Results 241 to 250 of about 124,773 (255)

METHODS FOR REDUCING OIL UPTAKE OF FRIED FOODS

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

Uptake of cyanobacteria contained in oil drops by plant protoplasts

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

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  

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

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

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

Food Chemistry, 2010
Pedro Bouchon
exaly  

Super-fast oil uptake using porous ultra-high molecular weight polyethylene sheets

Polymers for Advanced Technologies, 2014
Alireza Bazargan, Gordon Mckay
exaly  

Oil Uptake in Deep Fat Frying as Affected by Porosity

Journal of Food Science, 1995
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