Results 291 to 300 of about 1,929,729 (303)

Reduction of oil uptake of fried food by coatings: A review

International Journal of Food Science and Technology, 2022
Xiuting Hu, Chengmei Liu, Shunjing Luo
exaly  

Relationship between crust characteristics and oil uptake of potato strips with hot-air pre-drying during frying process

Food Chemistry, 2021
Liuping Fan
exaly  

METHODS FOR REDUCING OIL AND/OR FAT UPTAKE OF FRIED FOODS

2014
THEUERKAUF JORG, FLETCHER ROBERT B, GOERLACH-DOHT YVONNE M, HERMANNS JUERGEN, DE VRIES SJOERD A   +4 more
  +12 more sources

Gel-strength in Restructured Potato Products Affects Oil Uptake during Deep-fat frying

Journal of Food Science, 1992
Israel Sam Saguy
exaly  

A pore inactivation model for describing oil uptake of French fries during pre-frying

Journal of Food Engineering, 2015
R M Boom, M A I Schutyser
exaly  

Oil uptake mechanisms in French-fry type products

Mécanismes d’imprégnation en huile dans les produits de type pomme de terre frite Les produits frits souffrent d’une image négative et sont de plus en plus associés à de la « malbouffe ». Au-delà des questions de surpoids, l’huile est en effet considérée comme une source majeure de composés thermo-oxydés sujets aux critiques sanitaires.
openaire   +1 more source

Oil Uptake in Deep Fat Frying as Affected by Porosity

Journal of Food Science, 1995
I S Saguy
exaly  

Effect of hydrocolloid coatings on the heat transfer and oil uptake during frying of potato strips

Journal of Food Engineering, 2011
Jongbin Lim, Hyeon Gyu Lee, Suyong Lee
exaly  

Acrylamide occurrence and oil uptake in potato chips

2005
Pedreschi, Franco, Moyano, P., Kaack, Karl Viggo, Granby, Kit   +3 more
openaire   +1 more source

Ground legume reduces oil uptake during frying

Trends in Food Science & Technology, 1996
openaire   +1 more source