Results 141 to 150 of about 6,134 (196)

Physicochemical Properties of Frying Ginseng and Oils Derived from Deep-frying Ginseng

Journal of the Korean Society of Food Science and Nutrition, 2013
Ka-Soon Lee, Gwan-Hou Kim, Hyun-Ho Kim, Bong-Jae Seong, Sun-Ick Kim, Seung-Ho Han, Sox-Su Lee, Gyu-Hee Lee   +7 more
openaire   +1 more source

Influence of flour type on physico-chemical characteristics during deep frying. [PDF]

J Food Sci Technol, 2019
Habeebrakuman R, Kaki SS, Bethala Lakshmi Anu PD, Maloo S, Vellanki B, Mallampalli Sri Lakshmi K.   +5 more
europepmc   +1 more source

A study of filters on deep fat frying.

Journal of Home Economics of Japan, 1987
ICHIKAWA, Tomoko, TOMARU, Hiromi, SASAKI, Ichie, GUNJI, Toshihiro   +3 more
openaire   +1 more source

Impact of potatoes deep-frying on common monounsaturated-rich vegetable oils: a comparative study. [PDF]

J Food Sci Technol, 2019
Santos CSP, García LM, Cruz R, Cunha SC, Fernandes JO, Casal S.   +5 more
europepmc   +1 more source

Problems encountered at Deep Fat Frying

Journal of Japan Oil Chemists' Society, 1963
openaire   +2 more sources

Air Jet Impingement-Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality. [PDF]

Food Sci Nutr
Can AT, Demirkan S, Altay Ö, Filiz Ö, Çavuşoğlu-Kaplan G, Kaymak-Ertekin F.   +5 more
europepmc   +1 more source

Effect of Ultrasonic Waves and Other Technological Treatments on the Reduction of Acrylamide and Glycoalkaloids in Frozen Prefried Potatoes. [PDF]

Int J Food Sci
Vargas-Finaflor PG, Obispo-Gavino EO, Contreras-Liza SE, Acha DMH, Macavilca EA, Cruz AGYS, Lozada-Urbano M.   +6 more
europepmc   +1 more source

Effects of different cooking methods on processing and digestive properties of broiler chicken breast. [PDF]

Poult Sci
Yang C, Ma C, Jin L, Chen L, Xing L, Zhang W.   +5 more
europepmc   +1 more source

Studies on the Coockery for Deep Fat Frying

Journal of Home Economics of Japan, 1973
openaire   +1 more source

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Chemistry of Deep-Fat Frying Oils

Journal of Food Science, 2007
ABSTRACT:  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
exaly   +3 more sources