Results 231 to 240 of about 87,701 (303)

Effect of Surfactant-Added Oil on the Physical Properties of Fried Coating for Deep-Fried Foods Obtained under Various Frying Conditions. [PDF]

J Appl Glycosci (1999)
Ogami M, Aoyagi K, Otsuki T, Uehara H, Kawai K.   +4 more
europepmc   +1 more source

Acrylamide in Food: From Maillard Reaction to Public Health Concern. [PDF]

Toxics
Törős G, Alibrahem W, Kharrat Helu N, Jevcsák S, Ferroudj A, Prokisch J.   +5 more
europepmc   +1 more source

Chemometric investigation into the effects of cooking processes on flavor characteristics and processing suitability of the high-oleic peanut kernels. [PDF]

Front Nutr
Yuan C, Zhang H, Sun Q, Chen J, Cai X, Qiao M, Shan S.   +6 more
europepmc   +1 more source

Impact of Deep-Frying With Different Vegetable Oils on the Nutritional Quality of Grass Carp (<i>Ctenopharyngodon idella</i>) Fillets. [PDF]

Food Sci Nutr
Golgolipour S, Khodanazary A, Ghanemi K.
europepmc   +1 more source

Impact of Frying Olive Oil Type on the Physicochemical and Sensory Quality of Commercial Chicken Nuggets. [PDF]

Foods
Pintado T, Álvarez MD, Herranz B, Delgado-Pando G.   +3 more
europepmc   +1 more source

Stir Fry

, 2002
openaire   +1 more source