Results 211 to 220 of about 2,568 (228)

Effect of microwave pretreatment on mass transfer during deep-fat frying of chicken nugget

LWT - Food Science and Technology, 2009
Michael Ngadi, G S V Raghavan
exaly  

Criterion for Oil Uptake during Deep-fat Frying

Journal of Food Science, 1993
I Sam Saguy
exaly  

Deep-Fat Frying of Foods

2001
openaire   +1 more source

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  

Kinetics of tofu color changes during deep-fat frying

LWT - Food Science and Technology, 2003
Oon-Doo Baik, G S Mittal
exaly  

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

Food Research International, 2007
Oon-Doo Baik
exaly  

Deep-fat frying

1986
Fielliettaz-Goethart, R., Stijlaart, J., Dijk, R. van   +2 more
openaire   +1 more source

Utilization of high-oleic rapeseed oil for deep-fat frying of French fries compared to other commonly used edible oils

European Journal of Lipid Science and Technology, 2006
Bertrand Matthäus
exaly  

Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material

European Journal of Lipid Science and Technology, 2000
Olivier Vitrac, Gilles Trystram
exaly  

Reducing fat uptake in cassava product during deep-fat frying

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