Results 271 to 280 of about 42,290 (295)

Deep Fat Frying

Cornell Hotel and Restaurant Administration Quarterly, 1971
openaire   +1 more source

Deep fat frying of foods: A critical review on process and product parameters

Critical Reviews in Food Science and Nutrition, 2020
Sangamithra Asokapandian, Gabriela John Swamy   +1 more
exaly  

Deep-fat frying process: oil-product interactions

2012
Among the many thermal processes used to prepare tasty food, deep fat frying is one of the fastest and cheapest. Oil serves both as an ingredient and as a heating medium. Recently, nutrition became amajor health issue especially in developed countries where obesity is widespread.
Courtois, Francis, Ziaiifar, Aman-Mohammad, Trezzani, Isabelle, Trystram, Gilles   +3 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
li wang, Hui Zhang
exaly  

Deep fry oil filter

Filtration & Separation, 1990
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
Salvatore Multari, Alexis Marsol-Vall, Jukka-Pekka Suomela   +2 more
exaly  

Frying: Deep-Fat

2010
openaire   +1 more source

Deep-fat frying

2007
openaire   +1 more source

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, Ahmed Rebai, Bertrand Matthäus   +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
Yuanfa Liu
exaly