The effect of deep-frying and pan-frying methods on the organoleptic properties, protein, and calcium content of presto milkfish floss (Chanos chanos). [PDF]
Ital J Food SafKusumawati E, Candriasih P, Astati A.
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Analysis of the Generation of Harmful Aldehydes in Edible Oils During Sunlight Exposure and Deep-Frying Using High-Field Proton Nuclear Magnetic Resonance Spectroscopy. [PDF]
FoodsFreis AM, Vemulapalli SPB.
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Effect of deep frying process on the quality of the refined oleic/linoleic sunflower seed oil and olive oil. [PDF]
J Food Sci Technol, 2020 Aşkın B, Kaya Y.
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Antioxidant action and effectiveness of sulfur-containing amino acid during deep frying. [PDF]
J Food Sci Technol, 2020 Heng HFE, Ong XL, Chow PYE.
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Analysis of oxidation products and toxic compounds in edible and blended oil during the deep-frying of french fries. [PDF]
Food Sci BiotechnolChu M, Noh E, Lee KG.
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Dual-Stage ultrasound in deep frying of potato chips; effects on the oil absorption and the quality of fried chips. [PDF]
Ultrason SonochemAlikhani Chamgordani P +4 more
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Analysis of 8-oxooctanoate, 9-oxononanoate, fatty acids, oxidative stability, and iodine value during deep-frying of French fries in edible oils blended with palm oil. [PDF]
Food Sci BiotechnolChoi Y, Lee D, Yim J, Lee KG.
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Limonene, the compound in essential oil of nutmeg displayed antioxidant effect in sunflower oil during the deep-frying of Chinese Maye. [PDF]
Food Sci Nutr, 2020 Wang D, Dong Y, Wang Q, Wang X, Fan W.
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Problems On Deep Frying Shortenings
Journal of Japan Oil Chemists' Society, 1970 openaire +2 more sources