. [CrossRef] [Google Scholar]
  • Gamble MH, Rice P. The effect of slice thickness on potato crisp yield and composition. J Food Eng 1988 ; 8 : 31–46. [CrossRef] [Google Scholar]
  • Gamble MH, Rice P, Selman JD. Relationship between oil uptake and moisture loss during frying of potato slices from c.v. Record U. K. tubers. Int J Food Sci Technol 1987 ; 22 : 233–241. [CrossRef] [Google Scholar]
  • Garayo J, Moreira R. Vacuum frying of potato chips. J Food Engin 2002 ; 55 : 181–191. [CrossRef] [Google Scholar]
  • Garcia MA, Ferrero C, Bertola N, Martino M, Zaritzky N. Edible coatings from cellulose derivatives to reduce oil uptake in fried products. Innovative Food Science and Emerging Technologies 2002 ; 3 : 391–397. [CrossRef] [Google Scholar]
  • Gertz C. Quality control and safety of cooking oils. Frankfurt : Workshop Deep-Frying, 2005. [Google Scholar]
  • Guillaumin R. Animal fats in the food industry. V. Desirable characteristics for frying. Revue Française des Corps Gras 1983 ; 30 : 347–354. [Google Scholar]
  • Houhoula DP, Oreopoulou V, Tzia C. Antioxidant efficiency of oregano in frying and storage of fried products. Eur J Lipid Sci Technol 2004 ; 106 : 746–751. [CrossRef] [Google Scholar]
  • Kalogeropoulos N, Mylona A, Chiou A, Ioannou MS, Andrikopoulos NK. Retention and distribution of natural antioxidants ([alpha]-tocopherol, polyphenols and terpenic acids) after shallow frying of vegetables in virgin olive oil. LWT –. Food Science and Technology 2006 ; 40 : 1008–1017. [Google Scholar]
  • Keller C, Escher F, Solms J. A method for localizing fat distribution in deep-fat fried potato products. Lebensmittel-Wissenschaft und Technologie 1986 ; 19 : 346–348. [Google Scholar]
  • Kita A, Lisinska G. The influence of oil type and frying temperatures on the texture and oil content of French fries. J Sci Food Agric 2005 ; 85 : 2600–2604. [CrossRef] [Google Scholar]
  • Kozempel MF, Tomasula PM, Graig JC. Correlation of moisture and oil concentration in French fries. LWT – Food Science and Technology 1991 ; 24 : 445–448. [Google Scholar]
  • Krokida MK, Oreopoulou V, Maroulis ZB, Marinos-Kouris D. Effect of osmotic dehydration pretreatment on quality of French fries. J Food Eng 2001 ; 49 : 339–345. [CrossRef] [Google Scholar]
  • Lamberg I, Hallstroem B, Olsson H. Fat uptake in a potato drying/frying process. Lebensmittel-Wissenschaft und Technologie 1990 ; 23 : 295–300. [Google Scholar]
  • Li YB, Seyed-Yagoobi J, Moreira RG, Yamsaengsung R. Superheated steam impingement drying of tortilla chips. Drying Technology 1999 ; 17 : 191–213. [CrossRef] [Google Scholar]
  • Lisinska G, Golubowska G. Structural changes of potato tissue during French fries production. Food Chemistry 2005 ; 93 : 681–687. [CrossRef] [Google Scholar]
  • Liu-Ping F, Min Z, Mujumdar AS. Vacuum frying of carrot chips. Drying Technology 2005 ; 23 : 645–656. [CrossRef] [Google Scholar]
  • Matthaus B, Wohrmann D, Formation of 4-hydroxy-2- trans-nonenal during heating of edible oils. 4th Euro Fed Lipid Congress: Oils, Fats and Lipids for a Healthier Future, Madrid, Spain, 2006. [Google Scholar]
  • Matz SA. Snack Food Technology. New York : AVI, 1993. [Google Scholar]
  • Mehta U, Swinburn B. A review of factors affecting fat absorption in hot chips. Critical Reviews in Food Science and Nutrition 2001 ; 41 : 133–154. [CrossRef] [PubMed] [Google Scholar]
  • Mellema M. Mechanism and reduction of fat uptake in deepfat fried foods. Trends Food Sci Tech 2003 ; 14 : 364–373. [CrossRef] [Google Scholar]
  • Moreira RG, Sun X, Chen Y. Factors affecting oil uptake in tortilla chips in deep-fat frying. J Food Eng 1997 ; 31 : 485–498. [CrossRef] [Google Scholar]
  • Moreira RG, Castell-Perez ME, Barrufet MA. Deep Fat Frying: Fundamentals and Applications. Gaithersburg, MD : Aspen Publisher, 1999. [Google Scholar]
  • Moyano PC, Pedreschi F. Kinetics of oil uptake during frying of potato slices: effect of pre-treatments. LWT – Food Science and Technology 2006 ; 39 : 285–291. [CrossRef] [Google Scholar]
  • Myers MA, Loewe R. Functionality of Hydrocolloids in Batter Coating Systems. Batters and Breading in Food Processing. St Paul, MN : American Association of Cereal Chemists Publication, 1990. [Google Scholar]
