Results 131 to 140 of about 2,446,733 (184)
Problems encountered at Deep Fat Frying
Journal of Japan Oil Chemists' Society, 1963 openaire +2 more sources
Influence of flour type on physico-chemical characteristics during deep frying. [PDF]
J Food Sci Technol, 2019 Habeebrakuman R +5 more
europepmc +1 more source
From Deep-Fat Frying to G-Frying: Exploring Absorption Dynamics of Oil Fractions in Fried Foods. [PDF]
Food Sci NutrGhaitaranpour A +3 more
europepmc +1 more source
Studies on the Coockery for Deep Fat Frying
Journal of Home Economics of Japan, 1973 openaire +1 more source
Effects of Household Processing on Rutin and Fagopyrin F in Common and Tartary Buckwheat. [PDF]
FoodsKim J, Lee SA, Kim J.
europepmc +1 more source
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Chemistry of Deep-Fat Frying Oils
Journal of Food Science, 2007ABSTRACT: Deep‐fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep‐fat frying.
E Choe, D B Min, D B Min
exaly +3 more sources
Characteristics of PAHs from deep-frying and frying cooking fumes
Environmental Science and Pollution Research, 2015Cooking fumes are an important indoor source of polycyclic aromatic hydrocarbons (PAHs). Because indoor pollution has a more substantial impact on human health than outdoor pollution, PAHs from cooking fumes have drawn considerable attention. In this study, 16 PAHs emitted through deep-frying and frying methods using rapeseed, soybean, peanut, and ...
Zhiliang, Yao +5 more
openaire +2 more sources
Interactions between fat and food during deep-frying
European Journal of Lipid Science and Technology, 2000 In deep-fat frying the food is completely surrounded by the frying fat or oil and different events occur within a few minutes: dehydration of food surface, absorption of fat, formation of flavour compounds, development of surface colour, etc.
Gloria Marquez-Ruiz +2 more
exaly +2 more sources
Intensification of pistachio by deep frying
Quality Assurance and Safety of Crops & Foods, 2013Hot air roasting is the classical way for processing pistachio. In this study, the classical operation was compared with a frying operation that was assumed to be as efficient as classical roasting and permit flavour intensification. The final moisture content at 180 °C was 5.6% at 5 min for fried samples and at 160 °C was 6% at 11 min for roasted ...
Yeganeh, R., Trystram, Gilles
openaire +2 more sources
1985
With this chapter we start the coverage of how these oils and fats are used in edible food products. This chapter will be devoted to deep fat frying with the emphasis on the basic principles involved in this method of cooking. Chapters 8 through 12 will include such topics as griddling, pan frying, salad oil, cooking oil, baking, doughnut technology ...
openaire +1 more source
With this chapter we start the coverage of how these oils and fats are used in edible food products. This chapter will be devoted to deep fat frying with the emphasis on the basic principles involved in this method of cooking. Chapters 8 through 12 will include such topics as griddling, pan frying, salad oil, cooking oil, baking, doughnut technology ...
openaire +1 more source