Results 211 to 220 of about 2,569 (220)

Deep-fat frying of food: heat and mass transfer, transformations and reactions inside the frying material

European Journal of Lipid Science and Technology, 2000
Olivier Vitrac, Gilles Trystram
exaly  

Oil and Fat Composition for Deep Frying

2011
NAKADA YUJI, MATSUMOTO SHOJI, INABA NAOKO, SAKAINO MASAYOSHI, KIMURA KO, SHIRAMASA HIROSHI   +5 more
openaire   +2 more sources

Review of mechanisms, conditions, and factors involved in the oil uptake phenomenon during the deep‐fat frying process

International Journal of Food Science and Technology, 2008
Aman Mohammad Ziaiifar, Nawel Achir, Francis Courtois   +2 more
exaly  

Influence of deep-fat frying process on phospholipid molecular species composition of Sardina pilchardus fillet

Food Control, 2015
Dennis Fiorini, Paolo Lucci, Massimo Mozzon   +2 more
exaly  

Pore development in chicken meat during deep-fat frying

LWT - Food Science and Technology, 2004
M O Ngadi
exaly  

Deep-Fat Frying Process

2019
ÖZ, FATİH, Savaş, Adem, EKİZ, ELİF
openaire   +2 more sources

A comprehensive review of the mechanism, changes, and effect of deep fat frying on the characteristics of restructured foods

Food Chemistry
Jayasree Joshi, Singh Shagolshem Mukta
exaly  

Heat transfer coefficients during deep fat frying of sweetpotato: Effects of product size and oil temperature

Food Research International, 2007
exaly  

Use of replications in deep-fat frying experiments.

Food research, 2007
A, OVERMAN, J C R, LI
openaire   +1 more source

Deep fat frying of potato products

1972
openaire   +1 more source