Results 281 to 290 of about 1,395,734 (293)

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

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

Food Control, 2016
Xuewei Hao, 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
Andrea Martínez-Yusta, Maria D Guillen
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

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

Food Chemistry, 2019
Li Wang, Hui Zhang, Gangcheng Wu
exaly  

CHANGES IN FRYING MEDIA COMPOSITION IN THE DEEP-FRYING PROCESS

2014
A Martínez-Yusta, L S Valdazo, Guillen, Maria Dolores   +2 more
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, Nishiike-Wada, Tamako, Fujimura-Ito, Tomoko, Inoue, Sachiyo, Otsuka, Kenichi, Ganeko, Natsuki, Kubo, Kaori Mukai, Takamura, Hitoshi, Nakahira, Mayumi, Hara, Tomoko, Matsui, Masae, Matoba, Teruyoshi, Mizuno, Chie, Myoujin, Chiho, Murakami, Megumi, Yukawa, Natsuko   +15 more
openaire   +1 more source

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

Food Control, 2012
Ricard Bou, Alba Tres, R Codony
exaly  

Survey on the Oil Deterioration Used for Deep Frying in the Home

Abstracts of the Annual Meeting of the Japan Society of Cookery Science, 2003
Takamura, Hitoshi, Ando, Mami, Fujimura-Ito, Tomoko, Inoue, Sachiyo, Otsuka, Kenichi, Okamura, Yumi, Sugiyama, Ayami, Takechi, Tayori, Tsuyuguchi, Sayuri, Nakahira, Mayumi, Nakahara, Mitsuko, Nishiike, Tamako, Hayashi, Yoshimi, Hara, Tomoko, Fukami, Yoshiko   +14 more
openaire   +1 more source

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

Journal of the Science of Food and Agriculture, 2003
exaly