Results 181 to 190 of about 6,134 (196)

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
Akram Zribi, Hazem Jabeur, Felix Aladedunye   +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
Carla S P Santos, Sara C Cunha, Susana Casal   +2 more
exaly  

Principles of Deep-Fat Frying

2009
openaire   +2 more sources

A study by 1H nuclear magnetic resonance of the influence on the frying medium composition of some soybean oil-food combinations in deep-frying

Food Research International, 2014
Andrea Martínez-Yusta, Maria D Guillen
exaly  

Deep fry oil filter

Filtration & Separation, 1990
openaire   +1 more source

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

Food Control, 2016
Xuewei Hao, Zhiliang Yao
exaly  

Deep-frying food in extra virgin olive oil: A study by 1H nuclear magnetic resonance of the influence of food nature on the evolving composition of the frying medium

Food Chemistry, 2014
Andrea Martínez-Yusta, Maria D Guillen
exaly  

Deep-fat frying

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

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

Food Chemistry, 2019
Li Wang, Hui Zhang, Gangcheng Wu
exaly