Results 241 to 250 of about 87,701 (303)

Microwave frying and post-frying of French fries

Food Research International, 2022
French fries are popular items in the diets of many countries, but the high oil content is a major health concern for consumers. Numerous novel frying techniques have been explored by the fast food service industry and the research community to address such concern.
Xu, Zhou, Shuang, Zhang, Zhongwei, Tang, Juming, Tang, Pawan S, Takhar   +4 more
openaire   +2 more sources

Frying

2001
Part 1 General issues: Markets for fried food: the UK, other European countries Regulation: in the European Union, in the United States Health issues. Part 2 Frying oils: Composition of frying oils Factors affecting the quality of frying oils and fats Measurement of frying oil quality and authenticity.
openaire   +2 more sources

Vacuum frying versus conventional frying – An overview*

European Journal of Lipid Science and Technology, 2014
Deep‐fat frying of foods usually is carried out under atmospheric conditions at temperatures near 190°C. The problem that arises most often is excessive darkening or scorching of the product, even before the product is completely cooked. In addition, some of the oil decomposition products have been implicated in producing adverse health effects when ...
openaire   +1 more source

Elizabeth Fry

JAMA: The Journal of the American Medical Association, 1979
R A, Kyle, M A, Shampo
openaire   +2 more sources

Frying fish

2019
Provides information on various ways of frying fish.
Barton, Jo Anne, Daniels, James A., Dean, Laurie M.   +2 more
openaire   +1 more source

Recent advances in microstructure characterization of fried foods: Different frying techniques and process modeling

Trends in Food Science and Technology, 2021
Jalal Dehghannya, Michael Ngadi
exaly  

Recent development of innovative methods for efficient frying technology

Critical Reviews in Food Science and Nutrition, 2021
Min Zhang, Bhesh Bhandari
exaly  

Frying

2021
openaire   +1 more source

Recent developments in frying technologies applied to fresh foods

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

Frying

2015
Sara Bastida, Francisco J. Sánchez-Muniz   +1 more
openaire   +1 more source