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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Kinetics of Oil Absorption and Moisture Loss during Deep-Frying of Pork Skin with Different Thickness. [PDF]
Foods, 2021 Lin HV, Hou PH, Sung WC.
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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
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Quality Assessment of Deep-Frying Palm Oil by Impedimetric Sensing with a Simple and Economic Electrochemical Cell. [PDF]
Sensors (Basel), 2021 Kung Y, Hsieh BC.
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Formation and transport of undesirable compounds during repeated deep frying
, 2019 Deep frying promotes desirable flavors, colors and textures in food; yet, it also results in development of undesirable compounds especially when oil is repeatedly reutilized.
Shen, Ru
core
Comparative effects of deep-frying and non-fat reheating on characteristic volatile organic compounds and quality of crispy fried pork. [PDF]
Food Chem XPing C +7 more
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Particulate matters, aldehydes, and polycyclic aromatic hydrocarbons produced from deep-frying emissions: comparisons of three cooking oils with distinct fatty acid profiles. [PDF]
NPJ Sci Food, 2022 Chiang KM +5 more
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Rapid Monitoring and Quantification of Primary and Secondary Oxidative Markers in Edible Oils During Deep Frying Using Near-Infrared Spectroscopy and Chemometrics. [PDF]
FoodsMehany T, González-Sáiz JM, Pizarro C.
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Oxidative stability of high oleic sunflower oil during deep-frying process of purple potato Purple Majesty. [PDF]
Heliyon, 2021 Romano R +7 more
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Impact of Deep-Frying With Different Vegetable Oils on the Nutritional Quality of Grass Carp (<i>Ctenopharyngodon idella</i>) Fillets. [PDF]
Food Sci NutrGolgolipour S, Khodanazary A, Ghanemi K.
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