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
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.
europepmc +1 more source
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
europepmc +1 more source
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.
europepmc +1 more source
Problems encountered at Deep Fat Frying
Journal of Japan Oil Chemists' Society, 1963 openaire +2 more sources
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
Quantification of Volatile Organic Compounds (VOCs), Nitrogen Oxides (NO <sub><i>x</i></sub> ), and Ultrafine Particles (UFPs) Emitted by Domestic Air Fryers: A Chamber Study of Indoor Air Quality Impacts. [PDF]
ACS EST AirTang R +4 more
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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
Effectiveness of a temperature control system in home induction hobs to reduce acrylamide formation during pan frying [PDF]
, 2017 Corrales, A. +5 more
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