Effect of Ultrasonic Waves and Other Technological Treatments on the Reduction of Acrylamide and Glycoalkaloids in Frozen Prefried Potatoes. [PDF]
Int J Food SciVargas-Finaflor PG +6 more
europepmc +1 more source
Effects of Different Cooking Methods (Pan-Frying, Sous-Vide, Boiling, and Deep Frying) on Mineral Composition and In Vitro Bioaccessibility of Beef, Lamb, and Chicken Livers. [PDF]
Food Sci NutrAksoy AS +3 more
europepmc +1 more source
Evaluation of antioxidant properties of Za'atar (Thymbra spicata) essential oils as natural antioxidant for stability of palm olein during deep-fat frying process. [PDF]
J Food Sci Technol, 2017 Maskan M, Horuz E.
europepmc +1 more source
The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods. [PDF]
FoodsBustamante A +9 more
europepmc +1 more source
Impact of Oil Frying on the Physicochemical Properties and Nutritional Quality of Hilsa Fish (<i>Tenualosa ilisha</i>). [PDF]
Food Sci NutrRana MS +8 more
europepmc +1 more source
Studies on Deep Fat Frying (Part 7)
Journal of Home Economics of Japan, 1971 YOSHIMATSU, Fujiko, HAMANO, Miyoko
openaire +1 more source
Deep Frying in Extra-Virgin Olive Oil: Evaluating the Influence of the Type of Food and Breading on the Degradation of Phenolic Compounds. [PDF]
J Agric Food ChemCastillo-Luna A, Priego-Capote F.
europepmc +1 more source
Evaluation of Deterioration Parameters of Hazelnut Oil, Palm Olein and Their Blends During Repeated Deep-Frying of Potatoes. [PDF]
Food Sci NutrBaştürk A, Ceylan MM.
europepmc +1 more source
Formation Mechanisms, Molecular Pathways, Mitigation Strategies, and Indoor Safety Risk Analysis of Cooking Oil Fumes. [PDF]
FoodsWang Z, Chen J, Liu W.
europepmc +1 more source
Studies on the Coockery for Deep Fat Frying
Journal of Home Economics of Japan, 1973 openaire +1 more source