Results 221 to 230 of about 49,780 (244)

Heat and mass transfer modeling and quality changes during deep fat frying: A comprehensive review

Journal of food process engineering, 2022
K. Dash, Maanas Sharma, A. Tiwari
semanticscholar   +1 more source

Effect of moderate electric field on the quality, microstructure and oil absorption behavior of potato strips during deep-fat frying

, 2022
Xiaoying Huang, Yiren Zhang, Emad Karrar, Hui Zhang, Qingzhe Jin, Gangcheng Wu, Xingguo Wang   +6 more
semanticscholar   +1 more source

Effects of deep-fat frying and active pretreatments of tomato pectin and paste on physical, textural and nutritional properties of fried frankfurter-type chicken sausage

Journal of Food Measurement & Characterization, 2021
M. Jouki, M. Shakouri, N. Khazaei
semanticscholar   +1 more source

Evaluation of chicken nuggets during air frying and deep-fat frying at different temperatures

International Journal of Gastronomy and Food Science, 2023
María Elena Sosa-Morales
exaly  

Deep fat frying of foods: A critical review on process and product parameters

Critical Reviews in Food Science and Nutrition, 2020
Sangamithra Asokapandian, Gabriela John Swamy   +1 more
exaly  

Evaluation of the non-aldehyde volatile compounds formed during deep-fat frying process.

Food Chemistry, 2018
Qing Zhang, C. Wan, Chenzhi Wang, Hong Chen, Yaowen Liu, Suqing Li, Derong Lin, Dingtao Wu, Wen Qin   +8 more
semanticscholar   +1 more source

Effect of phenolic extracts from Camellia oleifera seed cake on the formation of polar compounds, core aldehydes, and monoepoxy oleic acids during deep-fat frying

Food Chemistry, 2022
Emad Karrar, Qingzhe Jin, Xingguo Wang
exaly  

Mechanisms of oil uptake during deep frying and applications of predrying and hydrocolloids in reducing fat content of chips

International Journal of Food Science and Technology, 2020
Jane Cantre Lumanlan, Warnakulasuriya M A D B Fernando, Vijay Jayasena   +2 more
exaly  

Modelling the kinetics of mass transfer and change in colour during deep fat frying of green peas (Pisum sativum L.) at different frying temperatures

Heat and Mass Transfer, 2019
S. Manjunatha, Aleena T. Mathews, P. Patki   +2 more
semanticscholar   +1 more source

Interactions between fat and food during deep-frying

European Journal of Lipid Science and Technology, 2000
Gloria Marquez-Ruiz
exaly