Results 241 to 250 of about 45,887 (268)

ACRYLAMIDE IN DEEP-FRYING VERSUS AIR FRYING FOODS AND MITIGATION TREATMENTS: A REVIEW

JOURNAL OF MODERN CHEMISTRY & CHEMICAL TECHNOLOGY, 2022
Juliana de Oliveira, Márcia Filgueiras Rebelo de Matos, Neuza Maria Miranda dos Santos, Laise Cedraz Pinto   +3 more
openaire   +1 more source

Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling

Trends in Food Science and Technology, 2021
Jalal Dehghannya, Michael Ngadi
exaly  

Recent development of innovative methods for efficient frying technology

Critical Reviews in Food Science and Nutrition, 2021
Min Zhang, Bhesh Bhandari
exaly  

Recent developments in frying technologies applied to fresh foods

Trends in Food Science and Technology, 2020
Min Zhang, Benu P Adhikari
exaly  

Frying of Potato Strips Pretreated by Ultrasound-Assisted Air-Drying

Journal of Food Processing and Preservation, 2015
Jalal Dehghannya, Enayat-Allah Naghavi, Babak Ghanbarzadeh   +2 more
openaire   +1 more source

Out of the frying-pan, into the air

Nature, 2001
openaire   +1 more source

Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review

Trends in Food Science and Technology, 2019
Hui Zhang
exaly  

Deep fat frying of foods: A critical review on process and product parameters

Critical Reviews in Food Science and Nutrition, 2020
Sangamithra Asokapandian, Gabriela John Swamy   +1 more
exaly  

Impact of vacuum frying on quality of potato crisps and frying oil

Food Chemistry, 2018
Kamila Hurkova, Jana Hajslova
exaly  

Effect of air frying, oven baking, pan frying, and deep frying on flavor profile and acrylamide formation in reheated hash browns

Food Chemistry
Run Shi, Qiqi Mi, Renjie Zhao, Qiannan Liu, Jing Li, Wei Liu, Ruixuan Zhao, Honghai Hu   +7 more
openaire   +1 more source