Results 261 to 270 of about 20,509,901 (285)

Used frying oils and fats and their utilization in the production of methyl esters of higher fatty acids

, 2004
J. Cvengroš, Z. Cvengrošová
semanticscholar   +1 more source

Deep or air frying? A comparative study with different vegetable oils

European Journal of Lipid Science and Technology, 2017
Susana Casal, Carla Sofia Pereira Santos, Sara C. Cunha   +2 more
exaly  

Effect of the number of frying cycles on the composition, concentrations and risk of polycyclic aromatic hydrocarbons (PAHs) in vegetable oils and fried fish

Journal of Food Composition and Analysis, 2020
Chukwujindu M. A. Iwegbue, Godswill Tesi, Bice S. Martincigh   +2 more
exaly  

Formation of fatty acids in edible oils during the frying and heating process

Food Chemistry, 2010
Wakako Tsuzuki
exaly  

Effect of frying cycles on the physical, chemical and antioxidant properties of selected plant oils during deep-fat frying of potato chips

Food Chemistry Advances, 2023
exaly  

Changes in oil used for frying sardines

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

The effects of different frying oils on the formation of heterocyclic aromatic amines in meatballs and the changes in fatty acid compositions of meatballs and frying oils

Journal of the Science of Food and Agriculture, 2019
Fatih Öz, Elif EKİZ
exaly  

Evaluation of New Methods for the Assessment of Used Frying Oils

, 1981
A. Paradis, W. Nawar
semanticscholar   +1 more source

RECOVERY OF USED FRYING OILS

2001
AKOH CASIMIR C, REYNOLDS JR AARON ESTES
openaire   +2 more sources

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

, 2001
S. Lin, C. Akoh, A. Reynolds
semanticscholar   +1 more source