Results 1 to 10 of about 1,929,729 (303)

Oil Uptake in French-Frying of Alberta Grown Potatoes

Canadian Institute of Food Science and Technology Journal, 1981
R. Hoover, I. Chung, D. Hadziyev
openaire   +1 more source

Effect of active edible coatings made by basil seed gum and thymol on oil uptake and oxidation in shrimp during deep-fat frying

Carbohydrate Polymers, 2016
Mohsen Esmaiili, Naimeh Khazaei
exaly  

Application of novel microwave-assisted vacuum frying to reduce the oil uptake and improve the quality of potato chips

LWT - Food Science and Technology, 2016
Min Zhang, Benu Adhikari, Ya Su
exaly  

METHODS FOR REDUCING OIL UPTAKE OF FRIED FOODS

2010
STEFFENS MATTHEW, ADDEN ROLAND, HUEBNER BRITTA, ZHANG XIAODONG   +3 more
openaire   +3 more sources

Edible coatings from cellulose derivatives to reduce oil uptake in fried products

Innovative Food Science and Emerging Technologies, 2002
Cristina Ferrero
exaly  

Towards frying with less oil uptake

2016
van Koerten, K.N., Boom, R.M., Schutyser, M.A.I.   +2 more
openaire   +1 more source

Uptake of cyanobacteria contained in oil drops by plant protoplasts

Naturwissenschaften, 1979
P. M. Bradley, A. Leith
openaire   +1 more source

Vacuum frying reduces oil uptake and improves the quality parameters of carrot crisps

Food Chemistry, 2010
Pedro Bouchon
exaly  

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
exaly  

METHOD FOR REDUCING THE OIL UPTAKE IN FRIED FOODSTUFFS

2007
DE VRIES HENDRIK JAN, BUWALDA PIETER LYKLE   +1 more
openaire   +2 more sources