Results 261 to 270 of about 49,333 (275)

Frying quality and stability of high-oleic Moringa oleifera seed oil in comparison with other vegetable oils

Food Chemistry, 2007
Hasanah M Ghazali
exaly  

Effect of ultrasonic on deterioration of oil in microwave vacuum frying and prediction of frying oil quality based on low field nuclear magnetic resonance (LF-NMR)

Ultrasonics Sonochemistry, 2019
Min Zhang
exaly  

Changes in oil used for frying sardines

The Chemist’s Section of the Cotton Oil Press, 1923
openaire   +1 more source

Impact of vacuum frying on quality of potato crisps and frying oil

Food Chemistry, 2018
Kamila Hurkova, Jana Hajslova
exaly  

Impact of frying conditions on hierarchical structures and oil absorption of normal maize starch

Food Hydrocolloids, 2019
Long Chen, David Julian McClements, Zhengyu Jin   +2 more
exaly  

Measuring frying oil quality during use

Mishael L. Hinton, A. Philip Handel
openaire   +1 more source

Utilization of high-oleic rapeseed oil for deep-fat frying of French fries compared to other commonly used edible oils

European Journal of Lipid Science and Technology, 2006
Bertrand Matthäus
exaly  

Purification of used frying oil by supercritical carbon dioxide extraction

Food Chemistry, 2000
Jung-Ro Yoon, Mun Yhung Jung
exaly  

Production of polyhydroxyalkanoates on waste frying oil employing selected Halomonas strains

Bioresource Technology, 2019
Iva Pernicová, Dan Kucera, Jana Nebesářová   +2 more
exaly  

Recovery of used frying oils with adsorbent combinations: refrying and frequent oil replenishment

Food Research International, 2001
Casimir C Akoh
exaly