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Comparison of Deep-Fat Frying and Tray Drying on Ambient Storage Stability and Quality of Instant Noodles with and Without Catfish Powder. [PDF]
FoodsLekjing S +6 more
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From Raw to Cooked: Proximate Composition, Fatty Acids and Fat-Soluble Vitamins in Bluefish (<i>Pomatomus saltatrix</i>) from the Black Sea. [PDF]
FoodsPanayotova V +10 more
europepmc +1 more source
Fried green burgers: a promising food for plant-based dieters. Ingredient characterization, processing, and future development. [PDF]
J Food Sci TechnolEdris AE, Salama HH.
europepmc +1 more source
Enhancing the quality and oxidative stability of sunflower oil during thermal treatment with an ultrasound-extracted pomegranate flower (<i>Punica granatum</i> L.) extract. [PDF]
Front NutrAli RFM, Alayouni R, El-Anany AM.
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Virgin Olive Oil as Frying Oil
Comprehensive Reviews in Food Science and Food Safety, 2017Abstract 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
Chemistry of Deep‐Fat Frying Oils
Journal of Food Science, 2007ABSTRACT: Deep‐fat frying produces desirable or undesirable flavor compounds and changes the flavor stability and quality of the oil by hydrolysis, oxidation, and polymerization. Tocopherols, essential amino acids, and fatty acids in foods are degraded during deep‐fat frying.
E, Choe, D B, Min
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