Results 141 to 150 of about 1,209,014 (202)

Three-dimensional conjugate fluid-solid modeling of joint transport phenomena during frying of potato at variable oil temperatures. [PDF]

Curr Res Food Sci
Dehghannya J, Safari A, Ghanbarzadeh B.
europepmc   +1 more source

On Functions of Silicone Oil in Frying Oil. X

Journal of Japan Oil Chemists' Society, 1990
OHTA, Shizuyiki, SHIMIZU, Yasuyuki, KINUGAWA, Masahiro, TOSAKI, Kentaro, TOTTORI, Yoshiki   +4 more
openaire   +1 more source

Processing-Dependent Acrylamide Formation in French Fries: Optimisation of QuEChERS-Based Extraction and HPLC-PDA Determination. [PDF]

Molecules
Yussuf NH, Odabas E, Afacan FO, Kabak B.
europepmc   +1 more source

Influence of Frying Batches and Oil Oxidation on Sensory Properties and Volatile Compounds of Batter-Coated Meat Strips. [PDF]

J Food Sci
Wang X, Feng M, Zheng Z, Jin L, Ma X, Ma C, Shen H, Zhang M, Liu D.   +8 more
europepmc   +1 more source

Mechanistically derived fluorescence rancidity index for real-time monitoring of olive oil oxidation under thermal, photo, and frying conditions. [PDF]

Food Chem X
Lee Y, Lee JW, Kang J, Jeong WY, Kim HM, Imm JY.   +5 more
europepmc   +1 more source

Emergy-Based Sustainability Evaluation and Optimization Scenarios for 341 Chinese Home-Cooked Dishes. [PDF]

Foods
Guo Y, Zong W, Zhang W.
europepmc   +1 more source

Production of Biosurfactant by <i>Streptomyces luridus</i> So3.2 Using Commercial and Recycled Frying Oils in a Stirred-Tank Bioreactor. [PDF]

Int J Mol Sci
Lamilla C, Troncoso D, Martínez-Cisterna D, Hermosilla E, Diez MC, Schalchli H, Briceño G, Rubilar O.   +7 more
europepmc   +1 more source

Basil and Cinnamon Essential Oils Improve Oxidative Stability and Fatty Acid Composition of Vegetable Oil Blends During Deep-Frying. [PDF]

Foods
Ly TT, Vinh PT, Yang L, Sun G.
europepmc   +1 more source

Effects of Pretreatment Technologies on the Physicochemical Properties, Fatty Acid Composition, Active Components, Antioxidant Capacity, and Volatile Flavor Compounds of Cold-Pressed <i>Litsea cubeba</i> Kernel Oil. [PDF]

Food Sci Nutr
Xiao X, Cao Y, Li J, Jiang Z, Shao J, Jiang H, Jiang L.   +6 more
europepmc   +1 more source

An Intelligent Identification Method for the Processing Degree of Stir-Fried <i>Cannabis fructus</i> Based on Multi-Source Information Fusion and Machine Learning. [PDF]

Foods
Chen K, Zhang H, Tian G, Wu J, Lu T, Ji, Jin C, Wu D, Wang X.   +8 more
europepmc   +1 more source