Results 161 to 170 of about 2,446,733 (184)

Fundamentals and Applications of Deep-Fat Frying

2021
Ajita Tiwari, Puja Das
openaire   +1 more source

Effect of deep fat and hot air frying on doughnuts physical properties and kinetic of crust formation

Journal of Cereal Science, 2018
Michael O Ngadi, Mohebbat Mohebbi, Arash Ghaitaranpour   +2 more
exaly  

Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics

Journal of Agricultural and Food Chemistry, 2014
Mohamed Bouaziz, Bertrand Matthäus, Akram Zribi   +2 more
exaly  

Deep-fat frying

2007
openaire   +1 more source

Deep or air frying? A comparative study with different vegetable oils

European Journal of Lipid Science and Technology, 2017
Susana Casal, Carla Sofia Pereira Santos, Sara C. Cunha   +2 more
exaly  

Food types and frying frequency affect the lipid oxidation of deep frying oil for the preparation of school meals in Korea

Food Chemistry, 2015
Jeonghee Surh, Eunmi Koh
exaly  

Frying: Deep-Fat

2010
openaire   +1 more source

Changes in the volatile profile, fatty acid composition and other markers of lipid oxidation of six different vegetable oils during short-term deep-frying

Food Research International, 2019
Baoru Yang, Jukka-Pekka Suomela, Alexis Marsol-Vall   +2 more
exaly  

Effect of frying oils’ fatty acid profile on quality, free radical and volatiles over deep-frying process: A comparative study using chemometrics

LWT - Food Science and Technology, 2019
Jinwei Li, Yuanfa Liu
exaly  

Principles of Deep-Fat Frying

2009
openaire   +2 more sources