Results 231 to 240 of about 2,446,834 (240)

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  

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  

Changes in PAHs levels in edible oils during deep-frying process

Food Control, 2016
Zhiliang Yao
exaly  

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

Food Research International, 2014
María D Guillén, Andrea Martínez-Yusta   +1 more
exaly  

Deep-frying food in extra virgin olive oil: A study by H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium

Food Chemistry, 2014
María D Guillén, Andrea Martínez-Yusta   +1 more
exaly  

Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment

Food Chemistry, 2019
Hui Zhang, Li Wang
exaly  

A chromametric method for the rapid assessment of deep frying oil quality

Journal of the Science of Food and Agriculture, 2003
exaly  

A new spectrophotometric method for the rapid assessment of deep frying oil quality

JAOCS, Journal of the American Oil Chemists' Society, 2000
exaly  

The Effect of Frying Conditions on the Physical and Chemical Quality Attributes of Clearhead Icefish (Protosalanx hyalocranius) During Deep Frying and Air Frying

Foods
exaly