Results 121 to 130 of about 259 (132)

Effectiveness of dimethylpolysiloxane during deep frying

European Journal of Lipid Science and Technology, 2004
Gloria Márquez-Ruiz, Joaquin Velasco
exaly  

Antioxidants in frying: Analysis and evaluation of efficacy

European Journal of Lipid Science and Technology, 2014
Gloria Márquez-Ruiz, M Victoria Ruiz-Méndez, Joaquin Velasco   +2 more
exaly  

Recent developments in frying technologies applied to fresh foods

Trends in Food Science and Technology, 2020
Min Zhang, Benu Adhikari
exaly  

Degradation in soybean oil, sunflower oil and partially hydrogenated fats after food frying, monitored by conventional and unconventional methods

Food Control, 2011
Cibele Cristina Osawa, Lireny APARECIDA GUARALDO Gonçalves   +1 more
exaly  

Simulation of moisture content and oil absorption in the process of discontinuous frying of eggplant

Asefi, Narmela, asefi, narmela, salem, Armaghan, SORIAYAY ZAFAR, HALEH   +3 more
openaire   +1 more source

Comparison of the Frying Performance of Olive Oil and Palm Superolein

Journal of Food Science, 2012
Raffaele Romano
exaly  

Chemistry of Deep-Fat Frying Oils

Journal of Food Science, 2007
E Choe, D B Min
exaly  

Impact of vacuum frying on quality of potato crisps and frying oil

Food Chemistry, 2018
Jaromir Hradecky, Kamila Hurkova, Lukas Vaclavik   +2 more
exaly  

Sunflower oil used for frying: Combination of column, gas and high-performance size-exclusion chromatography for its evaluation

JAOCS, Journal of the American Oil Chemists' Society, 1993
FRANCISCO J Sánchez-Muniz, C Cuesta
exaly  

Frying Process: From Conventional to Air Frying Technology

Food Reviews International, 2019
Sandra Maria Barbalho, Elen Landgraf Guiguer   +1 more
exaly