Results 201 to 210 of about 8,036 (230)

Oils and Industrial Frying

2001
Don Banks, Edmund Lusas
openaire   +1 more source

Quality of Frying Oil

2008
openaire   +2 more sources

Frying oils

2001
openaire   +1 more source

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

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   +2 more
exaly  

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   +2 more
exaly  

Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch

Food Hydrocolloids, 2019
Yaoqi Tian, Long Chen, Zhengyu Jin
exaly  

Production of polyhydroxyalkanoates on waste frying oil employing selected Halomonas strains

Bioresource Technology, 2019
Jana Nebesářová, Dan Kučera, Michal Kalina   +2 more
exaly  

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

Food Chemistry, 2007
H M Ghazali, O M Lai
exaly  

Chemistry of Frying Oils

2008
openaire   +1 more source