Results 231 to 240 of about 4,132 (256)

Deep fry oil filter

Filtration & Separation, 1990
openaire   +1 more source

A Comparative Study of the Characteristics of French Fries Produced by Deep Fat Frying and Air Frying

Journal of Food Science, 2015
Keshavan Niranjan, Maria Belén Linares Padierna   +1 more
exaly  

Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation

Journal of Cereal Science, 2018
Michael Ngadi, Mohebbat Mohebbi, Arash Ghaitaranpour   +2 more
exaly  

Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea

Food Chemistry, 2015
Jeonghee Surh, Eunmi Koh
exaly  

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying

Food Research International, 2019
Baoru Yang, Jukka-Pekka Suomela, Alexis Marsol-Vall   +2 more
exaly  

Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics

Journal of Agricultural and Food Chemistry, 2014
, Bertrand Matthäus, Akram Zribi
exaly  

Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics

LWT - Food Science and Technology, 2019
Jinwei Li, Yuanfa Liu
exaly  

Deep or air frying? A comparative study with different vegetable oils

European Journal of Lipid Science and Technology, 2017
S Casal, Sara Cunha
exaly  

Deep-fry oil quality sensor

2007
LIU JAMES ZT, COOK JAMES D, MAGEE STEVEN J   +2 more
openaire   +2 more sources

A study by 1H nuclear magnetic resonance of the influence on the frying medium composition of some soybean oil-food combinations in deep-frying

Food Research International, 2014
Maria D Guillen, Andrea Martínez-Yusta
exaly