  • Oroszvari BK, Bayod E, Sjoholm I, Tornberg E. The mechanisms controlling heat and mass transfer on frying of beefburgers. Part 2: The influence of the pan temperature and patty diameter. J Food Eng 2005 ; 71 : 18–27. [CrossRef] [Google Scholar]
  • Paul S, Mittal GS. Regulating the use of degraded oil/fat in deep-fat/oil food frying. Critical Review on Food Sciences and Nutrition 1997 ; 37 : 635–662. [CrossRef] [Google Scholar]
  • Pedreschi F, Moyano P. Effect of pre-drying on texture and oil uptake of potato chips. LWT – Food Science and Technology 2005 ; 38 : 599–604. [CrossRef] [Google Scholar]
  • Pedreschi F, Aguilera JM, Arbildua J. Use of confocal laser scanning microscopy in frying of potato products. Microscopy and Analysis 1999 ; 37 : 21–22. [Google Scholar]
  • Pedreschi F, Hernandez P, Figueroa C, Moyano P. Modeling water loss during frying of potato slices. International Journal of Food Properties 2005 ; 8 : 289–299. [CrossRef] [Google Scholar]
  • Pinthus EJ, Saguy IS. Initial interfacial tension and oil uptake by deep-fat fried foods. J Food Sci 1994 ; 59 : 804–807, 823. [CrossRef] [Google Scholar]
  • Pinthus EJ, Weinberg P, Saguy IS. Oil uptake in deep fat frying as affected by porosity. J Food Sci 1995 ; 60 : 767–769. [CrossRef] [Google Scholar]
  • Rajkumar V, Moreira R, Barrufet M. Modeling the structural changes of tortilla chips during frying. J Food Eng 2003 ; 60 : 167–175. [CrossRef] [Google Scholar]
  • Rimac-Brncic S, Lelas V, Rade D, Simundic B. Decreasing of oil absorption in potato strips during deep fat frying. J Food Eng 2004 ; 64 : 237–241. [CrossRef] [Google Scholar]
  • Rojas J, Avallone S, Brat P, Trystram G, Bohuon P. Effect of deep-fat frying on ascorbic acid, carotenoids and potassium contents of plantain cylinders. Int J Food Sci Nutr 2006 ; 57 : 123–136. [CrossRef] [PubMed] [Google Scholar]
  • Saguy IS, Pinthus EJ. Oil uptake during deep-fat frying: factors and mechanism. Food Technology 1995 ; 49 : 142–145. [Google Scholar]
  • Seppanen CM, Saari Csallany A. Formation of 4- hydroxynonenal, a toxic aldehyde, in soybean oil at frying temperature. J Am Oil Chem Soc 2002 ; 79 : 1033–1038. [CrossRef] [Google Scholar]
  • Talburt WF. Frozen French Fries and Other Frozen Products. Westport : AVI. 1987. [Google Scholar]
  • Tan KJ, Mittal GS. Physicochemical properties changes of donuts during vacuum frying. International Journal of Food Properties 2006 ; 9 : 85–98. [CrossRef] [Google Scholar]
  • Thanatuksorn P, Pradistsuwana C, Jantawat P, Suzuki T. Effect of surface roughness on post-frying oil absorption in wheat flour and water food model. J Sci Food Agric 2005 ; 85 : 2574–2580. [CrossRef] [Google Scholar]
  • Topin F, Tadrist L. Analysis of transport phenomena during the convective drying in superheated steam. Drying Technology 1997 ; 15 : 2239–2261. [CrossRef] [Google Scholar]
  • Tseng YC, Moreira R, Sun X. Total frying-use time effects on soybean-oil deterioration and on tortilla chip quality. Int J Food Sci Technol 1996 ; 31 : 287–294. [CrossRef] [Google Scholar]
  • Ufheil G, Escher F. Dynamics of oil uptake during deep-fat frying of potato slices. Lebensmittel-Wissenschaft und Technologie 1996 ; 29 : 640–644. [CrossRef] [Google Scholar]
  • Vitrac O. Caractérisation expérimentale et modélisation de l’opération de friture. Massy, France : Ecole Nationale Supérieure des Industries Agricoles et Alimentaires, Ph.D. Thesis, 2000. [Google Scholar]
  • Yamsaengsung R, Moreira RG. Modeling the transport phenomena and structural changes during deep fat frying : Part I : Model development. J Food Eng 2002 ; 53 : 1–10. [CrossRef] [Google Scholar]
  • Ziaiifar A, Achir N, Courtois F, Trezzani I, Trystram G. Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep-fat frying process. Int J Food Sci Technol 2008 ; 43 : 1410–1423. [CrossRef] [Google Scholar]
  • Ziaiifar A, Courtois F, Trystram G. Porosity development and its effect on oil uptake during frying process. J Food Proc Eng 2010 ; 33 : 191–212. [CrossRef] [Google Scholar]

Current usage metrics show cumulative count of Article Views (full-text article views including HTML views, PDF and ePub downloads, according to the available data) and Abstracts Views on Vision4Press platform.

Data correspond to usage on the plateform after 2015. The current usage metrics is available 48-96 hours after online publication and is updated daily on week days.

Initial download of the metrics may take a while.