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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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
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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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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
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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.
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Formation Mechanisms, Molecular Pathways, Mitigation Strategies, and Indoor Safety Risk Analysis of Cooking Oil Fumes. [PDF]
FoodsWang Z, Chen J, Liu W.
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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.
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Qualitative parameters and deterioration kinetics of palm oil, shea butter and their blend use for frying cheese. [PDF]
BMC BiotechnolKolawole MT +5 more
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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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