Results 291 to 300 of about 212,937 (312)

Quantitation of short-chain glycerol-bound compounds in thermoxidized and used frying oils. A monitoring study during thermoxidation of olive and sunflower oils.

Journal of Agricultural and Food Chemistry, 2005
J. Velasco, S. Marmesat, O. Berdeaux, G. Márquez‐Ruiz, C. Dobarganes   +4 more
semanticscholar   +1 more source

Recent developments in frying technologies applied to fresh foods

Trends in Food Science and Technology, 2020
Min Zhang, Benu P Adhikari
exaly  

A technique for monitoring the quality of used frying oils

, 1986
Peiwen Wu, W. Nawar
semanticscholar   +1 more source

Authentication of edible vegetable oils adulterated with used frying oil by Fourier Transform Infrared Spectroscopy

Food Chemistry, 2012
Qing Zhang, Qun Shen, Jihong Wu
exaly  

THE RECOVERY OF USED FRYING OILS WITH VARIOUS ADSORBENTS

, 1998
S. Lin, C. Akoh, A. Reynolds
semanticscholar   +1 more source

Changes in oil used for frying sardines

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

Improving the quality of used frying oils by treatment with activated carbon and silica

, 1986
J. McNeill, Y. Kakuda, B. Kamel
semanticscholar   +1 more source

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

Food Chemistry, 2007
Hasanah M Ghazali
exaly  

Determination of optimal conditions for selected adsorbent combinations to recover used frying oils

, 1999
S. Lin, C. Akoh, A. Reynolds
semanticscholar   +1 more source

Measuring frying oil quality during use

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