Status of the bioactive phytoceuticals during deep-fat frying of snack food using nutra-coconut oil. [PDF]
J Food Sci Technol, 2017 Maneesh Kumar M +3 more
europepmc +1 more source
Multi-agent simulation of doughnut deep fat frying considering two domain heating media and sample flipping. [PDF]
Curr Res Food SciGhaitaranpour A, Koocheki A, Mohebbi M.
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NAJFNRBackground: Chin-chin is a traditional wheat flour-based deep-fat fried snack widely consumed across West Africa. In light of escalating public health concerns associated with excessive dietary lipid intake, there is an imperative need to explore ...
Ifeyinwa Sabina Asogwa +3 more
doaj
A study of filters on deep fat frying.
Journal of Home Economics of Japan, 1987 ICHIKAWA, Tomoko +3 more
openaire +1 more source
Problems encountered at Deep Fat Frying
Journal of Japan Oil Chemists' Society, 1963 openaire +2 more sources
Air Jet Impingement-Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality. [PDF]
Food Sci NutrCan AT +5 more
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Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]
Food Sci NutrWardana AA +6 more
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The changes in the volatile aldehydes formed during the deep-fat frying process. [PDF]
J Food Sci Technol, 2015 Zhang Q, Qin W, Lin D, Shen Q, Saleh AS.
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Improving the frying performance of RBD palm olein oil using NaturFORT™ TRLG 101 liquid as on-top of TBHQ in deep-fat frying of potato chips. [PDF]
J Food Sci Technol, 2017 Trivedi V, Nivetha Y, Edwin Chow PY.
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