Results 181 to 190 of about 1,209,014 (202)

Monitoring of Quality and Stability Characteristics and Fatty Acid Compositions of Refined Olive and Seed Oils during Repeated Pan- and Deep-Frying Using GC, FT-NIRS, and Chemometrics

Journal of Agricultural and Food Chemistry, 2014
Mohamed Bouaziz, Bertrand Matthäus, Akram Zribi   +2 more
exaly  

Phenolic compounds as stabilizers of oils and antioxidative mechanisms under frying conditions: A comprehensive review

Trends in Food Science and Technology, 2019
Xingguo Wang, Gangcheng Wu, Jianhua Huang   +2 more
exaly  

Chemistry of Frying Oils

2008
openaire   +1 more source

Influence of fried food and oil type on the distribution of polar compounds in discarded oil during restaurant deep frying

Food Chemistry, 2019
Xingguo Wang, Qingzhe Jin, Gangcheng Wu
exaly  

RECOVERY OF USED FRYING OILS

2001
AKOH CASIMIR C, REYNOLDS JR AARON ESTES
openaire   +2 more sources

Regulating the use of degraded oil/fat in deep‐fat/oil food frying

Critical Reviews in Food Science and Nutrition, 1997
Shiladitya Paul, M S Chinnan, G S Mittal
exaly  

4Chapter Frying Oil

2009
openaire   +1 more source

Phytosterols and Frying Oils

2016
openaire   +1 more source

Relationship between oil uptake and moisture loss during frying of potato slices from c. v. Record U.K. tubers

International Journal of Food Science and Technology, 1987
P Rice
exaly  

Developments in frying oils

2006
openaire   +1 more source