Results 271 to 280 of about 229,862 (348)

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

Comparative analysis of the effects of novel electric field frying and conventional frying on the quality of frying oil and oil absorption of fried shrimps

, 2021
Dan Yang, Gangcheng Wu, Yun Lu, Peiyan Li, X. Qi, Hui Zhang, Xingguo Wang, Qingzhe Jin   +7 more
semanticscholar   +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

Influences of ultrasonic-assisted frying on the flavor characteristics of fried meatballs

, 2020
Jian Zhang, Yuqin Zhang, Yan Wang, Lujuan Xing, Wangang Zhang   +4 more
semanticscholar   +1 more source

Frying

2021
openaire   +1 more source

Differences in flavor characteristics of frozen surimi products reheated by microwave, water boiling, steaming, and frying

Food Chemistry, 2022
Yueqi An, Yang Hu, Shanbai Xiong
exaly  

Frying

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

Small fry

New Scientist, 2023
openaire   +1 more source