Results 101 to 110 of about 2,628 (173)

Porous Media Based Model For Deep Frying Potato Chips In A Vacuum

, 2010
Deep-fat fried foods, such as potato chips, are prevalent in modern consumption habits. Low-pressure deep-fat frying has become increasingly popular in today’s food products industry, and is used extensively by some of the largest potato chip ...
Mitrea, Diana
core  

Changes produced in oils during vacuum and traditional frying of potato chips

, 2014
In this study the effect of vacuum frying (VF) and traditional frying (TF) on oil degradation, fatty acid composition and alpha-tocopherol content was investigated.
TORRES, MARINA, CADENAZZI, MONICA, SUBURÚ, GABRIELA, SKERL, VERÓNICA, OLAZÁBAL, LAURA, SILVA, ROBERTO, CROSA, MARÍA JOSÉ   +6 more
core  

Effects of Different Cooking Methods (Pan-Frying, Sous-Vide, Boiling, and Deep Frying) on Mineral Composition and In Vitro Bioaccessibility of Beef, Lamb, and Chicken Livers. [PDF]

Food Sci Nutr
Aksoy AS, Bekiroglu H, Arici M, Sagdic O.   +3 more
europepmc   +1 more source

Prerequisites for pore formation in foods. [PDF]

Curr Res Food Sci
van der Sman RGM.
europepmc   +1 more source

Unobtrusive Human Activity Recognition Using Multivariate Indoor Air Quality Sensing and Hierarchical Event Detection. [PDF]

Sensors (Basel)
Protopsaltis G, Mountzouris C, Theodorou G, Gialelis J.   +3 more
europepmc   +1 more source

Impact of Oil Frying on the Physicochemical Properties and Nutritional Quality of Hilsa Fish (<i>Tenualosa ilisha</i>). [PDF]

Food Sci Nutr
Rana MS, Hossain A, Islam R, Hossain MP, Khaled BM, Khan MM, Akther S, Ahmed S, Biswas M.   +8 more
europepmc   +1 more source

The formation mechanism and solution for the black bone syndrome of deep-fried chicken legs. [PDF]

Poult Sci
Liu H, Chen J, Liang R, Dai T, Liu C, Feng Y, Wang Y, Xi J, Huang P, Liang X, Deng L.   +10 more
europepmc   +1 more source

Ultrasound-assisted solvent-free extraction of rosemary absolute oil: A green paradigm for high-efficacy natural antioxidant in frying oil stabilization. [PDF]

Ultrason Sonochem
Chen Q, Zhang H, Lee YY, Wang Y, Li Y.
europepmc   +1 more source

Quality-aware robotic frying of fragile sheet intermediates using a dual-slot gripper. [PDF]

Curr Res Food Sci
Kim AN, Kim TH.
europepmc   +1 more source

Air Jet Impingement-Assisted Air Frying of Potatoes: Oil Absorption, Lipid Oxidation and Acrylamide Formation for Improved Nutritional Quality. [PDF]

Food Sci Nutr
Can AT, Demirkan S, Altay Ö, Filiz Ö, Çavuşoğlu-Kaplan G, Kaymak-Ertekin F.   +5 more
europepmc   +1 more source