Results 271 to 280 of about 1,395,734 (293)

Impact of potato starch structural transitions on microstructure development during deep-frying

Food Hydrocolloids, 2023
I M Riley, U Verma, Nand Ooms
exaly  

Deep fry oil filter

Filtration & Separation, 1990
openaire   +1 more source

Chemistry of Deep-Fat Frying Oils

Journal of Food Science, 2007
E Choe, D B Min
exaly  

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

Journal of Cereal Science, 2018
Arash Ghaitaranpour, Arash Koocheki, Mohebbat Mohebbi   +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
Eunmi Koh, Jeonghee Surh
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
Salvatore Multari, Alexis Marsol-Vall, Jukka-Pekka Suomela   +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
Yuanfa Liu, Jinwei Li
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
Akram Zribi, Hazem Jabeur, Felix Aladedunye   +2 more
exaly  

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

European Journal of Lipid Science and Technology, 2017
Carla S P Santos, Sara C Cunha, Susana Casal   +2 more
exaly  

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
Andrea Martínez-Yusta, Maria D Guillen
exaly