Results 171 to 180 of about 12,987 (199)

The influence of consecutive use of different oil types and frying oil in French fries on the acrylamide level

Journal of Food Composition and Analysis, 2021
Burhan Basaran, Hulya Türk
exaly  

Nutritive Value of Frying Oils

Nutrition Reviews, 2009
openaire   +2 more sources

Oxidation and Thermal Degradation of Oil during Frying: A Review of Natural Antioxidant Use

Food Reviews International, 2023
Dmytro P Yevtushenko, Zhen-Xiang Lu
exaly  

Effects of frying temperature and pore profile on the oil absorption behavior of fried potato chips

Food Chemistry, 2021
Jianjun Tian, Liuping Fan
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

Quality of Frying Oil

2008
openaire   +2 more sources

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
Yanan Sun, Min Zhang
exaly  

Frying Oil

2009
openaire   +1 more source

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

Renewable Energy, 2005
M Pugazhvadivu
exaly