EDP Sciences logo
Soumettre un article
rechercher
Menu
Accueil Tous les numéros Volume 19 / Numéro 2 (Mars-Avril 2012) OCL, 19 2 (2012) 89-95 Références
Open Access
Numéro
OCL
Volume 19, Numéro 2, Mars-Avril 2012
Page(s) 89 - 95
Section Dossier : Fonctionnalités des huiles
DOI https://doi.org/10.1051/ocl.2012.0444
Publié en ligne 15 mars 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. http://www.fao.org/FOCUS/E/obesity/obes1.htm. 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]

Les statistiques affichées correspondent au cumul d'une part des vues des résumés de l'article et d'autre part des vues et téléchargements de l'article plein-texte (PDF, Full-HTML, ePub... selon les formats disponibles) sur la platefome Vision4Press.

Les statistiques sont disponibles avec un délai de 48 à 96 heures et sont mises à jour quotidiennement en semaine.

Le chargement des statistiques peut être long.