Results 261 to 268 of about 45,887 (268)

Comparative evaluation of conventional and advanced frying methods on hydroxymethylfurfural and acrylamide formation in French fries

Innovative Food Science and Emerging Technologies, 2023
exaly  

Monitoring changes in acid value, total polar material, and antioxidant capacity of oils used for frying chicken

Food Chemistry, 2017
Mi-Ja Kim, JaeHwan Lee
exaly  

Chemistry of Deep-Fat Frying Oils

Journal of Food Science, 2007
exaly  

Air-frying of meat analog based parfried frozen batter coated foods

Journal of Food Engineering
Md. Hafizur Rahman Bhuiyan, Michael O. Ngadi   +1 more
openaire   +1 more source

Formation of trans fatty acids in edible oils during the frying and heating process

Food Chemistry, 2010
exaly  

Frying stability of high oleic sunflower oils as affected by composition of tocopherol isomers and linoleic acid content

Food Chemistry, 2013
exaly  

Carcinogenicity of household solid fuel combustion and of high-temperature frying

Lancet Oncology, The, 2006
exaly  

Comparative analysis of air-frying and deep-frying drying techniques for the treatment and valorisation of faecal sludge

openaire   +1 more source