Results 261 to 270 of about 54,926 (279)

Chemistry of Frying Oils

2008
openaire   +1 more source

Optimum Use of Frying Oils

2022
openaire   +1 more source

Fry in Spitting-Hot Oil:

2021
openaire   +1 more source

Synchronous front-face fluorescence spectroscopy for authentication of the adulteration of edible vegetable oil with refined used frying oil

Food Chemistry, 2017
Jin Tan, Rong Li, Zi-Tao Jiang
exaly  

Oxysterol Formation Frying Oils

2010
openaire   +1 more source

Chemistry of Frying Oils

2002
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
Gangcheng Wu, Jianhua Huang, Qingzhe Jin
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

Kinetics of oil uptake during frying of potato slices:

LWT - Food Science and Technology, 2006
Franco Pedreschi
exaly  

Phytosterols and Frying Oils

2016
openaire   +1 more source