Results 141 to 150 of about 2,577 (221)

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]

Food Sci Nutr
Wardana AA, Kaneth, Setiarto RHB, Wulandari R, Wigati LP, Tanaka F, Tanaka F.   +6 more
europepmc   +1 more source

The changes in the volatile aldehydes formed during the deep-fat frying process. [PDF]

J Food Sci Technol, 2015
Zhang Q, Qin W, Lin D, Shen Q, Saleh AS.
europepmc   +1 more source

Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips. [PDF]

J Food Sci Technol, 2017
Trivedi V, Nivetha Y, Edwin Chow PY.
europepmc   +1 more source

Effect of Ultrasonic Waves and Other Technological Treatments on the Reduction of Acrylamide and Glycoalkaloids in Frozen Prefried Potatoes. [PDF]

Int J Food Sci
Vargas-Finaflor PG, Obispo-Gavino EO, Contreras-Liza SE, Acha DMH, Macavilca EA, Cruz AGYS, Lozada-Urbano M.   +6 more
europepmc   +1 more source

Studies on Deep Fat Frying (Part 7)

Journal of Home Economics of Japan, 1971
YOSHIMATSU, Fujiko, HAMANO, Miyoko
openaire   +1 more source

Evaluation of antioxidant properties of Za'atar (Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process. [PDF]

J Food Sci Technol, 2017
Maskan M, Horuz E.
europepmc   +1 more source

Effects of Different Cooking Methods (Pan-Frying, Sous-Vide, Boiling, and Deep Frying) on Mineral Composition and In Vitro Bioaccessibility of Beef, Lamb, and Chicken Livers. [PDF]

Food Sci Nutr
Aksoy AS, Bekiroglu H, Arici M, Sagdic O.   +3 more
europepmc   +1 more source

The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods. [PDF]

Foods
Bustamante A, Valle C, Echeverría F, Gonzales E, Cabrales M, Farias C, Muñoz Y, Reyes B, Mercado-López L, Valenzuela R.   +9 more
europepmc   +1 more source

Impact of Oil Frying on the Physicochemical Properties and Nutritional Quality of Hilsa Fish (<i>Tenualosa ilisha</i>). [PDF]

Food Sci Nutr
Rana MS, Hossain A, Islam R, Hossain MP, Khaled BM, Khan MM, Akther S, Ahmed S, Biswas M.   +8 more
europepmc   +1 more source

Deep Frying in Extra-Virgin Olive Oil: Evaluating the Influence of the Type of Food and Breading on the Degradation of Phenolic Compounds. [PDF]

J Agric Food Chem
Castillo-Luna A, Priego-Capote F.
europepmc   +1 more source