Results 211 to 220 of about 2,577 (221)

Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying

JAOCS, Journal of the American Oil Chemists' Society, 2011
Sibel Karakaya, Sebnem Simsek
exaly  

Influence of deep-fat frying process on phospholipid molecular species composition of Sardina pilchardus fillet

Food Control, 2015
Dennis Fiorini, Paolo Lucci, Massimo Mozzon   +2 more
exaly  

Reducing fat uptake in cassava product during deep-fat frying

Journal of Food Engineering, 2009
Eduardo Vicente, Farayde Matta Fakhouri
exaly  

Effect of frying cycles on physical, chemical and heat transfer quality of rice bran oil during deep-fat frying of poori: An Indian traditional fried food

Food and Bioproducts Processing, 2012
Sukumar Debnath, Navin K Rastogi, B R Lokesh   +2 more
exaly  

Effect of potato deep-fat frying conditions on temperature dependence of olive oil and palm oil viscosity

Journal of Food Engineering, 2012
Thodoris Karapantsios, John S Lioumbas
exaly  

Deep-Fat Frying Process

2019
ÖZ, FATİH, Savaş, Adem, EKİZ, ELİF
openaire   +2 more sources

A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods

Food Chemistry
Jayasree Joshi, Singh Shagolshem Mukta
exaly  

Heat transfer coefficients during deep fat frying of sweetpotato: Effects of product size and oil temperature

Food Research International, 2007
exaly  

Use of replications in deep-fat frying experiments.

Food research, 2007
A, OVERMAN, J C R, LI
openaire   +1 more source

Deep fat frying of potato products

1972
openaire   +1 more source