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
Problems encountered at Deep Fat Frying
Journal of Japan Oil Chemists' Society, 1963 openaire +2 more sources
Effectiveness of a temperature control system in home induction hobs to reduce acrylamide formation during pan frying [PDF]
, 2017 Corrales, A. +5 more
core +1 more source
Oil Absorption during deep-fat frying: mechanisms and important factors
, 2008 This research was performed to better understand the oil absorption during deep-frying. High oil content in fried products is one of the major issues making them unsuitable for daily consumption. In spite of all research efforts, fried products still contain significant amounts of oil.
openaire +2 more sources
Machine Learning in Transforming the Food Industry. [PDF]
FoodsHussain MA, Khan MIH, Karim A.
europepmc +1 more source
Comparison of the Frying Performance of High Oleic Oils Subjected to Discontinuous and Prolonged Thermal Treatment [PDF]
, 2013 Anella Giordano +5 more
core +1 more source
Investigation of the Effects of Different Home Frying Methods (Air Fryer and Deep Fryer) on HMF and Aroma Compounds in Gluten-Free Bean Chips. [PDF]
Food Sci NutrGöncü A.
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Impact of Deep-Frying With Different Vegetable Oils on the Nutritional Quality of Grass Carp (<i>Ctenopharyngodon idella</i>) Fillets. [PDF]
Food Sci NutrGolgolipour S, Khodanazary A, Ghanemi K.
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Impact of different frying methods on volatile compounds in tofu. [PDF]
Food Chem XYi YW +6 more
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