Results 281 to 290 of about 42,290 (295)

Principles of Deep-Fat Frying

2009
openaire   +2 more sources

CHANGES IN FRYING MEDIA COMPOSITION IN THE DEEP-FRYING PROCESS

2014
A Martínez-Yusta, L S Valdazo, Guillen, Maria Dolores   +2 more
openaire   +1 more source

Deep Frying Process and Oxidative Changes in the Frying Oil (in Turkish)

2015
Derin-Yağ’da kızartma (Deep-Fat Frying) herhangi bir gıda maddesinin kızgın yağ’da pişirilmesi olarak tanımlanabilir. Şekil 1’de şematize edildiği gibi kızartma işleminde sisteme giren maddelerin başında kızartma yağı ve gıda maddesi gelir. Yağı kızartma derecesine yükselten ısı enerjisi, yağın hava ile teması sonucu havanın oksijeni sisteme ikinci ...
openaire   +1 more source

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

Food Chemistry, 2015
Eunmi Koh, Jeonghee Surh
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
Maria Dolores Guillen
exaly  

Deterioration of olive, corn and soybean oils due to air, light, heat and deep-frying

Food Research International, 2005
Hina Sheikh
exaly  

Effect of water content of high-amylose corn starch and glutinous rice starch combined with lipids on formation of starch–lipid complexes during deep-fat frying

Food Chemistry, 2019
Haisong Wang, Naifu Wang, Liping Yang
exaly  

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

Food Control, 2016
Zhiliang Yao
exaly  

Deep-fat frying

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

Deep-Fat Frying of Foods

2001
openaire   +1 more source