Results 251 to 260 of about 3,652 (262)

Changes in Total Polar Compounds, Peroxide Value, Total Phenols and Antioxidant Activity of Various Oils Used in Deep Fat Frying

JAOCS, Journal of the American Oil Chemists' Society, 2011
Sibel Karakaya, Sebnem Simsek
exaly  

Kinetics of tofu color changes during deep-fat frying

LWT - Food Science and Technology, 2003
Oon-Doo Baik, G S Mittal
exaly  

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

Food Research International, 2007
Oon-Doo Baik
exaly  

Deep-fat frying

1986
Fielliettaz-Goethart, R., Stijlaart, J., Dijk, R. van   +2 more
openaire   +1 more source

Utilization of high-oleic rapeseed oil for deep-fat frying of French fries compared to other commonly used edible oils

European Journal of Lipid Science and Technology, 2006
Bertrand Matthäus
exaly  

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  

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  

Pore development in chicken meat during deep-fat frying

LWT - Food Science and Technology, 2004
Michael 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
T Jayasree Joshi, Singh Shagolshem Mukta, P Srinivasa Rao   +2 more
exaly