Frying, vegetables

Garrett, D.A., Failla, M.L., and Sarama, R.J., Estimation of carotenoid bioavailability from fresh stir-fried vegetables using an in vitro digestion/Caco-2 cell culture model, J. Nutr. Biochem., 11, 574, 2000. 

Remember, you re looking for the facts that the author has provided. It is extremely important, especially in test situations, not to put in an answer that isn t in the text. Logic may tell you that tofu and stir-fried vegetables are healthy, low-fat lunch options, but the paragraph doesn t tell you this. You need to stick to the facts. Any assumption that you make about a passage must be grounded in evidence found in that passage itself... 

Vegetables contain some flavor compounds, the concentrations of which are mostly too low to obtain essential oils. In the tissues of some vegetables, volatile compounds are enzymatically produced when they are disrupted. Vegetables have the function of flavoring only after their cells are disrupted or after being oil-fried. Vegetable flavors are classified in the category of savory flavor, while fruit flavors are classified as sweet flavors. 

Maunakea Ave., b 808-528-3663) restaurant. Unique Vietnamese roll-ups made with thin rice paper and stir-fried vegetables with tofu and peanut sauce are favorites for vegetarians. A Chinese restaurant of note outside the Chinatown area is Yen King (4211 Waialee Ave., b 808-732-5505) located in the Kahala Mall. You ll find a reasonably priced, standard Chinese menu with plenty of vegetarian dishes. 

Table 12.1. Volatile compounds identified in frying vegetable oils and in French fries ...

Lin YJ, Chien YW, Yang SH, Cheng HH. Fruits and stir-fried vegetables increase plasma carotenoids in young adults. Asia Pac. J. Clin. Nutr. 16 (4), 616-623, 2007. 

Many unsaturated fatty acids occur in nature. 2- and 3-Hexenoic acids are of a certain importance in raspberries 441). 2- and 3-Alkenoic acids are formed when animal and vegetable oils are heated in the presence of air. (jE)-2-Alkenoic acids (C-6 to C-10), ( )-alkenoic acids (C-6 to C-9) and (Z)-3-decenoic acid were isolated from heated pork fat 685). 5-Hexenoic, 6-heptenoic and 10-undecenoic acids were found in several fried vegetable oils 364). 9-Decenoic acid, in addition to other acids, was observed at a relatively high concentration in wine of the Riesling variety 134). 

T. tubers contain about 78% water, 2.4% protein and 15.4% carbohydrates (7-8% of which is inulin ->fructans). They may be used similar to potatoes as a steamed, boiled or fried vegetable. A disadvantage of the tubers is their limited storage capacity, otherwise it would be worthwhile to isolate its inulin, e.g., for the manufacture of ->fractans, - fructose and their derivatives. T. tubers are well adapted for the manufacture of ethanol (yield 8-10 liters from 100 kg of tubers). 

Com oil s flavor, color, stabiHty, retained clarity at refrigerator temperatures, polyunsaturated fatty acid composition, and vitamin E content make it a premium vegetable oil. The major uses are frying or salad appHcations (50%) and margarine formulations (35%). 

PTLC was used to enrich the polar fraction of deep-fried potato chips and vegetable oils used in industrial frying operahons. After PTLC, capillary GC, GC-MS, and NMR were used to quantify sterols and sterol oxides in fried-potato products, as well as the composition of sterols in the oil used for frying [72]. 

Cowpeas are an important part of the diets of West Africans. They re grown for domestic consumption rather than for export and are consumed as a boiled vegetable and as paste which is cooked by either steaming or frying. 

---