Results 171 to 180 of about 1,209,014 (202)

Frying Oil

2009
openaire   +1 more source

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

Food Chemistry, 2007
O M Lai
exaly  

Frying oils

2001
openaire   +1 more source

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  

Quality of Frying Oil

2008
openaire   +2 more sources

Investigations on the performance and exhaust emissions of a diesel engine using preheated waste frying oil as fuel

Renewable Energy, 2005
M Pugazhvadivu
exaly  

Effect of Vacuum Frying on Food and Frying Oil Quality

Frying generally leads to losses in nutritional value of foods, the production of foods with high-fat content, darkening in color prior to complete cooking process and rapid reduction of frying oil quality because of high temperatures 150200°C and the presence of oxygen.
DEVSEREN, Esra, TOMRUK, Dilara, KOÇ, Mehmet, KAYMAK-ERTEKİN, Figen   +3 more
openaire   +1 more source

Oils and Industrial Frying

2001
Don Banks, Edmund Lusas
openaire   +1 more source

Carbonyl value in monitoring of the quality of used frying oils

Analytica Chimica Acta, 2008
Reza Farhoosh
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