Results 241 to 248 of about 28,994 (248)

Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR)

Ultrasonics Sonochemistry, 2019
Min Zhang, Dongcui Fan
exaly  

Frying quality and stability of high-oleic seed oil in comparison with other vegetable oils

Food Chemistry, 2007
O M Lai
exaly  

Evolution of mechanical and optical properties of French fries obtained by hot air-frying

LWT - Food Science and Technology, 2014
Angel Argüelles, Ana Heredia, M L Castello   +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
Jinwei Li, Yuanfa Liu
exaly  

Carbonyl value in monitoring of the quality of used frying oils

Analytica Chimica Acta, 2008
Reza Farhoosh
exaly  

Physicochemical Properties Changes of Donuts During Vacuum Frying

International Journal of Food Properties, 2006
G S Mittal
exaly  

Characterization of crispness of French fries by fracture and acoustic measurements, effect of pre-frying and final frying times

Food Research International, 2007
C Primo-Martín, T van Vliet
exaly  

Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch

Food Hydrocolloids, 2019
Yaoqi Tian, Long Chen, Zhengyu Jin
exaly