Results 241 to 250 of about 4,132 (256)
Some of the next articles are maybe not open access.

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

Food Control, 2016
Zhiliang Yao
exaly  

Deep-frying food in extra virgin olive oil: A study by 1H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium

Food Chemistry, 2014
Maria D Guillen, Andrea Martínez-Yusta
exaly  

Deep-fry cooking of diacylglycerol-rich cooking oil

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2003
Uchiyama, Ayako, Ohno, Yoshimi
openaire   +1 more source

Chemistry of Deep-Fat Frying Oils

Journal of Food Science, 2007
exaly  

CHANGES IN FRYING MEDIA COMPOSITION IN THE DEEP-FRYING PROCESS

2014
A Martínez-Yusta   +2 more
openaire   +1 more source

Oil and Fat Composition for Deep Frying

2011
NAKADA YUJI   +5 more
openaire   +2 more sources

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  

Quality assessment of frying fats and fried snacks during continuous deep-fat frying at different large-scale producers

Food Control, 2012
Ricard Bou   +2 more
exaly  

Evaluation of Physical Properties and Preference of Deep-frying Dough

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2010
Yukari, KONO, Keiko, NAGAO
openaire   +1 more source

Relevance with health-consciousness and deep-fry cooking in the home

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2008
Ando, Mami   +15 more
openaire   +1 more source
deep frying
frying
2. zero hunger
oxidative stability
quality
frying oil
acrylamide
cooking
medicine
previous   23  24  25  26  

Home - About - Disclaimer - Privacy