Results 151 to 160 of about 12,987 (199)

On Functions of Silicone Oil in Frying Oil. III.

Journal of Japan Oil Chemists' Society, 1984
KUSAKA, Hyoji, KATSUMASA, Hideto, TSURUMIZU, Akio, OHTA, Shizuyuki   +3 more
openaire   +1 more source

Prerequisites for pore formation in foods. [PDF]

Curr Res Food Sci
van der Sman RGM.
europepmc   +1 more source

On Functions of Silicone Oil in Frying Oil. IX.

Journal of Japan Oil Chemists' Society, 1988
OHTA, Shizuyuki, NAGANO, Seiji, NONAKA, Yasushi, HONDA, Kazunori, HARA, Yasushi   +4 more
openaire   +1 more source

Stability of potato glycoalkaloids under heating conditions - Reactions with fatty acids. [PDF]

Curr Res Food Sci
Mittau K, Meyers C, Rawel HM, Smit I, Schmidt M, Rohn S.   +5 more
europepmc   +1 more source

Development of Protein-Source and Fat-Free Indonesian Traditional Crackers (<i>kerupuk</i>) Through Egg White Substitution and Alternative Frying. [PDF]

Food Sci Nutr
Wardana AA, Kaneth, Setiarto RHB, Wulandari R, Wigati LP, Tanaka F, Tanaka F.   +6 more
europepmc   +1 more source

Functions of Silicone Oil in Frying Oil. VI.

Journal of Japan Oil Chemists' Society, 1986
KUSAKA, Hyoji, KIYAMA, Tsukasa, SAITA, Hajime, KOIKE, Shoji, OHTA, Shizuyuki   +4 more
openaire   +1 more source

Isothermal-microwave pretreatment enhances the quality and oxidative stability of cold-pressed oil from short-term germinated sesame seeds. [PDF]

Food Chem X
Zhang RY, Cai DJ, Wu LX, Yin WT, Ma YX, Gao SG, Liu HM.   +6 more
europepmc   +1 more source

The Addition of Extra-Virgin Olive Oil Enhances the Antioxidant Capacity, Nutritional Quality, and Sensory Attributes of Vegetable Patties Prepared Using Different Cooking Methods. [PDF]

Foods
Bustamante A, Valle C, Echeverría F, Gonzales E, Cabrales M, Farias C, Muñoz Y, Reyes B, Mercado-López L, Valenzuela R.   +9 more
europepmc   +1 more source

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Virgin Olive Oil as Frying Oil

Comprehensive Reviews in Food Science and Food Safety, 2017
Abstract Frying is one of the oldest cooking procedures and is still among the most popular ones for food preparation. Due to their unique sensory characteristics, fried foods are consumed often and with pleasure. During frying, part of the oil is absorbed by the food, thereby becoming part of our diet; most interestingly, in the ...
Antonia Chiou, Nick Kalogeropoulos
exaly   +3 more sources