Results 171 to 180 of about 2,446,733 (184)

Changes in PAHs levels in edible oils during deep-frying process

Food Control, 2016
Zhiliang Yao
exaly  

A study by H nuclear magnetic resonance of the influence on the frying medium composition of some soybean oil-food combinations in deep-frying

Food Research International, 2014
María D Guillén, Andrea Martínez-Yusta   +1 more
exaly  

Deep-frying food in extra virgin olive oil: A study by H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium

Food Chemistry, 2014
María D Guillén, Andrea Martínez-Yusta   +1 more
exaly  

Deep-fat frying

1986
Fielliettaz-Goethart, R., Stijlaart, J., Dijk, R. van   +2 more
openaire   +1 more source

Deep fry oil filter

Filtration & Separation, 1990
openaire   +1 more source

Deep-fry oil quality sensor

2007
LIU JAMES ZT, COOK JAMES D, MAGEE STEVEN J   +2 more
openaire   +2 more sources

Investigation the molecular degradation, starch-lipid complexes formation and pasting properties of wheat starch in instant noodles during deep-frying treatment

Food Chemistry, 2019
Hui Zhang, Li Wang
exaly  

Deep-Fat Frying of Foods

2001
openaire   +1 more source

Oil and Fat Composition for Deep Frying

2011
NAKADA YUJI, MATSUMOTO SHOJI, INABA NAOKO, SAKAINO MASAYOSHI, KIMURA KO, SHIRAMASA HIROSHI   +5 more
openaire   +2 more sources

A chromametric method for the rapid assessment of deep frying oil quality

Journal of the Science of Food and Agriculture, 2003
exaly